Bolivia Food Guide
Content Information
Recently updatedFood Safety Tips
Essential food safety information to help you enjoy Bolivia's cuisine safely and confidently.
Consume bottled or purified water.
Tap water in Bolivia is generally not safe to drink. Stick to bottled or purified water to avoid waterborne illnesses.
Be cautious of street food.
While street food can be a delicious and affordable option, choose vendors that appear clean and hygienic. Ensure food is cooked thoroughly and served hot.
Wash fruits and vegetables thoroughly.
Wash all fresh produce with purified water before consumption to remove any potential contaminants.
Be mindful of meat and seafood.
Ensure meat and seafood are cooked thoroughly to avoid foodborne illnesses. Be cautious of raw or undercooked seafood, especially in coastal regions.
Acclimatize to high altitude before heavy meals.
In high-altitude cities like La Paz, take time to adjust before consuming large, heavy meals. Altitude can affect digestion.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are becoming increasingly available in larger cities and tourist areas. Traditional Bolivian cuisine relies heavily on meat, but vegetarian alternatives using quinoa, potatoes, and other vegetables are becoming more common.
vegan
LOW AVAILABILITYVegan options are less common than vegetarian ones. While ingredients like quinoa, potatoes, and vegetables are readily available, finding strictly vegan dishes can be challenging outside of specialized restaurants.
gluten-free
MEDIUM AVAILABILITYGluten-free options are available as many traditional dishes are based on corn, quinoa, and potatoes. However, communication about dietary needs is essential.
Common Allergens
Peanuts (Maní)
MEDIUM PREVALENCEPeanuts are commonly used in Bolivian cuisine, particularly in sauces like llajwa and picante de maní. Be sure to inquire about the presence of peanuts in dishes if you have an allergy.
COMMONLY FOUND IN:
Gluten (Gluten)
MEDIUM PREVALENCEGluten is present in many traditional Bolivian dishes, especially those made with wheat flour. Be mindful of bread, pastries, and some soups.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Bolivia's food culture for travelers.
Salteña (Salteña)
Bolivia's national dish - a savory pastry filled with a juicy stew of beef, chicken, or pork, along with potatoes, peas, olives, and a slightly sweet and spicy sauce. The filling is notably juicy and complex, distinguishing it from other empanadas. Often enjoyed as a mid-morning snack between 10am-noon.
Silpancho (Silpancho)
Cochabamba's iconic dish - a thin, breaded and fried beef cutlet served over a bed of white rice and boiled potatoes, topped with a fried egg and a fresh tomato-onion-parsley salad. The name comes from the Quechua word 'sillp'anchu' meaning elongated or flattened. This high-nutrient dish has become one of Bolivia's most beloved foods.
Pique Macho (Pique Macho)
Created in 1969 at El Prado restaurant in Cochabamba, this hearty dish features fried beef chunks, sausages, french fries, corn, peppers, and hard-boiled eggs, all smothered in spicy sauce. Originally prepared for hungry aviation workers, it's now a must-try bar and street food, usually served on a large platter and shared among friends with beer and llajua salsa.
Picante de Pollo (Spicy Chicken)
A classic Bolivian dish featuring chicken cooked in a rich, spicy peanut sauce, often served with rice and potatoes.
Fricasé Paceño (La Paz Style Fricassee)
A traditional La Paz breakfast dish combining pork, hominy, chuño (freeze-dried potatoes), onions, garlic, and spices in a flavorful stew. Especially valued during New Year's celebrations for its spiciness that helps party-goers stay awake.
Majadito (Majadito)
Santa Cruz's signature rice dish with dried meat (charque), chopped onions, and tomatoes, colored orange-yellow with urucú (annatto). This vibrant dish traces its roots to pre-Columbian times and is one of Bolivia's most beloved lowland foods.
Anticuchos (Anticuchos)
Grilled beef heart skewers marinated in a spicy sauce with ají panca, cumin, and vinegar. Commonly enjoyed from street vendors throughout La Paz, served with boiled potatoes and spicy peanut sauce.
Chairo (Chairo)
A warming highland soup with freeze-dried potatoes (chuño), fresh potatoes, beef or lamb, carrots, peas, and wheat. This thick, hearty soup is perfect for Bolivia's high-altitude cold climate.
Sopa de Maní (Peanut Soup)
Originally from Cochabamba, this traditional meat and vegetable soup is thickened with ground peanuts, creating a rich, nutty flavor unique to Bolivian cuisine.
Cuñapé (Cuñapé)
A tasty cheese pastry made from yuca flour and cheese, typical of Santa Cruz. These gluten-free rolls are crispy outside and chewy inside, perfect for breakfast or snacks.
Plato Paceño (La Paz Plate)
A mixed plate of meat, cheese, potatoes, broad beans, and maize, typical of La Paz. This substantial dish showcases the diversity of Altiplano ingredients.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Bolivia's diverse culinary traditions.
Llajwa (Llajwa)
A spicy Bolivian sauce made with tomatoes, locoto peppers (instead of jalapeño), and quillquiña (similar to cilantro). This ubiquitous condiment with beautiful black seeds inside the locoto is served with almost every meal in Bolivia. Every table has it at lunch or dinner time.
