Tex-Mex Stuffed Caigua

Tex-Mex Stuffed Caigua

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.

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Parmesan Broccoli Souffle

I usually dive headfirst into disaster with a smile, which is why I chose, for my first entry, something I’ve never cooked before in my life–souffle.

Souffle is so gorgeous to look at, lovely to say, slipping off your tongue like the best French words do, but at altitude it can be…cantankerous (as un-lovely a word as the finished product).  Souffles at 10,000 feet and above tend to shoot up like a geyser, only to plummet down into a soupy mess.

But I wanted to make a broccoli souffle, and here is what happened:

Parmesan Broccoli Souffle

I was pleased. Continue reading