Wednesday, February 9, 2011


Went to Bebas again, the only Bolivian restaurant in North Hollywood, or in LA county even. There are a few Bolivian restaurants in the OC but it's way too far and Bebas always hits the spot.
For appetizer, we started with Cuñape (recipe here that I posted long ago) and the drink is called mocochinchi, which is made of dehydrated peaches, cinnamon, and sugar. SO GOOD.

My friend got the silpancho, which is breaded steak with potatoes and fried plantains, very typical of Bolivia.

I got the picante mixto, which comes with spicy beef tongue, yellow spiced chicken slow cooked, hominy, regular potatoes, and rice. Can you say carbs and protein? The spicy sauce is soaked up by all the carbs and it's just the most delicious thing in the world.

My hubz got the pique macho, which is almost like the Peruvian version of lomo saltado, which is basically fries and meats sauteed together in a vinegarlike sauce. In this version, there is mustard, which ups the ante a little.
A closeup of my dish.

This is the chicharron, a pretty universal South American and Filipino dish. Basically deep fried pork or pork skin. This was on top of a bed of hominy, which is a great carb!

They have saltena's for sale, even frozen ones.

Beba's Restaurant on Urbanspoon
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