Baku Kitchen! An independent reference of traditional food

Bolivia

39 dishes.

AnticuchoBeef-heart skewers with potato and spicy peanut sauce, night grillsApi con pastelHot purple-corn drink with fried cheese pastry, market morningChairoLa Paz soup of chuño, lamb, wheat and vegetablescharcuterie & curedCharqueSalted sun-dried llama or beef, pounded and fried into charquekanwine & spiritChicha cochabambinaFermented maize beer drunk from a bowl at roadside chicheriasChicharrón de cerdoPork crisped in its own fat with chicha, served with motecharcuterie & curedChorizo chuquisaqueñoSpiced pork sausage fried and served in bread with pickled vegetablesChuflaySingani lengthened with ginger ale and lime over iceChuñoFreeze-dried potatoes, black or white, rehydrated into soups and stewsCuñapéCheese-and-yuca buns from the Santa Cruz lowlandsFricaséSpicy paceño pork stew with hominy, famed hangover remedyHelado de canelaCinnamon water ice churned in metal pans, sold in wafer conesHumintasFresh corn dough with cheese steamed in husksK’ala phurkaThick maize soup served with a fire-heated volcanic stone dropped inLlajwaFiery tomato-locoto salsa ground on stone, on every tableLlauchas paceñasBaked cheese pastry with a runny filling, eaten in the morningMajaditoSanta Cruz rice with shredded charque, fried plantain and eggMarraqueta paceñaCrusty twin roll of La Paz, eaten hot with cheese or apiMasacoFried plantain or cassava pounded with charque or cheeseMate de cocaInfusion of whole coca leaves drunk hot against altitude sicknessMocochinchiChilled cinnamon-spiced drink of rehydrated dried peachesPicante de polloChicken in fiery red ají sauce with chuño and ricePique machoBeef chunks and sausage over fries with chilies and egg, CochabambaPukacapasRound baked pie of cheese with red locoto chilli, eaten hotRanga rangaBeef tripe stewed with potato, tomato and yellow ajiSajta de polloChicken in yellow aji sauce with chuño, potato and onion saladSalteñaBaked juicy empanada of stewed meat in sweet-spicy gravy; mid-morning ritualSándwich de cholaCrusty marraqueta filled with roast pork, pickled onion and hot llajwaSilpanchoThin breaded beef over rice and potatoes with fried egg, CochabambaSinganiAromatic brandy distilled from high-altitude Muscat of Alexandria grapesSomóThick cold drink of boiled cracked maize with cinnamon and clovesSopa de maníCreamy peanut soup topped with shoestring friesSucumbéHot milk beaten with egg, cinnamon and singani, drunk at ChristmasTé con téStrong black tea laced with singani, sugar and lemon, drunk hotTojoríHot maize porridge drink with cinnamon, sold at dawn in winterTrucha del TiticacaLake trout fried or grilled, served with chuño and mote at the shore

  • Api con pastel

    Hot purple-corn drink with fried cheese pastry, market morning. Ready in 30 minutes prep and 1 hour 15 minutes cooking.…

  • Anticucho

    Beef-heart skewers with potato and spicy peanut sauce, night grills. Ready in 30 min prep and 15 min cooking. 4…

  • Chairo

    La Paz soup of chuño, lamb, wheat and vegetables. Ready in 40 min prep and 2 hr 30 min cooking.…

  • Charque

    Salted sun-dried llama or beef, pounded and fried into charquekan. A charcuterie & cured recipe from Bolivia.

  • Chicharrón de cerdo

    Pork crisped in its own fat with chicha, served with mote. Ready in 20 minutes prep and 2 hours cooking.…

  • Chicha cochabambina

    Fermented maize beer drunk from a bowl at roadside chicherias. A wine & spirit recipe from Bolivia.

  • Chorizo chuquisaqueño

    Spiced pork sausage fried and served in bread with pickled vegetables. A charcuterie & cured recipe from Bolivia.

  • Chuño

    Freeze-dried potatoes, black or white, rehydrated into soups and stews. Ready in overnight soaking prep and 50 min cooking. 6…

  • Chuflay

    Singani lengthened with ginger ale and lime over ice. 3 min to prepare. 1 drink. A cocktail recipe from Bolivia.

  • Cuñapé

    Cheese-and-yuca buns from the Santa Cruz lowlands. Ready in 25 min prep and 18 min cooking. 24 buns. A bread…