List of Colombian dishes

Arepas and chorizo on the grill
Ajiaco soup is typically served with table cream, capers and avocado, mixed in just before eating.

Colombian cuisine includes the cooking traditions and practices of Colombia and its Caribbean shoreline, Pacific coast, mountains, jungle, and ranchlands. Colombian cuisine varies regionally and is influenced by indigenous, Spanish, African, Arab and some Asian influences.[1][2] Colombian coffee is renowned for its high quality.

Regional cuisines

Fried Red Snapper, fried plantain, rice and tomato.
rice atollao
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From the diversity of fauna and flora in Colombia arises essentially varied cuisine Creole, with influence of foreign cuisines. The Colombian dishes in preparation and ingredients vary by region. Some of the most common ingredients in the preparations are cereals such as rice and maize, tubers such as potato and cassava, varieties of legumes (beans), meats such as beef, chicken, pork, goat, guinea pigs and other wildlife, fish and seafood. Tropical fruits include mango, banana, papaya, guava, pineapple, guanábana, curuba, mora, lulo, and passionfruit.

Colombia does not have a national dish, although sancocho, arepa, bandeja paisa and ajiaco are signature dishes from their respective regions. Other traditional food include mote de queso, lechona tolimense, mamona or ternera a la llanera, mute santandereano, tamales. Seafood and fish dishes are part of the coastal cuisine.[3] Eggs, beans, rice, avocado, and corn are staples.

From the Caribbean Coast soup guandú with salted meat, cottontail,[dubious ] fish, shellfish, turtle, chicken and goat are eaten.[4] Other dishes are fried like arepas made from corn (also can be roasted). The empanada, the patacón, the carimañolas based on cassava, friche (made from the entrails of the goat) and kibbeh; cheese costeño and suero atollabuey, especially accompanying bollo, fish in various preparations as bocachico or tilapia, seafood casserole, seafood cocktail (food)s, rice dishes such as coconut rice and arroz de lisa. Wild game and forest animals are prepared in various means including icotea, and fried turtle or pisingo. Sweets include enyucado, coconut candies (cocadas and chancacas. Beverages include palm sugar water, the Raspao, corozo juice and tamarind refreshments. Alcoholic drinks include rum and aguardiente. Fruits such as leg,[dubious ] the guava, the zapote, the medlar, the anon, the guava, the tamarind, the corozo are used. And nuts include cashew and multiple preparations as cayeye, the botifarras, cabeza de gato, cake and hayaca.[4]

In the Andean region, typical regional Tolimense dishes of the Tolima Department and Huila Department include lechona, tamales, and rice with chicken, pork and soft grains wrapped in banana leaves. The kitchen offers cundiboyacense preparations as Masato, the chicha, the fried food and wines, among which stand out the changua or potato soup, stew santafereño, the ajiaco[5] and other specialties like cuchuco of pork spine, preparations of river fish like fish widower,[6] cubios mashed with ripe banana, bean stew and guatila, spinach cake, sweet as veleño sandwich, the foams curuba, custard of milk, curd with molasses, sweets and papayuela gooseberries, the cute and cake or custard Muisca almojábana. In the Antioquia cooking highlighted ingredients like cocoa, sugar cane, corn, trout, beef, native fruits like guava and pineapple, bananas, beans and coffee. The bandeja paisa is the typical dish of this region and has sometimes been considered to be representative of Colombia dish.[7] Also include other dishes like fríjoles antioqueños, the sancocho Antioquia, the mondongo antioqueño, the hogao, the calentao, the pegao and arepa varieties: the traditional arepa paisa, arepas or corn pelao Santander to which peeling the corn in water with ash, yew and roasted in clay, and chocolo arepa with quesito antioqueño, among others, the "old clothes" and brandy with its variety of mistelas (Antioquia and the Coffee-Growers Axis), among others.[7] Typical of Santander the fricassee, prepared with the entrails of goat and rice (rice with pumpkin seeds), the mute, the flesh oread; culonas ants, and black pudding, also known as fill. In the department of Nariño, in the southwest of the country bordering Ecuador, the most representative dish is the cuy. Typical dishes from the Valle del Cauca include hen sancocho, champús, cholado, lulada, arroz atollado, valluno tamale, marranitas, puff pastries, the chancacas of Buenaventura, gelatins, manjar blanco, tortilla soup, cake or cuaresmero hateño, pandebono, cassava bread, oats Cali, the aborrajados, the empanadas, the bactris gasipaes, seafood in different preparations on the shores of the Pacific.[8]

In the Llanos Orientales, the mamona or "ternera a la llanera" is the typical dish.

