Colombian cuisine

Cutlet "Valluna", a typical dish of the Valle del Cauca region of Colombia and the Afro-Colombian culture of the area near the Pacífic Ocean. It includes a milanesa, usually prepared with a lean pork loin. Beef or chicken can also be used. Traditional accompaniment XD s include rice, sliced tomatoes, onions, chopped fried plantains or fries and a drink called "Lulada" made with lulo fruit, water and sugar

Colombian cuisine includes the cooking traditions and practices of Colombia's Caribbean shoreline, Pacific coast, mountains, jungle, and ranchlands. Colombian cuisine varies regionally and is influenced by the indigenous Chibcha, Spanish, African, Arab and some Asian cuisines.[1][2]

Culture of

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Regional cuisines

Gastronomic regions of Colombia: Basic library of traditional cuisines in Colombia. Ministry of Culture. 2013.
  I. Islands
  II. Guajira
  III. Cesar and Magdalena
  IV. Atlántico
  VIII. Boyacá and Cundinamarca
  IX. Paisa Region
  X. Bogotá
  XI. Tolima and Huila
  XIII. Cauca
  XIV. Nariño
  XVII. Llanos
  XVIII. Amazonas

Colombia's varied cuisine is influenced by its diverse fauna and flora as well as the cultural traditions of the ethnic groups. Colombian dishes and ingredients vary widely by region. Some of the most common ingredients are: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork and goat; fish; and seafood. Colombia cuisine also features a variety of tropical fruits such as cape gooseberry, feijoa, arazá, dragon fruit, mangostino, granadilla, papaya, guava, blackberry, lulo, soursop and passionfruit.[3][4]

Among the most representative appetizers and soups are patacones (fried green plantains), sancocho de gallina (chicken soup with root vegetables) and ajiaco (potato and corn soup). Representative snacks and breads are pandebono, arepas (corn cakes), aborrajados (fried sweet plantains with cheese), torta de choclo, empanadas and almojábanas. Representative main courses are bandeja paisa, lechona tolimense, mamona, tamales and fish dishes (such as arroz de lisa), especially in coastal regions where suero, costeño cheese, kibbeh and carimañolas are also eaten. Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with cheese) and arroz con coco (coconut rice). Organic food is a current trend in big cities, although in general across the country the fruits and veggies are very natural and fresh.[5]

Representative desserts are buñuelos, natillas, torta Maria Luisa, bocadillo made of guayaba (guava jelly), cocadas (coconut balls), casquitos de guayaba (candied guava peels), torta de natas, obleas, flan de arequipe, roscón, milhoja, and the tres leches cake (a sponge cake soaked in milk, covered in whipped cream, then served with condensed milk). Typical sauces (salsas) are hogao (tomato and onion sauce) and Colombian-style ají.[6]

Some representative beverages are coffee (Tinto), champús, cholado, lulada, avena colombiana, sugarcane juice, aguapanela, aguardiente, hot chocolate and fresh fruit juices (often made with sugar and water or milk).[7]

There is a large variety of dishes that take into account the difference in regional climates. For example:

Inland, the dishes reflect the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing, and other animals' raising. Such is the case of the sancocho soup in Valledupar, the arepas (a corn based bread-like patty). Local species of animals like the guaratinaja, part of the wayuu Amerindian culture.

Piqueteaderos are rustic eateries that serve a variety of fried foods and specialties in platters for sharings. Offerings can even include huesos cerdos (pig bones), tarta de seso (brain pie) as well as fried dishes, morcilla, corn on the cob, and other Colombian delicacies.

Dishes and foods

Appetizers and side dishes


Varieties of arepa

Arepas and chorizo on the grill
Arepa de huevo


Spanish lime (Melicoccus bijugatus)

Fruit and juice stands are found across Colombia, particularly on the Caribbean coast. Being a tropical country, Colombia produces a large variety of fruits, such as:

Native fruit

Colombia is home to numerous tropical fruits that are rarely found elsewhere. Several varieties of banana include a very small, sweet version. Other Colombian fruits include zapote (Quararibea cordata), nispero (Manilkara zapota) lulo (Solanum quitoense), uchuva (Physalis peruviana), passion fruit, borojó (Borojoa patinoi), curuba (Passiflora tarminiana), mamoncillo (Melicoccus bijugatus), guanábana (Annona muricata), guava (Psidium guajava), tomate de arbol (tamarillo), noni (Morinda citrifolia). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry.

Main courses

Meat dishes

Ajiaco is a traditional Andean dish that originated from Bogotá. It is a chicken, corn, and potato stew with a hint of guasca (Gallant Soldiers), a local herb. sancocho is a traditional dish that originated in the north coast. It is made with any kind of meat along with corn, potato, yuca, plantain and local spices that are cooked together to form a soup. Bandeja Paisa originates from Antioquia and is assembled with several foods making necessary to use a platter (Bandeja in Spanish, hence the name). It is made of beans, rice, fried eggs, chorizo, pork rind and other ingredients depending on the location. Tamales are corn or corn/rice “cakes” wrapped in platain tree leaves and steamed. They can be filled with everything from chicken, potatoes, peas, carrots, to rice. The tamales vary in shape and fillings in each region, and almost every region has its own variation. Some well known variations are from Tolima, Santander, Cúcuta, Bogotá and Valle del Cauca; just to name a few. Fritanga is another popular Colombian dish made of meats, fried plantains, chicharrones, and yellow potatoes with aji sauce eaten throughout Colombia. Milanesa is another common meat dish throughout the country.


Changua (milk soup with eggs) is a typical breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. The dish has Chibcha origins. Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine, from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion and cilantro leaves.

Desserts and sweets


Alcoholic beverages

Colombian aguardiente

See also


Wikimedia Commons has media related to Cuisine of Colombia.
  1. "Colombian culture and contributions to culture". Retrieved 2011-02-17.
  2. "Culture of Colombia". Advameg, inc. Retrieved 2011-02-17.
  3. "Typical Colombian Food". Retrieved 30 October 2013.
  4. "Colombian Food: Variety, Tradition and Nature Fruits". Retrieved 30 October 2013.
  5. "Colombian Food; A List of Traditional and Modern Colombian Recipes". Retrieved 30 October 2013.
  6. "Colombian desserts". Retrieved 30 October 2013.
  7. "10 Colombian Drinks You Must Try Before You Leave". Retrieved 30 October 2013.
  8. Colombia Travel. "Jugos naturales" (in Spanish). Retrieved 11 July 2013.
  9. Erica Dinho (2009-02-17). "Fruit Cocktail (Salpicón De Frutas)". My Colombian Recipes. Retrieved 2013-07-11.
  10. "Chicha". Retrieved 2016-10-23.
  11. "Masato". Retrieved 2016-10-23.
  12. "El refajo". Retrieved 2016-10-23.
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