Bolivian Food And Beverage Pairing: What To Drink?

Bolivian food is as varied as its landscape, with local specialities differing between the highlands and lowlands. In the highlands, Aymaran cuisine in the Andes and Altiplano is centred on carbohydrates, especially potatoes, rice, and quinoa, while in the lowlands, the cuisine is more tropical, with yucca and plantain staples, and beef featuring heavily.

To accompany these varied dishes, Bolivia offers a range of drinks, from traditional beverages that have been part of the culture for hundreds of years to international options. In the Andean region, the weather is often cold and dry, so thick, hearty drinks are popular, such as api, a hot maize drink flavoured with cloves and cinnamon, and sometimes served with deep-fried pancakes called buñuelos. In Southern Bolivia, you'll find some of the world's best wines, while in Eastern Bolivia, tropical climates call for thinner, fresh fruit and icy drinks, such as mocochinchi, a cold peach cider, and tujuré, a mix of white corn and plantain juice.

Of course, you'll also find the usual array of soft drinks, including Coca-Cola, and fresh fruit juices are a common sight, with vendors selling everything from orange and grapefruit juices to more exotic blends featuring tumbo (banana passionfruit) and tuna (prickly pear cactus).

Bolivian drinks are often made with corn, sugarcane, and native fruits

Bolivian drinks showcase the country's diverse produce, with corn, sugarcane, and native fruits forming the base of many beverages. With over 2000 varieties of corn, it is no surprise that corn features heavily in traditional drinks. One of the most popular is api, a thick, hearty drink made from purple maize, cinnamon, water, and sugar. This drink is usually served hot for breakfast, often accompanied by fritters called buñuelos. Api morado, or purple api, is a variety of api that is prepared with purple corn, giving it a deep "grape-y" flavor and a vibrant purple color. White api, or api blanco, is made with white corn or hominy and milk and is also a popular breakfast drink.

In addition to api, corn is used in various other Bolivian drinks, such as chicha, a fermented maize beverage, and somó, made from a type of maize called "frangollo." Corn is also combined with other ingredients to create unique beverages. For example, tujuré is made from white corn and plantains, while linaza is a drink made from flax seeds and corn.

Sugarcane is another important ingredient in Bolivian drinks, with fresh sugarcane juice, or guarapo, being a popular choice. This juice can also be fermented to create alcoholic beverages such as chicha fuerte, a strong sugarcane beer.

Native fruits are also used extensively in Bolivian drinks, with peach cider, or mocochinchi, being a popular choice. Fruit juices, or zumos, are commonly sold by street vendors, who freshly squeeze oranges, grapefruits, and tamarindos. These fruit juices can also be mixed with water or milk to create jugos.

The national drink of Bolivia is Singani, a distilled wine made from grapes

The national drink of Bolivia is Singani, a distilled wine made from a specific varietal of grape—the white Muscat of Alexandria. Singani is a brandy, which means it is produced by distilling wine to create a potent, high-alcohol spirit. The wine used to make Singani is grown in a unique terroir—the natural environment where the wine is produced. The grapevines were brought over by the Jesuits and are now grown in certain areas of the Bolivian Andes at altitudes of more than 5,000 feet.

The high-altitude environment gives the grapes an especially thick skin to protect them from the elements. This thick skin contains much of the grape's flavour and gives Singani its uniquely rich aroma and taste. The high-elevation distillation also changes the boiling point, further contributing to its distinct flavour.

Singani has been produced in Bolivia for nearly 500 years and is an essential part of the country's culture and economy. It is typically consumed neat or on the rocks with ice and a slice of lime, but it is also used in various cocktails, such as the Chufly, which includes ginger ale and a lime wedge.

In addition to Singani, there are several other traditional Bolivian drinks, including api (a maize drink, generally using purple maize but often mixed with white maize), mocochinchi (dehydrated peach cider), and somó (made from maize called "frangollo"). Chicha, a fermented drink made from maize, is also popular and sold by vendors on city sidewalks.

Popular Bolivian drinks include Mocochinchi, Api, and Yungueño

Bolivian cuisine is as diverse as its landscape, with local specialities varying between its three main geographical regions: the Altiplano, the highlands, and the tropical lowlands. The drinks that accompany these dishes are equally varied, ranging from fresh juices to traditional beverages that have been part of the local diet for hundreds of years.

