Skip to main content

Bebas

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
2 comments

Popular posts from this blog

Quinoa Soup

It took me nearly ten years to see Bolivia again. In my mind, I built up Bolivia to be this magical place where not only my childhood took place, but a place untouched by the evilness of industrialization, mass production, and globalization.

(Lomas de Arena: Sand Dunes, Santa Cruz, Bolivia)
Of course, a lot of things have changed.

(La Paz, Bolivia)
When I lived in Bolivia, I barely left my city, Santa Cruz. The cuisine of the altiplano (or the high altitude regions) is pretty different from the cuisine of the lowlands. La Paz, the capital, is dry, cold in the shade, hot in the sun, and you're basically living amongst the clouds. People here eat a lot more quinoa than they do in Santa Cruz. Most of the quinoa comes from the altiplano because quinoa is hardy and it can grow in high altitudes. The andes are the perfect place for quinoa to grow. During our trip to La Paz and the Salar de Uyuni, we had a lot of quinoa soup and cooked quinoa instead of rice. European backpackers rejoic…

Cuñape

"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Hangari Bajirak Kalgooksoo (or kalguksu)

My Korean friend and I came here a bit early to avoid the lunch rush and I'm so glad we did. By the time we were finished, there was a grip of Koreans waiting to eat. This is one of the best kept secrets of Koreatown right now and most people still haven't quite jumped on the Kalgooksoo bandwagon yet but they will once they have a taste of this doughy hand pulled noodles set in a delicious seafood heavy broth. 

Bajirak means clams and so I ordered the restaurant namesake's noodle dish (written out as "Manila Clam Kalguksu - $9.95 as of this writing) while my friend ordered the Spicy Seafood Kalguksu ($9.95 as of this writing). We also ordered a side of steamed dumplings (was a bit extraneous at $7.95 as of this writing).

My Manila Clam Kalguksu came out piping hot. The steam that rose from it engulfed my senses and I could smell all the wonderful sea creatures that died for me to enjoy their umami flavors. One stir into my noodles and I could see how the noodles were …