El Alto Churros
Fresh churros on the street. Dave Snyder

Crushed by rocketing from sea level to 13,000 feet in the air, I woozily hand my passport to the customs agent. Visa stamped, I jump in a cab and head into a bewilderingly quiet city silenced by democracy—a vote on a constitutional referendum left the city absent of cars and people—no work, no protests, no markets, little food. Silence.

This is not the La Paz I had read about. It did, however, provide a relaxing introduction to a city known for it’s crushing elevation, intense traffic and bustling street markets. The next morning the city erupted with the energy of a well-rested giant: horns, dogs, people, traffic, diesel and—finally—food.

Bolivian Butcher
Local butcher. La Paz, Bolivia Dave Snyder

Andean cuisine, like much of the rest of Bolivia, is a combination of the native ingredients and traditions of the Aymara and Quechua mixed with what the Spanish brought to the table hundreds of years before. It’s big on spice and heat, and for every meat or starch there seems to be a salsa to match.

El Alto Market Choripan
Deep inside El Alto market: Chorizo on the grill before being sliced and turned into a choripan. Dave Snyder

Set high in the Andes, La Paz and its sister city El Alto combine to form a sprawling metropolis of 2.4 million people. Straddling the altiplano and spilling down a giant canyon formed by the Choqueyapu River, neighborhoods and their respective markets seemingly hang from the canyon walls. Connected by a maze of extraordinarily steep and winding streets bisected further by an endless amount of staircases, La Paz is as breathtaking for its beauty as it is for its elevation—as high as 14,000 feet above sea level—and to understand the city, you have to climb it. Start doing so at the market.

Mercado Rodriguez
The entrance to the indoor part of Mercado Rodriguez. Dave Snyder
Bolivian Potatoes
There are over 200 varieties of potatoes grown in Bolivia—these are particularly beautiful. The white potatoes, or chuño (also “tunta”), at right have been freeze dried (a five-day process) for preservation. Dave Snyder

Mercado Rodriguez is the largest food market in La Paz, home to impressive mountain produce, meat, and fish from nearby Lake Titicaca. The potatoes alone are quite the sight to see—Bolivia is home to over 200 varieties—and they’re as colorful and varied as the outfits of the local woman who sell them.

Mercado Rodriguez Vendors
Quechua and Aymara woman in full “cholita fashion” work Mercado Rodriguez.

The market is predominantly outdoors, sprawling up, down and around the maze of neighborhood streets. There is a smaller indoor section that sits beneath a canopy of tarps, corrugated metal and other fabrics. Inside you’ll find a staggering array of fresh produce and, depending on the time of day, sleeping vendors.

Mercado Rodriguez Fried Chicken
Inside the “kiosko” of Chicharroneria Arminda. Taxis queue outside for a plate of her fried chicken. Dave Snyder
Mercado Rodriguez Fried Chicken
Spicy fried chicken over hominy with salsa. Dave Snyder

The market is surrounded by a number of small stalls or kioskos selling everything from bull penis soup to saltenas to—my favorite—the spicy fried chicken over hominy at Chicharroneria Arminda. There aren’t many options at Chicharroneria Arminda. Choose from pork or chicken. Both come deep fried. And both options get served over hominy and are accompanied by a steamed potato. But then there are the excellent charred salsas, made with local peppers and each tailored to match a particular meat.

Mercado Rodriguez Fried Chicken Chef
A proud chef presides over her fried chicken. Dave Snyder

Mercado Rodriguez is open daily from around 5 a.m. all the way until 9 p.m.; it’s busiest on the weekends and mostly outdoors. Once you’ve had your fill, take a 15 minute walk toward the small neighborhood square of Parque Riosinho. There, while snacking on some excellent salsa-slathered grilled alpaca, you can start exploring everything else La Paz has to offer.

Dave Snyder is a Brooklyn-based Designer and the Executive Creative Director at Firstborn in NYC. He moonlights as a Documentary Photographer. He likes food.

Alpaca Skewers
A vendor grills alpaca skewers and potatoes over charcoal at Parque Riosinho. Dave Snyder