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Pique Macho

Pique Macho

David Taylor
Pique macho is a Bolivian dish consisting of a layer of french fries buried underneath a heap of chopped beef, hot dogs, eggs, cheese, onions, bell peppers, and chili peppers. The usual condiments include ketchup, mayonnaise, and mustard, while sliced hard-boiled eggs are used as a typical garnish on top of the huge plate.
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Main Dish
Cuisine Bolivian
Servings 4 people


  • 2 lb beef loin
  • 1 lb hotdogs sliced
  • 8 medium potatoes cut into French fries
  • 3 tbsp vegetable oil
  • 4 large onions chopped
  • 2 medium tomatoes peeled, seeded and diced
  • 8 chili peppers diced
  • 2 cloves garlic chopped
  • 1 tsp cumin
  • frying oil
  • salt
  • black pepper
  • 4 hard-boiled eggs


  • In a pot, heat a large volume of oil at 350 F and add the potatoes. Fry for 8 minutes.
  • Drain and set aside. Keep the cooking oil.
  • Heat 5 tablespoons of the cooking oil in a pan and fry the hotdog slices for a few minutes. Drain and set aside.
  • Cut the meat into small pieces and season with salt, garlic, black pepper and cumin. Mix well by hand to soak the seasoning.
  • Heat 3 tablespoons of vegetable oil in a pan and fry the locotos for 2 minutes, stirring constantly. Add the onion, tomato and a pinch of salt. Mix well.
  • Add the meat and mix well.
  • Heat the large volume of oil again to 375 F and fry the potatoes again for 3 minutes. Drain and season with salt immediately.
  • Add the reserved sausages to the meat and mix everything.
  • Serve with hard-boiled eggs.
  • Garnish with strips of raw locotos, sliced ​​raw tomatoes, mustard and mayonnaise.
Keyword Beef, Chili Peppers, Hotdog, Onions, Pique Macho, Potato, Tomatos