This is the ultimate late-night snack - juicy and tasty and best not studied too closely by the light of day. For 26 years, Julia Orillana has taken up her post on the street opposite the open-air theater and a small stadium (Cancha Zapata) to serve hungry taxi and truck drivers and students as they weave home late at night. While a little out of the way, her stall is a block off the main central avenue, Av Arce, and just four blocks from Plaza Bolivia - a short stroll after a long night out for those in the know. The little plate she serves is heaped with little cubes of liver, cooked in her secret “caldo,” which she reveals contains beer and beef stock as a base. The liver rests on a bed of grated carrot and is topped with a fried egg, the famous llajua hot sauce and a couple of bread rolls to soak up the juice.