The Bolivian cuisine varies with the geography of the country. The ingredients of the Bolivian cuisine are one-hundred percent organic, mainly because the production of agriculture products are not for export, all of these products are for the internal market. There are many reasons for that situation, but those reasons are not the topics of the current paper.
I am going to site only the most popular dishes of every region due to limited space available of this blog.
In the high lands (altiplano) the dishes are mainly in based of potatoes, sweet potatoes, haba beans, quinoa, wheat, carrots, tomatoes, dehydrated meat, and corn.
Aji de lagua: It is soup in based of wheat flower; it also contains potatoes, dehydrated meat, and haba beans – and red hot pepper.
Aji de papalisa: (papalisa is the ullucus tuberosus, a plant grown primarily as a root vegetable and secondarily as a leaf vegetable). Aji de papalisa is a papalisa stew that contains dehydrated meat, carrots, onions, garlic, and potatoes – and red hot pepper.
Pastel de quinoa: It is a spicy quinoa casserole. Quinoa is a common ingredient in the Bolivian highlands, which has been becoming more popular in the U.S. lately due to the protein in the small, rice-like ingredient. It’s gluten free and vegetarian, so it’s a good option for people who follow those diets. In order to dress up the quinoa, the dish called for some chili peppers, cheese, and other veggies.
Salteñas: This dish is similar to the empanadas; it has quail eggs; meat and potatoes shopped in small pieces; green peas, hot peppers, olives, onions, and tomatoes.
Chuño futty: It is mainly dehydrated potatoes bathed in egg and fine goat cheese; it is served with chicken stew and salad.
In the valleys the most popular dishes are:
Pique a lo macho: It consists of fried hotdogs, cheese, potatoes, onions, beef, and a very hot peppers. The name comes from the main ingredient which is a very hot pepper. It is called macho because only the very brave could eat this extremely hot (spicy) dish.
Sopa de mani: Peanuts soup; made with peanuts flower, potatoes, garlic fresh meat, green peas, tomatoes, and carrots.
Choclo con queso: More than eighteen varieties of fresh boiled corn with twenty varieties of cheese, haba beans, and salad.
Humintas: This is the Bolivian tamales; it is made in based of fresh corn with big piece of cheese on it. Bolivian humintas is thousand times more delicious than the Mexican tamales.
Silp’ancho: A portion of rice, fried beef, fried eggs, fried potatoes, and salad. This is a dinner dish.
The low lands dishes are in based of yucca or cassava, beef, rice, and plantains.
Majadito Camba: Consists of organic rice, fried egg, fried yucca, fried plantains, and onion and tomato salad.
Sonso: Mashed yucca with cheese. Extremely delicious!
Cuñapé: Yucca cheese bread. It is a great companion for an afternoon tea or coffee.
Finally, lunch and dinner in Bolivia are always accompanied with a heavenly delicious glass of Bolivian wine. By the way, Bolivian wines conquered (in a short time and with specific qualities such as the aroma, flavor and technology) the sense of the best wine tasters in various festivals in the world. The main cause of these attributes: the location of the vineyards at altitudes between 1,600 to 2,850 meters above sea level.
¡Salud y buén provecho!