Overview of Bolivian Food
Bolivian cuisine includes mainly from the combination of Spanish food with traditional (Incan) ingredients, with later influences from Russia, Germany, and Poland (european)
Staples
Meat and spices are also used in most dishes
Popular Dishes (http://www.hispanic-culture-online.com/bolivian-food.html#axzz2SFAe6Yxq)
Breakfast (desayuno)
Morning Snack (1030 ish)
Lunch
Teatime
Dinner
http://en.wikipedia.org/wiki/Bolivian_cuisine
Staples
- potatoes
- corn
- beans
Meat and spices are also used in most dishes
Popular Dishes (http://www.hispanic-culture-online.com/bolivian-food.html#axzz2SFAe6Yxq)
- sopa de mani
- pique a lo macho
- Humitas - Fresh corn with cheese wrapped in corn leaves and steamed.
- Charque de llama - Dried llama meat, fried, served with stewed corn, hard cooked eggs and cheese.
- Chicharron - Pieces of fried pork, cooked with chicha and served with stewed corn.
- Changa de pollo o de conejo - Soup make with chicken or cuy (guinea pig), potato, peas, avas and green onion.
Breakfast (desayuno)
- simple breakfast (tea/coffee and rolls (marraqueta)
- in markets, Buñelos with syrup are very popular (fried yeast dough)
Morning Snack (1030 ish)
- saltena/empanada or small dish and a soft drink
Lunch
- most important meal
- very important in life
- Long lunches are traditional throughout the country, so businesses and shops often close between the hours of 12 and 3 pm, so that the workers have time to return home for lunch.
- several courses, including a soup or appetizer, a main course of meat , rice, and potatoes, then a dessert and coffee.
- followed by nap
- much like Spain
Teatime
- afternoon tea break
- 4-5 pm
- tea rooms have tea and pastries (YUM)
Dinner
- very light and informal
- 8pm
http://en.wikipedia.org/wiki/Bolivian_cuisine