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Plato paceño is a traditional dish consisting of a combination of lima beans, potatoes, corn, and fried cheese. In La Paz, it is typically consumed for lunch or dinner. Although the dish typically does not contain meat, there are many Bolivians who disregard the rules and put some meat such as grilled beef or pork on the plate.
Locals also like to add the famous Bolivian hot sauce called llajua to plato paceño in order to add some spiciness to the meal.
MOST ICONIC Plato paceño
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Humitas is a dish popular throughout South America, especially in Chile, Argentina, Peru, Bolivia, and Ecuador. The dish consists of corn cakes that are cooked in corn husks. In Argentina, humitas are usually made with corn, onions, and spices, and depending on the region, milk, red peppers, cheese, and spring onions might also be added to the combination, which is wrapped in corn husks and boiled.
In Ecuador, humitas are steamed and are usually made with ground corn, eggs, onions, and variable spices. The Chilean version adds basil and butter to corn and onions, and their humitas are boiled or baked. In Peru and Bolivia, people also prepare sweet humitas with added cinnamon and raisins.
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Risotto de quinoa y pimientos amarillos is a traditional dish originating from Chile, but it's also popular in Bolivia. It's made with a combination of quinoa, aji amarillo peppers, grated cheese, vegetable stock, butter, salt, and pepper. The quinoa and yellow peppers are sautéed in butter, then covered with the stock.
The dish is simmered until the quinoa becomes tender and most of the liquid has evaporated. It is then removed from the heat and mixed with the remaining butter and grated cheese before serving.
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