Landlocked Bolivia is transforming ancient foodways into modern fusion dishes and making waves in the culinary world with top-notch restaurants.
Bolivia doesn’t seem like an obvious foodie destination. But the big, landlocked South American country is making waves in the culinary world via top-notch restaurants and transforming foodways pioneered by the ancient Inca and Aymara peoples into modern fusion dishes. Capital city La Paz boasts three eateries — Gustu, Ancestral and Phayawi — currently ranked among the top 100 restaurants in Latin America. And more are waiting in the wings. And it’s not just La Paz.
Many of the building blocks of their fusion foods are native to the Andes valleys and foothills that extend all the way along Bolivia’s western side from Lake Titicaca to Argentina. More than 4,000 potato types are cultivated in Bolivia and its Andean neighbors, many of them found in just a single, small valley. They come in various shapes, sizes, colors and slightly different flavors. Even more than spuds, Bolivians cherish their quinoa.
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