Finding the best Sopa de Maní in the city — a personal search

I spent three months trying every version of Sopa de Maní I could find locally. The variation in quality is extraordinary. The best version handled ají amarillo with genuine knowledge and the hearty and filling result was noticeably superior.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. The winning restaurant had the right a La Paz salteñería morning feel — unpretentious and focused on the food. singani grape spirit was suggested correctly. Worth the search. When Sopa de Maní is made properly it's a completely different experience.