In some parts of the world, good food is food prepared with care, attention, and a plenty of time. This sort of food philosophy, where meals are made with fresh ingredients and patience, doesn’t lend itself well to fast food where cheap ingredients are premade so they can be warmed and slapped together in record-time. This sort of food dichotomy is exactly why McDonald’s couldn’t thrive in Bolivia-the first Latin America country to essentially kick the fast-food-giant out by keeping them in the red.

McDonald’s restaurants operated in Bolivia for 14 years, according to Hispanically Speaking. In 2002, they had to shutter their final remaining 8 stores because they simply couldn’t turn a profit-and if you know fast food companies, you know it’s not because they didn’t try.

The Golden Arches sunk plenty of money into marketing and campaigning-trying to get the food-loving Bolivians to warm to their French fries and burgers, but it simply wasn’t happening.

Some 60 percent of Bolivians are indigenous. ‘Fast