Aware of the need for a good, proper injection of energy, the "cholita" mountaineers will be telling us why it is important to drink a lot of liquid, such as the vegetable soups they make at the base camps, using products they grow themselves.

Making a “chairo paceño”, a traditional hot La Paz Andes soup made with dehydrated ingredients to make the food last longer, the "cholitas" will pay tribute to their Aymara ancestors, well used to making food to help climbers get their strength back on the mountain.