Beef Buffet
While in Santa Cruz, I tried to be open to trying new things. So when two Bolivian students, Neyi and Miguel, took me and my reporting partner AnneDella Hines to a Bolivian barbecue place, we were open to trying the traditional foods.
When we walked up to the building, the first thing we saw was the cook in the front, cooking on a large grill with different types of meat on it. When it came time to order, Miguel asked us if we wanted something specific or if we wanted to have different types of meat. We decided to get multiple meats, not knowing what that actually meant.
The cook grilling the meat right as you walk into the restaurant.
The meat was delivered to our table on a mini grill heated with coals. The first thing that both Neyi and Miguel said was, “Don’t ask what you are eating, just try them all and then we will tell you.”
The mini grill our assortment of meat arrived on that was heated with hot coals.
After we tried each one, enjoying some, but not all, of what we tried. They told us we ate the cow’s small intestine, heart, udder, and sausage.
A cow's heart in the upper right corner of the grill.
I am glad I got to try something I will probably never get a chance to try again. Also, the whole experience of being able to watch the cook grill all the different types of meat made the experience even more authentic.
-Anna Davis
