The fish 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.

When being 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.