内容摘要：Major U.S. corporations are already bracing for potential damage.

Major U.S. corporations are already bracing for potential damage.

Chef and food researcher Marko Bonifaz said Bolivia is undergoing an interesting movement that involves integrating haute cuisine with street food, and it is no longer just an attractive option for tourists, but for Bolivians themselves.Llusco’s cuisine, deeply rooted in the teachings of her mother and aunt, who sold food on the streets of Bolivia, embodies this movement.

“These simple dishes reconnect us with our culture,” she said. “They make me very happy.”People walk past La Rufina restaurant in La Paz, Bolivia, Thursday, March 6, 2025. (AP Photo/Juan Karita)People walk past La Rufina restaurant in La Paz, Bolivia, Thursday, March 6, 2025. (AP Photo/Juan Karita)

A vendor prepares “Anticucho,” a beef heart based dish consisting of small pieces of grilled meat and potato on skewers, in El Alto, Bolivia, Saturday, March 1, 2025. (AP Photo/Juan Karita)A vendor prepares “Anticucho,” a beef heart based dish consisting of small pieces of grilled meat and potato on skewers, in El Alto, Bolivia, Saturday, March 1, 2025. (AP Photo/Juan Karita)

Chef Carolina Chuquimia prepares a dish of beef steak with yucca at La Rufina restaurant in La Paz, Bolivia, Sunday, March 2, 2025. (AP Photo/Juan Karita)

Chef Carolina Chuquimia prepares a dish of beef steak with yucca at La Rufina restaurant in La Paz, Bolivia, Sunday, March 2, 2025. (AP Photo/Juan Karita)11⁄4 lb. mixed greens and fresh herbs, such as spinach, arugula, collards, kale, Swiss chard, broccoli rabe, parsley, and cilantro, chopped

4 cups chicken stock3 cups cooked brown rice Lemon wedges, for serving

In a large, heavy pot, heat the oil over medium until it begins to shimmer. Add the sausage and cook, stirring occasionally, until browned, 6–8 minutes. Use a slotted spoon to transfer the sausage to a heatproof bowl and reserve. Lower the heat to medium-low, then stir the flour into the oil that remains in the pot and cook, stirring frequently, just until the mixture, or roux, smells toasty, about 5 minutes. Add the onions, scallions, celery, bell pepper and bay leaves, season lightly with salt and black pepper, and cook, stirring and scraping the bottom of the pot frequently, until the onions are translucent, 12–14 minutes.Stir in the garlic powder, thyme, oregano and cayenne, if using, then add the greens a little at a time, allowing them to wilt before adding more, until they all fit in the pot. Stir in the chicken stock. Increase the heat to medium-high, bring the liquid to a full boil, and then decrease the heat to low, cover and simmer, stirring occasionally, until the broth has thickened and the greens are meltingly tender and have turned from bright green to a muted olive color, 30–45 minutes (if you’re using hardier greens like collards, they will take a bit longer to cook, while softer varieties like baby spinach will cook quickly).