Bolivian cuisine

Bolivian cooking is highland food: potatoes in dozens of varieties, corn, ají chillies and plenty of starch at altitude.

The altiplano grows more than two hundred potato varieties, and some are freeze-dried into chuño, which keeps for years and goes into soups.

Ají comes in three main forms here: yellow amarillo, red panca and fiery rocoto. They are not swapped at random — each has its own place in a recipe.