La Paz Art and Culture
Art and Culture in La Paz
Museums in La Paz
Regional of Tiwanaku
Founded in 1922 by the archaeologist Arturo Posnansky, this gallery counts with Lithic and ceramic and many other examples from the culture that flourished in Tiwanaku and other autochthonous and ancient cultures from the area.Murillo's House
This is the home of the protomartyr Don Pedro Domingo Murillo. Head of the revolution that started on July 16th 1809. The house was constructed at the beginning of the XIX century and it has been declared as a national monument.
Museum Juan de Vargas
In this museum we can find tiny ceramics constructed like maquettes which depict the foundation of La Paz. Local customs and traditions practiced in the past and today. All of which is placed with very detailed and colorful drop-backgrounds.
Famous Dishes in La Paz
El Chairo: This is a soup made with “chuño” (dehydrated potato), lamb meat, salted mutton, potatoes, carrots onions, habas (broad bean), mote (large peeled corn), “hierbabuena” (A species of mint herb, L. Mentha arvensis, or sandalwood or bergamot mint) “wuacataya” (non-acidic herb used mostly to accompany spicy sauces), oregano and salt.
El Plato Paceño: This is a dish made with steamed corn, potatoes, habas and fried cheese, served with a very spicy sauce (llajua).
Queso Humacha: This dish has as its main ingredient cheese, yellow-chili peppers sauce, corn and “papa pureja” (A type of very soft potato). It is served with two or three potatoes on a flat dish and it is decorated with abundant amounts of melted cheese.
Jakhonta: This dish has several pieces of meat, “chuño” (dehydrated potato), potato, a few cabbage leaves and onion; it has some oregano as well.
Picana de navidad (Christmas Spicy Dish): This traditional dish is prepared with some lamb, beef and chicken, plus carrots, turnip, raisings, “chuño” (dehydrated potato), “papa pureja” (A type of very soft potato) and corn. It has some laurel, salt, pepper and red wine as additional seasoning.
Fricase:This very traduitional dish is made with pork, white corn and “chuño” (dehydrated potato), plus some yellow chili peppers. It is served in a deep-large bowl, with some broth.
Thimpu: This dish is made with lamb meat, potato, rice, red chili peppers sauce, onions, peas and habas (broad beans).
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