Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Plato Paceño

Plato Paceño, La Paz Plate, Altiplano Plate of Corn, Beans, Cheese and Potato

This plato paceno recipe is the classic La Paz plate: big-kernel white choclo corn, tender broad beans and boiled potatoes served with slices of fresh cheese fried until golden, plus a spoonful of fiery llajua sauce on the side. It is the everyday lunch of the Bolivian Altiplano — simple, starchy, satisfying food that has fed high-altitude families for generations. One serving is about 606 g.

Plato paceño is the signature plate of La Paz, the high-altitude capital of Bolivia, where corn, broad beans and potatoes have been grown on the Altiplano for centuries. It is a plate of what the land gives: no meat, just the three Andean staples with fresh cheese and the fiery llajua sauce that appears on almost every Bolivian table.

Pairs well with: Llajua sauce, a glass of api (purple corn drink) or coca-leaf tea

Provenance

Bolivia flag Bolivia

La Paz Altiplano Classic

Latin America & Caribbean

Time Dedication

1h

20m prep • 40m cook

Batch Yield

4 Servings

685 kcal per serving

1 serving ≈ 606 g

Technical Skill

Intermediate

Medium (Three Pots)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Everyday lunch, family meals, Altiplano festivals, meat-free days Cost: Low — about $2–3 per serving at home
Tags: Vegetables Cheese Savory
A plate of plato paceño — broad beans in their pods, golden fried cheese, a boiled potato and white choclo corn, served on a white plate

La Paz Altiplano Classic

Photo: R Iván Mamani Cachi Comida-Boliviana, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A traditional meat-free Altiplano plate of corn, broad beans, potato and fried cheese, served with llajua.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h
P

Get everything ready

20 minutes

Husk and chunk the corn, rinse the broad beans, scrub the potatoes, slice and dry the cheese, and chop the tomato, onion and locoto for the llajua. Put three pots of salted water on to boil so the corn, beans and potatoes cook side by side.

Maestro Tip: Pat the cheese slices very dry — wet cheese spits in hot oil and will not brown evenly.

  1. 1

    Boil the corn and potatoes

    30 minutes 100°C (212°F) — a rolling boil

    Put the corn chunks in a large pot of boiling salted water and the potatoes in a second pot of boiling salted water. Boil the corn for 25–30 minutes until the kernels are tender and milky, and the potatoes for 25–30 minutes until a knife slides in easily. Drain both.

    Start the potatoes first if they are large; corn and potatoes can share one very large pot if you are short on burners.

    Done when: Corn kernels pierce easily with a fork; potatoes yield to a knife with no resistance.

  2. 2

    Cook the broad beans

    12 minutes 100°C (212°F) — a rolling boil

    Boil the broad beans in a third pot of salted water for 10–12 minutes until tender but still holding their shape. Drain. If you shelled them, 8 minutes is enough.

    Do not overcook the beans — they turn grey and mushy. Taste one at 10 minutes.

    Done when: Beans are creamy inside and the pods (if left on) are soft enough to split open.

  3. 3

    Make the llajua

    5 minutes No heat — served at room temperature, about 20°C (68°F)

    Blend or pound the tomatoes, red onion, locoto and 3 g salt with 1 tablespoon of oil until you have a coarse, spoonable sauce — not a smooth purée. Taste and add a pinch more salt if needed.

    A traditional stone mortar (batán) gives the best texture; a blender on short pulses works too. Do not over-blend.

    Done when: The sauce is chunky, bright red and smells sharply of fresh chilli and onion.

  4. 4

    Fry the cheese

    6 minutes 180°C (350°F) — hot oil, medium-high heat

    Heat the remaining oil in a wide frying pan over medium-high heat. Fry the cheese slices for 2–3 minutes per side until deep golden and crisp at the edges. Lift out and drain briefly on kitchen paper.

    Do not crowd the pan — fry in two batches so the slices brown instead of steaming.

    Done when: Both sides are evenly golden with crisp, lacy edges; the cheese still holds its shape.

  5. 5

    Plate it up

    3 minutes Serve hot — plates at about 60°C (140°F)

    Divide the corn, broad beans and potatoes between four warm plates. Lay two slices of fried cheese on each plate and put a generous spoonful of llajua on the side. Serve at once, while the cheese is still crisp.

    Warm the plates in a low oven for a few minutes — the cheese stays crisp longer on a warm plate.

