Cuisine of Bolivia

The cuisine of Bolivia might be called the original "meat and potatoes" -- the latter (locally called papas from the Quechua) were first cultivated by the Inca before spreading throughout the world. The most common meat is beef, though chicken and llama are also easily found. Pork is relatively rare. Deep frying (chicharron) is a common method of cooking all sorts of meat, and fried chicken is a very popular quick dish; at times the smell permeates the streets of Bolivian cities. Guinea pigs (cuy) and rabbits (conejo) are eaten in rural areas, though you can sometimes find them in urban restaurants as well. A common condiment served with Bolivian meals is llajhua, a spicy sauce similar to Mexican salsa.

Some notable Bolivian dishes:

My lunch in Coroico
Probably called ranga

• charque kan - llama jerky
• pique macho - grilled chunks of meat with tomatoes and onion, on potatoes
• silpancho - beef pounded to a thin, plate-sized patty, served on a bed of rice and potatoes, with a fried egg on top (Similar to wiener schnitzel).

Street food and snacks:

• anticucho - beef hearts grilled on a skewer, served with potatoes and a spicy corn sauce
• salchipapa - thinly sliced sausage fried with potatoes
• choripan - chorizo (spicy sausage) sandwich, served with grilled onions and lots of sauce

Breakfast (desayuno) typically consists of any of several of meat-filled buns:

cuñape

• salteña - a baked bun filled with meat and potatoes in a slightly sweet or spicy sauce. Be careful when you take a bite, as the sauce will drip all over!
• tucumana - like a salteña but fried
• empanada - similar to a saltena, often filled with cheese as well as meat
• cuñape - a small roll filled with cheese, similar to Brazilian pão de queijo. The bread is made from cassava flour.

Many people also start off the day with some concoction involving fruit:

• ensalada de frutas: Many different fruits chopped in a bowl of yogurt. Very filling. Some stalls may have honey, nuts or gelatine on top, if you like.
• licuado: Water or milk blended with your favorite fruit combination. A big spoonful of sugar will be added unless you specifically ask them not to. Try the milk and papaya licuado.
• (super)vitaminico: Don't ask what's in here. Many fruits, milk, sugar, a shot of beer, and, if you wish, a whole egg (with shell).

COCA LEAVES

Coca has been part of Andean culture for centuries, and chewing is still very common (and perfectly legal) in Bolivia. You should be able to buy a big bag of dried leaves at the local market. Coca is a stimulant, and it also suppresses hunger. Chewing a wad of leaves for a few minutes should bring slight numbness to your lips and throat. Remember the slogan (printed on souvenir T-shirts): La hoja de coca no es droga ("The coca leaf is not a drug"). But cocaine most definitely is an illegal drug. Remember this, only chew the leaf; if you eat the coca leaf you will get a very sick stomach. Another important word of advice: if you drink coca tea or chew coca leaves, you might fail a cocaine test for up to a month afterwards. Airline pilots occasionally get into trouble in La Paz, Bolivia by failing drug tests after drinking coca tea.

Drink

Juice bars appear at most markets. Shakes (either with water or milk) are 2-3Bs. Locals can be seen to drink "(insert name here)" an egg, beer and sugar concoction or "Vitima" which includes coca leaves.

ALCOHOL

Bolivia's traditional alcoholic drink is chicha, a whitish, sour brew made from fermented corn and drunk from a hemispherical bowl fashioned from a hollowed gourd (round-bottomed so you can't put it down). It's customary to spill a bit of chicha on the ground before and after drinking it as an offering to Pachamama, the Inca earth godess.

Singani is a grape liquor that's mixed with Sprite or ginger ale with lime garnish to make a cocktail called chuflay.

There are a number of local beers, the largest being Paceña and its high-end brand Huari. El Inca is a very sweet low-alcohol beer. Orange Cocktails are a popular drink too!