Cochabamba has a great variety of typical dishes, many of them dating from ancestral times. Others are relatively new, but have deep into the taste of the Cochabambinos. Since the city is in a fertile valley, its privileged soil makes Cochabamba the Gastronomic Capital of Bolivia.

Cochabamba has allocated one day a week to different typical dishes, although in terms of food and drinks, the ordinary citizen tastes the variety on days and at the time he prefers.

Some gastronomic examples of Cochabamba


Bring beef, pork, chicken and / or lamb. Its unique flavor comes from the flavoring of the meat as well as its original way of preparation. The Pampaku is cooked under the ground, in a hole that is heated with hot coals and hot stones. Later the meat is accompanied with potatoes, sweet potato and a salad of fresh vegetables.


It is a dish with beef but with the quality that the meat is super soft. For this, it is soaked in papaya juice one night before. This gives it its characteristic flavor. The meat is cooked in the oven and comes with baked potatoes, beans, corn. In addition to the typical salad of quesillo, onion and tomato.

Habas Pejtu

Some people say that beans are like beans for the inhabitants of the mountains and valleys. This delicious dish is accompanied with charque (dehydrated meat). Season with salt, pepper, oregano and parsley. It is served all mixed and the chili pepper gives it the characteristic final touch.


A dish not recommended for delicate stomachs. The mixture of beef, potatoes, boiled eggs, cheese and other carbohydrates are designed to remove hunger even the most voracious. Yes, it is ideal for those who like spicy and a variety of flavors in the same dish.


As its name implies, it is a pigeon pigeon. It is served whole and is simmered. It is said that this bird, when it is adult, does not know so well and loses several of its qualities. So these are animals specially raised for food. All a rarity of the Vallon gastronomy.

Picana cochabambina

In Bolivia, each region has a different way of preparing the picana. This traditional dish of the Christmas season, in the Valley comes with beef, lamb, pork and chicken. Its particular sweet and subtly intoxicating taste is due to the fact that the broth is cooked with wine and dried fruit. Then it is accompanied with vegetables and fresh corn.

Puchero de carnaval

An almost obscene dish due to the amount of stimuli offered to the palate. A rack of lamb cooked with chili pepper and good grass. The detail is that it is accompanied with sweet seasonal fruits such as peaches and pears. Typical of the carnival. It can be eaten before, during or after the traditional corn chicha. This option combines spicy, sweet and salty in equal parts.

La Chicha

Another legacy of the popular culture of Cochabamba has been chicha. The drink made from fermented corn is a reference in a region like Cochabamba that was born with the title of the granary of the Inca empire, says the anthropologist José Rocha.

The researcher makes reference to the variety of chichas that there are according to the region, in terms of composition and processing technique. “The chicha tarateña, for example, is much denser, without much sugar and chancaca, macerated in itself,” he said.

In 2015, the drink was declared a cultural heritage. A regulation has not been elaborated yet and the advances for its conservation have not been significant.