In many places, breakfast means eggs, cereal, toast, or a quick coffee.

In Bolivia, it’s different. Early in the morning, it’s all about hot drinks. Coca tea, black boiled coffee, coca tea, api (a thick, sweet corn drink), and boiled quinoa drinks are some of the options. Another traditional drink is sultana, a tea made from dried coffee husks (cáscara de café), sold everywhere and one of the most affordable options. All these drinks are served from small stalls around La Paz, especially in the markets and on the streets. Vendors stand behind their homemade aluminum kitchen setups, surrounded by rising steam, pouring drinks into plastic cups as customers gather for warmth.

But drinks aren’t enough. Many Bolivians also start the day with a hot breakfast soup, especially on these colder mornings. Soups made with quinoa, oats, or amaranth are common because they are not just warm but also super filling and packed with energy, perfect for long workdays or fighting the effects of high altitude.

Then comes the bread, the soul of breakfast in La Paz. Every morning, the smell of fresh bread fills the streets. Sarnitas, a flat round bread, and marraquetas, a crispier baguette style option, are sold on every corner. If you want to eat like a local, you load them with a thick layer of avocado, tomatoes, and a slice of Andean cheese, it’s a culture of its own. People eat them at home, in the markets, or standing on the street with a cup of something hot.

Then comes the street food, quick, cheap, and filling. Some of these can also be found in small restaurants, but nothing beats grabbing one fresh from a street vendor.