Bolivia tourist information

Anticuchos (singular anticucho, Quechua for kebab) are popular, inexpensive dishes in Andean states consisting of small pieces of grilled skewered meat. Anticuchos can be readily found on streetcarts and street food stalls (anticucherias). The meat may be marinated in vinegar and spices (such as cumin, aji pepper and garlic), and while anticuchos can be made of any type of meat, the most popular type are made of cow heart (anticuchos de corazon). Anticuchos often come with a boiled potato on the end of the skewer.

Locro (from the Inca's language Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It is considered the most typical Argentine dish prepared by the different native indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times.

The defining ingredients are corn, some form of meat (usually beef with bones, but sometimes beef jerky), hot "chorizo" or hot Spanish sausage and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter.

The guinea pig plays an important role in the folk culture of many indigenous South American groups, especially as a food source, but also in folk medicine and in community religious ceremonies. Since the 1960s, efforts have been made to increase consumption of the animal outside South America.

Pique macho (pronounced pee-kay maacho) is a typical Bolivian food. It is a heaped plate consisting of bite-sized pieces of beef, sausage (hot dog type), and french fry-cut potatoes. Added to this mixture are onions, locoto, boiled egg, mustard, mayonnaise, and ketchup. Smaller portions are simply called pique; pique macho is a huge portion. Urban legend suggests that this is because you are macho if you can finish one by yourself.

Singani is a South American liquor, similar to pisco, distilled from the special muscatel grape grown in southern Bolivia and Northwest Argentina. It is Bolivia's national liquor. Singani is used to make many traditional cocktails, including the chuflay and the yungueno.

The yungueno is a traditional mixed drink in Bolivia. It is made from a jigger of singani, simple syrup or sugar, and orange juice. The name means that the drink comes from the Yungas, a tropical and very humid region in the valleys of Bolivia inhabited by Indians who created this mix.

Chuflay is the name of a traditional Bolivian mixed drink. The drink is made on the rocks in a tall glass, such as a Collins glass, with a jigger of singani and filled with either ginger ale, 7-Up, or Sprite and often garnished with a slice of lime. Chuflay is used in special events, ie. weddings, promotions, amongst others.

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