Silpancho

What it really is

Cochabamba dish of a thin breaded beef cutlet over rice and potatoes, finished with a fried egg and fresh salsa.

The plate is assembled immediately before serving so the cutlet keeps some crispness beneath the egg and salsa. The salsa's fresh acidity balances the fried components, while the rice and potato make this a full main course.

The cutlet is pounded thin, coated and fried separately so it stays crisp, then set over the starches with the egg and salsa added at the end. The rice and potato make the plate generous, while the fresh tomato-and-onion mixture provides acidity and crunch. Some versions vary the arrangement or use a different cut of beef, but the layered serving is characteristic. Keep the salsa and fried components distinct where possible; their textures are part of the contrast. A typical plate pairs rice, potato, beef cutlet, egg and fresh salsa.

Cochabamba dish of a thin breaded beef cutlet over rice and potatoes, finished with a fried egg and fresh salsa. Cut, salsa and plating can vary by cook.

How it's served

• Serve freshly prepared as a main in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Keep the traditional dish name and explain the defining ingredients in plain language.
• Identify the specific preparation and accompaniments offered.
• Confirm ingredients and cross-contact practices with the kitchen before making allergen claims.