Bolivian Cuisine

Bolivian cuisine is hearty, filling and rooted in the ancient traditions of the Andes, built on the staples of the highlands: corn, and the potato, of which Bolivia grows hundreds of native varieties, alongside quinoa, meat and fiery chilli. Its most beloved snack is the salteña, a juicy, slightly sweet baked pastry filled with a spiced meat stew, eaten mid-morning, alongside hearty soups and stews, grilled meats, the freeze-dried chuño potato, and, on the tables of the wealthy and the adventurous, dishes reflecting the country's diverse regions.

The main sights

• Salteñas - the juicy baked meat-stew pastries, a morning favourite.
• The soups and stews - the hearty highland soups and spicy dishes.
• The potatoes - the hundreds of native potato varieties.
• The markets - the food markets and street stalls.

When to go

Year-round; the salteña is a mid-morning institution, and the bustling markets are the place for cheap, authentic food, hearty soups and the astonishing variety of Andean potatoes, corn and produce.

Before you go

Bolivian food is hearty, carbohydrate-heavy and filling rather than refined or internationally famous, so its appeal is honest, cheap Andean home cooking and the salteñas rather than sophistication. Market food is cheap and authentic, though take the usual care with water and salads. The altitude can dull the appetite. The salteñas, the potato varieties and the market culture are the highlights.

Nearby

Every region has its specialities; the markets of La Paz and Sucre are atmospheric.