Best restaurants and what to eat
Bolivia
La Paz is one of Bolivia’s richest culinary regions, shaped by high-altitude Andean agriculture, Aymara traditions, and a vibrant urban street-food culture. Its cuisine leans on potatoes, corn, chuño, fava beans, quinoa, llama, and hearty stews, with bold flavors, rustic textures, and warming dishes suited to the cold altiplano climate.
A freeze-dried Andean potato with a firm, lightly earthy flavor and a distinctive chewy texture when rehydrated. Long preserved by high-altitude frost and sun, it is a cornerstone ingredient in La Paz cooking, especially in soups and stews.
A white, milder cousin of chuño, made through repeated freezing, soaking, and drying. Delicate and starchy with a clean potato flavor, it is prized in soups and paired with rich meats and spicy sauces.
Traditional boiled potatoes from the altiplano, often served plain or with ají-based sauces and cheeses. Their waxy texture and pure potato taste make them an essential accompaniment to many La Paz meals.
A small, colorful Andean tuber with a sweet-tart flavor that deepens after exposure to sun. In La Paz it appears boiled, baked, or in rustic stews, bringing a subtle fruitiness to savory dishes.
A knobbly Andean tuber related to the mashua family, with an earthy, peppery profile. It is less common than potato but valued in highland markets for its robust flavor and hearty character.
Fava beans are a prized highland staple, eaten fresh, dried, or cooked into stews. They offer a buttery, slightly nutty flavor and a satisfying bite, often paired with cheese, potatoes, or ají.
Bolivia’s signature grape spirit, distilled from muscat wine and known for its aromatic, floral profile. In La Paz it is enjoyed neat or in cocktails, prized for its elegant fruitiness and long regional heritage.
A traditional corn beverage with deep Andean roots, often mildly fermented depending on preparation. It has a rustic sweetness and grainy body, historically served in markets and communal meals.
A thick, steaming purple corn drink scented with cinnamon and cloves, especially beloved in cold mornings. Smooth, sweet, and velvety, it is a classic La Paz breakfast beverage paired with pastries and fried dough.
A pale version of the traditional corn drink, made with white corn for a softer flavor and creamy texture. It is warming and lightly sweet, often enjoyed as a comforting street-side drink.
A dried peach infusion served chilled, with a delicate fruity perfume and gentle sweetness. One of La Paz’s most recognizable street drinks, it is refreshing, nostalgic, and perfectly balanced against spicy snacks.
A traditional warm milk drink flavored with cinnamon, sugar, and often egg, especially popular in the cool highlands. Rich and soothing, it is commonly served in the morning or during festivals.
A rich, spicy pork stew thickened with ají and often served with hominy, potatoes, and chuño. Deeply savory and warming, it is one of La Paz’s most iconic weekend and market dishes.
A festive chicken dish cloaked in a golden, mildly spicy peanut-and-ají sauce, usually served with potatoes and chuño. Silky, aromatic, and comforting, it is a centerpiece of family celebrations in the region.
A hearty chicken stew with potatoes, chuño, and a vivid red ají sauce. The flavor is layered and homey, with a satisfying balance of heat, starch, and tender meat.
A beloved La Paz plate built from broad beans, corn, cheese, and potatoes, often accompanied by a steak or fried egg. Simple yet deeply satisfying, it showcases the region’s agricultural staples at their best.
A traditional Andean fish soup, often prepared with lake fish, herbs, potatoes, and hot spices. Light but deeply flavorful, it is especially associated with highland lake communities around La Paz.
A classic highland soup with beef or lamb, chuño, vegetables, and herbs, simmered until earthy and substantial. It has a rustic, restorative quality and is especially valued in cold weather.
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