The word Cochabamba comes from the Quechua ‘qhucha‘ and ‘pampa‘, meaning swampy plain; the city of Cochabamba is known as “the City of Enternal Spring” for its year-round spring-like temperatures and abundant harvests of wheat, grains and fruits. In addition to being acknowledged as the Bolivian city with the best weather and agricultural products, Cochabamba is also the unofficial culinary capital of Bolivia.
Cochabamba offers ideal climate that harmoniously combine the extremes of heat and cold highlands of the eastern plains.
Busy, buzzy Cochabamba is one of Bolivia’s boom cities and has a distinct, almost Mediterranean, vitality that perhaps owes something to its clement climate. The spacious new-town avenues have a wide choice of restaurants, eagerly grazed by the food-crazy cochabambinos, and the bar scene is lively, driven by students and young professionals. Despite this, Cochabamba remains a very affordable city, with prices far below those in Sucre or La Paz. You could easily find yourself staying a lot longer than you planned.
The city’s name is derived from the Quechua khocha pampa, meaning ‘swampy plain’. Cochabamba is famous for its chicha, a fermented corn drink that is the locals’ favorite tipple.