A Guide To The Cuisine Of Bolivia

pique a lo mancho After returning from a recent trip to Bolivia, my friends and family had little to ask me about what I did or where I went. While they had heard of the precarious Death Road, the high altitude city of La Paz and the old mining town of Potosi, what they were really curious to know was what I had eaten.

The cuisine in Bolivia is characterized by the country’s high altitude and Andean landscape, ancient Inca growing methods like terrace farming, and flavors brought over by the Spaniards in the sixteenth century. Because of their climate and location, an abundance of potatoes, corn and quinoa can be grown. For example, there are about 200 varieties of potatoes, 1,500 varieties of corn and 1,800 varieties of quinoa in the Andean region. Not surprisingly, these foods tend to be incorporated into many meals. Typically, Bolivians eat a simple breakfast, a mid-morning snack, a leisurely lunch consisting of several courses, tea and biscuits around 5 p.m. and a light dinner.

For a more visual idea of the typical food fare in Bolivia, check out the gallery below.

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[Image via Dan Perlman from SaltShaker.net]