Bolivian cuisine

The Bolivian presence in Chile is old in the north of the country, but in Santiago it grew mostly over the last fifteen years, with a community working in trade, agriculture and services and concentrated downtown, in Independencia and Estación Central. Its cooking reached the markets and street fairs before the restaurants.

The mid-morning salteña —juicy, slightly sweet, with its broth inside— is the easiest way in and is sold at stalls and bakeries in la Vega. The picadas in the northern part of downtown serve chairo, silpancho and pique macho, highland and valley cooking that is making room for itself in a food scene that still knows it little.