Jardín Camba

The friendly Beatriz says that majao de pato could be served as a kind of duck broth, and indeed, it is a product of the cultural mix between the native Bolivian people and their conquerors. ‘Majao’ means beaten or crushed, because the duck used to be hit with a mortar and pestle before it was cooked. It can also be made with charqui, a dried meat from the Bolivian high plains. They serve a variety of other Bolivian dishes here, like sopa de maní, rostidet colorado, panadons salteños, a range of barbecued meats and chicha, a drink.