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Explora los sabores auténticos de Bolivia en una experiencia gastronómica inolvidable.
Bolivia is a country of extreme geographical and cultural contrasts. From the snow-capped peaks of the Andes and the infinite mirror of the Salar de Uyuni to the tropical plains of the Amazon, it offers one of the most authentic and least explored travel experiences on the continent.
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Bolivian cuisine is varied, forceful and deeply linked to local products such as potatoes (with hundreds of varieties), corn and quinoa. In recent years, cities like La Paz have experienced a gastronomic revolution that fuses ancestral ingredients with modern techniques.
The queen of Bolivian breakfast. It is a juicy empanada filled with meat or chicken, potatoes and broth, baked until the dough is sweet and toasted. It is eaten with a spoon so as not to waste the juice.
A hearty dish originating from Cochabamba that consists of pieces of beef, sausages, French fries, onion, tomato and locoto (spicy), all mixed and seasoned with sauces.
Probably the most beloved soup in Bolivia. Made with crushed peanuts, meat, potatoes and decorated with French fries and parsley. It is creamy, nutritious and comforting.
A dish composed of a base of rice and boiled potatoes, on which a sheet of very thinly breaded and fried beef is placed, topped with a fried egg and tomato and onion salad.
Typical of eastern Bolivia, it is rice with charque (dehydrated meat), accompanied by fried egg and fried plantain. There is a 'shaken' (wetter) or 'toasted' version.
The national distillate of Bolivia, made from Moscatel de Alejandría grapes grown at high altitudes. It is the base of the famous 'Chuflay' cocktail (Singani, Ginger Ale and lemon).
Traditional fermented drink of Inca origin, made from corn. It is very popular in the valleys of Cochabamba and is consumed in places marked with a red flag on the door.
Refreshing soft drink made from dried peaches boiled with cinnamon and sugar. It is served very cold and is common to find in street stalls throughout the country.
Bolivia produces wines in the Tarija region, at more than 1,800 meters above sea level, which gives them a concentration of aromas and flavors unique in the world.
An artisanal sorbet of intense red color, very traditional in the markets of La Paz, which is usually accompanied with a hot cheese empanada (cake).
Small cassava starch breads and lots of cheese, typical of the East. They are crispy on the outside and elastic on the inside, ideal for coffee time.
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Ver guia completaThe national distillate of Bolivia, made from Moscatel de Alejandría grapes grown at high altitudes. It is the base of the famous 'Chuflay' cocktail (Singani, Ginger Ale and lemon).
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