History
The Pique Macho or Pique a lo Macho was born around the year 1969. When some clients, including pilots from LAB Airline, started requesting a dish to be shared among friends along with a couple of beers. That’s when creativity sparked, and they prepared this wonderful dish with chopped meat, onion slices, accompanied by a boiled egg, pepper slices, locoto, tomato, and delicious fries.
The most prominent feature of this dish was the spiciness of the stew. This led to comments that it was a 'Pique for tough guys,' which is how it got the name Pique Macho. Since then, it has become a very popular dish throughout Bolivia.
One of the secrets to making this dish delicious is choosing a tender meat such as tenderloin, sirloin, or a similar cut. Additionally, allowing it to marinate for as long as possible enhances the flavor.
Other facts
When talking about 'Pique,' it refers to a small portion, but when saying 'Pique Macho,' it’s a large serving.
Over time, new ingredients or sides have been added to the dish, such as chicken, sliced cheese, various sauces, locoto, ketchup, mayonnaise, mustard, among others. It can also be ordered with chicken, beef, or a mixed version.
There are other similar dishes around the world, but none have the seasoning that Bolivians add to their Pique Macho.
