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.