The Bolivian Altiplano and Lowlands are not known for their fine cuisines, but with relatively few outside influences the country’s culinary landscape remains one of the most traditional in Latin America.
Bolivian food relies heavily on just a few ingredients such as potatoes, corn, and beef. These are staples of the bolivian diet and found in the majority of dishes in some form or another. The majority of Bolivian dining is in the street, which is extremely cheap and suually very good. Stick to stalls that you see many locals, this means it’s a good choice. Cities such as La Paz and Santa Cruz have four star dining and many international restaurants catering to a variety of tastes and budgets.
Bolivian Street Food
Salteña - Salteñas are the ultimate Bolivian snack food. They are extremely similar to the empanada, but include fillings such as chicken or beef with potatoes, chives, peas, carrots, raisins, chile peppers, or rice. You’ll find them nearly anywhere, from the bus window to people walking around with baskets or carts. Bottles of hot sauce are always on hand.
Chicharrón - This dish favored across the Andes combines small chunks of fried, fatty pork with boiled corn. It’s most often served in small bags in the street, although you can occasionally find it being served in tradtional restaurants in a larger portions.
Humitas - These corn based snacks are stuffed with cheese and then steamed in a corn or banana leaf.
Charqui - Jerky is actually a derivitive of this Quechua word for dried meat. Various forms and preparations of charqui exist in the Andes and the meat of animals such as llamas, cows, pigs, and horses may be used.
National and Regional Dishes in Bolivia
Ají de Lengua - Spicy cow tongue.
Fritanga - Spicy pork and egg stew served with a side of corn on the cob and other vegetables.
Picante de pollo - This is an extremely typical dish found all over the country. Fried chicken is prepared in a spicy sauce and served with boiled potatoes, rice, and salad.
Lomo Montado - You need to hungry to finish this classic Bolivian carb-buster. A thin cut of beef is topped with a few fried eggs and served with rice and a fried banana.
Silpancho - Silpancho is nearly identical to Lomo Montado. A thinly sliced cut of beef or chicken is breaded and fried and topped with fried eggs and served over rice.
Bolivian Drinks
Bolivian Wine - Although Bolivian vineyards are not well known like those of Argentina, several regions in Southern Bolivia such as Tarija near the Argentine border, produce very good wines. Winemaking here is still in its infancy and standards are far lower than in neighboring countries, nevertheless, major wineries such as La Conception are flourishing here.
Bolivian Beer - there are a number of regional beers in Bolivia, though Paceña is the best.
Chicha - Chicha is a drink found all over the Andes and has been popular since Pre-Colombian times. It is made from fermented corn.
Singani - Singani is the Bolivian answer to Pisco. The white brandy is made from the muscatel grape and served on ice and mixed with Sprite or fruit juice.
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