Spicy Beef and Fries Platter (Pique Macho)
Pique macho Say it: PEE-keh MAH-choh
Pique macho is Cochabamba's great sharing dish: a mountain of hot, crisp French fries buried under strips of quickly seared beef, slices of sausage, onion, tomato and locoto, with hard-boiled eggs tucked around the edge and a sharp ketchup-and-vinegar dressing poured over everything. It is eaten across Bolivia at weekend lunches, family gatherings and late nights out, always from one big platter in the middle of the table. The name suggests a "macho" portion: big pieces, bold heat and plenty of it.
Spicy Beef and Fries Platter (Pique Macho)
Pique macho
Pronounced PEE-keh MAH-choh
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains egg, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dressing
For the fries
For the beef and vegetables
To finish
Method
Whisk the dressing ingredients together in a small bowl until glossy and pourable, then set aside.
Heat the 4 cups (1 L) of oil in a deep pot to 350°F (175°C). Fry the potatoes in three batches for 5-7 minutes each, until golden and crisp at the edges, then drain on paper towels and sprinkle with a little of the salt.
Pat the beef strips very dry and season with the salt, pepper and cumin. Heat the 2 tbsp (30 ml) oil in a wide skillet over high heat until it shimmers.
Sear the beef in a single layer, without crowding, for 1-2 minutes per side until deeply browned outside but still juicy within. Lift out onto a plate and repeat with any remaining beef.
Lower the heat slightly, add the sausage to the same pan and fry for 3-4 minutes until the fat renders and the edges crisp. Add the onion and cook for 3-4 minutes more, until softened and lightly golden.
Add the tomato wedges and sliced locoto and toss for about 2 minutes, just until the tomato softens at the edges but still holds its shape.
Return the beef and its juices to the pan, toss for 30 seconds to heat through, and taste for salt.
Pile the hot fries on a large platter, spoon the beef mixture over the top, tuck the egg halves around the edge, drizzle with the dressing and scatter with parsley. Serve at once, while the fries are still crunchy.
Regional variants
Heat levels vary enormously from kitchen to kitchen: some cooks use a single locoto for a mild platter, others add a spoonful of the dressing straight into the beef pan. Restaurants often bring extra fries and a bowl of llajua alongside so the platter stays crisp to the last bite.
Cook's notes
- Fry the potatoes twice if you have time: 4 minutes at 325°F (165°C) to soften, then 2-3 minutes at 375°F (190°C) just before serving for maximum crunch.
- Slice the beef against the grain and keep the pieces thick, as the dish intends; thin strips turn tough in a hot pan.
- Have every component chopped and the dressing made before the beef goes in, because the final cooking takes only a few minutes.
Serve with
Bolivian llajua (tomato and locoto sauce) on the side, and cold beer, chicha or a glass of Coca-Cola.
Make ahead and storage
The dressing keeps refrigerated for up to 3 days and the eggs can be boiled a day ahead; fry the potatoes and cook the beef just before serving.
