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.
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Tucumana
Fried empanada of beef, potato and egg, sold with sauces. Ready in 1 hour prep and 30 minutes cooking. 12…
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Tunta
White freeze-dried potato, soaked in water for weeks then sun-bleached. A fermented & pickled recipe from Bolivia.
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Yungueño
Singani shaken with orange juice and sugar, served cold. Ready in 5 minutes prep and none cooking. 2 glasses. A…