Bolivian dances vary from one region to another. In Bolivia, music is created for both playing and dancing. It’s deeply embedded with local traditions, which is why dances and music are an integral part of this South American country’s culture.

Here are five spectacular dances that mesmerize almost anyone:

1. Caporal – A Parody of the Country’s Past

In Spanish, the word “caporal” means “ranch manager” or “foreman”. The dance originates from the Yungas region and is one of the most famous Bolivian dances in the world. The caporal parodies the mulatto overseers who worked for the Spanish and managed the large colonial haciendas. The costumes used by the dancers depict the clothing and whip, which were used by the landowners at the time.

2. Tinku – Form of Ritualistic Combat

Originally from Potosí, one of the highest cities in the world, Tinku is a dance that is accompanied by chanting from women and the charango, a small Andean stringed instrument, which locals make by using armadillo shells. It’s a ceremonial war dance that ethnic groups perform before entering fistfights. The men wear traditional black or white pants and monteras or thick helmet-like hats adorned with colorful feathers.

3. Cueca – Bolivian Dance With Its Own Holidays

Cueca is a music style that is typical for Bolivia, Argentina, Chile, Peru, and Mexico. Each country has its own variation and unique dancing style. Traditionally the cueca is played with guitars or charangos, but modern interpretations can feature violins and accordions. It’s a satirical dance, which shows a man courting a woman. Cueca is held in high regard in the country, which is why the local government designated the first Sunday of October as the Day of the Bolivian Cueca.

4. Macheteros – The Heritage of the Moxos People

This music and dance style comes from the Moxos people, who lived in the south-central Beni department in the northeastern parts of Bolivia. It’s played with small drums and often features during Catholic festivities as the Moxos merged their customs with the Spaniards upon the colonization of Bolivia. The dancers carry wooden machetes in their right hands and wear eye-catching headdresses adorned with colorful Parabas feathers. It’s a dance that portrays men fighting over a woman.

5. Saya – The Original Lambada

Like the Caporal, the Saya originates from the Bolivian Yungas region and is played by the local Afro Bolivian community. It’s accompanied by the flute and drums while men chant coplas, a four-versed poem, and the women repeat them. The dance is a beautiful and captivating mixture of traditional Andean flutes and dance steps and ancient rhythms brought to the country by former slaves from Africa. This musical style is known throughout the world as lambada due to the fact that Brazilian singer Kaoma plagiarized and renamed it during the 1980s.

These are only five of the many Bolivian dances that make Bolivia one of the most musically cultured places in the world. Each region of the country has its own musical heritage, which is why Bolivia is favored by countless dance and music aficionados.

Every Thanksgiving is a time for the family to get together, give thanks, and share a grand meal. Pavochon is the centerpiece for a classic Thanksgiving dinner in Puerto Rico and this easy-to-follow recipe makes sure that all the iconic flavors come out just right!

The Ingredients Needed for This Meal

Pavochon can be served with cornbread and any classic sides. Achiote paste is crucial for bringing out the rich flavor and achieving the deep color of the turkey. Here are the necessary ingredients:

• One 12lb turkey without the giblets and neck
• One lemon halved
• Three tablespoons of unsalted butter at room temperature
• ¼ cup of extra-virgin olive oil
• Three tablespoons of achiote paste
• Two tablespoons of dry oregano
• Two tablespoons of granulated garlic
• One large onion halved
• Five cloves of garlic
• Two teaspoons of ground cumin
• Two celery stalks
• Salt and pepper

The Steps to Prepare Excellent Pavochon

To prepare Pavochon, we start by gently separating the skin from the flesh, starting at the neck. The outside of the turkey is rubbed with the cut sides of the lemon. It is then seasoned generously inside and out with salt and pepper. Butter is rubbed on the breast meat underneath the skin.

The next step is to mix the oil, achiote paste, cumin, granulated garlic, and oregano in a bowl until it forms a paste. An even layer of this paste is then spread on the turkey, and the legs are tied using bakable string. The seasoned turkey is left to rest at room temperature for two hours.

The oven is preheated to 450. The turkey is stuffed with onion, garlic, celery, and the reserved lemon. It is then placed on a wire rack inside the roasting pan and the pan is filled with 1½ cups of water. Bake the turkey for 25-30 minutes and rotate if the browning is uneven. Reduce the oven temperature to 350 and continue to bake for another hour and a half, basting the turkey with pan juices every 30 minutes. Let the turkey rest on the cutting board for 30 minutes before carving.