ID: CON_01564183
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Ref.Original:CONTACTO_BOLIVIA_CHEFS_CAIMAN_13.JPG
Ref.Original transmisionBOLIVIA_CHEFS_CAIMAN_13.JPG
TítuloCaiman is cooked two different ways on an open flame by members of the Tacana indigenous community in Cachichira, Bolivia.
Fecha20181012
CiudadCACHICHIRA
PaísBOLIVIA
AgenciaCONTACTO
Autor / The New York Times / Redux
CategoríaNEW
Origen NYTNS
Pixelsize3300x2200
Copyrights2018 √ā¬© MEGHAN DHALIWAL / The New York Times / Redux / NYTNS / CONTACTO
Descripción EMBARGO: No electronic distribution , Web posting or street sales before Sunday 3:00 a. m. ET Nov. 4, 2018. No exceptions for any reasons. EMBARGO set by source. Caiman is cooked two different ways on an open flame by members of the Tacana indigenous community in Cachichira, Bolivia, Oct. 12, 2018. Some of the most celebrated chefs in the Andes ventured deep into the Amazon on a quest for exotic ingredients, such as river turtle and caiman. (Meghan Dhaliwal The New York Times)
Instrucc.**EMBARGO: No electronic distribution, Web posting or street sales before Sunday 3:00 a.m. ET Nov. 4, 2018. No exceptions for any reasons. EMBARGO set by source.**
Palabra clave adicional
AMAZON
BOLIVIA
COOKING
EXOTIC
FOOD
FOREIGN
HUNTER
INTERNATIONAL
REPTILES
SOUTH AMERICA
SURVIVAL
WILDLIFE