Bolivia
Airampo
A Bolivian red cactus fruit used as a natural colorant in desserts and drinks
south-america
Bolivia
Explore 75 foods connected to Bolivia, from everyday staples to rare local specialties.
75 foods12 leading categories3 Essentials guides
Start with Airampo →
The local shortlist
Cochabamba Essentials
3 editor-selected foods for understanding the place through what people eat.
Open the guide →
The full directory
Traditional foods from Bolivia.
75 foods in this view. Filter by category, type, rarity, or search every recorded name.
Filters
Bolivia
Aji Amarillo
The bright yellow-orange chili pepper central to Peruvian cooking. Fruity, medium-hot and used in sauces, stews and marinades.
Bolivia
Ají de Fideos
A Bolivian noodle stew with beef, potatoes, ají amarillo, and spices, a hearty and spicy classic.
Bolivia
Ají de Lengua
A Bolivian beef tongue stew with ají amarillo, potatoes, onions, and spices, a festive and hearty classic.
Lima, Bolivia
Anticuchos
Grilled skewers of marinated beef heart, a street food with pre-Columbian roots adapted during colonial times.
Bolivia
Api
A Bolivian warm purple or white corn drink with cinnamon, cloves, and sugar, an Altiplano and winter classic.
Bolivia
Api Blanco
A Bolivian warm white corn drink with cinnamon, cloves, and sugar, an Altiplano and winter classic.
Bolivia
Api con Pastel
A classic Andean breakfast of hot, thick purple corn drink (api morado) sweetened with cinnamon and cloves, served with a fried cheese pastry (pastel de queso) dusted with sugar.
Bolivia
Api Morado
A Bolivian warm purple corn drink with cinnamon, cloves, and sugar, an Altiplano and winter classic.
Santa Cruz, Bolivia
Arroz con Queso
A Bolivian dish of rice cooked with cheese, milk, and spices, a Santa Cruz and lowland classic.
Bolivia
Bolivian Alfajores
Alfajores
A Bolivian cookie sandwich of two soft cornstarch cookies filled with dulce de leche (manjar blanco) and coconut, a tea-time classic.
Potosí, Bolivia
Calapurca
Kalapurka
A pre-Hispanic Andean soup of corn, meat, and potatoes thickened by a heated stone, prepared in highland Potosí and Arica during cold-weather celebrations.
La Paz, Bolivia
Chairo
Chairo paceño
An Altiplano soup with lamb or beef, chuño (freeze-dried potatoes), carrots, onions, and herbs, a smoky and hearty classic.
Bolivia
Chancaca
A Bolivian unrefined cane sugar block, used in desserts and drinks
Tarija, Bolivia
Chancho a la Cruz
Tarija specialty: whole suckling pig roasted on a cross over fire for 5-7 hours, social celebration dish, served with mote and llajwa
Bolivia
Charque de Llama
Salted and sun-dried llama meat from the Bolivian Altiplano, pounded thin and used as a filling for empanadas and tamales or rehydrated in stews.
Bolivia
Charquekan
An Altiplano dish of rehydrated sun-dried llama meat (charque) with corn, potatoes, cheese, and boiled egg, an ancient and hearty classic.
Sierra (Andean Highlands), Bolivia
Chicha de Jora
Ancestral fermented corn beer from the Andes, made from germinated maize. Had ritual and social importance in the Inca Empire.
Cochabamba, Bolivia
Chicha de Maíz
A Bolivian fermented corn drink, especially associated with Cochabamba and eastern lowland celebrations.
Bolivia
Chicharrón
A Bolivian dish of fried pork with corn, potatoes, and llajwa, a festive and hearty classic.
Beni, Bolivia
Chivé
A traditional Beni beverage made by mixing cassava flour with water and sugarcane juice, a refreshing Amazonian staple.
Argentina
Choclo
Large-kernel Andean corn served boiled with cheese, sauces or ceviche across Peru and neighboring countries.
La Paz, Bolivia
Chola Sandwich
Sándwich de chola
A La Paz specialty: marraqueta bread roll with slow-roasted pork (pernil), escabeche, llajwa, tomato, and pork rind (torresmo).
Bolivia
Chuflay
A Bolivian cocktail of singani with ginger ale or lemon-lime soda and a lime slice
Puno, Bolivia
Chuño
A Bolivian freeze-dried potato, an ancient Andean preservation method
Bolivia
Cuajadilla
A Bolivian egg-and-milk flan with cinnamon and lemon
Santa Cruz de la Sierra, Bolivia
Cuñapé
A Bolivian cheesy yuca bread roll, round and golden, a Santa Cruz and eastern classic.
Tarija, Bolivia
Empanadas Tarijeñas
Tarija-style flour pastry empanadas with cheese and/or meat, oven-baked, distinct from salteñas; morning market staple
La Paz, Bolivia
Fricasé Paceño
A La Paz dish: pork stew with corn, potatoes, onions, garlic, and ají amarillo, a hearty and spicy classic.
Bolivia
Fritanga
A Bolivian dish of fried pork with onions, tomatoes, ají, and spices, served with potatoes or rice, a hearty and spicy classic.
Bolivia
Gaznates Dulces
A Bolivian pastry tube filled with meringue or cream
Bolivia
Humintas
A Bolivian tamale of ground corn with cheese, sugar, and anise, steamed in corn husks, a daily and snack classic.
Bolivia
Jaka Taqui
A Bolivian dish of sun-dried meat (charque) rehydrated and stewed with potatoes and corn.
Bolivia
Llajwa
Bolivia's ubiquitous spicy sauce of tomatoes, locoto peppers, and quillquiña (a local herb), ground in a mortar.
Arica y Parinacota, Argentina
Llama Asado
Grilled llama meat, a lean, low-fat Andean specialty from Jujuy, Salta, and Catamarca. Seasoned with salt and slow-cooked over coals, it is tender and mildly gamey.
Bolivia
Locoto
A Bolivian hot pepper (Capsicum pubescens) with black seeds