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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.
MOST ICONIC Pique macho
View moreLechón al horno is the most popular Bolivian version of pork roast, typically using a suckling pig as the star ingredient. The meat is usually marinated in a combination of oil, vinegar, garlic, and spices such as thyme, parsley, red pepper, cumin, and oregano before being baked in an oven for a long time.
This dish is considered a specialty and is traditionally prepared during the festive Christmas period.
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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.
MOST ICONIC Silpancho
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Picante de pollo is a spicy Bolivian dish made with pieces of chicken cooked in a combination of onions, potatoes, tomatoes, hot peppers, peas, and chicken stock. The thick sauce is typically flavored with cumin, garlic, and oregano. It is recommended to serve picante de pollo with rice or boiled potatoes on the side and to garnish it with fresh chopped parsley.
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Sajta de pollo is a Bolivian dish consisting of chicken, onions, tomatoes, peas, and yellow chili peppers (most often, aji amarillo). It is typically flavored with parsley, celery, black pepper, garlic, and cumin. The dish is traditionally prepared for Carnival and the All Saints' Day.
It is similar to picante de pollo, main difference being the type of chili peppers used, the level of spiciness, and the resulting flavor profile. Sajta de pollo is milder and creamier, while picante de pollo is spicier and richer. When served, the sauce-drenched sajta de pollo is usually accompanied by potatoes.
MOST ICONIC Sajta de pollo
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Saice is a traditional dish hailing from the state of Tarija. It's made with a combination of beef, potatoes, peas, and cumin. The meat is fried, then cooked with potatoes, peas, cumin, and a spicy sauce consisting of onions, tomatoes, and red chili peppers.
The combination is simmered until everything is fully cooked. Saice is typically served in a bowl over noodles or steamed rice, ideally with boiled chuño potatoes on the side.
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Chancho a la cruz is a Bolivian dish consisting of a whole hog that is slowly cooked on a cross. The meat is not placed over a fire, but is instead smoked for about 8 to 12 hours. Due to the long cooking process, chancho a la cruz is typically started in the morning, and in the evening, when the dish is ready to be consumed, there is typically a party or a celebration once the hog is cut and served.
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Locro de gallina is a traditional Andean chicken soup, particularly popular in Bolivia and in some parts of Peru. The primary ingredient is chicken, usually the whole chicken cut into pieces. Other key ingredients typically include potatoes (which provide the stew its thick consistency) and corn or maize.
The flavor base of the stew is typically made from sautéed onions, garlic, and aji peppers. Cumin, oregano, and cilantro (coriander) are commonly used to season the stew, giving it a unique and aromatic flavor profile. Some versions of Locro de Gallina are made creamier with the addition of milk, cream, or even cheese.
Pampaku refers to the Bolivian way of roasting the meat underground. The choice of meat is typically cooked with hot spices in a pit that is heated by wood or coal fire. When it's done, pampaku is traditionally served with plantains, potatoes, and cassava on the side.
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