The Quintessential National Dish Of Bolivia

Bolivian cuisine is a blend of indigenous and Spanish influences, with dishes varying greatly by region. While Bolivia may not be world-famous for its food, the country is rich in traditional dishes that visitors can sample. The national dish of Bolivia is thought to be Salteñas, a baked empanada filled with a juicy mix of sweet and savoury sauces, beef, pork, or chicken, and vegetables. However, Pique Macho, a huge plate of beef, sausage, boiled eggs, potatoes, and peppers, is also considered by some to be the national dish.

Salteñas: Juicy, baked Bolivian empanadas

Salteñas are a beloved Bolivian snack, often enjoyed in the mid-morning. They are a type of baked empanada, filled with a juicy stew of beef or chicken, mixed with vegetables, spices, and a sweet and slightly spicy sauce. The name 'salteña' means 'a woman from Salta', an Argentinian region. The dish is believed to have originated in Argentina, created by an Argentinian woman, Juana Manuela Gorriti, who was exiled to Bolivia. However, the Bolivian version has evolved to have a unique flavour and consistency.

A Hearty Snack

Bolivians love their snacks, and salteñas are the perfect example of this. They are a popular street food, sold by vendors from the early morning and often eaten for breakfast or as a mid-morning snack with coffee or fresh fruit juice. They are rarely made at home.

A Juicy Treat

The salteña's unique characteristic is its juicy filling. This is achieved by adding gelatin to the stewed filling, which is then chilled and hardened in the refrigerator before being added to the pastry. This keeps the dough from becoming soggy. When baked, the gelatin melts, creating the famous juicy centre.

A Nutritional Boost

As well as tasting delicious, salteñas are also packed with nutrients, including potassium, calcium, and carbohydrates. However, they are also high in cholesterol, so perhaps not an everyday treat!

A Symbol of History

Salteñas are more than just a snack to Bolivians. They are cherished as a symbol of Bolivia's vibrant history, blending indigenous and Spanish influences.

Anticuchos: Grilled beef or chicken hearts

Anticuchos are a popular South American dish, consisting of skewered and grilled beef or chicken hearts. They have existed in the Andean region since pre-Columbian times, but the dish has since become popular in many countries across the continent, most notably Bolivia and Peru.

In Bolivia, anticuchos are typically made with beef or chicken hearts marinated in vinegar, garlic, and a variety of herbs and spices, including cumin, black pepper, salt, oregano, mint, and parsley. Anticuchos are commonly sold by street food vendors in La Paz, known as anticucheras, and are often served with roasted potatoes and a spicy aji peanut sauce.

Anticuchos are prepared in a similar way to Mediterranean shish kebabs. The dish is believed to have originated in the Andean mountain ranges during the 16th century.

If you want to try this traditional Bolivian dish, look out for the street food stalls, anticucheras, that are found throughout the country.

Cuñapé: Yam flour and cheese bread balls

Cuñapé is a traditional dish from Eastern Bolivia, especially in Santa Cruz and the country's Northeastern Regions. This dish is made using white cheese, egg, salt, milk, and yam flour, which are formed into bread balls. Cuñapé is often served with a hot drink such as coffee or tea.

Cuñapé is a great snack to enjoy while exploring Bolivia, as it is a good energy booster. You can find Cuñapé from street vendors located in and near bus stations.

Cuñapé is made with yam flour, which is a staple ingredient in Bolivian cuisine. Yam flour is made from yams, which are a type of starchy tuber vegetable. The flour is used to make a variety of dishes in Bolivia, including breads, cakes, and pastries. It has a mild flavour and a soft texture, making it a versatile ingredient in both sweet and savoury dishes.

The cheese used in Cuñapé is typically a white cheese, such as a fresh cheese or a mild cheddar. The egg and milk in the recipe add moisture and richness to the bread balls, while the salt enhances the other flavours in the dish. All of the ingredients are combined to form a soft dough, which is then shaped into small balls and baked until golden.

Cuñapé is a popular snack in Bolivia, and it can be enjoyed any time of day. It is a convenient and portable food that is perfect for busy travellers or locals on the go. The combination of yam flour and cheese provides a good source of carbohydrates and protein, making Cuñapé a filling and satisfying snack.

Empanadas Bolivianas: Cheesy, gooey empanadas

If you're a fan of empanadas, you'll love the Bolivian version: Empanadas Bolivianas. This variety is typical throughout South America and is often enjoyed by locals for breakfast or at teatime.

The empanadas are made with a deliciously cheesy, gooey centre. They can be either baked or fried and are widely available from street vendors' food stalls.

A National Dish?

There is some debate about Bolivia's national dish. Some sources claim it is the Pique Macho, a huge plate of beef, sausage, boiled eggs, french fries or potatoes, onions, and red and green peppers. However, others give that title to Salteñas, a baked Bolivian empanada.

Salteñas

Salteñas are a traditional Bolivian street food. They are filled with a juicy mix of sweet and savoury sauces, beef, pork, or chicken. Some restaurants also serve vegetarian salteñas, and other variations include fillings of peas, eggs, potatoes, and olives.

They are the perfect snack at any time of day, but they tend to sell out early, so if you're visiting La Paz, head to a street vendor first thing in the morning.

Pastel de Queso

Another cheesy Bolivian delight is the Pastel de Queso, a Bolivian-style cheese empanada or cheesecake. It is made with deep-fried empanada-style dough, filled with gooey cheese, and often dusted generously with powdered sugar.

A popular street food in La Paz and other parts of Bolivia, Pastel de Queso is typically eaten for breakfast or as a snack. In the summer, Bolivians enjoy them with fresh fruit juices, and in winter, they're often paired with hot beverages like coffee or Api Morado, a thick and hearty Bolivian drink made from purple corn.

Sajta de pollo: Chicken in a traditional sauce

Sajta de pollo is a traditional Bolivian meal with a unique, spicy sauce, chicken, potatoes, tomatoes, plain rice, and peanuts. It is a juicy dish often served for lunch and is a favourite for Bolivians on special occasions such as Carnivals and All Saints' Day.

The name "Sajta" comes from Aymara, an indigenous language spoken in the Andes, and roughly translates to "hot or spicy". The dish is a testament to Bolivia's indigenous heritage and the significant influence of local ingredients in its culinary traditions.

Ingredients

The ingredients for sajta de pollo are:

• Chicken
• Yellow chilli
• Sweet peas
• Salt
• Pepper
• Ground cumin
• Onion
• Garlic
• Tomatoes
• Parsley
• Celery
• Rice
• Peanuts

Preparation

First, cut the chicken into pieces and wash it. Heat oil in a pot and brown the onion. Add the chilli, garlic, sweet peas, and cook. Place the chicken pieces in the pot and add water. Cook until tender.

In a separate pot, boil the potatoes until tender. In the same pot, boil the peas until tender. Drain and set aside.

Heat vegetable oil in a frying pan. Add the chicken pieces and brown them. Remove the chicken and set aside. In the same pan, sauté the onion and garlic until translucent. Add the ground peanuts and chicken broth. Return the chicken to the pan, cover, and simmer until the chicken is cooked through.

Finally, add the boiled potatoes and peas to the pan and let everything simmer together. Adjust the seasoning if necessary.

Serving

Sajta de pollo can be served with rice or quinoa and garnished with fresh chopped parsley or coriander. It is best served hot, with the chicken basted in the sauce.

Frequently asked questions