Latin America Magazine.

by Sanne Rooijakkers

You can think of Pique Macho as the ‘kapsalon’ of Bolivia. It might not look much when compared to certain, more eloquent dishes, but it’s a wildly popular dish in Bolivia, that is commonly eaten on Fridays. It consists of tranches of beef in it’s gravy, accompanied by sausage, french fries, hard-boiled egg, stripes of bell pepper and tomato. Like most other food in Boliva, many locals drench it in every sauce they can find, from mayonaise to ketchup, from mustard to home-made salsas. 


  • 1 kilo of beef
  • 1/2 kilo de sausage
  • 8 medium size potatoes
  • 4 big onions
  • 2 medium size tomatoes
  • 8 locotos (a chili found in Bolivia)
  • Oil
  • 1 bell-pepper
  • Cumin
  • Garlic powder
  • Pepper
  • Salt


  1. Cut the meat into small pieces and season with salt, garlic powder, pepper and cumin to your own taste.
  2. Cut the locoto in very small parts and fry briefly in a pan with a bit of oil, the sliced onion, the tomatoes in small cubes and a pinch of salt.
  3. Fry the meat in a different pan with the lid on, to obtain it’s juices.
  4. Cut the potatos in french fries and deepfry in oil.
  5. Boil the eggs for 8 minutes.
  6. Mix everything and add the sausages (cut in small slices).
  7. Serve with long slices of raw locoto on top.