Bolivian cuisine is a widely varied combination of Indigenous ingredients, together with Aymara traditions, and Spanish cooking methods providing the early historical foundation. Later came even more influences, including those of the Italian, Russian, Polish, German, Arabian, and Argentinian cultures as people from those lands immigrated to Bolivia.
Corn, beans, and potatoes comprised the three main traditional staples of ancient Bolivian cuisine. With the advent of Spanish immigration, those staples have been augmented to include wheat, rice, and meats: chicken, pork and beef, primarily.
Here on this page are recipes, with easy, step-by-step instructions, as well as resources to obtain ingredients you may find hard to get, to help you prepare some authentic Bolivian cuisine at home. Simply click on any of the recipe names that interest you, and have a fun ethnic adventure into the delicious world of:
Christmas Lechón al Horno (Roasted whole Suckling Piglet)
Chuño Phuti (Dehydrated-frozen potato side dish)
Majao (Rice with Jerked Beef)
Papas a la Huancaina (Potatoes in Peanut Sauce)
Guiso de Carne (Thick Beef Stew Eaten as a Main Dish)