National Classics

• Salteña: A baked meat-filled pastry with juicy filling, ideal for breakfast or snacks—be careful, it’s very hot inside.
• Sajta: A hearty Andean stew of chicken or guinea pig with spicy sauce and potatoes, a specialty of La Paz with a strong flavor.
• Empanada: Deep-fried beef, cheese, or corn turnovers, commonly found at markets and street stalls.
• Quinoa Soup and Andean Quinoa Rice: Traditional highland crops, packed with nutrients and a great energy source for travelers.
• Roasted Guinea Pig (Cuy): A classic Andean dish, often served during festivals or special occasions—usually requires advance booking.

Regional Specialties

• La Paz: Budget-friendly market set meals (almuerzo) including soup, main dish, and drink—great for cost-conscious travelers.
• Uyuni: Around the salt flats, meals are mainly simple dishes and grilled highland meats, with limited options—bring snacks.
• Sucre and Cochabamba: The valley regions boast rich local ingredients, known for sweets and sausages, and enjoy the most pleasant climate.

Practical Tips

• Market set meals are affordable and a great way to try local food—they’re quick to serve and tables turn over fast.
• Highland cuisine can be heavy; newcomers should avoid greasy or excessive portions and watch for stomach adjustments.
• Drink bottled water and be cautious with street juices and raw foods.
• You can try coca leaf tea to help with altitude adjustment, but understand local customs and regulations first.

Drinks and Desserts

• Coca Leaf Tea (Mate de coca): A common herbal tea in the highlands, used to ease altitude sickness and part of local hospitality.
• Chicha: A traditional Andean fermented corn drink, often found at festivals and markets, with a unique taste.
• Tropical Juices and Ice Cream: Freshly squeezed juices in lowland and valley towns are delicious and inexpensive—a great way to cool off.