Bolivia

Anticucho is an Andean street-food skewer of marinated beef heart grilled over charcoal until charred at the edges.

Api is a thick, hot Bolivian breakfast drink made from purple maize, sweetened and spiced with cinnamon and clove.

A deep-fried dough fritter, in the Bolivian tradition drizzled with cane syrup and eaten with hot api.

A Bolivian Andean assembled plate of pounded and pan-fried llama or beef charque (salt-dried jerky) served alongside boiled hominy (mote), potato or chuño, fresh white cheese, and a hard-boiled egg.

A lightly fermented maize beverage of ancient Andean origin, saccharified from dried or germinated corn and briefly fermented to produce a mildly alcoholic, cloudy, sour drink that has served both ceremonial and everyday purposes across Andean cultures for millennia.

Chuño is an ancient Andean freeze-dried potato produced by exposing bitter native tubers to repeated cycles of nocturnal sub-zero freezing and intense daytime solar desiccation, with foot-treading to expel moisture, yielding a hard, mineral-black, indefinitely shelf-stable staple ingredient and side dish.

A fiery Bolivian pork stew built on a deep ají-spiced broth with white hominy and rehydrated chuño freeze-dried potato, traditionally consumed at dawn after overnight festivals.

A Bolivian parcel of ground fresh corn dough, often enriched with cheese or scented with anise, wrapped in the corn husk and steamed.

A thick, starchy Bolivian Andean soup thickened with chuño flour (ground freeze-dried potato) and finished with herbs and fresh cheese.

A raw Bolivian table sauce of fresh tomato and locoto chili ground together on a stone mortar.

A Cochabamba Sunday-feast dish of pork (and traditionally tripe) braised in a red ají sauce and served with hominy-style mote corn.

A Bolivian dish of chicken braised in a red ají (chili) sauce, served with potatoes and rice, a classic of Andean home and festive cooking.

A Bolivian sharing platter of chopped beef and sliced hot dogs piled over a bed of fries, topped with tomato, onion, sliced hot chili (locoto), and hard-boiled egg, often dressed with mustard, mayo and ketchup.

A Bolivian chicken stew simmered in a fiery yellow ají amarillo chilli sauce, served with potato, chuño and topped with a fresh onion-tomato sarza.

A baked savory pastry filled with spiced meat-and-vegetable stew encased in a slightly sweet, glossy dough that creates a pressurized juice packet upon biting.

Silpancho is a Bolivian main course featuring a thin, breaded beef cutlet placed over white rice and boiled potatoes, crowned with a fried egg.

A grilled patty of mashed cassava blended with cheese from the eastern Bolivian lowlands, often skewered and roasted.

A thick, peanut‑enriched beef broth soup with potatoes and vegetables, typical of Bolivian Andean cuisine.

A Bolivian street snack of fried (not baked) empanada filled with seasoned meat, potato and hard-boiled egg, eaten doused in a battery of fresh table sauces — above all a peanut-based salsa de maní.