THE SOUTHERN ALTIPLANO
This stark, beautiful region is home to Bolivia’s most iconic landscapes, from the dazzling white expanse of the world’s largest salt flat, Salar de Uyuni, to the intense, mineral-rich lakes and volcanoes of the high-altitude deserts. It is a land of extreme altitudes, rich mining history, and unparalleled natural wonders.
Why Visit The Southern Altiplano & High Deserts?
Salar de Uyuni: Witness the incredible mirror effect of the world’s largest salt flat and the stark beauty of the Train Cemetery.
High Desert Vistas: Explore the Eduardo Avaroa Reserve, with its multi-hued lagoons and geothermal activity.
Potosí’s Silver Legacy: Step into the past in the UNESCO city of Potosí, once a global silver capital beneath the Cerro Rico.
Smart Travel
Shoulder Season (April-May, September-October): Best for a balance of weather and access. You still have a chance to catch the mirror effect on the Salar and enjoy warmer days.
Deep Off-Season (November-March): Wet Season. This is the best time for the iconic mirror effect on the Salar de Uyuni (Jan-Feb being prime). However, roads can be challenging, and some parts of the reserve may be temporarily inaccessible.
Peak Season (June-August): Dry Season. Expect intense cold, especially at night, but clear skies and a high likelihood of reaching the remote lakes of the Sur Lípez reserve. Book tours well in advance.
Main Areas & Places to Explore
Salar de Uyuni & Train Cemetery
The world’s largest and highest salt flat is the region’s top draw. It’s the starting point for nearly all tours, which also visit the historic train cemetery on the outskirts of Uyuni town. The natural mirror effect, Incahuasi Island (a giant cactus island), and the stark, white landscape are unforgettable.
Your Smart Tip: To truly experience the magic of the mirror effect, aim to visit between January and March. Be aware that this can impact access to Incahuasi Island, but the vast sheet of water is worth it.
Eduardo Avaroa Andean Fauna National Reserve (Sur Lípez)
This remote, high-desert reserve is one of the most biodiverse and visually stunning areas in the Andes. Key features include the geothermal Sol de Mañana, the bright red Laguna Colorada (home to rare James’s flamingos), and the emerald Laguna Verde at the base of Volcán Licancabur.
Your Smart Tip: All tours through the reserve are at very high altitude (often above 4,500m / 14,760ft). Plan to spend a few days in Potosí or Uyuni first to properly acclimatize before heading into the reserve.
Potosí & Cerro Rico
This UNESCO World Heritage city was once the richest in the world due to its incredible silver deposits. The city offers breathtaking colonial architecture and the unique, controversial opportunity to tour the working mines inside the Cerro Rico mountain.
Your Smart Tip: The city is a great acclimatization stop. Take your time, explore the Casa Nacional de la Moneda (National Mint Museum) for an in-depth history of the silver trade, and enjoy the city’s atmospheric center.
Tupiza & The “Wild West” Landscape
Located in the far south, this area is known for its dramatic red-rock canyons, ravines, and eroded valleys, earning it the nickname “Bolivia’s Wild West.” It offers horseback riding and a less crowded starting point for the 4-day Salar de Uyuni tours.
Your Smart Tip: Start your Uyuni tour from Tupiza instead of Uyuni for a more gradual altitude gain and to spend more time in the spectacular red-rock landscape.
Handy Tips
Weather & Climate
The climate is extreme and challenging. The region is characterized by high-altitude arid conditions.
Daytime Temperatures (Uyuni/Potosí): 15ºC (59ºF) to 20ºC (68ºF) in summer; 5ºC (41ºF) to 15ºC (59ºF) in winter.
Nighttime Temperatures (High Desert): Can drop well below freezing, especially from May to August, down to -20ºC (-4ºF). Layering is essential.
Local Customs And Etiquette
Altitude Sickness (Soroche): This is a serious concern. Take time to acclimatize (minimum 2 days at a mid-altitude like Potosí). Drink plenty of water and chew coca leaves or drink mate de coca (coca tea) as a local remedy.
Photography: Ask permission before taking close-up photos of locals, especially Indigenous women and children.
Tours: Book a reputable 4×4 tour for the Salar and Reserve; attempting it alone is not advised.
Budgeting For Your Trip
Accommodation: Hostels ($10–$25), mid-range hotels ($40–$70), luxury ($90+). Note that hotel options on the salt flats and in the reserve are extremely basic.
Food: Street food/local markets ($2–$5), fixed-price lunch Almuerzo ($3–$6), dinner at a mid-range restaurant ($10–$20 per person).
Transport: 3-day Salar de Uyuni Tour ($150–$250 all-inclusive except for park entrance), local bus between cities ($10–$20).
Activities: Entrance to Eduardo Avaroa Reserve ($22), Entrance to Incahuasi Island ($5), Mine Tour in Potosí ($10–$15 plus offerings for miners).
Daily Budget:
- Budget: $40–$60 (including a basic tour, basic accommodation, and market food).
- Mid-range: $70–$100 (better tours/accommodation, restaurants).
- Luxury: $120+ (private tours, best available accommodation).
Getting Around
By Tour 4×4: The only practical way to traverse the Salar de Uyuni and the Sur Lípez reserve is via an organized multi-day 4×4 tour.
By Bus: Comfortable, affordable overnight buses connect Potosí, Sucre, and La Paz. They are the most common way to get to Uyuni.
By Train: A train runs between Uyuni and Villazón on the Argentine border, a scenic but slower option.
Must-Try Food
Pique Macho: A popular Cochabamba dish (available everywhere) of beef, sausage, fries, onions, and spicy peppers, often large enough for two.
Caldo de Pollo: A hearty chicken soup, great for acclimatization and warmth.
Salteñas: Savory baked pastries filled with a stew of meat, potatoes, and vegetables, eaten as a mid-morning snack.
Chairo: A thick, Andean soup made with dried potato (chuño), lamb or beef, and vegetables.
Lechón al Horno: Roasted suckling pig, a traditional festive dish.
Llama Meat: Offered in local restaurants in the region, often served grilled or in a stew.
Ají de Fideos: Noodles cooked in a creamy, mild chili pepper sauce.
Sopa de Maní: A delicious, thick peanut soup, a national favorite.
Helado de Canela: Cinnamon ice cream, a unique local dessert.
Tawa Tawa: Deep-fried sweet dough pastries dusted with sugar.
Must-Try Drinks
Singani: Bolivia’s national spirit, a grape brandy often mixed with 7UP or Sprite (called a Chuflay).
Paceña (Beer): The most popular national beer, served cold (though sometimes warm in the high deserts).
Vinos Pateros: Young, homemade wines often made in the valleys, a strong, rustic flavor.
Mate de Coca (Coca Tea): A ubiquitous herbal infusion, essential for battling the effects of altitude sickness.
Api: A hot, thick drink made from purple or yellow corn, often served with buñuelos or tostadas (sweet, fried dough).
Té con Té: A common local alcoholic drink of tea mixed with Singani.
Refrescos: Sweet, non-carbonated fruit drinks often sold in markets (e.g., refresco de tamarindo).