Sucre, founded by the Spaniard Pedro de Anzures in 1540, is often called La Ciudad Blanca (The White City) for its cleanliness and for the houses and churches that, by goverment edict, are white-washed every year. Sucre is also referred to as the "City of Four names"- Charcas, La Plata, Chuquisaca and Sucre.
The intellectual ferment that has characterized Sucre over the centuries comes alive every fall when tens of thousands of students return to study at a university founded in 1624, 24 years before Hardvard. The University of San Francisco Xavier was behind many of the liberal ideas that gave birth to the first cry of independe on the continent.
Before making the rounds of museums and Roman Catholic churches and monasteries, spend a few hours just walking around to savor a bit of Sucre's past what remains of it.
Sucre is best known for its colonial past. There are so many monuments that remind one of its heritage that a selective list will have to suffice. A walking tour of Sucre would not be complete without the traditional afternoon tea consisting of ice cream, fruit milk shakes and pastries. On the plaza and side streets are several confiterias open for this occasion. And be sure not to miss the delicious chocolate found in gourmet chocolate shops along CAlle Arenales near the plaza.
In general, Sucre is perhaps the city that has remained closest to its traditions. This holds true for its food as well. Whenever salteñas are talked about, mention is always made of the justly famous served in Sucre. But "the best" depends more on the cook that on the place, so this title depends mainly on who happens to have a perfect recipe at the time. Nonetheless, has been noted for its salteñas for a many years.
Sucre is also famous for chorizos (sausages), is the most extraordinary of the many local dishes.
- The Chuquisaca Sausage: The Creole sausages are the typical food that is served before noon and usually accompanied with stout
- Empanadas (Salteñas): The empanadas are an important part of traditional cuisine and eaten chuquisaqueña midmorning.
- Fritanga: Dish prepared with pork, red pepper, onion and white mote.
- Tripe: cooked corn, pork skin and drowned. Join pork meat.
- Karapecho: Dish made with dry jerky, potato and mote.
- Sulka: Beef, corn, lettuce, tomato and onion.
Among the drinks are:
• Chicha de maíz
• Chicha de maní
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