August 12, 2022, 4:45 PM
August 12, 2022, 4:45 PM
By Nicole Wille Arzabe, chef
The ‘atora coto’, the camba version of the ‘lock chest’, would be the older brother of the silpancho with all its trimmings inside a homemade bread, but in the camba version with majao and fried plantain.
Arani bread (Cochabamba), 2 breaded and fried beef fillets, 2 fried eggs, majao de charque camba style, fried plantain, salad from the ‘tranca chest’ dish (tomato, onion, green locoto, cilantro, all chopped and seasoned with taste).
The preparation is the same as the ‘tranca chest’, with the only difference that this one has majao camba and fried plantain and in others I saw that they put breaded meat or a slice of baked keperí, that’s up to your taste. Serve on Arani bread. Remove the breadcrumbs and fill with majao de charque, place the egg and the salad.
It can be increased with other meat and another fried egg. Continue tossing the salad completing with the fried plantains. Accompany with llajwa or peanut sauce to the Santa Cruz style and enjoy.
