A FOOD TRADITION
Bolivian Cuisine
A diverse national tradition combining Indigenous Andean ingredients and techniques with Spanish colonial and regional lowland influences.
Dishes linked to this cuisine
13–24 of 40
Jolke
Jolke is a Bolivian savory kidney stew, typically prepared with beef kidney, onion, potato, and seasoned broth.
Keperi
Keperi is a Bolivian slow-cooked beef dish centered on beef brisket and commonly served with cassava, onion, and aromatic seasonings.
Lechon al Horno
Lechon al Horno is a Bolivian oven-roasted pork preparation commonly seasoned with garlic, onion, cumin, and lemon.
Locro de Gallina
A traditional Bolivian chicken soup made with rice, potatoes, aromatics, and herbs.
Majadito
A Bolivian seasoned rice dish typically prepared with dried beef, vegetables, and often fried egg and plantain.
Masaco
A traditional Bolivian mashed preparation of fried plantain or cassava commonly combined with pork cracklings or dried meat.
Mondongo Chuquisaqueno
A traditional Chuquisaca pork stew prepared with red chile, potatoes, and hominy, usually served hot as a substantial main dish.
Pampaku
A Bolivian underground-oven preparation of seasoned meat or poultry cooked with potatoes, sweet potatoes, corn, fava beans, and plantain until tender.
Patasca
A hot Bolivian soup of slowly cooked pork with hominy, onion, garlic, and savory seasonings, often served as a hearty meal.
Picana
A traditional Bolivian festive soup made by simmering several meats with vegetables, maize, and aromatic seasonings in a rich broth.
Picante de Lengua
A Bolivian spicy stew of tender beef tongue braised with onion, tomato, garlic, cumin, and dried red chile in a savory sauce.
Picante de Pollo
A Bolivian spicy chicken stew prepared with tomato, onion, garlic, cumin, dried red chile, and vegetables in a thick savory sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.