[1/5] One of the dishes created by Bolivian chef Marsia Taha and Peruvian chef Virgilio Martinez with ingredients from the Amazon, gets served at Gustu restaurant, in La Paz, Bolivia, March 31, 2023.
REUTERS/Claudia MoralesApril 3 (Reuters) - In the high altitudes of Bolivia's La Paz, some of South America's top chefs are paying homage to regional Amazonian culinary ingredients including gusanillo, or worm chili, tree bark that tastes like garlic, and honey from stingless bees.
At Taha's restaurant Gustu in La Paz, a feast of colors and flavors was carefully spread out on wooden tables decorated with large leaves to celebrate the gastronomic diversity of the Peruvian and Bolivian Amazon.
"This is not only a celebration of the Amazon and its biodiversity but of our producers as well.
They are the ones who make it possible for these products to arrive to our homes or our restaurants," said Taha.