The Planchitas, Cochabambino Flavor

It was in October 1981 when, in the city of Cochabamba, Mr. Luis León Caero, accompanied by his wife, Alicia Acuña de Caero, decided to add to the menu of their small restaurant a dish that would be irresistible to diners: the planchita.

 

The combination of churrasco, sausage, blood sausage, yucca and/or fried potatoes, chorreadora (bell pepper, onion, and tomato), egg, cheese, and fried plantain served on a griddle not only satisfied the appetites of at least three people but also exceeded expectations in flavor and aroma. This was the delicious presentation of the Caero and Acuña family.

 

Any restaurant can serve planchitas, but none like the "Las Planchitas Originales" restaurant run by the Caero family. Their 40 years of tradition preparing this dish, combined with the presentation of the most popular Bolivian music, offer a unique experience for visitors. Undoubtedly, this has been very positive for Cochabamba's tourism and culture.

 

The appeal of this dish lies in the presentation of a combination of fresh meats and vegetables on a griddle, topped with a fried egg as a royal crown: ready to be served at the table. No matter how it is presented, planchitas soon spread beyond Bolivia’s borders. Even their Colombian neighbors didn't hesitate to showcase their Colombian-style planchita.

 

Thus, options for planchitas in Latin America are inspired by the original family recipe of Caero Acuña, whose prestige makes them deserving figures of national gastronomy, contributing to the richness of good cuisine.