One of the most fabulous things about living in a wild, exotic country like Bolivia is that you run across fabulous new things to cook with, like caigua.
This is caigua, or achojcha, a bland vegetable that tastes a little like zucchini (and you can also make this recipe with zucchini, or even okra), but caigua has a lovely hollow center perfect for stuffing. In fact, in the Andes, this veggie is sometimes known as “stuffing cucumber.”
Here is a fabulous authentic Bolivian recipe for Achojcha Rellena. My recipe is not at all authentic, but it is delicious. If you love Tex-Mex. Which you must.