This quintessential Bolivian breakfast pastry is a great way to start the day. Salteñas have a wholesome filling of meat, peas, carrots, potatoes and oodles of sweet sauce, all cooked inside an oven-baked pastry. The trick to eating a salteña without making a mess is to take a bite out of one end and drink all the juice before devouring the rest. Be sure to visit Paceña La Salteña, who serve up a delicious selection of this tasty treat.
Paceña La Salteña, 233 Loayza, La Paz, Bolivia, +591 2220 2347
Tucumanas are similar to salteñas, although they have a deep fried pastry and no internal juice. They’re typically accompanied with a colorful array of different sauces which can be applied interchangeably after every bite. This ingenious method allows a variety of flavors to be experienced in a single serving. Go to Tucumanas del Prado on Calle Mexico who offer the best street tucumanas in town.
As the name suggests, choripan consists of chorizo (sausage) in pan (bread). This tasty snack is served day and night, and is typically accompanied by lettuce, tomato and onion. A generous dose of llawja (spicy, tomato-based Bolivian sauce) adds a welcome kick. The top floor of Mercado Lanza has a number of excellent choripan eateries.
Anticucho is a mouthwatering, flame grilled, cow’s heart kebab accompanied with potato and a spicy peanut sauce. Those who don’t find organs appealing should give it try anyway – it’s surprisingly succulent. An inexpensive dish that dates back hundreds of years, anticuchos are particularly popular with the late night drinking crowd, so keep an eye out for a cholita (indigenous woman) with a portable barbecue waiting outside the club at 2AM.
This traditional sandwich got its name because it’s typically served by a cholita. It comes packed with pulled roast pork, pickled carrots and onions, fresh tomato, a dash of garlic and a variety of herbs and spices. La Paz’ best can be found at Parque de las Cholas and they go down well with an ice cold Paceña (local beer) while soaking up the afternoon sun.
Tripa is perhaps best left to the adventurous traveler. This dish of fried cow intestine has a slightly chewy texture and a somewhat bitter, intestinal taste. Some people love it though, and the only way to find out is to give it a try for yourself.