TYPICAL PRODUCTS
Red and yellow peppers are typical peppers of the Andean zone which are basic for local gastronomy, they are sold raw dry (such as Las Ñoras) and in order to consume it, it is necessary to pre-treat and clean the seeds. It is a little spicy and pasta is made to cook it.
El choclo is a large-kernel variety of field corn from the Andes. When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste.
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Choclo is used in the making of humitas in Bolivia
Chuño is a common potato, which through a process of natural lyophilization is transformed and serves to lengthen its consumption over time, being able to be consumed with its same organoleptic qualities up to 20 years after drying. It is black in color and has a slight earthy flavor with firm and creamy texture.
This product is one of the central elements of indigenous food and, in general, of the gastronomy of the Altiplano region of South America, particularly Bolivia.
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Huacatay is a herb with a very intense aroma, typical of Bolivia and Peru. In Bolivia, it is found in the Yungas and high valleys.
In Bolivian gastronomy it is widely used in some variants of the llajua as well as in the preparation of Humacha cheese, a typical dish consisting of potatoes and ears of corn cooked and bathed in a cheese sauce and aromatic herbs that is traditionally served at Easter.
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Locoto is the spicy pepper for excellence of the Andean zone, it is used raw in some dishes and crushed in the llajua, which is the spicy sauce that all Bolivians use as a condiment at mealtime.
Mani o cacahuete is a typical legume from America that is used to make the star soup of Bolivia and also for sauces like that of the anticuchos. It has many organoleptic qualities that help among other things to lose weight and help the brain and memory.
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Mocochinchi also called pepa or kisa is a dehydrated peach with which a refreshing and sugary drink is made, typical of Bolivian gastronomy that is called mocochinchi soft drink.
This is large grain corn, cooked and treated with an additive with the intention of removing its first skin. Then, it dehydrates and acquires the appearance that you see in the photo.
It is always used as side dish or garnish to many dishes, also as a base ingredient for drinks such as Somó, Tipico de Santa Cruz de la Sierra.
It is a basic food of the Andean diet and of Latin America in general.
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The Oca is a tuber native to the Andean zone that grows between 3,000 and 3,900 m.m. It is used as a substitute for potatoes and also in specific dishes and stews, its color can vary from yellow-yellow to purple and pink. The tuber flavor is intense and slightly acidic; depending on the cooking time.
Papalisa in Bolvia and Olluco in Peru, is a typical tuber of the Andean zone different from the yellow and phosphorous pink potato and is cultivated between 2800m.m.s.s. and the 4000. Its flavor is earthy and of high food quality.
It is used in some stews and recipes from the altiplano, and is part of a group of foods little known in the rest of the world, which contributes to expanding the great variety of edible tubers in the Andean area. Thanks to that and to the Bolivia's dry food culture, it's a secured crop for farmers in rural areas, who bet on this crop.
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The potato is a root vegetable native to the Americas. It appears in a variety of colors, shapes, and sizes.
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The potato is the "backbone" of the diet and economy of many producers in the Bolivian highlands, who increasingly prefer to plant the varieties required in the markets and leave aside the native ones, which have more nutrients but are not very commercial.
Quinoa is a cereal originating in the highlands, which contains the 8 essential amino acids for life.
It can be consumed in different ways, in Bolivia we use it for breakfast, meals and also in our pastries.
Its flavor is similar to rice and oats with a light touch of walnut.
Quirquiña, also called Bolivian coriander, is a typical herb from all Latin America, which in Bolivia is the herb used to make the llajua together with the tomato and the locoto.
This seed is used for the elaboration of a very consumed soft drink in Bolivia, linseed. It is the seed with the highest content of omega 3. It's also an antioxidant and with vitamin b1.
It has an almond flavor and when crushed in water it gives a milky color with brown grounds.
Tostaditos also known as cancha is oil-roasted corn.
Whole wheat is a cereal that we all know that is used in some Bolivian dishes and soups, always boiled, whole and separated..
Tunta is a common potato, which through a process of bleaching in water prior to natural lyophilization is transformed and serves to lengthen its consumption over time, being able to be consumed with its same organoleptic qualities up to 20 years after drying. It is white. With a slight cheese and lupine flavor.
This product is one of the central elements of indigenous food and, in general, of the gastronomy of the Altiplano region of South America, particularly Bolivia.
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