Dishes and foods

Lulada [9]
A caldo de costilla served hot and with cilantro leaves
Patacones are twice-fried plantain patties, often served as a side, appetizer, or snack. Here they are being fried for the second time.


Fruit and juice stands are found across Colombia, particularly on the Caribbean coast.

Native fruit

Colombia is home to numerous tropical fruits and rarely found elsewhere. There are several varieties of bananas including a very small, sweet version. Others include zapote (Quararibea cordata), nispero (Manilkara achras) lulo (Solanum quitoense), uchuva (Physalis peruviana), passion fruit, borojó (Borojoa patinoi), curuba (Passiflora tarminiana), mamoncillo (Melicoccus bijugatus), guanábana (Annona muricata), guava, mango, apple, pear, blackberry, strawberry and many others.

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 “cakes” wrapped in a banana leaf 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. It is often shared with friends and family.


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.

Other Colombian dishes include

Appetizers and side dishes


Varieties of arepa

  • Arepa Boyacense
  • Arepa de arroz
  • Arepas de huevo
  • Arepa de maiz
  • Arepa de queso
  • Arepa de yuca
  • Arepa ocañera
  • Arepa Paisa/Antioqueña
  • Arepa Santandereana
  • Arepa Valluna
  • Arepas de choclo (sweet corn)
  • Brown rice and sesame seed arepa
  • 'Oreja de perro', rice arepas

Main courses

  • Ajiaco
  • Asado Bogotano
  • Bandeja Paisa, a traditional dish from the Paisa region, consists of white rice, red beans, ground beef, plantain, chorizo, morcilla, chicharron, arepa, avocado and a fried egg. Along with Ajiaco, the bandeja paisa is considered to be one of the national dishes.
  • Changua, a milk soup with or without a poached egg, usually a breakfast dish.
  • Cuchuco, a thick soup made of wheat, fava beans, potatoes, ribs, peas, from Boyacá.
  • Lechona, traditional dish from the Tolima department, a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'
  • Mondongo, a thick tripe soup.
  • Picada Colombiano, chopped specialties served as a combo platter.
  • Sancocho, is a popular soup originating from the Valle del Cauca region. It combines vegetables and poultry or fish with recipes differing from one region to the other, but usually contains yuca, maize, and is frequently eaten with banana slices.
  • Tamales


  • Aguapanela is made by dissolving panela (a kind of sugarloaf) in water. Lime juice may be added for flavor. It can be served cold or hot, when hot is common for Colombians to put cheese in their aguapanela for it to melt.
  • Champús is a thick drink made from corn, pineapple, lulo, and other ingredients.
  • Chicha is a formerly forbidden strong alcoholic beverage originally made by the indigenous peoples of the Andes. It can be prepared from virtually everything, but is typically made from corn.
  • Hot chocolate, Colombian hot chocolate is made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher is used for heating and pouring, and a utensil called a molinillo – essentially a stick with paddles at the end – is used for stirring and frothing. Colombian hot chocolate often includes cinnamon.
  • Colombia is also known worldwide for its exquisite coffee, which is considered to have a distinct flavor.
  • Colombiana, a kola champagne soda with particular and different taste. (genericized trademark)
  • Guandiolo is an Afrocolombian drink made with Borojo fruit that has alleged aphrodisiac properties.
  • Lulada is a drink originating from Cali. It is prepared from lulo and has the texture and consistency of a smoothie.
  • Malta: Carbonated malt non-alcoholic beverage (genericized trademark).
  • Refajo is a beverage made by mixing Kola Hipinto (in santanderian region), Colombiana (in cities like Bogota) or Kola Roman (in the Caribbean region), with beer or rum.
  • Salpicón (which literally means large splash) made from diced fruit and soda, usually Colombiana or any Kola flavored soda. It can also be a fruit cocktail beverage (often made with watermelon).[10]

Alcoholic beverages

  • Aguardiente is an alcoholic drink derived from sugarcane. It is widely consumed at Colombian parties, and ranges in potency from 20% to 40%. