Hearty bowls from the Andes

Soups and stews are central to Bolivian dining, often serving as the main course rather than a starter. Iconic dishes such as chairo (a potato and chuño soup with beef and vegetables), sopa de maní (creamy peanut soup), and fricasé paceño (a spicy pork stew) embody the warmth and generosity of Bolivian hospitality. These recipes are designed to be filling, nourishing, and packed with locally available ingredients. Across regions, these dishes adapt to local tastes: in La Paz, soups are robust and hearty, while in Cochabamba, they may lean toward lighter, spiced variations. Whether eaten in the home or served at market stalls, soups and stews are more than comfort food — they are a reflection of the land’s bounty and the creativity of cooks who combine indigenous and colonial influences into rich, enduring traditions.