Bolivia Food and Drink
Bolivian cooking varies considerably between the Andean highlands and the warmer eastern lowlands. Potatoes, maize, quinoa and meat are important highland staples, while rice, cassava, plantain and tropical produce feature more prominently in the east. Soups and substantial meat dishes are common, and regional specialities remain an important part of everyday cooking.
La Paz has a growing contemporary restaurant scene alongside traditional markets and inexpensive local eateries, while Cochabamba is particularly celebrated within Bolivia for its food. Santa Cruz has its own lowland cuisine, influenced by the agricultural products and tropical ingredients of eastern Bolivia. Vegetarian dishes are increasingly available in larger cities and tourist areas, although choices may be more restricted in smaller towns.
Popular drinks include fresh fruit juices, locally brewed beer and singani, a Bolivian grape spirit usually served neat or in cocktails such as the chuflay. Api, a thick, warming drink made from purple or white maize and flavoured with spices, is traditionally served hot, particularly at breakfast and in highland markets.
Salteñas: Baked pastries filled with a rich, slightly sweet and often spicy stew of meat, vegetables and gravy, traditionally eaten in the morning.
Silpancho: A Cochabamba speciality of rice and potatoes topped with a thin piece of breaded beef, fried egg, onion and tomato.
Pique macho: A substantial Cochabamba dish combining pieces of beef, sausage and fried potatoes with onions, tomatoes, chillies and boiled egg.
Anticuchos: Skewers of marinated beef heart grilled over charcoal, usually served with potatoes and a spicy sauce.
Sopa de maní: Peanut soup containing vegetables and usually meat, often finished with crisp fried potatoes.
Majadito: A dish from eastern Bolivia made with rice and dried or fresh meat, commonly served with fried egg and plantain.
Humintas: Fresh maize mixed with cheese and other ingredients, wrapped in maize husks and steamed or baked.
Chairo: A hearty Andean soup traditionally made with meat, vegetables and chuño (freeze-dried potato).
Cuñapé: Small, chewy cheese breads made with cassava starch, particularly associated with eastern Bolivia.
Api: A hot, thick maize drink flavoured with cinnamon and other spices, often served with pastries for breakfast.
Singani: Bolivia's distinctive grape spirit, produced from Muscat of Alexandria grapes grown at high altitude.
A service charge is not always included in restaurant bills. In more formal restaurants, a tip of around 10% is customary for good service. Tipping is not generally expected at simple local eateries or market stalls.
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