Food and Drinks

Food

Lunch is the main meal which usually includes soup and a main dish.

* The potato is the main staple, served liberally, even with rice or noodles.
* The food is not spicy, except for special dishes, but a sauce "la llajwa" is usually available which is made with tomato and locoto (chiles).
* Humitas - Fresh corn with cheese, wrapped in corn leaves and steamed.
* Salteñas - Only eaten in the morning. A warm savory pastry which holds a juicy combination of chicken or meat, greens and sauce which is cooked in an oven.
* Empanadas - A savory pastry cooked in the oven holding cheese or cheese with onion, olives and locoto.
* Sandwich de Chola - Sandwich with roasted pork leg, lettuce and locoto.
* Changa de pollo o de conejo - Soup make with chicken or cuy, potato, peas, avas and green onion.
* Picantes de pollo, lengua, conejo - conejo is cuy or guinea pig a favorite Andean dish.
* Conejo estirado - Whole roasted cuy.
* Chicharron - Pieces of fried pork, cooked with chicha and served with stewed corn.
* Charque de llama - Dried llama meat, fried, served with stewed corn, hard cooked eggs and cheese.
* Lechon - Roast suckling pig. * Pique Macho - Small pieces of meat with fried potatoes, tomatoes and locoto for people who wish to be very "macho."
* Anticuchos - Thin strips of heart, cooked in a special way.
* Phampacu - Different types of meat which were originally grilled in a hole in the ground, now for convenience, cooked in the oven.

Drinks

* Chicha - Fermented corn (usually homemade) - the sacred drink of the Incas.
* Chicha de mani - Soft drink with peanut.
* Api - Corn drink made with purple and white corn, that one drinks in the cold sink.
* Tojori - Hot thick drink made from white mashed corn.
* Beers - Taquiña, Paceña, Huari
* Wines - Excellent wines from the Tarjina region on the frontier with Argentina.
* Singani - A Bolivian brandy.