Bolivian Cuisine 20

Name Cuisine Photo
Aji De Papalisa
Stew made of ollocus, potatoes and beef
Anticuchos
In Bolivia, anticuchos are made with heart meat (commonly beef or chicken), accompanied with roast potatoes and a type of peanut sauce.
Chairo Paceno
A traditional Bolivian lunch begins with a hearty and nutritious soup such as sopa de maní (peanut soup) or chairo paceño, the signature dish of highland La Paz. More like a thick stew, chairo (which comes from the ...
Charque
Charque (jerky) is a word used for salted meat that is dehydrated with exposure to the sun. It is an ancestral technique that makes it possible to preserve meat for long periods of time. http://info.handicraft-bolivia.com/Charqu...
Choripan
It is a type of sandwich filled with chorizo. You will most likely find Bolivians eating Choripan as an appetizer during the preparation of a BBQ or at a local sporting event. https://www.bolivianlife.com/a-guide-to-b...
Dulce De Leche ...
Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavour and colour. Literally translated, it means "candy [made] of milk" or "sweet ...
Falso Conejo
It is made with beef just like for a Milanesa even covered with bread crumbs then is covered with the”ahogado” sauce. The dish really doesn’t look or taste like rabbit meat. You can use any type of ground ...
Fricase
Fricassee (free-ca-ze) is typical dish from LaPaz-Bolivia. Bolivian culture dishes are usually spicy and contain vegetables common to the countries agriculture. Fricassee is a soup that everyone eats regardless of class or color .This soup is usually eaten ...
Granadilla
It is a roundish oval fruit with a shiny orange skin. The skin is hard and inedible but is easy to cut. The fruit contains a jelly-like pulp with black edible seeds. It can be easily cracked and ...
Humitas
The Humita is one of the oldest Chilean dishes, though there are some similar preparations in the Peruvian and Ecuadorian cooking. They are the consequence of the abundance of corn during the summer plus a little ingenuity and ...