A FOOD TRADITION
Aymara cuisine
Aymara cuisine is rooted in the Altiplano around La Paz, Oruro, Lake Titicaca, and adjacent areas of Peru and Chile. Its foundations include potatoes, chuño and tunta, quinoa, cañihua, broad beans, ají, llama, and highland fish. Freeze-drying, boiling, stone-griddle cooking, and earth-oven preparation reflect the cold, high-altitude environment and long-standing communal practices. Soups and hearty stews are especially important. Recognizable examples include chairo, a potato-and-grain soup; wallake, a fish soup associated with Lake Titicaca; and thimpu, a boiled meat-and-vegetable preparation. These traditions overlap with broader Andean cooking and are not exclusive to Bolivia.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.