Bolivian cuisine combines Indigenous Andean traditions with Spanish colonial influences and the foods of the country's tropical lowlands. Potatoes, maize, quinoa, beans, chilli peppers, and meat dominate many highland dishes, while plantains, cassava, rice, and tropical fruits become more prominent farther east.

Soups and stews are especially important in the Andes, where hearty meals suit the altitude and climate. Salteñas, anticuchos, chairo, and a wide range of potato preparations demonstrate the cuisine's diversity, while local peppers and herbs give many dishes a distinctly Bolivian flavour.