There are many Bolivian restaurants in the United States however; most people are reluctant to visit since they don’t know much about this delicious food. It uses ingredients you have not seen and varies by region. The Bolivian cuisine has its roots from a variety of cultural backgrounds, it’s a mix of Spanish and native flavors, available produce, foods and cooking styles. You’ll find local favorites varying from region to region, even within cities. Been Bolivia a land locked country and little immigration not a lot of people has ever heard of it, but we assure you is worth trying. Here is a list of some of the dishes:
Salteña: A salteña is a pastry enjoyed for breakfast. According to legend, they were introduced to Bolivia by the wife of one of the early presidents of Bolivia, who was from the Argentine city of Salta (hence the name). They look a little like a medium-sized, baked turnover, and they are usually filled with any combination of meat and potatoes. They are extremely popular: you can’t miss them for sale on the streets of any Bolivian city.
Humitas: Humitas consist of damp, sweetened corn meal wrapped inside a corn husk or banana leaf and then boiled or steamed. Often, onion, tomatoes and/or green peppers can be added. Humitas are also common in Ecuador, Chile and Peru: Bolivians tend to like theirs a little sweeter than their Andean neighbors.
Fritanga: Unlike Colombian fritanga, which is a mixed plate of various fried pieces of meat, Bolivian fritanga is a thick pork stew. For a Bolivian dish, it is rather spicy and tasty, and often contains any combination of oregano, parsley, cilantro, cumin, garlic, hot peppers and more. It usually is made with onions and tomatoes in addition to the pork.
Charque de llama: In the United States, there are many who think beef jerky is its own food group. In Bolivia, of course, you have…llama jerky. Charque isn’t exactly jerky, and you wouldn’t want to eat it straight, but it’s fairly close. If you see charque de llama on the menu, it’s dried llama meat, fried, and served with corn and cheese.
Chicharrón: Chicharrón consists of fried bits of pork, pork skin and gristle. It’s tasty, as it’s often cooked with peppers and garlic and spiced with cumin and pepper. It’s usually served with chuño, a sort of highland potato, and corn. Not really a meal, chicharrón is more of a snack or something to wash down with a cold beer.
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