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
25–36 of 40
Pique Macho
A Bolivian platter of fried beef and sausage with potatoes, onion, tomato, locoto pepper, and boiled egg.
Plato Paceno
A traditional Bolivian plate of boiled potato, fava beans, corn on the cob, and fresh cheese.
Puchero Boliviano
A Bolivian boiled stew of beef and lamb with potatoes, chickpeas, cabbage, carrots, onion, and rice.
Queso Humacha
A thick Bolivian cheese stew combining fresh cheese, milk, potatoes, fava beans, choclo, yellow chili, and huacataya.
Ranga Ranga
A hot Bolivian tripe stew prepared with beef tripe, potatoes, onion, and red chili seasoning.
Saice Tarijeno
A Tarija-style Bolivian minced-beef stew with potatoes, peas, onion, tomato, dried red chile, and cumin, commonly served with rice.
Sajta de Pollo
A Bolivian chicken stew featuring a savory peanut and yellow-chili sauce with potatoes, onion, and garlic.
Saltena
A Bolivian baked wheat pastry filled with a juicy seasoned beef or chicken stew containing potato, peas, onion, and sometimes olive and raisin.
Silpancho
A Bolivian dish of a thin breaded beef cutlet served over rice and potatoes with a fried egg and fresh tomato-onion salsa.
Sonso de Yuca
A Bolivian preparation of mashed yuca combined with cheese and commonly enriched with butter, milk, or egg before being grilled or baked.
Sopa de Mani
A hearty Bolivian peanut soup typically made with peanuts, beef, potatoes, vegetables, aromatics, and sometimes wheat noodles.
Sopa de Quinua
A Bolivian quinoa soup combining quinoa with potatoes, vegetables, onion, and sometimes beef for a substantial broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.