    Done when: Each plate has corn, beans, potato, golden cheese and a spoonful of red llajua.

Finishing Touches & Plating

Eat the corn and beans with your fingers, as in La Paz, and spoon llajua over the potatoes and cheese a little at a time — it is hot, so let each person dose their own.

Nutritional Physiology & Benefits

Nutrition

Energy

685

kcal / serving

Protein

30g

Complete AA

Carbs

98g

Complex

Fats

23g

Healthy

Per serving (4 servings · 1 serving ≈ 606 g)
Energy685 kcal
Protein30 g
Carbohydrates98 g
Fat23 g
Fibre13.9 g
Sugar16.4 g
Sodium990 mg
Per 100g
Energy113 kcal
Protein5 g
Carbohydrates16.1 g
Fat3.9 g
Fibre2.3 g
Sugar2.7 g
Sodium163 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides vitamin C and folate from the broad beans and llajua, potassium and vitamin B6 from the potatoes and corn, and calcium from the cheese. All nutrition values are estimated.

Fibre-rich plate

Corn, broad beans and potatoes together give about 14 g of fibre per serving, which supports digestion and steady energy.

Slow, filling energy

The starchy vegetables and beans release energy slowly, so the plate keeps you full for hours — the reason it is a working lunch in the Altiplano.

Calcium from the cheese

The fried queso fresco adds calcium and protein to a plate that is otherwise made of vegetables.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Api (purple corn drink)

The warm, cinnamon-scented purple corn drink is the classic La Paz companion — its sweetness softens the llajua heat.

Coca-leaf tea

The light herbal tea traditionally drunk at altitude settles the stomach after a starchy meal.

Vegetables

Sliced tomato and onion salad

A simple salad of tomato, onion and parsley adds freshness and acidity that cut through the fried cheese.

Sides

Fresh bread rolls

Crusty rolls are handy for scooping up llajua and the soft potato, and they make the plate go further.

Complete menu

Serve plato paceño as the main lunch, with api or coca tea to drink and a plate of fresh fruit afterwards.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very spicy llajua with a sensitive stomach

Locoto is a hot chilli, so people with gastritis or reflux should use a small spoonful or leave the chilli out — the plate is just as good with a mild tomato-onion sauce. This is general information, not medical advice.

Reheating fried cheese

Fried cheese goes rubbery when reheated, so fry only what will be eaten at once and keep leftovers of corn, beans and potatoes separate.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying, meat-free lunch; the fibre and starch keep you full through the afternoon.
  • ChildrenMild and easy to eat — serve the llajua on the side so children can skip the chilli.
  • ElderlySoft, easy-to-chew food; mash the potato and beans a little if chewing is difficult.
  • Pregnant womenA wholesome plate; make sure the cheese is made from pasteurised milk and the beans are fully cooked.
  • Breastfeeding womenFilling and energy-rich; keep the llajua mild if spicy food upsets the baby.
  • AthletesGood carbohydrate refuelling after training, with about 30 g of protein per serving from beans and cheese.
  • Weight gainAn energy-dense plate that is easy to eat in a large portion; add bread to increase the calories.
  • Weight lossFilling thanks to the fibre, but watch the portion — the corn and potatoes are starchy, so take a smaller serving of each and more beans.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe plate is high in starch, so keep the corn and potato portions modest and fill the rest of the plate with beans. Ask your clinician about portions for your needs.
  • High blood pressureCheese and salted cooking water add sodium — use low-salt cheese if you can and go easy on added salt. Ask your clinician for advice.
  • Kidney diseasePotatoes, beans and cheese are all fairly high in potassium and phosphorus, so this plate may not suit a restricted diet. Ask your clinician before eating it regularly.
  • GoutBroad beans contain purines, so people prone to gout should eat a smaller portion of beans. Ask your clinician for advice.
  • Stomach issuesSkip the locoto and keep the llajua mild; the boiled vegetables are otherwise gentle. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseThe fried cheese adds saturated fat — fry it in a light brush of oil, or grill it instead. Ask your clinician about fat intake.
  • Fatty liverA starchy plate, so keep portions moderate and favour the beans and vegetables over extra cheese. Ask your clinician for advice.
  • Food allergiesContains milk (cheese). The dish is otherwise free of gluten, egg, nuts and soy — check the cheese label for additives.
  • Special therapeutic dietsNaturally gluten-free and meat-free; for a vegan version, replace the cheese with grilled tofu. Ask a dietitian about fitting it to a prescribed diet.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool leftovers quickly and store the corn, beans and potatoes in a sealed container in the fridge; keep the llajua separate.
In the fridge
Up to 3 days at 0–4°C (32–39°F).
In the freezer
The corn, beans and potatoes freeze well for up to 2 months; do not freeze the fried cheese or the llajua.
How to reheat
Reheat the vegetables in a pan or microwave until steaming hot, at least 74°C (165°F); fry fresh cheese to serve.
Freezing recommended
Yes for the boiled vegetables; no for the fried cheese and llajua.
Signs it has spoiled
Sour smell, slimy beans or potatoes, or mould on the cheese — discard if any of these appear.

