MARIA: I make the number one dish for Bolivia, city Cochabamba.

The name is silpancho.

SETH: Silpancho.

All right, so there's going to be some meat involved.

And what are these peppers for in the dish?

MARIA: This is the magic.

The magic spice in my restaurant.

The name is ilajua.

SETH: Ilajua.

All right.

MARIA: Ilajua.

SETH: Am I saying that right?

Ilajua?

MARIA: Ilajua, exactly.

SETH: So this is the Bolivian version of hot sauce.

MARIA: Yes.

SETH: All right, so you're going to blend this up?

MARIA: Sure.

We can start with jalapeño.

SETH: There's a lot of spice going in this dish.

MARIA: Yeah.

Habanero, chilies serrano.

This is the scallion, green onion, cilantro.

SETH: It's a colorful salsa.

MARIA: Okay.

This need the water.

So now the ilajua is ready, so now we focus on the meat, okay?

SETH: So this is beef obviously right here.

Looks like you've pounded these nice and thin.

MARIA: We slice the meat, but we need to make a more of a bigger one.

SETH: All right.

MARIA: It's silpancho.

So we need a little bit condiment.

This is the mustard, white pepper, a little bit salt, front and back.

All right, that's it.

Just we need to put a first in here.

SETH: These are just like seasoned breadcrumbs?

MARIA: Yes.

This is seasoned breadcrumbs.

So we put one piece in, then we put a little bit like this.

Cover.

Okay, we start.

That one.

SETH: Is that a rock?

MARIA: Yes.

Yes.

SETH: All right.

I've seen it all now.

Pounding steak with a rock.

So this is really working the breadcrumb into the steak.

MARIA: Yes.

Yeah.

More.

SETH: All right, can I try my hand at this, Maria?

MARIA: Sure.

Absolutely.

SETH: All right.

Thinking about a few of my enemies here while I do this.

MARIA: Yeah.

SETH: I think I could probably just spend the rest of the day doing this.

MARIA: It's not enough.

More bigger.

SETH: Wow.

MARIA: Yeah.

Good job.

SETH: Will you hire me?

MARIA: Maybe my next employee.

SETH: All right.

Is there still more work left to be done?

MARIA: It's not enough.

We need continuing because this need to stay very slight, very, very slim.

SETH: All right, I'll let you finish the magic here.

We're making a mess and we're having some fun.

MARIA: Mm-hmm.

Okay, now it's good size.

The meat is ready.

Yeah.

SETH: That is a sizable cut for the silpancho right there.

MARIA: Now we put the meat in the fryer.

We cook potatoes.

We fry the three eggs, rice.

And serve it with pico de gallo on the top, on the side with ilajua.

SETH: All right.

There's hearty portions and then there's hearty portions.

I don't even know how to begin here.

MARIA: You can start whatever, but just the most important taste, the ilajua and the salsa golf.

Let me show you how you put in your plate and use silpancho, okay?

SETH: So this is just another layer of flavor on top of it?

MARIA: Yes.

SETH: Don't be shy?

Is that good?

MARIA: No.

There you need finish.

Please.

FERNANDO: That's perfect.

SETH: All right, let me give this a shot.

Oh, nice runny egg on top.

Oh, this is going to be good.

Mm.

MARIA: It's good?

SETH: Oh, that is dynamite.

So many textures have plate and we really work those seasonings in well, Maria.

There is a nice little crust.

This is meat and potatoes at its finest.

But I got to take the spice to the next level here.

MARIA: Okay.

SETH: With the, the ilajua.

MARIA: Yeah.

Put a little bit first.

SETH: Be careful?

Okay.

MARIA: Yeah.

FERNANDO: Yep.

SETH: Fernando, I can tell you're eyeing like I'm making a mistake here.

That ilajua definitely packs a little bit of a punch.

Kind of wakes you right up.

And is this drink, it's going to cool me right back down?

FERNANDO: So that's mocochinchi and it's very, very popular in Cochabamba.

SETH: That is nice and refreshing.

And these are some Bolivian saltenas as well?

MARIA: Yeah.

SETH: And does one just take a bite?

Just eat it with a hand, fork and knife or what's the plan?

MARIA: I recommend you can take first in the little one, the first part... SETH: Little bite on the edge.

MARIA: Because sometimes it's very hot and juicy.

FERNANDO: Good job.

MARIA: Then you can take a spoon, with a spoon... FERNANDO: And you can eat inside.

SETH: Just go in a little... Oh, look at that.

FERNANDO: There we go.

SETH: It's a little soup bowl right there.

MARIA: Yes.

FERNANDO: There we go.

Mm.

Good job.

MARIA: All right.