Food & Tradition

How is Singani drunk? In Bolivia, most commonly as a Chuflay. A shot of Singani goes into a tall glass, topped with ginger ale and a slice of lime or lemon; some use Sprite or 7-Up instead. Legend has it that British engineers building the railway used to drink gin with ginger ale, and reached for Singani when the gin ran out. The name is said to derive from the English phrase short fly.

Anyone eating in Tarija encounters the cuisine of the Chapacos, as the locals are known. Saice chapaco is considered the city's most typical dish: a spicy stew with meat and potatoes. Picante de pollo, spicy seasoned chicken, is also said to have originated in Tarija and Cochabamba.

Singani pairs well with such bold dishes, since it carries only mild flavor of its own and doesn't mask the heat. In a Chuflay, carbonation and citrus freshness soften the spice. A small glass of Singani neat after the meal rounds things off with a touch of blossom.

Another dish is Picana tarijeña, traditionally served at Christmas. It shows just how much the region's cuisine is shaped by its festivals.

The most important festival is the Vendimia, the grape harvest. In the small town of Uriondo, considered Bolivia's grape capital, the harvest festival is celebrated. Depending on the date, it coincides with Carnival in Tarija. The town then fills with music, dancing, and fresh grape juice.