Bolivian cuisine

Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries.

Manjar blanco is a common ingredient used as a filling in place of dulche de leche for regional variations of traditional desserts like alfajores.

Known as "custard apple" in English, the cherimoya fruit, believed to be native to the Andes, is commonly used to make ice cream and other sweets.

[2] Bunuelos are fried sweet fritters commonly eaten for breakfast with a sweetened beverage called api made with morocho corn, cinnamon, milk and sugar.

Another breakfast food is the Andean fruit tamarillo, a common ingredient for compotes, marmalades and assorted desserts.

Dinner in Bolivia can be considered in a very similar way to Breakfast, and it is common to end the day with a traditional Bolivian soup.