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Bolivian Dinner at Cumbre Restaurante

If pique macho, a popular Bolivian dish made with steak and hot dogs, doesn't pique your curiosity, you must be a vegetarian. Don't be surprised if the only green on the table is the llajua, a hot sauce made with rocoto peppers, tomato and herbs.

The proposed menu:

Pique Macho: Sauteed steak with sliced hot dogs, onions, tomatoes, hot peppers, potato and cheese

Aji de Lengua: Beef tongue stew

Chicharron: Fried chunks of pork

Majao Cambita: Beef jerky bits in yellow rice, onions, eggs and yellow plantains

K'allu: Hominy, onion, tomato, hot peppers and cheese salad

Escabeche Mixto: Pickled cauliflower, carrots and onions with head cheese

Chuno: Dark mountain potatoes


The final bill for the meal, including tax and tip, will be divided equally among the diners. The estimated cost per diner is $22-27. You will be responsible for the cost of any drinks and individual dessert that you order. Cash only. Please bring small bills.

Seating is limited to one table. Please only RSVP “Yes” if you will attend. If your plans change, please update your RSVP.


Public Transportation:

- E, F, M, R  to Roosevelt Avenue - Jackson Heights

(from Manhattan, exit at the rear of the train)

- 7 to 69th Street

Distance between New York and Cochabamba, Bolivia, home of the pique macho:

4,052 miles


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  • Sally

    Eskimos may have 50 words for snow, but perhaps Bolivians have an untold number of words for beef jerky. There was no charque, beef jerky bits, for majao cambita, but plenty of carne seca de res, beef jerky shreds, for charquekan. If you always wanted beef jerky as an entree, try it. Dryness works for beef by concentrating its beefiness, but not so much for the headcheese in the escabeche mixto. At least it was pretty to look at, like an edible Mondrian, with the pale headcheese, pigs feet and cauliflower florets contrasting with the vivid carrot chunks and whole pickled red onions. Dump disco fries, salchipapas and lomo saltado together for an approximation of pique macho. If an insecure glutton is trying a Hombre versus Comida challenge of finishing a pique macho by himself to prove his machismo, best to keep far away, even if there is a bucket nearby. Americans aren't the only ones guilty of super-sizing their meals or themselves.

    July 13, 2014

  • Grace S.

    A very enjoyable evening consuming interesting, different and hearty dishes in the company of venturesome fellow foodies. Thanks Sally for organizing it.

    June 27, 2014

  • Eric W.

    I am leaving my office now. Will be 5 to 10 minutes late

    June 26, 2014

  • Eric W.

    I will be there

    June 24, 2014

  • Stephen K.

    Hi I am new to this group and want to know how it works. Do you usually meet at the restaurant? Do people socialize afterwords?

    June 22, 2014

    • Lisa

      People meet at the restaurant and socialize over dinner. If anyone wants to go for a beer or dessert or something afterwards, they arrange that among themselves on the spot.

      1 · June 22, 2014

  • Jay V

    Darn, can't make it.

    June 18, 2014

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