In Bolivia we find many traditional dishes. However, in each of the departments there are different ones. Therefore, in this article, we will talk about the most important recipes of Bolivian gastronomy arranged by departments. Likewise, we show you images and videos so you can see how it is prepared.

Below you have an index with all the points that we are going to deal with in this article.


Cochabamba is a department located in the center of Bolivia. Among its most important cities we find Cochabamba, the capital, Arque and Arani. These are some of its traditional preparations:


The silpancho is a food dish consisting of rice, potatoes, beef leg meat and eggs. First, the potatoes are cooked and fried. Afterwards, ground bread is mixed with salt and pepper and the meat is coated with it.

Finally, the meat and eggs are fried. In addition, a salad of tomato, onion, locoto (a type of pepper) and parsley is made. The presentation should go in this order, from bottom to top: rice, meat or silpancho, egg and salad. The potatoes are placed on the sides.

Male Pique

The main ingredients of the male pique are pieces of beef tenderloin in its juice and fried sausages. These are served with potatoes, eggs, peppers and tomatoes, foods that are also fried. Mayonnaise or other sauces can be added.


To make the pork rind, firstly, pork is cooked and let it rest. The next day, onion, salt, pepper, cumin, garlic, oregano and red or chili pepper are added, and it is boiled until the water has evaporated.

After this, everything is fried together and lemon juice is added. It can be accompanied by mote (cooked legumes), llajua (hot sauce) or chuño. Chuño is a traditional dehydrated potato of the Aymara, an indigenous people located in Bolivia, Chile and Peru.

Peanut soup

Peanuts are a dry fruit that has been used in Latin American gastronomy for thousands of years. To prepare the peanut soup, the peanut is first peeled and noodles are baked for about eight minutes.

In a saucepan, brown garlic and sauté for five minutes onion, carrot, peas or peas, celery and pepper. After this, put beef or chicken, chili pepper and concentrated broth, and cook another five minutes.

The peeled peanuts are liquefied and added together with the potatoes. It is seasoned and finally the previously baked noodles are added.

La Paz

La Paz is in the east of the country. Lake Titicaca is located here, on the border between Bolivia and Peru.

La Paz dish

The La Paz dish is only cooked between February and April, because it is the time when its ingredients are collected. On the one hand, unpeeled corn or corn, potatoes and beans are cooked.

On the other, a piece of cheese is browned with butter or oil. Likewise, the hot sauce known as llajua, which contains the following ingredients:

  • Locoto (chile) seedless
  • Tomato
  • Wacataya branch (aromatic herb)
  • Quirquiña branch (herbaceous plant)
  • Parsley branch

In each plate you should serve a corn, a potato, several beans, two pieces of cheese and a tablespoon of llajua.

Cattle prod

The picana is one of the most elaborate Christmas food dishes in Bolivia. It carries a large amount of meat, because in it we find beef steak, lamb and chicken. This is accompanied by tunta (white chuño), potatoes, carrot, turnip and onion. Llajua can be added.

Fake rabbit

The fake rabbit is made from beef. First, the accompaniment is prepared. To do this, it is fried and then chopped onion, yellow pepper, garlic, pepper, cumin and oregano are cooked. After this, peas and water are added, and it is cooked again.

The meat is cut into fillets and coated in breadcrumbs. Once breaded, it is fried and cooked with the stew for between five and ten minutes.


Beni is a large department of Bolivia located in the north of the country. It has a population of around 420.000 people.

Peta Egg Omelette

Peta is a type of tortuga common of Bolivia. With its eggs, in Beni they make an omelette. To do this, beat the eggs and add chopped onion, flour, cumin, pepper and salt.

Piranha soup

The first step in cooking piranha soup is to cook this fish together with carrot, celery, tomato, pepper and some bay leaves. On the other hand, a drowning is prepared with garlic, onion, peppers and tomato sauce.

Once the piranhas are cooked, grind together with the vegetables and the drowning, strain and re-cook in the broth used for the first time. Finally, you can add salt and pepper.

Fried pacu

The pacu is a fish fresh water. This can be cut into fillets to marinate with lemon, salt and garlic. Afterwards, it is coated in bread and fried until golden brown. The typical accompaniment is yucca and palm heart salad.


The department of Oruro is located in southern Bolivia. Its capital has the same name.

The intendant

The mayor is a plate that carries the following pieces of meat:

  • Lamb kidney
  • Rack of lamb
  • Beef tripe
  • Veal heart
  • Pork chop
  • Pork chorizo
  • Cow loin
  • Pollo

The loin has to be fried, while the chicken, the beef tripe and the rib are cooked. Later, the chicken and the tripe are browned. The rest of the meat is roasted. This dish can be accompanied with cooked potatoes, rice and salad.


Jerky is meat dehydrated and covered with salt. The charquekan is composed of beef jerky. The day before its preparation, it must be washed several times in cold water to desalt it and crumble it with your fingers.

The next day, onion, pepper, garlic, beans and ground chili are fried and cooked. Add the jerky and continue cooking for approximately 20 minutes.

