THE FOOD
Generally, in order to enjoy Bolivian cuisine, it is wise to spend the first two days eating lightly and avoiding alcoholic beverages, at least in La Paz. Once the body has become acclimated to the altitude, one can have a great variety of dishes, especially those featuring meats and poultry. If what you are looking for is local dishes, then empanadas salteņas (a type of meat pie), the plato paceņo and a big variety of tuberous vegetables and sauces are just a sampling of true Bolivian cuisine.
In this South American country, every part of the cow is consumed. Tongue, kidney, stomach, all cuts of meat are available, and they allow the creation of both local and international fare. And if you prefer international foods, in La Paz and Santa Cruz streets there are plenty of Italian, German, French, Brazilian, and Argentine restaurants. Those with exotic palates should try quinua, a plant with triangular leaves and abundant seeds. This authentic Andean food has a high nutritional value, and has awakened scientific curiosity. Today, the quinua is included as part of a balanced diet. Other unusual foods to sample include dehydrated potatoes, or habas and cebada. Occasionally, one might find llama, alpaca and vicuņa and lamb dishes listed. In the lake and river regions, fish dishes are popular. One of the sauces accompanying vegetables is the jallpahuaica, made with tomatoes, fresh peppers, and herbs. If you are visiting the country during the holidays, ask for a picana, a traditional Christmas dish made with beef or veal, cooked in wine and herbs and served with steamed potatoes. During carnival time, puchero is eaten, a soup with various kinds of meats, tuberous vegetables, and rice Another tasty favorite is silpancho cochabambino, or meat with eggs and hot sauce. A traditional creole menu includes assorted hot sauces made of peppered tongue; chanca, which is chicken with yellow peppers and an onion sauce, served with potatoes; saise or meat with onion and tomato sauce, peas, and oregano; tuntas with cheese and chuiios scrambled with cheese. Among the many delights awaiting tourists to Bolivia is trout fresh from Lake Titicaca. It is popular for its exquisite flavor and the ways it is prepared locally. Furthermore, its light meat makes trout an excellent choice during the time the body is adjusting to the altitude, which undoubtedly affects appetite. Be sure to try the local beverages, coca mate and chicha (maize liquor), which are usually consumed during indigenous festivals and carnival times.
Bolivia is also known for its fantastic frog legs from Lake Titicaca; these are even exported to France. Delicious local flavor is also found in the parrilladas -where various meats are cooked on a grill. Lovers of local cuisine can dine in a nostalgic environment where meals are accompanied by Andean music and served on clay dinnerware. If in doubt about what to select, there is always a variety of soups or corn and potato dishes prepared in several ways and accompanied by hot sauces. In Bolivia, hot peppers are in the majority of the dishes.