The variety of the Bolivian cuisine is given by the geographic and climatic diversity, according to the region it consists of different types of foods and condiments. Many of the national dishes have condiments and spicy side-dishes .
The dishes from the Plateau have a lot of fecula and carbohydrates. The chuños or tuntas (delicious dehydrated potatoes dried in the cold) are very typical. The potatoes are the base of the diet of the Andean population, there are more than a hundred types of potatoes, this is why you will find them in any dish. You will also find cereals such as the quinoa, very appreciated for its nutritive value.
Meat is very appreciated in Bolivia, normally it is accompanied with rice, potatoes, oca and lettuce; entirely seasoned with a spicy sauce called llajhua, made of tomatoes and locoto. In the lowlands yucca and local vegetables are popular, they substitute the potatoes.
The usual meat is from cattle, lamb, pig or llama. Fried chicken is also common in the Bolivian gastronomy. Fish is also consumed, trout is typical of the Plateau and of Lake Titicaca. Sabalo, dorado and surubi are some of the other fish you find in Bolivian waters. In some areas, monkey parts and crocodile are serve as food.
There are also different types of drinks such as: coca tea, api (sweet drink made of corn), chicha (alcoholic drink that is obtained by fermenting the corn), sodas and fruit juices.
The local beers are also appreciated and vary according to its origin ( the ones from the altitude are foamier). Among the wines the main ones are Concepción San Bernardo de la Frontera or San Pedro. A derivative like the so called singani is cheaper and very appreciated.
|
