A cornerstone of Andean cuisine, llamas are heavily relied upon
as a healthy alternative to red meat. Across the country, hearty
hunks of meat are flavoured with garlic, herbs and spices, fried
until crisp and served with either rice or corn.

Popularised in the 30s by an American fisherman, trout has a
special place in the hearts and on the menus of Bolivians. Head to
vendors on the shores of Copacabana for the freshest fish straight
out of Lake Titicaca.

Upgrade your traditional meat and potatoes at La Paz’s Mercado
Lanza: thick mashed potatoes envelop a moreish amalgam of beef, red
pepper and tomato in a rich gravy before being finished in the deep
fryer for an irresistible outer texture.

Light and subtle, this traditional Bolivian spiced soup
showcases one of Bolivia’s indigenous ingredients: peanuts. It’s
garnished with shoestring fries and parsley to create an original
source of comfort food.

A Bolivian take on the classic empanada. The lesser known
salteña has a sweeter pastry and juicier content, with locals
tilting the baked vessel to one side to spoon out its meaty or
vegetable filling without creating a spill.

Something for those with a sweet tooth. This sticky, glazed
deep-fried dough is an astonishingly economical way to get your
fill, with vendors selling them from just one Bolíviano (around
£0.11) each.

This hot sauce holds its own in the great pantheon of global
chilli condiments. Native locoto chillies (akin to habaneros) are
pulverised manually with tomato, spring onions and quirquiña (a
distinctive herb with a freshness similar to coriander) in a
grinding stone called a batan. It’s best enjoyed with freshly baked
cuñapé bread.

A must-try for those who enjoy bread and melted cheese (read:
everyone). What lies beneath its sweet casing is a molten core of
the same salty Bolivian cheese found around tables morning, noon
and night.

Sold from vendors simply steamed and accompanied by slices of
cheese and butter, this is a go-to staple for the circuit of
backpackers and locals alike, who are short of cash but not short
of a longing for tasty snacks.

The exciting diversity of local fruits bodes well for foodies on
the hunt for new flavours while exploring Bolivia. Combine the
tastes of carambola, tumba, achachairú and hibiscus at the many
“jugo” (juice) stalls dotted around any market worth its salt.