In Bolivia we find numerous traditional dishes. However, different departments stand out in each of the departments. Therefore, in this article, we talk about the most important recipes of Bolivian cuisine ordered by departments. Also, we show you images and videos so you can see how their preparation is.
Below you have an index with all the points that we are going to deal with in this article.
- 1 Cochabamba
- 2 Peace
- 3 Beni
- 4 Oruro
- 5 Potosí
- 6 Santa Cruz
- 7 Chuquisaca
- 8 Pando
- 9 Tarija
Cochabamba is an apartment located in the center of Bolivia. Among its most important cities are Cochabamba, the capital, Arque and Arani. These are some of their traditional preparations:
The silpancho is a food dish consisting of rice, potatoes, beef and egg leg. First, the potatoes are cooked and fried. Then, mix ground bread with salt and pepper and batter the meat with it.
Finally, the meat and eggs are fried. In addition, a tomato, onion, locoto (a type of pepper) and parsley salad is made. The presentation should go in this order, from bottom to top: rice, meat or silpancho, egg and salad. Potatoes are placed on the sides.
The main ingredients of the male pique are pieces of beef tenderloin in its juice and fried sausages. These are accompanied with potatoes, egg, pepper and tomato, foods that are also fried. Mayonnaise or other sauces can be added.
To make the pork rinds, first of all pork is cooked and let stand. The next day, onion, salt, pepper, cumin, garlic, oregano and red pepper or chili are added, and boiled until the water has evaporated.
After this, fry it all together and lemon juice is added. It can be accompanied by mote (cooked legumes), llajua (hot sauce) or chuño. The chuño is a traditional dehydrated potato from the Aymara, an indigenous people located in Bolivia, Chile and Peru.
Peanuts are a dried fruit that has been used in Latin American cuisine for thousands of years. To prepare peanut soup, first peel this fruit and bake noodles for about eight minutes.
In a pot, garlic is browned and sauté onion, carrot, peas or peas, celery and pepper for five minutes. After this, you put beef or chicken, chili and concentrated broth, and cook another five minutes.
Peeled peanuts are liquefied and added with potatoes. It is seasoned and finally the previously baked noodles are tossed.
La Paz is located in the east of the country. Here Lake Titicaca is located, on the border between Bolivia and Peru.
La Paz dish
The La Paz dish is only cooked between February and April, it is the time when its ingredients are collected. On the one hand, corn or corn, potatoes and unpeeled beans are cooked.
On the other, a piece of cheese is browned with butter or oil. Also, the spicy sauce known as llajua, which carries the following ingredients:
- Locoto (chili) without seeds
- Wacataya branch (aromatic herb)
- Chiriquin branch (herbaceous plant)
- Parsley branch
In each dish you should serve a corn, a potato, several beans, two pieces of cheese and a spoonful of llajua.
Picana is one of the most elaborated Christmas food dishes in Bolivia. It takes a lot of meat, because in it we find beef, lamb and chicken steak. This is accompanied by tunta (white chuño), potatoes, carrot, turnip and onion. You can add llajua.
The false rabbit is made with beef. First, the accompaniment is prepared. For this, it is fried and then cooked chopped onion, yellow pepper, garlic, pepper, cumin and oregano. After this, peas and water are added, and it is cooked again.
The meat is cut into steaks and battered in ground bread. Once breaded, fry and cook with the stew for five to 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 tortoise common of Bolivia. With the eggs of this one, in Beni they make an omelet. To do this, beat the eggs and add chopped onion, flour, cumin, pepper and salt.
The first step in cooking the piranha soup is to cook this fish along with carrots, celery, tomatoes, pepper and some bay leaves. On the other hand, a drowned with garlic, onion, peppers and tomato sauce is prepared.
Once the piranhas are cooked, grind together with the vegetables and the drowned, strain and cook again in the broth used for the first time. Finally, you can add salt and pepper.
The pacu is a fish freshwater. This can be cut into fillets to marinate with lemon, salt and garlic. Then, batter with bread and fry until golden brown. The typical accompaniment is cassava and palm heart salad.
