Bolivian Cuisine

Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups, with later influences from Spaniards, Germans, Italians and French, among others, arriving with the conquistadors and with immigrants. The traditional staples are corn, potatoes, quinoa and beans, combined with staples brought by the Spanish, such as rice, wheat, beef and pork. The cuisine differs by geography: in the high, cold Altiplano of western Bolivia it tends to use spices, while in the Amazonian lowlands dishes consist of products abundant in the region, such as fruits, vegetables, fish and yuca. Spanish cuisine remains the primary influence, and well-known foods include salteñas, pique macho, saice, fricasé and silpancho.