Pique Macho

What it really is

Bolivian platter of sliced beef, sausage, potatoes, onions and peppers, often topped with egg.

Recipes and household methods vary; this entry describes a common form rather than prescribing one canonical recipe.

The components are usually assembled on a shared platter: sliced beef, sausage and fried potatoes, with onion and peppers for additional flavour and texture. Egg may be placed on top in some versions, but it is not universal. The dish is substantial and is often ordered for sharing, although restaurants may offer an individual portion. The name does not define one precise meat blend or sauce, so the sausage type and toppings should be listed. Some preparations include chilli or sauces that alter the heat and allergen profile. A menu should distinguish the fried potatoes from boiled potatoes, name the sausage and state whether egg is included. Wheat may be present in sausage or sauces even where no bread is served; ask the kitchen rather than assuming. This description keeps the Bolivian platter's core components together while leaving optional garnish and serving size open.

It is commonly shared from a platter, though individual servings are also served. List each component and note sauces or chilli separately; a guest should not have to guess whether the egg, sausage or dressing is included in that restaurant's version.

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