Main: Quinoa & roasted vegetable salteño (baked, not fried) – a modern twist on the classic Bolivian empanada, filled with organic quinoa, zucchini, Andean cheese, and herbs.

Side: Chuño & wild herb salad – freeze-dried potato rehydrated, tossed with llullucha (native moss-like herb), cherry tomatoes, and a touch of lemon.

Protein: Jalca trout ceviche (optional vegetarian version available) – marinated in tumbo (Andean passion fruit) with red onion and cilantro, served in a small reusable jar.

Dessert: Coca leaf & honey energy bite – natural coca flour, toasted amaranth, local honey, and coconut oil.

Drink: Freshly brewed organic Bolivian coffee (from the Yungas region) – carried in a thermal flask and served steaming hot at the top.

Hydration: Infused water with mint and lemon (refill your bottle).

All packaging is compostable or reusable. No single-use plastic.

• Roundtrip transportation from your La Paz hotel
• Professional bilingual guide (English/Spanish)
• New Bolivian Cuisine summit lunch (as described above)
• Fresh natural coffee service at the viewpoint
• Small group experience (max. 5 people for this price tier)
• First aid kit and emergency contact radio

• Comfortable hiking shoes (with good grip)
• Sun hat & sunscreen (SPF 30+)
• Sunglasses (UV protection)
• Camera or smartphone for photos
• Light waterproof jacket (weather can change quickly)
• Reusable water bottle (refill available)

• Acclimatization is essential – La Paz sits at 3,640m (11,942 ft). Spend at least 1–2 days in the city before the trek.
• Hiking poles are recommended for uneven sections (rentals available upon request).
• Bring extra water during the dry season (May–October).
• Leave no trace – pack out everything you bring in. Help preserve the valley’s pristine condition.