Bolivian Gastronomy

The Bolivian Gastronomy is known for its variety, it is based on the typical products of each zone; vegetables, fruits, different meats (beef, poultry, fish, pork, lamb, and alligator) and other products that allow the preparation of delightful dishes. The Bolivian cuisine vary according to the zone, each one has a different specialty and characteristic flavor, the Andean zone it´s known by the carbohydrates predominance in the dishes, the flavor of the valleys is based in their rich productions of vegetables, fruits, grains and creole chili peppers allowing the perfect conjunction between flavors and sensations in wonderful dishes. The culinary temptations of the low lands, it is also rich in vegetables, grains, the Bolivian best beef meat and an amazing variety of others meats starting in several options of fish and ending in alligator meat.

Location: La Paz, Sucre, Santa Cruz

Duration: 2 to 3 days

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