Yungueño, also known as coffee from the Yungas, is another popular beverage in Bolivia. The high-altitude coffee beans from this region are transformed into a delicious brew that can be enjoyed in the emerging cafes across the country.

In addition to these unique drinks, Bolivia also offers a range of familiar beverages, including fresh fruit juices, herbal teas, and locally produced alcoholic drinks. The variety of drinks available in Bolivia reflects the country's diverse culture and geography, providing visitors with a delightful culinary and beverage experience.

Bolivian beverages are influenced by indigenous cultures, such as the Aymara and Inca, as well as Spanish traditions

Bolivian beverages showcase a blend of indigenous traditions and Spanish influences. The country's drinks are deeply rooted in its diverse geography and cultural heritage, featuring ingredients such as corn, sugarcane, and native fruits. Bolivia has over 2000 varieties of corn, which is used in many drinks, including Api Blanco and Api Morado, popular in Western Bolivia, the country's Andean region.

Indigenous Influence:

The Aymara and Inca cultures have greatly influenced Bolivian beverages, with many traditional drinks originating in these ancient cultures. For example, Api, a maize drink, is often served hot and flavoured with cloves and cinnamon. It is commonly sold by street vendors and typically accompanied by deep-fried pancakes known as buñuelos. Chicha, a mildly alcoholic beer made from fermented maize, is considered sacred by the Incas and is widely consumed in Cochabamba.

Spanish Influence:

The arrival of the Spaniards introduced new ingredients and methods, blending with local traditions to create unique beverages. For example, the national drink of Bolivia, Singani, is a distilled wine made from white muscat or Alexandria grapes. It is often used as a base for cocktails, such as Chuflay, which combines Singani with ginger ale. Another example is Yungueño, a mixed drink that blends Singani, simple syrup, and orange juice, originating from the subtropical region of Yungas, known for its citrus fruit production.

In addition to these influences, Bolivian beverages also showcase the country's geographical diversity, with drinks varying between the highland valleys and the tropical lowlands. The use of local ingredients, such as native fruits, herbs, and grains, highlights Bolivia's rich biodiversity and cultural traditions.

Bolivia has a range of alcoholic and non-alcoholic drinks, including cocktails, beer, and wine

Bolivia has a wide range of alcoholic and non-alcoholic drinks, including cocktails, beer, and wine.

Non-alcoholic drinks

Freshly blended fruit juices are a popular choice in Bolivia. Markets are a great place to find vendors selling juices made from tropical fruits, such as chirimoya (a custard apple), tumbo (banana passionfruit), and tuna (from the prickly pear cactus). Fruit juice vendors are a common sight on city sidewalks, and you can often watch them peel and squeeze the fruit right in front of you. In addition to juices, vendors also sell dehydrated fruits and other interesting products.

In the markets of La Paz, Oruro, Potosí, and Cochabamba, you can find api de maíz morado, a hot drink made with ground purple corn, cinnamon, sugar, and cloves. This thick and hearty beverage is often accompanied by buñuelos, fried donut-like pastries.

Another traditional Bolivian drink is mate, a herbal tea usually made from coca leaves. Mate de coca is commonly served in hotels in southwestern Bolivia and on trekking tours in the Andes to help combat altitude sickness.

Alcoholic drinks

Singani, a popular brandy made from fermented grapes, is the national drink of Bolivia and is often used in cocktails, such as the Chuflay, which is mixed with ginger ale or lemon soda. Singani is also great with lemonade.

Pisco is another liquor commonly found in Bolivia and is used to produce a range of beverages, including the Pisco Sour, which is also popular in Peru.

Bolivia has a fledgling wine industry, with some of the world's highest-altitude vineyards located in the Tarija valley. However, imported wines from Argentina and Chile are also widely available and often cheaper due to being smuggled across the border.

Beer is widely consumed in Bolivia, especially during fiestas. Each major city has its own breweries, producing German lager-style beers of reasonable quality with a strength of around 5%. The most popular brand is Paceña, produced in La Paz, followed by Huari, Taquiña from Cochabamba, Potosina from Potosí, and Ducal from Santa Cruz.

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