Tarija Department

Tarija is one of the nine departments that make up the Plurinational State of Bolivia.

Tarija es uno de los nueve departamentos que conforman el Estado Plurinacional de Bolivia.

It is located in the extreme south of the country, bounded on the north by Chuquisaca on the
north, on the east by Paraguay to the trifinio Hito Esmeralda, where its southern border
begins with Argentina, and on the west by Potosí. With 37 623 km² it is the least extensive
department, with 482 196 is the third least populated -before Beni and Pando, the least
populated- and with 12.8 hab / km², the third most densely populated, behind Cochabamba
and Peace. It was founded on the twenty-fourth of September 1831.

Presents an surface of 37,623 km2

Se ubica en el extremo sur del país, limita al norte con Chuquisaca al norte, al este con
Paraguay hasta el trifinio Hito Esmeralda, donde su frontera sur comienza con Argentina, y
al oeste con Potosí. Con 37 623 km², es el departamento menos extenso, con 482 196 es el
tercero menos poblado (antes de Beni y Pando, el menos poblado) y con 12.8 hab / km², el
tercero más densamente poblado, detrás de Cochabamba y la Paz. Fue fundada el
veinticuatro de septiembre de 1831.

Presenta una superficie de 37.623 km2.

His anniversary of Tarija is on April 15.

It is approximate number of inhabitants is 553,000.

The color of flag is red and White.

Su aniversario de Tarija es el 15 de abril.

Su número aproximado de habitantes es de 553.000.

El color de la bandera es rojo y blanco.

Tarija Province

The Department of Tarija is constituted by 6 provinces:

 Aniceto Arce Provincie

  Avilés Provincie
 Gran Chaco Province
 Cercado Province
 Méndez Province
 O'Connor Province

Typical dishes

The typical dishes of Tarija are:

Los platos típicos de Tarija son:

Saice chapaco: Es el plato más representativo de la culinaria tarijeña. Elaborado a base de

carne picada, papa, arveja, cebolla, condimentos y ají colorado. Esta preparación se la
acompaña con arroz y sarsa (ensalada de tomate y cebolla)

Saice Chapaco: It is the most representative dish of the Tarija culinary. Made with minced
meat, pope, peas, onions, spices and red pepper. This preparation is accompanied with rice
and sarsa (tomato and onion salad)

Ranga Ranga: Este plato está elaborado a base de panza, papa, cebolla, condimentos y ají
amarillo. Esta preparación se la acompaña con sarsa (ensalada de tomate y cebolla).

Ranga Ranga: This dish is made with belly or book of minced beef, potatoes, onions, spices
and yellow pepper. This preparation is accompanied with sarsa (tomato and onion salad).

Arvejada: Se trata de un plato consistente de una mezcla de arvejas con ají de la región y
carne, acompañada de arroz.

Arvejada: This is a dish consisting of a mixture of peas with pepper from the region and
meat, accompanied by rice.