Plato Paceño - La Paz Lunch Plate of Fried Cheese, Potatoes, Beans & Corn

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.

Ingredients:

• 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

Preparation:

1. 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.
   
   
2. While the potatoes are cooking, cook the frozen lima beans according to the package directions.
   
   
3. 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.
   
   
4. Heat an inch of vegetable oil in the bottom of a skillet to 350 degrees. Cut the cheese into slices 1/2 inch thick.
   
   
5. Fry the cheese about 2 minutes on each side, or until golden brown.
   
   
6. 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.

   Serves 4.

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