Fish, yuca & jungle flavors

Bolivia’s eastern lowlands and Amazon basin offer a striking contrast to the highland diet. Here, the cuisine is built on river fish, yuca (cassava), plantains, and an abundance of tropical fruits. Dishes like majado (mashed plantain with meat or eggs), pacu (grilled Amazonian fish), and locro camba (a rich stew with rice, yuca, and beef) showcase the hearty, comforting side of this region’s cooking. The flavors are shaped by the lush environment and diverse cultural influences — indigenous Amazonian communities, Spanish settlers, and mestizo traditions all contribute. Meals often highlight freshness and simplicity, with grilled fish wrapped in banana leaves, cassava breads baked in clay ovens, and tropical fruit juices that bring brightness to the table. Lowland cuisine demonstrates Bolivia’s incredible culinary diversity, bridging the Andes with the Amazon in ways that make the country’s food culture uniquely rich.