Traditional Dishes Bolivia: What to Eat & Why You’ll Love It.
When it comes to proper local eats and traditional dishes, Bolivia doesn’t mess about. From street snacks to homely comfort food, there’s a serious range of flavours to get stuck into. Let’s have a wander through some of the best traditional dishes I tried across my time there – the kind locals grow up on & travellers end up craving.
Salteñas – Bolivia’s Juiciest Mid-Morning Bite
Think empanadas, but with a bit of Bolivian flair. Salteñas are baked pastries filled with a mix of meat, potatoes, peas & a slightly sweet, slightly spicy sauce. The dough’s a bit sweet too, which sounds odd at first but trust me – it works.
Usually eaten mid-morning (yes, really), they’re a classic snack you’ll find just about everywhere. Pro tip: eat them slightly tilted so the filling doesn’t spill all over your top. Learned that little nugget the hard way.
Fun fact: My favourite fact is that the Salteña isn’t actually Bolivian in origin, it was created by a Bolivian woman exiled in Argentina during the 1800s who started selling them to survive. The name “salteña” literally means “woman from Salta” (a city in Argentina – also a lovely place btw). When she returned to Bolivia, the pastry took off & became a national staple.
Silpancho – One Massive Plate of Comfort
Straight out of Cochabamba, silpancho is a total unit. You’ve got rice, you’ve got fried potatoes, a thin breaded beef cutlet bigger than the plate itself & a fried egg plonked on top. Chuck some tomato & onion salsa on there for freshness & boom – proper Bolivian comfort food. This one like Colombia’s Bandeja Paisa is firmly enjoyed without a calorie counter!
Anticuchos – Skewers With a Bit of Heart
Literally. These grilled meat skewers are made using beef heart, marinated to high heaven & charred over coals. Served with boiled potatoes, corn & often doused in spicy peanut sauce. Cheap, tasty & popular at night markets all over the country. Anything with intestines, stomach or heart I usually avoid, but made a special exception at the requests of my Bolivian friends, I was not disappointed!
Sopa de Maní – Peanut Soup That Hits the Spot
Sounds weird, tastes brilliant. Sopa de maní is a creamy peanut soup loaded with beef, veg & potatoes. The kicker? It’s topped with crispy shoestring fries – because Bolivia understands texture. The place where I had the best Sopa de Maní was easily in Cochabamba, where it’s a firm favourite amongst the community there.
If you’re looking for more than just food for Bolivian experiences, I’ve also created a handy list in my Guide to Exploring Bolivia.
Pique a lo Macho – Spicy, Saucy, Meaty Chaos
The name translates to something like “macho snack” – which says a lot. It’s a pile-up of beef, sausage, onions, tomato, chilli & chips, often topped with sliced boiled eggs. Spicy, messy & designed to be shared (unless you’re feeling particularly hungry that day and fancy a challenge).
Humintas – Bolivia’s Corny Little Treats
If you like Mexican tamales, you’ll love humintas. Made from fresh ground corn, cheese & spices, wrapped in corn husks & either steamed or baked. You’ll spot them at bus stops, markets & kitchens up in the mountains. Slightly sweet, totally moreish.
You may also see them spelt as humitas or humas. I was given a couple to feast on before my Death Road Experience and was fuelled efficiently for the whole thing!
Chairo – Soup That’ll Warm Your Bones
This one comes from the Andes, traditionally made by the Aymara people. Chairo’s a thick, hearty soup made with lamb or beef, veg, wheat & chuño – freeze-dried potatoes that have a texture all of their own. It’s the kind of soup you want after a cold trek in La Paz. Trust.
I found that eating it bite by bite as opposed to trying to drink it gave me the best experience, that stuff is thicker than a snicker.
Fun fact: Chuño’s been made in Bolivia for over a thousand years using a natural freeze-drying process. My Inca guide explained that locals leave potatoes out in the freezing night air, then stomp them barefoot in the morning to squeeze out the moisture. It’s one of the oldest food preservation techniques still in use!
Chajchu – Layers of Goodness
Less known outside Bolivia, but no less tasty. Chajchu layers up boiled potatoes, meat (usually beef or pork), corn, fresh cheese & a spicy sauce that ties it all together. Sort of like a rustic Sunday dinner – simple stuff done right. I also just find the name to say, but I am pretty easily amused.
Final Bite
So, traditional dishes in Bolivia? Not just food – it’s a whole experience. Hearty, bold & proper satisfying – just like this nifty salteña pic below. Got a favourite Bolivian dish already? Or one you’re dying to try? Let me know in the comments – or contact me @facts_footsteps on Insta if you end up giving one a go on the road.
