Food of Bolivia

A baked, juicy pastry filled with a sweet-spicy stew of meat, potato and peas.

A hearty plate of beef strips, sausage, fries, tomato and boiled eggs with hot sauce.

A thin breaded beef cutlet over rice and potatoes, topped with a fried egg and salsa.

A pork stew in a golden aji broth with hominy and chuno.

Chicken in a spicy yellow aji sauce with potatoes and chuno.

Dried and shredded llama or beef served with hominy, cheese, potatoes and fava beans.

A thick hot purple-corn drink served with a fried cheese pastry.

Eggs scrambled with shredded dried beef and tomato.

A fried empanada stuffed with meat, potatoes and a hint of aji.

Skewered beef heart with potatoes and peanut sauce.

Potato stuffed with meat and egg, fried golden.

Chorizo in a bun with llajua.

Nourishing quinoa soup with vegetables and potatoes.

Beef broth with rice and potatoes.

A spicy fresh salsa of tomato and locoto pepper served with almost every meal.

Quinoa with tomato, onion and lime.

Crusty bread rolls eaten daily.

Cheese bread made with cassava starch from the east.

Cinnamon-flavored shaved ice dessert from Sucre.

Fried dough fritters drizzled with cane syrup.

Rice pudding with cinnamon.

A warm, thick purple-corn drink spiced with cinnamon and clove.

A chilled drink of dried peaches simmered with cinnamon and sugar.

Coca leaf tea served for altitude.

Juice of the banana passion fruit.

The ancient grain of the Altiplano.

Hundreds of colorful native varieties.

Banana passion fruit, tart and fragrant.

Harvested in the northern forests.

Dried and fresh peaches for mocochinchi.