The Bolivian Dishes That You Must Try

The Bolivian dishes that are consumed today are the result of an amalgam of Quechua, Aymara, Arab and Spanish cultures. So are the Bolivian geography, its seasons, its altitude, its temperature and the characteristics of its soil.

Bolivian gastronomy stands out for the diversity of dishes between regions, all of them with indigenous and European roots. Together, they tell us about miscegenation and the different historical stages that the country has lived through.

Do not forget that gastronomy is not only the art of preparing and presenting a dish. It also talks about the relationship that the human being establishes with what he eats and the environment in which he does it. This implies a profound and transcendental aspect of the culture of a people.

The mixture of colors, smells and flavors of products originating in America, along with those of other continents, is something that is only known by tasting. If you want to discover the most traditional Bolivian dishes, we invite you to continue reading this article.

1. Typical Bolivian dishes: the chajchu from Potosí

Chajchu is one of the strongest Bolivian dishes, rich in proteins and vegetables. It is typical of the Potosí region, where the climatic conditions of the highlands and hard work demand this type of diet.

It is made from beef or pork, fried and cut into pieces, to which a semi-thick sauce of fried chili is added. As a dressing, chopped white and green onion, salt, pepper and cumin are used to taste.

It is accompanied by potato, beans without skin and chuño (dehydrated potato), previously cooked. Finally, the preparation is covered with fresh cheese and sliced ​​hard-boiled egg.

2. La Paz dish from La Paz

This meal consists of purple potatoes and steamed beans. In addition, it has corn (corn cooked in a pressure cooker), fried cheese and, in some cases, fried beef. It is one of the Bolivian dishes that best represents the tradition of La Paz. It is also a seasonal food, since its ingredients are only available from January to April.

The dish has its origin in 1781, during the siege that La Paz faced, led by Bartolina Sisa and Túpac Katari. During that period, food was scarce and they had to go to the landowners of the region to supply themselves. Thus was born this delight.

3. Api with Oruro fritters

The api is a strained drink that is made from the grains of purple corn, which gives it a characteristic color. Additionally, it has ground yellow or white corn, cloves, cinnamon and sugar. It can be served hot or cold, depending on taste and climate.

In a traditional way, it is consumed in the departments of La Paz, Chuquisaca Potosí, Tarija, Cochabamba and, especially, in Oruro. It is present in popular markets, festivities and gastronomic fairs.

It is usually accompanied with Bolivian fritters, which are made from a mixture of flour, milk and eggs, which may or may not contain yeast. The dough obtained is fried in copious oil and served with chancaca (panela) caramel and cane syrup or sugar.

4. Chorizo ​​de Chuquisaca, one of the most exquisite Bolivian dishes

Chuquisaqueño chorizo is one of the Bolivian dishes with the longest tradition. It is made from minced or ground pork and beef, which have previously been seasoned with sweet pepper, cumin, vinegar, salt and chili. Additionally, it has garlic, onion and some aromatic herbs.

The mixture must remain at rest for 24 hours. After that time, the chorizos are first boiled in water and then fried in pans or grilled. They are served with salads, bread and llajua dressing (a spicy chili sauce with tomato that occasionally includes parsley or onion). The best chorizo ​​is prepared in the city of Sucre, in the department of Chuquisaca, from where it derives its name.

5. Salteñas de Tarija

Salteñas, in general, are consumed during breakfasts and it is one of the most internationally known Bolivian dishes. Basically, it is a patty filled with chicken, beef or other meat. It also has hard-boiled egg, chili, potato and various spices and its preparation is carried out in the oven.

These empanadas have Arab origin, from there they went to Spain and then to the New World. The first place they arrived in Bolivia was Potosí, where they underwent various modifications until obtaining the ones we know today.

6. Jaka Lawa from Cochabamba

It is thought that the greatest gastronomic diversity is found in the department of Cochabamba and, perhaps, the most representative dish is the jaka lawa . This food is really exquisite. It has tomato, corn, onion, carrot, turnip, beans, parsley, garlic, chili, lamb meat and spices.

In fact, aphrodisiac and medicinal effects are attributed to it . The LAWA Jaka is a thick soup of fresh corn. Formerly, in some regions they prepared it with pork and lamb. In others they prepare it without meat, with a variety of vegetables and, occasionally, with jerky (salted and dehydrated meat).