More recipes to explore

A tray of golden baked Bolivian salteñas standing upright with dark braided top seams in Santa Cruz de la Sierra Bolivia flag Bolivia 2h 25m
Lunch •Bolivian National Favourite

Bolivian Salteñas

A Bolivian salteña is a baked hand pie with a slightly sweet, golden dough — coloured with paprika or annatto — sealed with a braided seam across the top and baked standing upright. Inside is the jigote, a juicy beef stew of diced beef, potato, onion, peas and ají chilli, sweetened with a few raisins and set with gelatin so it turns to rich broth in the oven, with a slice of hard-boiled egg and a black olive tucked in. This is not a dry mince empanada: you bite a small corner, then spoon and sip the hot juices out. One serving (two salteñas) is about 462 g.

Hearty & Satisfying

A golden baked pastry wrapped around a soupy, sweet-spicy beef stew — Bolivia's famous mid-morning hand pie, eaten upright so not a drop of broth escapes.

Pairs Well With
Llajua hot sauce & a glass of fresh orange juice
Silpancho with a thin breaded beef steak, fried egg, rice, potatoes and tomato salsa on a white plate Bolivia flag Bolivia 1h 5m
Dinner •Cochabamba Heritage

Silpancho

Silpancho is the great plate of Cochabamba: a bed of white rice and boiled potatoes covered by a single beef steak pounded until it is almost paper-thin, dipped in egg and breadcrumbs and fried crisp, then topped with a fried egg and a fresh salsa of tomato, red onion and hot locoto pepper. The name comes from the Quechua sillp'anchu, meaning flat and thin — and the steak really does cover almost the whole plate. One serving is about 705 g.

Hearty & Satisfying

A plate-sized beef steak pounded paper-thin, breaded and fried over rice and potatoes, crowned with a fried egg and fresh tomato salsa — Cochabamba's most famous plate.

Pairs Well With
Chicha or cold beer & llajua hot sauce
Pique macho platter piled with beef, sausage, fries, tomato, onion, peppers, egg and sauces Bolivia flag Bolivia 55m
Dinner •Cochabamba Heritage

Pique Macho

Pique macho is a mountain of a meal from Cochabamba: strips of beef and pork sausage fried with onion, piled over a heap of french fries with tomato, hot locoto peppers and sliced boiled egg, then finished with zigzags of mustard, mayonnaise and ketchup. It is served in the middle of the table, made to be shared, and its name is a dare — pique, macho means roughly eat it, man. One serving (a quarter of the platter) is about 508 g.

Hearty & Satisfying

A heaped sharing platter of fried beef and sausage over french fries, with tomato, locoto, egg and sauces — Cochabamba's famous dare of a dinner, made for the middle of the table.

Pairs Well With
Cold beer & llajua hot sauce
A plate of sajta de pollo with chicken in orange-yellow aji sauce, boiled potato, grey tunta and fresh onion-tomato sarsa Bolivia flag Bolivia 1h 25m
Dinner •La Paz Heritage

Sajta de Pollo

This sajta de pollo recipe simmers bone-in chicken in a thick sauce of aji amarillo, onion, garlic and cumin, with green peas stirred through, and serves it with boiled potatoes, chuno (freeze-dried Andean potato) and a bright sarsa of onion and tomato. It is the dish La Paz cooks for Carnival and All Saints' Day. One serving is about 566 g.

Comfort & Warmth

Bone-in chicken simmered in a thick yellow aji sauce, served with potatoes, chuno and a fresh onion-tomato sarsa — the festive plate of La Paz.

Pairs Well With
Warm chicken in aji sauce with potatoes, chuno, rice and sarsa
High Protein

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.