Bolivian Food Traditions: History & Regional
Learn about the history and culinary Bolivian food tradition. Discover how regional culture influences its delicious cuisine. Find out what the best food is according to Bolivian opinions. You must try during your visit.
Best Food From Bolivians Opinion
When talk comes to food in South America, people mention steaks and ceviche. Argentina is praised for its excellent beef and Peru for its huge variety of dishes. You might even know a few Brazilian or Colombian dishes. But have you ever heard of Bolivian food?
Bolivia is a country full of diversity and culture, with 9 states where each one is distinguished by its geography and traditions.
Bolivia may not be world-famous for its local cuisine, but the country is rich in traditional dishes available for visitors to try. Many of the traditional dishes available throughout Bolivia are recipes that have been passed down through many generations and are often served by independent street vendors. When visiting Bolivia, don’t make the look of some of these dishes scare you off, because you will miss out on some flavorsome meals.
To get started on the food of Bolivia, the first thing you have to know is that in this country more than two hundred varieties of potatoes are grown. The richness of the typical dishes of Bolivia is so extensive that we could not cover all its dishes. Take note of some of the most typical and tasty you’ll find during your tour in Bolivia.
Bolivian Food
If you say the word Pique Macho in Bolivia everyone will tell you what is it and that the best pique macho is from Cochabamba.
In my personal taste I consider the pique macho as the best dish of Bolivian food, a dish quite simple to make but with a mixture of flavors that make you enjoy every bite of this dish. It consists of pieces of meat cut into pieces and seasoned with pieces of chorizo and french fries. Accompanied by onion, paprika, egg and other vegetables. The highlight of the dish is the meat broth which is tasty and has beer in the mix which gives it a special touch while everything is cooking.
Pique Macho
Ingredients:
2 lb top round first cut steak (any soft lean beef will do great),8 large potatoes, 4 uncured beef hot dogs (you can use pork hot dog), 4 eggs, 1 large tomato, 1 small red onion, 1 small green pepper (1/2 large pepper), 1 locoto or jalapeno (optional), 1/2 cup beer ( used Corona for this recipe but any light beer will work), 1 tsp white vinegar (for meat), 1 tbsp cider vinegar (for the salad), 1 tbsp vegetable oil (for the salad), 2 tbsp vegetable oil, 3 cup vegetable oil to fry potatoes, 1 tsp salt, 1 tsp ground black pepper, 1/8 tsp cumin (optional),1 garlic clove peeled and mashed (optional) and Llajua. Teaspoon “Tsp” and Tablespoon “Tbsp”.
Peanut Soap
Ingredients
1 cup peanuts, peeled and raw, 5 tablespoons vegetable oil, divided in two parts, 1 medium garlic clove, minced, 1 medium onion, finely chopped, 1 teaspoon parsley, finely chopped, 1 teaspoon dried oregano, crumbled, 1 medium carrot, julienned, 4-6 cups vegetable broth or water, divided, 1 cup uncooked mostaccioli (small pasta), 2 teaspoons turmeric, or to taste, ½ cup canned chickpeas, rinsed and drained, 2 medium potatoes, diced or cut into strips and salt.
Bolivian Food
Peanut soup is a very popular soup throughout Bolivia. In recent years, it has been named as one of the country's flagship dishes.
Although the origin of this recipe is unknown, it is said that the peanut comes from Bolivia, as it was cultivated in South America before the arrival of the conquistadors.
Peanut soup, a broth made with blended raw peanuts, vegetables and your favorite protein. It is served with a side of home fries and accompanied with slices of French bread. This light broth is very versatile, although the main ingredient is peanuts, you can vary the vegetables, protein and carbohydrate depending on what you have on hand. You can serve it as a first course or as a main dish if you add some extra ingredients such as more rice or noodles.
Bolivian Food
Susana Hurtado, lawyer and historian, comments that the creation of this dish served to strengthen ties between Ñuflo de Chaves and the indigenous Itatines at that time.
The “majao” is one of the most emblematic dishes of Santa Cruz. Its name derives from the Spanish verb “majar” which literally means to grind.
Another typical dish of eastern Bolivia is the majadito, which consists of a dish of toasted rice with dried meat. It is served with fried eggs, accompanied by a tomato salad and fried plantain.
Majadito Batido
Ingredients
700 gr chicken meat, 1 onion, 1 medium bell pepper, 2 garlic, 2 tomatoes, 2 cups rice, 8 cups water
Seasonings and extra materials
Ajínomoto, Cumin, Parsley, Food coloring, Pepper, Olive oil
Accompaniments
Egg, Plantain, Fried or Boiled Yucca.