In Cochabamba (Bolivia), it's safe to say that food tastes better. This tamal was simple enough: the freshest sweet maíz, salty and buttery white cheese, a little lard, and it was steamed in its own 'green' husk. Sustainable? I think so. I've never had food anywhere else in the world where the natural flavors are so mind-blowing as to outmatch the food in Bolivia. One grows nostalgiac for such flavors in times of hunger and nothing quite seems to compare.
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