Bolivian cuisine is quite distinct from that of other Latin American countries, both in preparation and ingredients. It incorporates foods developed by the Incas, such as quinoa and chuño (freeze-dried potato). Among the recipes included is a Bolivian pastry for the mid-morning snack, called salteñas; its warm golden crust, when broken open, releases a pungent smell of exotically spiced meat with vegetables and raisins.
José Sánchez-H. was born and raised in Bolivia. A filmmaker, scholar and professor, he is the author of The Art and Politics of Bolivian Cinema (Scarecrow Press, 1999). He teaches in the Film and Electronic Arts Department of California State University, Long Beach.