Chicharrón (Chicharrón)
Deep-fried pork belly, a popular snack or accompaniment to various dishes. Often found in markets and served with mote (hominy) and llajwa.
Empanadas (Empanadas)
Fried or baked pastries filled with cheese, meat, or chicken. Different from salteñas, these are less juicy and can be enjoyed any time of day.
Allergens:
Pacú Frito (Fried Pacu Fish)
Amazon river fish grilled or fried, served with rice, yucca, and plantains in the lowland regions. The mild flavor and flaky texture make it a lowland favorite.
Surubí (Surubí Catfish)
Fresh catfish from Bolivia's rivers, commonly grilled or fried and served with tropical accompaniments in the Amazon region.
Locro Carretero (Trucker's Stew)
A hearty stew from Santa Cruz made with rice, meat, and vegetables, originally created for long-distance truck drivers.
Humintas (Humintas)
Sweet corn cakes steamed in corn husks, similar to tamales but sweeter. Popular throughout Bolivia as a breakfast or snack food.
Sajta de Pollo (Chicken Sajta)
Shredded chicken in a spicy peanut and pepper sauce, served with rice, potatoes, and chuño. A flavorful dish combining highland ingredients.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Bolivia.
La Paz (Altiplano/Highland Region)
The Altiplano's traditional Aymara cuisine is dominated by the potato - over 200 varieties are grown in Bolivia. Known for hearty dishes like salteñas, chairo, and fricasé paceño. Potatoes are often served alongside rice as one of two or three different carbohydrates on the same plate.
Cultural Significance:
Reflects the city's high altitude and indigenous Aymara influences. Home to the original potato, this region showcases Bolivia's pre-Columbian heritage.
Signature Dishes:
- Salteñas
- Chairo
- Fricasé paceño
- Plato Paceño
- Anticuchos
Key Ingredients:
Cochabamba (Valley Region - Bolivia's Culinary Capital)
Known as Bolivia's culinary capital, famous for hearty dishes and diverse flavors. The valley cuisine shares many ingredients with the Altiplano but combines them with a wider range of fresh fruit and vegetables and tends to be spicier. Silpancho is so emblematic it's often the only dish served at many local restaurants.
Cultural Significance:
Represents the region's agricultural abundance and mestizo heritage. The birthplace of pique macho (1969) and center of Bolivia's spiciest cuisine.
Signature Dishes:
- Silpancho
- Pique macho
- Chicharrón
- Sopa de Maní
- Chicha Cochabambina
Key Ingredients:
Santa Cruz (Tropical Lowlands)
The eastern lowlands feature cassava and tropical flavors. Majadito has earned legendary status with its pre-Columbian roots. The Amazon region offers fresh fish like Surubí and Pacu, served with rice, yucca, and plantains.
Cultural Significance:
Showcases the region's lowland tropical climate and cattle ranching traditions. The cuisine reflects pre-Columbian Amazonian influences combined with modern agricultural practices.
Signature Dishes:
- Majadito
- Locro carretero
- Pacú frito
- Surubí
- Cuñapé
Key Ingredients:
Sweet Delights & Desserts
Indulge in Bolivia's traditional sweet treats and desserts.
Helado de Canela (Cinnamon Ice Cream)
A popular Bolivian ice cream flavor with a distinct cinnamon taste, often sold by street vendors.
Buñuelos (Buñuelos)
Small, fried dough balls often served with syrup or honey, especially during festivals and Christmas celebrations.
Api con Pastel (Purple Corn Drink with Pastry)
A traditional breakfast combination of hot, thick purple corn beverage served with fried pastries. Popular in markets and street stalls.
Tawa Tawa (Tawa Tawa)
Sweet fritters made from flour and anise, often enjoyed during afternoon tea time.
Traditional Beverages
Discover Bolivia's traditional drinks, from locally produced spirits to regional wines.
Singani (Singani)
A Bolivian brandy made from Muscat of Alexandria grapes grown in high-altitude vineyards. This is Bolivia's national spirit.
Chicha Cochabambina (Chicha)
A thick, mildly alcoholic beer made from fermented corn, created in 1881. Traditionally prepared in rural communities and served in large communal vessels throughout the Cochabamba region.
Paceña Beer (Paceña)
La Paz's signature beer, part of Bolivia's regional beer culture. Each major city has its own beer: Paceña in La Paz, Ducal in Santa Cruz, and Taquiña in Cochabamba.
Soft Beverages
Discover Bolivia's traditional non-alcoholic drinks, from local teas to refreshing juices.
Api (Api)
A hot, thick beverage made from purple corn, spices, and fruit. Often served with pastel (fried pastry) for breakfast.
Mate de Coca (Coca Tea)
A herbal tea made from coca leaves, traditionally consumed in the Andes region to alleviate altitude sickness. Available everywhere in highland Bolivia.
Mocochinchi (Mocochinchi)
A refreshing drink made from dried peaches, water, sugar, and cinnamon. Served cold and popular in La Paz.