The department of Oruro is located in southern Bolivia. Its capital has the same name.
The mayor is a dish that carries the following pieces of meat:
- Lamb kidney
- Lamb rib
- Veal gut
- Beef heart
- Pork chop
- Pork sausage
- Cow loin
The tenderloin has to be fried, while the chicken, beef gut and ribs are cooked. Subsequently, the chicken and gut brown. The rest of the meat is roasted. This dish can be accompanied with cooked potatoes, rice and salad.
The pond is meat dehydrated and covered with salt. The charquekan is composed of cow charque. The day before its preparation, it must be washed several times in cold water to desalinate and crumble it with your fingers.
The next day, onion, pepper, garlic, beans and ground chili are fried, and cooked. The pudding is added and it continues to cook 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 they put white potatoes and hard boiled egg.
The main ingredient of thimpu is lamb meat. This is cooked with a broth. Once cooked, both sides are separated. When the broth is cold, the fat is removed.
On the other hand, onion, yellow pepper and oregano are fried, and then cooked. In this way, we get the call drowned. The meat is served with the drowned, 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.
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 one dough quite thick The half-cup of pisco is thrown into it and rosquettes are formed, small pieces of dough with the same size.
The donuts are cooked, preventing them from sticking between them. Then, they are dried in the sun until they harden and baked at 180 ° C. Finally, honey is boiled and thrown on the chambers.
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 ingested. Its main ingredients are as follows:
- Aji Colorado
The department of Santa Cruz is the one located further east of the country. Among its fifteen provinces we find Florida and Ichilo.
Rice with cheese
Rice with cheese is usually cooked for accompany The grills. In addition, it is an easy recipe to prepare. To prepare it, heat in salt water, onion, paprika and butter. Once it boils, add rice and simmer.
When the water level has dropped by half, you put cheese, milk and salt. As soon as the cheese has melted, it will be ready to serve.
The first ingredient is the pond, 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 dye. It mixes everything and is accompanied by fried eggs and bananas.
The capital of Chuquisaca is Sucre. This department is formed by ten provinces and has a population of more than half a million inhabitants.
The fritanga is a dish hot spicy. A few days before processing, we must 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. Also, the pepper is cooked, the meat is added and it is continued to simmer for about 15 minutes.
What stands out about this dish of Bolivian food is that it has leather or pig skin. It has to be very clean, then cook it in water and salt for 5 or 6 hours and cut into small pieces.
Onion is fried and pepper, cumin and chopped garlic are added. Then add base soup, red pepper and cook another 15 minutes. Pork and leather are tossed and heated 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.
The surubí is a freshwater fish that, for cooking, 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 you put the fish and add water, milk and wine. It is boiled for 15 minutes. Finally, put black and white pepper, oregano, coriander and a little more wine and cook for 10 more minutes.
Rice bread is characterized by being made of rice flour. To prepare it, first wash, peel and part cassava, and cook for 20 minutes. Then fibers are taken from it and crushed with the rice flour to make a puree.
Knead and add melted butter, salt and sugar. Let it stand for a few hours and then bake it for 10 minutes at about 220 ° C. You can add grated cheese on top.
Rice empanada is made similarly, 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 stuffed 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:
Beef stomach is the most prominent ingredient in the ranga. It has to be washed and peeled, removing all the fat 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 should be removed and cooked. Apart, fry onion with salt and pepper. After this, the peas and eggs are added, everything is mixed and fried potatoes, grated cheese and parsley are placed on top.
To elaborate this sweet you have to separate the yolks and whites from several eggs. Beat the yolks until a smooth cream is left and add cinnamon, anise water and pisco.
Continue beating while adding flour with baking powder until a dough is left. This is kneaded and it is shaped like rosettes, which are boiled in water until they float and allowed to dry in the sun.
Finally, they are baked at 180 ° C for approximately ten minutes. To whiten them, they are passed over clear whipped with sugar and lemon and allowed to dry.
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