MAIN INGREDIENTS
Ají de lengua is a traditional stew with a spicy flavor. It is made with beef tongue, oil, onions, tomatoes, hot chili peppers, parsley, cumin, oregano, and (often) green peas. The tongue is boiled, cut into thin slices, and it is then cooked with the rest of the ingredients.
This hearty stew is traditionally served with chuño potatoes and steamed rice on the side.
MOST ICONIC Ají de lengua
MAIN INGREDIENTS
Picante de pollo is a spicy Bolivian dish made with pieces of chicken cooked in a combination of onions, potatoes, tomatoes, hot peppers, peas, and chicken stock. The thick sauce is typically flavored with cumin, garlic, and oregano. It is recommended to serve picante de pollo with rice or boiled potatoes on the side and to garnish it with fresh chopped parsley.
MAIN INGREDIENTS
Sajta de pollo is a Bolivian dish consisting of chicken, onions, tomatoes, peas, and yellow chili peppers (most often, aji amarillo). It is typically flavored with parsley, celery, black pepper, garlic, and cumin. The dish is traditionally prepared for Carnival and the All Saints' Day.
It is similar to picante de pollo, main difference being the type of chili peppers used, the level of spiciness, and the resulting flavor profile. Sajta de pollo is milder and creamier, while picante de pollo is spicier and richer. When served, the sauce-drenched sajta de pollo is usually accompanied by potatoes.
MOST ICONIC Sajta de pollo
MAIN INGREDIENTS
Saice is a traditional dish hailing from the state of Tarija. It's made with a combination of beef, potatoes, peas, and cumin. The meat is fried, then cooked with potatoes, peas, cumin, and a spicy sauce consisting of onions, tomatoes, and red chili peppers.
The combination is simmered until everything is fully cooked. Saice is typically served in a bowl over noodles or steamed rice, ideally with boiled chuño potatoes on the side.
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