Like many other countries, Bolivia was also under Spanish rule for hundreds of years. Like most countries in the continent, Bolivia has taken the Spanish influence in creating its own cuisine. 

Bolivians also have tamales, empanadas, chicharron, and other common foods, but with their own flair. Bolivian cuisine is not as well-known as its other South American counterparts, but it just makes it underrated. 

According to Lacademie, it has similarities with Peruvian, Mexican, and Brazilian cuisines. However, it also takes in Arabic influences.

Bolivia: 5 Must-Try Bolivian Dishes

Bolivian cuisine exists in the shadow of its neighbors. We listed five dishes in Bolivia that seemed to be as underrated as the entire cuisine itself.

Salteñas and Tucumanas

These two dishes are two of Bolivia's take on empanadas. Salteñas are the more popular baked pies, while Tucumanas are the fried variant. However, both are still exquisite.

Salteñas have a juicy filling containing carrots, potatoes, olives, raisins, hard-boiled eggs, chilies, and gelatin. It is best known for its juicy filling, as it is described as a cross between soup dumplings and empanadas. 

On the other hand, Tucumanas usually contain the same fillings. Vegetarian versions use agar-agar instead of gelatin.

Sopa de Maní

According to Will Fly For Food, Sopa de Mani literally means "peanut soup." As expected, it has a nutty flavor, but it's more of a meat and vegetable soup. 

Peanuts are used to thicken it, and they help provide that nutty flavor. It is traditionally made with either beef ribs or chicken and sometimes has macaroni or rice.

It is also often served with crusty bread and llajua, a spicy Bolivian salsa made with locoto chili peppers and french fries. It is a hearty meal loved by many Bolivians.

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Papas Rellenas

Papas Rellenas are stuffed potatoes. It takes inspiration from 19th-century French gastronomic culture and features mashed potatoes stuffed with filling. The filling usually includes beef with garlic, onions, and peppers.

These are then shaped into spheres before getting deep fried. It is known for its crunchy exterior, as well as its creamy and spicy interior. Bolivians often enjoy this dish with some salad and coffee on the side.

Budín de Quinua

Known as Quinoa Pudding in English, it uses quinoa seeds as its base. The seeds are first cooked with sugar and cinnamon, and Bolivians build their pudding from there. Traditionally, Bolivians add in beaten eggs and raisins, but more modern takes add various fruits and cream.

Pique Macho

Pique Macho is a typical dish found in Bolivia's Cochabamba valley area. It is a mix of minced meat, chorizo, fried potatoes, chili peppers, tomatoes, onions, and hard-boiled eggs. This is usually served in large portions and is often dressed in a beer sauce, according to Chef's Pencil.

A legend said a group of drunk men came to a restaurant when it was about to close. A woman served them a dish made of leftovers and challenged them to eat it if they were man enough. That was allegedly how the dish was made.

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Written by: Rick Martin

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