The department of Potosi is located southwest of the Republic of Bolivia is bordered to the north with the departments of Oruro and Cochabamba, the southern republic of Argentina to the east by the departments of Chuquisaca and Tarija and west with the Republic of Chile The city is located on the slopes of the Cordillera Oriental of the Andes, with a height of 4000 meters of altitude.
The climate is dry and very cold, except for valleys nestled between the mountains where the climate is temperate. One of the cooler regions of Bolivia is the Salar de Uyuni, where the temperature drops in winter to -30 ° C below zero.
The department was originally populated by Charcas, and communities Chullpas Quechua and Aymara speakers. Groups of peasants who still preserve their way of life through the centuries, craftsmen are experts dedicated to weaving, pottery and silverware.
Are the sample of living that their ancestors passed on their knowledge from generation to generation.
When you visit Potosi draw attention to the different contrasts can be seen. The inhabitants wear clothing woven of fine wool handmade, thus continuing the traditions of their ancestors Quechuan.
Apart from the attractions of the city as are its museums, the Royal Mint and the Cerro Rico, Potosí is among several other attractions that highlight the impressive Salar de Uyuni and the national reserve Eduardo Avaroa.
Places to visit:
National Andean Fauna Reserve “Eduardo Avaroa”
Avaroa Reserve has an area of approximately 714,745 hectares and an average altitude of 4000 meters.
One of its main attractions is the presence of some species of flamingos, which can be seen mainly in Laguna Colorada, which is one of the few nesting sites in which conjunctions are the three species and is home to people Parin’s largest South American Girl.
Another attraction of the reserve is the green lagoon, located in the extreme south, has an area of 17 km ² and is divided into two bodies of water, its emerald green color is caused by the high magnesium content of the water. Near this lake is the Licancabur volcano with an altitude of 5868 meters where you can practice climbing.
Located 48 kilometers from Potosí, on the road between Sucre and Potosí. Here you can visit markets and craft fairs where barter is still practiced. Also found in the vicinity of Betanzos palaeontological sites from the era of the Quaternary.
Potosi has a great variety of delicious dishes that you do not have to stop tasting. Among the typical dishes of the region that we suggest to test are:
Soup made of peanuts, along with potatoes, meat and fish with rice or noodles.
Aji of Pataskha
Made with corn mote peeled, seasoned with pepper and served with pork.
The gaps were prepared by milling the corn, “Maran or kona,” while before preparing and dissolving in cold water, thickens the broth by boiling beef, which is prepared with bone white, in Potosi is called “Choquezuela” or lamb, preferably knots or vertebrae.
This soup must be cooked longer, potatoes, beans, peas and chuño, in sufficient quantity by the number of people. Includes red peppers soaked, wacataya and chopped parsley.
Washed well Achacana previously cut from the top and two at the root is removed from the center, and pica was washed several times to not be bitter. Is crushed and fried in hot oil, add the soaked with pepper seasoning, and cooked potatoes chuño.
Plato made on the basis of pork, which is sewn with salt, cumin, garlic and herb leaves well, then browns the meat in a skillet and serve with chili. Is accompanied by chuño mote corn and oat.
Potosina traditional dessert that is prepared during the winter. It is prepared mainly with sweet potato, which is baked, crushed, sweetened and made it cool to be eaten the next day.
Prepared with mocochinchi (dried peach), which is soaking all night. It should boil water with cinnamon, then place the mocochinchi, starch and sugar. Sewing to be done, stirring constantly.
The resulting mass of the mixture of flour, egg and a little Singani, are small threads. A basin in a copper made to boil by placing straw under water, then it is drying in the sun, in tables. The next step is to crack the rosquetes entering the furnace burst. Upon leaving there, are like the wheels of a tractor, finally given a bath of honey.
Other rosquetes Potosina that are made with the same mass of chambergo and have the same shape and size of chambergo, but instead of honey bath with whipped egg whites with lemon juice so its appearance is white.
Rich sopaypillas Potosina are two round biscuits and some are stuck thick with honey, the top part of this bathed with honey and sprinkled with crushed sugar.