Marraqueta (also known as pan batido and pan francés) is the most popular bread in Chile and Bolivia, a staple food that is often consumed three times a day. It is made with flour, water, salt, and yeast. Two balls of dough are typically pressed together, then nearly split down the middle before the bread is baked in the oven, usually with a pan of water which gives marraqueta its characteristical crust.

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.

Sopa de mani is a Bolivian peanut soup made with beef, beef bones, potatoes, and peas as the main ingredients. Beef is sometimes substituted with chicken since it pairs nicely with peanuts, but the soup can also be modified so that it is meatless.

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.

Originating from eastern Bolivia, majadito is a dish consisting of rice, dried meat, chopped onions, and tomatoes. The origin of the dish dates back to the pre-Columbian era in Bolivia when rice, grains, meat, plantains, and cassava formed the usual food staple among the native people.

Crispy on the outside and filled with tender melted cheese on the inside, cuñape is a tasty Bolivian snack consisting of yam flour, white cheese, and eggs. These snacks are especially popular in Santa Cruz and in the northeastern regions of Bolivia, where they can be found on numerous street corners.

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.

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.

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.