Spicy Potatoes and Corn with Fried Cheese

Plato paceño, which means "the dish from La Paz," is a street food common throughout Bolivia's capital city. Maricel Presilla also likes to serve it as an accompaniment to grilled beef or pork. Delicious, Quick Side Dishes

Active Time:
15 mins
Total Time:
40 mins
6 side-dish servings


  • 3 jalapeños, seeded and coarsely chopped

  • 6 medium plum tomatoes, seeded and coarsely chopped

  • 2 tablespoons cilantro leaves, chopped

  • 1/4 cup water

  • 1 small white onion, coarsely chopped

  • 2 tablespoons chopped mint

  • Kosher salt

  • 2 pounds medium Yukon Gold potatoes

  • 6 ears of choclo (white Andean corn; see Note) or yellow corn

  • 1 cup frozen lima beans

  • 2 teaspoons corn oil

  • 1 pound queso blanco para freir (frying cheese), sliced 1/4 inch thick


  1. In a food processor, coarsely chop the jalapeños with the tomatoes and cilantro leaves. Add the water and pulse until the consistency of a smooth salsa. Transfer to a medium bowl. Stir in the onion and mint and season with salt. Let stand for 30 minutes.

  2. Meanwhile, in a large pot of boiling water, cook the potatoes until almost tender, about 10 minutes. Add the corn and cook for 10 minutes longer. Add the lima beans and cook for 5 minutes more. Drain all of the vegetables and set them aside.

  3. Heat the oil in a medium nonstick skillet. Cook the cheese in batches over moderately low heat until golden brown, about 40 seconds per side. Transfer the potatoes to a plate and cut them in half. To serve, arrange 1 ear of corn, 1 halved potato, about 1/2 cup of lima beans and 2 slices of cheese on each serving plate. Top the potato with about 2 tablespoons of the salsa and serve, passing the remaining salsa at the table.


Frozen choclo is available at Latin markets.

Serve With

Grilled skirt steak.

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