Bolivia and lots of rich culture

Bolivia is one of the gems of Andean America. I traveled through the country three times, covering a good part of the territory from the Argentine border, passing through Tarija, Sucre and Potosí to La Paz and Titicaca, and from the Paraguayan border via Camiri to Santa Cruz de la Sierra and Samaipata, including the Ruta of Che. I still have to get to know Uyuni and the Amazonian departments. I compensate with very little visited Quechua communities near Sucre and other similar communities of the Guaraní ethnic group, the Chaco de Chuquisaca.

The best time to visit Bolivia is from June to September, during winter, which coincides with the high season (European holidays). At this time the temperatures of the Altiplano, with its arid and cold climate, move between 5 to 15 degrees, falling to 0 at night, so you should wear good warm clothing. In Sucre, for example, the arc is 13 to 19 degrees.

Eating in Bolivia is not a privilege but a right. What a pompous phrase you will say, but it is true. While in Argentina we associate the word restaurant or "eating out" with special occasions, Bolivia and much of South America are full of small dining rooms, restaurants, market stalls and street food. First of all, crossing the border of Villazón is to cross the threshold, welcome to planet earth, in which 80% of people sit down to eat for a few coins anywhere.

The most common beer is Paceña, brewed at an altitude of 3,600 meters with glacial meltwater. In bars it costs between 22 and 30 Bs (liter). If you're a stout lover like me, look for Paceña Black. If you are looking for a strong beer, an interesting option is also Judas, a double-fermented Belgian-style golden ale with an alcohol content of 8%.

we travelled around this nice and little country. I will explain everyplace with the fotos and my experience.

TUPIZA, UYUNI, Y COCHABAMBA.