Bolivian food originates from the influences of Spanish cuisine with traditional local ingredients, with later influences from from Argentinians and the influx of migrants from European countries such as Germans and Italians as well as the Middle East. The traditional staples of Bolivian food are corn, potatoes, and beans. These ingredients have been supplemented with food brought by the Spanish, such as rice, wheat and beef, pork, and chicken.
This is the most important meal of the day. Long lunches are common throughout the country, so businesses and shops often close between the hours of 12 and 3 pm in order that workers have time to return home for lunch. A lunch would consist of several courses. The meal would consist of a soup, a main course of meat, rice, and potatoes, a dessert and coffee. Lunch is traditionally followed by a short nap, called a siesta.
Bolivians observe an afternoon tea break. This usually the tea breaks take place between 4 and 5 pm at salones de té' (tea rooms). These tea rooms often double as bakeries so that tea and pastries are enjoyed together with cups of black tea or a local drink, yerba maté in place of the black tea.
Dinner (la cena)
Dinner is a lighter and a much more informal affair than lunch and takes place at usually 8 pm or later.
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