Flavors · La Paz

Plato paceño

Dish from La Paz with an ear of Andean corn, fava beans in the pod, potatoes and a slice of fried cheese, sometimes with meat, served with llajwa. It is part of the traditional gastronomy declared a municipal heritage.

Traditional dish from La Paz, La Paz

Updated October 2026

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Plato paceño — La Paz, Bolivia — Plato paceño

Plato paceño — La Paz, Bolivia

The plato paceño is a dish of whole ingredients placed side by side: an ear of Andean corn with large kernels, fava beans cooked in their pods, potatoes cooked with their skins on, and a slice of fried fresh cheese. Many versions add a piece of roasted or griddled beef. Llajwa, the spicy sauce of tomato and locoto, is served on the side.

The name shows where it comes from. In 2012, the municipality of La Paz declared "Gastronomía Tradicional Paceña" an intangible cultural heritage, with a list of dishes and drinks that includes the plato paceño. The declaration was accompanied by a municipal study on the city’s food during festivals and everyday life.

That study links the dish to the rainy season and the first harvests: from mid-January the new corn reaches La Paz markets from rural areas, together with potatoes and fava beans from the altiplano. The municipality’s book records the dish especially on January 24, the date of the Feria de Alasita. A popular version, told in newspapers and guides, places the origin at the 1781 siege of La Paz, when the city ran out of food; this is a tradition without documentary confirmation.

The dish is dry, without broth, and is eaten gradually, alternating the ingredients and adding llajwa to each bite. Many people eat the corn and the favas with their hands. The fava beans are often served in the pod, which is removed when eating.

All the ingredients come from the altiplano and the valleys near La Paz, and the dish clearly shows the region’s variety of corn and potatoes. Without the meat, it is an option without animal protein other than the cheese.

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Where it comes from

La Paz , La Paz
It is part of the traditional gastronomy declared intangible cultural heritage of the municipality of La Paz in 2012.

Ingredients

Ear of Andean corn (choclo), fava beans in the pod, potatoes cooked with skin on, fresh cheese sliced and fried, and in many versions a piece of beef. Accompanied by llajwa, a tomato and locoto sauce.

How it is eaten

Dry, with the ingredients side by side on the plate. You eat it by alternating the corn, the favas, the potato and the cheese, with llajwa on the side. It is common to eat the corn and favas with your hand.

When it is eaten

All year round, especially in the season of new corn, from mid-January. The municipal study associates it with January 24, the day of the Feria de Alasita.

Your questions

Questions about Plato paceño

What comes in the plato paceño?

An ear of Andean corn, fava beans in the pod, potatoes cooked with skin on, and a slice of fried cheese. Many versions also include a piece of beef. Llajwa, a spicy tomato and locoto sauce, is served on the side.

Is the plato paceño a heritage of La Paz?

Yes. It is part of the "Gastronomía Tradicional Paceña", declared intangible cultural heritage of the municipality of La Paz in 2012.

Does the plato paceño have meat?

It depends on the version. The base is corn, favas, potato and fried cheese; many places add a piece of beef. Ask beforehand if you prefer it without meat.

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