On the other hand, to accompany the meat, the sarza is prepared, which is chopped tomato, onion, oil and salt. On top of this are white potatoes and hard-boiled egg.


The main ingredient in thimpu is lamb meat. This is cooked with a broth. Once cooked, both parts are separated. When the broth is cold, remove the fat.

On the other hand, onion, yellow pepper and oregano are fried, and then cooked. In this way, we obtain the so-called drowned. The meat is served with the drowned meat, accompanied by white rice, chuño and potatoes. The broth is put separately.


Potosí is located in the southwest of Bolivia. It is the fourth largest department in the country.


The chambergos are traditional from the city of Potosí. It is a dessert that, above all, is cooked during religious holidays. To make this pastry dish, you need eggs, flour and half a glass of pisco, a type of brandy.

First, eggs are mixed with flour until there is a quite thick. A half glass of pisco is added to this and rosquettes are formed, small pieces of dough with the same size.

The donuts are cooked preventing them from sticking together. Afterwards, they are dried in the sun until hardened and baked at 180ºC. Finally, honey is boiled and poured over the hat.


Calapurca is a soup of pre-Columbian origin that stands out because it is served with a hot stone so that it remains at a good temperature while it is eaten. Its main ingredients are the following:

  • marshmallow
  • Potatoes
  • Flour (XNUMXg)
  • Aji Colorado
  • Onion
  • Garlic
  • Spices

Santa Cruz

The department of Santa Cruz is the one that is more to the east of the country. Among its fifteen provinces we find Florida and Ichilo.

Rice with cheese

Cheesy rice is usually cooked for accompany the barbecues. In addition, it is an easy recipe to prepare. To make it, salt, onion, paprika and butter are heated in water. Once it boils, add rice and simmer.

When the water level has dropped to half, add cheese, milk and salt. As soon as the cheese has melted, it is ready to serve.


The first ingredient is the jerky, which has to be washed to lose salt. After this, it is boiled and cut into fillets. Rice is added and cooked.

Later the meat is fried until golden brown. In another pan, fry onion, chives, bell pepper, tomato and red food coloring. Everything is mixed and it is accompanied by eggs and fried bananas.


The capital of Chuquisaca is Sucre. This department is made up of ten provinces and has a population of more than half a million inhabitants.

frying pan

Fritanga is a dish hot spicy. A few days before processing, you have to cook peeled corn. The next day, it is cooked again with the same liquid in a pressure cooker.

On the other hand, pork ribs are cut into pieces and seasoned with pepper, cumin and salt. The meat is cooked and fried. Likewise, the chili is cooked, the meat is added and it continues to be heated over low heat for approximately 15 minutes.


What stands out about this Bolivian dish is that it has leather or pig skin. This has to be very clean, and then cook it in water and salt for 5 or 6 hours and cut into small pieces.

Onion is fried and pepper, cumin and minced garlic are added. Then base soup is added, red pepper and cook for another 15 minutes. Add the pork and the leather and heat until the sauce is thick (approximately 20 min.). It can be accompanied with potatoes and corn.


In the northwest of Bolivia we find Pando, a department in which fish is present in its gastronomy.

Surubí sweat

The surubí is a freshwater fish that, to cook it, must be washed and cut into pieces. After this, it is put in a pot with squeezed lemon and vinegar, and cooked.

In addition, garlic and onion are fried, to which tomato, paprika and olive oil are added. On top of this, put the fish and add water, milk and wine. Boil for 15 minutes. Finally, add black and white pepper, oregano, coriander and a little more wine and cook for 10 more minutes.

Rice bread

Rice bread is characterized by being made of rice flour. To make it, it is first washed, peeled and part yucca, and cooked for 20 minutes. Afterwards, fibers are taken from it and crushed with the rice flour to make a puree.

Knead and add melted butter, salt and sugar. You have to let it rest for a few hours and then bake it for 10 minutes at about 220 ºC. You can add grated cheese on top.

Rice pie

The rice empanada is made in a similar way, as it is prepared with rice, cassava and grated cheese is placed in the center. They are baked wrapped in banana leaves. They can be filled with other foods such as meat or vegetables.


In the department of Tarija we find some traditional dishes different from those of the rest of the country:


The beef stomach is the most prominent ingredient in the ranga. This has to be washed and peeled, removing all the fat that it carries. On the other hand, onion is fried and garlic and pepper are added. Then half a cup of broth to cook for a few minutes.


His name comes from the word peas, also known as green peas. These must be peeled and cooked. Besides, onion is fried with salt and pepper. After this, the peas and eggs are added, everything is mixed and fried potatoes, grated cheese and parsley are put on top.


To elaborate this sweet You have to separate the yolks and whites of several eggs. The yolks are beaten until a smooth cream is left and cinnamon, anise water and pisco are added.

Keep beating while adding flour with baking powder until a dough is left. This is kneaded and shaped into bagels, which are boiled in water until they float and are left to dry in the sun.

Finally, they are baked at 180ºC for approximately ten minutes. To whiten them, egg whites beaten with sugar and lemon are passed over them and left to dry.

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