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The Bolivian food is rooted in deep Indigenous and Spanish meeting and union of these cultures, a symbiosis that is enriched from the time Europeans landed on our shores and found a haven of seasonings and ingredients that enriched roots forever international recipes. The kitchens of both worlds shared recipes and giving as a result the Bolivian varied cuisine ingredients.

The kitchen of the old world bring to this union with ingredients like beef, beans, peas, saffron, sheep, lamb, pork, etc. among many others, hitherto unknown in America, and contributed among other native cuisine with ingredients like potato or potato, the potato flour, tunta quilquiña, chili, Locoto, maize, cassava, etc. All widely used in the preparation of the Bolivian exquisite food.

Other factors significant influence on the evolution of the Bolivian food to this are the geographical and climatic factors, and with them the availability of ingredients. Geographically and climatically Bolivia is divided into three regions, the Andean region, the valleys and plains.

Andean Region

The Andean region comprising much of the department of La Paz, Oruro and Potosi, developing a cuisine based mainly on existing production in the tubers such as potatoes, potato flour (dehydrated potato), tunta (similar to potato flour), caya goose papaliza, etc. that were grown in the area since pre-Columbian times, also cereals such as maize, quinoa, etc. these ingredients are high those brought by the Spanish during the colonial period such as beef, pork, lamb, rice, beans, peas, etc. Recipes developed with these ingredients are high in calories, with which the inhabitants of this area can cope with harsh Andean climate.

Region De Valle

Includes Cochabamba, Tarija with its huge production of the most exquisite plant as its climate vegetables are produced in a great amount of variety and quality is not optimal because preserving valuable chemical components and everything is organic. Vegetables best known and behaved wing Bolivian gastronomy are: vegetables, herbs infinity, legumes, is also rich in Vinedo the southern part near Tarija with our brother country Argentina rich in vineyards and livestock. They are also rich in fruits very high level of vitamins. etc.

Region of LLanos

Very rich in vegetation tropica with neighboring countries such as Brazil, Argentina have won and that is one of the richest with Bolivia and Beni, Pando, Santa Cruz ,.

The Bolivian cuisine is proud to have contributed I Almundo with important Ingredients, as the pope Chuno amaranth, Locoto, quinoa, paplisa, huacataya, kirquina, koa, corn, cassava.
Dishes Altiplano abound sonTipicos Carbohydrates the chuños, tuntas , potatoes desidratadas dry to cold. The Popes are Labase Diet Andean village there is more than one hundred types of potatoes.

The meat is very popular in Bolivia usually esacompanada by potatoes, rice, and lettuce occa, all this accompanied with a SalsaPicante Llajua from tomatoes and locotos. In the lowlands is popular Layuca and local vegetables that come to replace potatoes.

The meat is usually beef, lamb, pork or call. Fried pollopreferiblemnete is also common in Bolivian cuisine. The pescadotrambien consumed, trout is typical of the Altiplano, Lake Titicaca.

Also there are several typical drinks such as the matede coca Api (sweet drink made from corn) The chichi (drink made conalcohol and gets ferment Corn) soft drinks or fruit smoothies.