Although most associate Peru with anticuchos – flame-grilled beef heart on a skewer - the Bolivian version has a little extra something special that, in many eyes, puts it a little step ahead. The little carts dotted here and there on street corners, with flames bursting up every now and again as sauce and fat dribble onto the coals below, are ubiquitous throughout La Paz, but Fatima Delgadiño - who will without fail be on her corner to welcome you with an evening snack or a late-night or early-morning comfort food - has mastered that Bolivian touch. The meat is top quality and perfect texture, and the potato traditionally speared on the top is a local Andean variety, papa Emilia, and is a treat. But the masterstroke is the aji, the peanut and yellow pepper chili sauce you drizzle on just before eating that elevates Fatima's anticuchos to the divine.