Bolivian cuisine

Salteñas

Bolivian cuisine stems mainly from the combination of Spanish cuisine with traditional Indigenous Aymara/Inca ingredients, with later influences from Germans, Italians, Basques, Russians, Poles, and Arabs due to the arrival of immigrants from those countries. The three traditional staples of Bolivian cuisine are corn, potatoes, and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, and meat, such as beef, pork, and chicken.

Typical foods

• Ají
• Anticuchos
• asadido vallegrandino
• Chicha and chicha morada
• Chorizo
• Chuflay
• [[Chuño]
• Guinea pig (Aka Cuy)
• Lawa
• Locro
• Llajwa
• Marraqueta
• picante de pollo
• Pique macho
• Plato paceño
• Quinoa
• Roasted duck
• Salteñas
• Singani
• sopa de maní

• Silpancho
• Yungueño
• Charque

Mealtimes

Lunch (almuerzo)

Almuerzo is the most important meal of the Bolivian day, so much so that daily life tends to revolve around it. Long lunches are traditional throughout the country, so businesses and shops often close between the hours of 12 and 3 pm, so that the workers have time to return home for lunch. A typical Bolivian lunch would consist of several courses, including a soup, a main course of meat, rice, and potatoes, then a dessert and coffee. Lunch is taken at a leisurely pace and is traditionally followed by a nap, the often-referred siesta.

Teatime (té)

Strangely, and very much like the British, Bolivians observe an afternoon tea break. Usually the tea breaks take place around 4 and 5 pm at salones de té' (tea rooms). These tea rooms often double as bakeries so that tea and pastries are enjoyed together. Cups of black tea are usually taken with biscuits such as Galletas Maria. Often, Bolivians drink yerba maté in place of the more common black tea.

Dinner (la cena)

La cena is a lighter, much more informal affair than lunch that typically takes place at usually 8 pm or later. NAw it doesnt

See also

• Andean cuisine
• Latin American cuisine