Plato Paceño, named for the Bolivian capital La Paz, is a dish that does not skimp on carbohydrates, which are good for living at high altitude (Parts of La Paz are at 13,000 ft). I like to serve this on a big platter for a family dinner because it has something nutritious for everyone. In Bolivia they have large fresh lima beans available, called "habas," but any lima bean works well. Serve with a spicy chile sauce, such as pebre. If you can find frozen South American large kernel corn (choclo), this dish will be even more authentic.
- 8 medium potatoes, red or white
- 1 package frozen lima beans
- 4 ears of fresh corn
- 8 ounces of firm white cheese ("queso para freir", queso blanco, or mozzarella)
- Vegetable oil for frying
- Salt and pepper to taste
- Scrub the potatoes, place them in a large pot, cover them with salted water and bring to boil. Boil for 20-30 minutes until tender when pierced with a fork.
- While the potatoes are cooking, cook the frozen lima beans according to the package directions.
- When the potatoes are almost done, heat another large pot of salted water to a boil. Add the corn and cook for about 5 minutes.
- Heat an inch of vegetable oil in the bottom of a skillet to 350 degrees. Cut the cheese into slices 1/2 inch thick.
- Fry the cheese about 2 minutes on each side, or until golden brown.
- To serve, arrange a couple of potatoes, 2 pieces of corn, 2 pieces of fried cheese and a portion of lima beans on the plate. Serve with a hot chile pepper sauce, such as pebre, on the side.