10 Popular Desserts From Bolivia That Are Equal Part Traditional and Modern

Bolivia is known for its salt flats and sweeping scenery including salt flats, rolling hills and pilgrimage sights but did you know this beautiful Latin American country offers its own local fare of confections? Some are borrowed with intercultural exchange and some are indigenous and a must-try when you visit Bolivia. You won't find them elsewhere in the world.

1. Ahuyama Cake

This is Bolivia’s version of pumpkin cakes and "ahuyama" translates to pumpkin which is the main ingredient of this dessert that is often enjoyed with tea. Locally it is called Bizcocho de Ahuyama, which uses the local pumpkin, almond milk, flour, sugar, baking powder, and raisins. Try this unusual creamy cake the next time you visit the beautiful and serene Bolivia.

2. Leche Asada

This is also called roasted milk and technically is a flan, but what makes it different from the flan is the texture is not the same neither is the baking process. Leche Asada is a tad less silky than the flan with a honeycomb texture, and it is made out of milk, eggs, sugar, and vanilla extract and directly baked in a Bain-Marie. Just like any good old custard, the Leche Asada is served with a dribble of caramel sauce.

3. Alfajores

Paraded as an Argentine specialty, Alfajores are basically Dulce de leche cookie sandwiches. It's the Latin American version of a whoopie pie to be exact. Two soft cookies sandwich a creamy three-milk caramel center that is rolled in grated coconut and tastes like nostalgia for many adults in the nation. Contrary to popular belief, Alfajores has an Arab connection and came into existence during the Arab annexation of Spain during the 8th century. The original version has gone through many changes and the current sandwich with the soft caramel, coconut interior has been perfected and accepted as a favorite.

4. Quinoa Pudding

Also locally known as Budin de Quinoa, it is an iconic Bolivian specialty, popular through the Andean highlands, made with only four ingredients – quinoa, eggs, sugar and raisins. These are baked until they soften and reach a cake-like yet pudding-ey consistency. The taste of this local delight is hard to find elsewhere in the world. Local cooks give their own unique twist to this distinct dessert like soaking the quinoa in hot water with cinnamon and sugar to sweeten it.

5. Cuajadilla

This is one of the simple desserts of the country you'll find that is nothing but curd that is left behind after churning milk, leaving behind the curd and buttermilk. The curd is said to be already sweet but is often sweetened further by drizzling it with local honey and eaten as a simple and rustic dessert. It takes a skilled hand to make this dessert, so, one could say it's underrated and not as popular as it should be. Apart from honey, cane sugar, Bolivians love to add quinoa sauce to the cuajadilla as well.

6. Gaznates Dulces

Perhaps the most popular Bolivian specialty, it is similar to the ever-popular Italian Cannoli. But unlike cannoli, the pastry crust is made out of corn flour with a splash of cognac that wraps around a delicious filling of sweet cream, which is usually white but comes in all sorts of flavors. Cognac is the usual choice for the gaznates dulces, but rum or brandy are also used to substitute it. And this is not constrained to the crust itself, the fillings often are made boozy.

7. Buñuelos

The uno numero comfort dish of Bolivia, buñuelos are deep-fried delights made with flour, eggs, milk and yeast and come in different shapes and sizes. They typically are flavored with anise and cinnamon and generously coated with cane honey. It's their version of jalebi and a quite popular street food in Bolivia. It is often paired with a corn-based drink called "api" and complements the flavors of the buñuelo.

8. Churros

How can we forget this one? Popular throughout the globe, churros are deep-fried sticks of dough made with flour, eggs, sugar and vanilla. These are then covered in granulated sugar that gives them their festive look. One bite reveals a crisp exterior with a soft center that is highly addictive. Churros are great on their own but often paired with chocolate sauce in some countries.

9. T’anta wawa

In the Andean regions of South America, a unique sweet roll takes the form of a small child. Known as T'anta wawa, these "bread babies" are traditionally made of wheat dough, and sometimes contain a sweet filling. The name T'anta wawa comes from the Aymara and Quechua languages, combining the words for "bread" and "child". T'anta wawa holds cultural significance, most commonly being made as part of ancestral rites in Bolivia, Ecuador, Peru, Colombia, and Argentina. They are especially prevalent offerings on All Souls' Day to honor departed souls.

10. Cinnamon Ice Cream

Made simply with cinnamon, sugar, and cream, Helado de Canela, or cinnamon ice cream is a beloved ice cream found across Bolivia and the West South American countries. The mixture is beaten until thick then frozen using an old method - submerged in a container of ice and salt. Even today, it's common to see helado being churned right on sidewalks in Bolivian cities. Helado is often enjoyed on its own or with warm cheese-filled empanadas.