The requested resource is not found. Pique Macho, one of the main Bolivian dishes. Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands pique macho Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yuca.
Sweets in Bolivia use typical sweeteners like honey and sugarcane. Manjar blanco is a common ingredient used as a filling in place of dulche de leche for regional variations of traditional desserts like alfajores. Some local fruits like the achacha come from the Amazon, while others still are native to the Andes. Helado de canela is a type of sorbet flavored with cinnamon.
Tawa-Tawas are fritter sweetened with miel de caña. Bunuelos are fried sweet fritters commonly eaten for breakfast with a sweetened beverage called api make with morocho corn, cinnamon, milk and sugar. Almuerzo is the most important meal of the Bolivian day, so much so that daily life tends to revolve around it. Long lunches are traditional throughout the country, so businesses and shops often close between the hours of 12 and 2 pm, so that the workers have time to return home for lunch. A typical Bolivian lunch would consist of several courses, including a soup, a main course of meat, rice, and potatoes, then a dessert and coffee. Bolivians observe an afternoon tea break similar to those in England.
These tearooms often double as bakeries so that tea and pastries are enjoyed together. Dinner is a lighter, much more informal affair than lunch that typically takes place at usually 8 pm or later. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. A Guide to Bolivia’s Most Mouthwatering Foods”.