The Bolivian cuisine is not as diverse as its landscape. Even though there are regional variations between the lowlands and Andes Mountains, traditional Bolivian dishes are mainly a result of versatility in the use of Bolivia's staple food of potatoes, corn and rice. However, Bolivian food is most certainly worth a try. Food is not only fundamental; I find it is also a way to learn something about a country's history and geography, as well as its daily life.
Typical food in Bolivia – 200 varieties of potatoes
Bolivia may be one of the world's poorest countries, but Bolivians don't starve [unless there is an extreme situation such as a severe drought]. In this agricultural country there is enough food but the problem is it's monotonous diet, which leads to undernourishment, especially in the case of young children. The main daily meal of the majority of Bolivians consists of potatoes, rice and grain [corn and quinoa].
In many corners of the country vegetables are unheard of – especially in the countryside – perhaps with the exception of lettuce and onion. One of the government's main focal points is to diversify the Bolivian diet by, among other things, educating the locals on the necessity to eat a variety of food.
Bolivia is the oldest country known to eat potatoes - there are more than 200 varieties. However, many of these are no longer cultivated. The main potato varieties are divided into three groups: red, yellow and white. Typical Bolivian potatoes are:
- Oca: a small, yellow sweet potato
- Chuños or tunta – freeze-dried potatoes.
Mais is the Spanish word used for the product on the field, but once cooked it is called moto. In Bolivia you're more likely to find the white corn with big grains than the yellow corn, which is more commonly known in the western world. Apart from food, corn is largely used to produce Bolivia's traditional and cheap alcoholic drink: chicha.
Bolivian snacks or fast food
Two typical Bolivian snacks are salteñas and empanadas. Both are pastry shells filled with an amalgam of vegetables, eggs, potatoes, raisins and olives which may be enhanced with sundry spices. Although these snacks are generally available throughout the day, halfway the morning is a popular time for them, since the Bolivians eat a light breakfast with only coffee and some biscuits.
Another popular snack is salchipapa: French fries served with tasty, deep-fried pieces of frankfurter.
On the market I always search for api and pastel. They are a perfect way to start your day with, or to enjoy as a late afternoon snack. Api is a corn drink, served hot, enhanced with spices such as cinnamon and nutmeg. There is another corn drink, which is white and bland in taste. On request they will mix the two for you. Pastel is a deep-fried snack filled with chicken, beef or cheese.
Bolivian dinner
Dinner [cena] generally comes down to eating a la carte. Simple meals vary from 3 to 5 US dollars, although luxurious restaurants in larger cities have menus with prices way beyond that. In La Paz, for example, I found Swiss Fondue an excellent place to splurge. Swiss Fondue is located downtown, on 20 de Octubre, and offers a variety of fondues popular with any lover of chocolate, cheese and meat fondues. I especially recommend the goat-cheese fondue. A few buildings up the road is another excellent restaurant serving Peruvian food – the fish dishes are splendid.
At home a Bolivian dinner is very similar to the lunch, albeit in smaller portions. A popular take-away meal in cities is fried chicken [pollo frito or broaster] or chicken cooked on a spit [pollo al spiedo] with French fries.
Pizza is another popular one, with Bolivians and travellers alike. Pizzerias are found in every city. Vegetarian meals, however, are only found in travellers' haunts in Bolivia's larger cities.
Typical meals in Bolivia
A small selection of Bolivia's typical dishes:
- Most Pique Machos are simply scrumptious. This dish originates from Cochabamba, where it is served spicier than elsewhere. The dish has small pieces of succulent meat, fried potatoes, vegetables, pieces of frankfurter and boiled eggs. The true Pique Macho has locotos on top: tongue-searing peppers.
- Chicharron is made up of large pieces of pork cooked slowly in its own fat in huge iron pots. It is served with rice or potatoes and often found on markets as an evening meal. It may look not too appetizing, but is in fact very tasty.
- Llama is often found on the menu in the highlands. It tends to be a bit tougher than other red meat but when well-prepared is a welcome variety to the menu. Try to find one with a roquefort dressing; it is finger-licking good.
- Papas a la Hunacuaina originates from Peru and is often eaten in La Paz for almuerzo. It is a light meal consisting of salad, boiled potato with peanut sauce, a slice of ricotta-type cheese and a boiled egg.
- Food is often served with llaguá, a very spicy sauce. Be careful before taking a spoon full!
Learn about Bolivia's way of life through food
To truly appreciate the Bolivian way of life, try the markets or the local, plastic-table-and-chair restaurants for meals, snacks, drinks and dinners alike. Traditional Bolivian food is known for its simplicity and offers remarkable variety considering the few types of food that are generally used. When unsure about where to eat, in terms of hygiene, your best bet is to go where a lot of local people are eating.
Travellers to South America may also be interested in Brazil's typical food.
Karin-Marijke Vis - Karin-Marijke Vis is a bilingual writer (Dutch-English) who has been traveling in Asia and South America since 2003.
Join the Conversation