Bolivia

Ask what Bolivia eats and the answer starts with this: high-altitude hearty: peanut soups, chuño potatoes, fiery llajwa, juicy salteñas and lowland rice dishes. Look for Salteña (baked juicy empanada of stewed meat in sweet-spicy gravy; mid-morning ritual), Pique macho (beef chunks and sausage over fries with chilies and egg, Cochabamba) and Sopa de maní (creamy peanut soup topped with shoestring fries). Named for Salta; tradition credits the Argentine writer Juana Manuela Gorriti, exiled in Tarija in the 1800s, with selling the juicy baked pastries. This atlas has 39 Bolivia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.