of the lake -among them the trouts- are the favorite ingredients
of the cooks of the lake Titicaca, that have
found more than one formula to give it a special taste, able to
seduce even to the palates used to the most select flavors.
In the towns
of the Titicaca -mainly in Copacabana- there
is enough number of restaurants that in its majority, offer the
typical pottages of the region, however some of them include some
dishes of the international gastronomy in their menus.
in the highland it is recommendable not to eat excessively during
the first days. Remember that the digestion is slower in the height,
for what a sumptuous banquet could cause you annoying malaises.