Pique macho is a Bolivian dish consisting of a layer of french fries buried underneath a heap of chopped beef, hot dog, eggs, tomatoes, onions, bell peppers, and chili peppers. The usual condiments include ketchup, mayonnaise, and mustard, while sliced hard-boiled eggs are used as a typical garnish on top of the huge plate.

Many claim that pique macho was invented by Honorato Quinones and his wife Evangelina Gomez Quinones, owners of a restaurant called Miraflores, in Cochabamba, a city in the Andes mountains. The name of the dish refers to its size and the supposed masculinity gained from finishing the plate in a single sitting.

Silpancho is a traditional dish characterized by its huge size and ingredients that are rich in fat and carbohydrates. The dish typically consists of a layer of white rice topped with boiled or steamed potatoes, beef or chicken cutlets, and fried eggs.

Silpancho is usually garnished with chopped parsley, onions, and beets. The dish was invented in the city of Cochabamba, famous for its unique cuisine. Its name comes from a Quechua word silpanch'u, meaning thin and pounded, referring to the meat used in the dish. 

Salteñas is the name of the national dish of Bolivia consisting of crescent-shaped, filled pockets of dough. The name is derived from the first known baker of these delicacies, who was born in the city of Salta, but he was later exiled to Potosí.

Oven-baked and filled with meat (typically chicken or beef), salteñas are commonly served for breakfast or consumed as a mid-day snack. The sweet pastry and its braided crust have a unique color and flavor that is of key importance to authentic Bolivian salteñas, due to the crushed seeds of the adobo bush, along with added spices such as cumin and oregano, called achiote spice.