Bolivian cuisine is distinctive and good quality. Dishes are dominated by meat and often slightly spicy. International and local-style restaurants are available in all main towns. Bottled water and other drinks are widely available.
Things to know: Local bars are increasing in number and are unrestricted with no licensing hours.
National specialties: • Salteña (a mixture of diced meat, chicken, chives, raisins, diced potatoes, hot sauce and pepper baked in dough).
• Lomo montado (fried tender loin steak with two fried eggs
on top, rice and fried banana).
• Picante de pollo (southern fried chicken, fried potatoes, rice, tossed salad with hot peppers).
• Chuño (naturally freeze-dried potato used in soup called
chairo).
• Lechón al horno (roast suckling pig served with sweet potato and fried plantains).
National drinks: • Bolivian beer, especially the
Huari brand from the Paceña brewery.
• Chicha (made from fermented cereals and corn).
• Singani, fermented from grapes, is a popular brandy to mix in cocktails.
• Bolivia has a fledgling wine-making industry with its 'wines at altitude' from La Concepción label garnering international plaudits.
Legal drinking age: 18.
Tipping: It is customary to add 10% as a tip to the 13% service charge added to hotel and restaurant bills. Porters also expect tips for each piece of luggage.
NightlifeLa Paz has many nightclubs, which generally get going around midnight. There are also numerous bars, while other major cities boast a growing number of discos and bars. A popular night out is a visit to a peña, a folk music and dancing shows, often accompanied by a late dinner.
In La Paz, Peña Restaurant Huari and Peña Restaurant Marka Tambo both serve traditional Andean food and attract performances by well known local musicians. International visitors may also be interested in events, shows and performances arranged by local cultural centers.
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