With the dietary struggles I’d been facing given Bolivia’s penchant for grilled and deep-fried meats, I wasn’t expecting to discover gourmet vegan cuisine in La Paz… but lo and behold, that’s what I found at Red Monkey! The restaurant’s tagline is ‘Conscientious Cuisine,’ and it lives up to this descriptor as the most direct farm-to-table establishment in the city—you literally walk past their edible garden on the way inside the front door. Located a bit off the beaten tourist path in a residential area of Zona Sur, Red Monkey is worth the trek for those like me in search of a nutritious plant-based delicacy. Their ideals are stated plainly on the cover of their menu: “We look to inspire, delight, and provide an atmosphere that creates healthfulness and connects us with our community and the planet in a sustainable manner. We respect the ethics and quality of our ingredients, actions, and service. Today your presence honors us. Welcome!”
In addition to being 100% vegan, Red Monkey’s food is fresh, sustainable, health-conscious, and preservative-free. Much of the organic produce used in the dishes comes from their home-grown garden, which even includes edible flowers garnishing the meals. Upon entering the restaurant, diners are greeted by a modern, stylish interior with an open kitchen and a green bar serving fresh juices and high quality spirits. I started by ordering the “Kaleidoscopio” cocktail which was a heavenly combination of kale, pineapple, ginger, and vodka. Our table was also given a pitcher of water with rounded pink crystals resting on the bottom, and we supplemented by ordering some artisanal quinoa beer.
It is not often that I am overwhelmed with options on a menu, but the innovative dishes at Red Monkey had me feeling very indecisive. I ended up going with a traditional Bolivian dish called pastel de choclo which is a sort of corn pudding topped with eggplant, tomato sauce, and olives. The friends I was dining with ordered a black bean burger and a marinated Portobello burger, both of which were served on homemade bread rolls alongside baked Swiss chard chips. Another friend at the table ordered the “tartines” appetizer platter with all of the house sauces and various toppings to make open-faced sandwiches. Though I imagine anything made in the Red Monkey kitchen would have been delicious, the menu explicitly carries a ‘satisfaction guarantee’ that diners aren’t required to pay for meals that aren’t eaten, and are free to return what they didn’t like for something else. This ensures a positive experience for patrons who may not be familiar with vegan food and the experimental nature of their cuisine. As the ambassadors of vegan food in Bolivia’s most important city, I declare that they’re doing an excellent job!
Wholesome Harvest 