Charque, llama & barbecue

Bolivia’s diverse geography provides a wide variety of meats, from the highland llama and alpaca to the lowland’s beef and pork. Charque — air-dried, salted meat often rehydrated and fried — is a true Andean classic, commonly served with corn and cheese. Barbecue traditions, while influenced by Argentina and Brazil, retain their Bolivian identity with unique marinades, local seasonings, and indigenous meats like llama. Grilling is not only about food but also about community. Families and friends gather around the fire for anticuchos, roasted pork, or chicharrón (crispy fried pork chunks). The flavors of Bolivian grills strike a balance between rustic simplicity and bold seasoning, celebrating both indigenous practices and colonial-era adaptations.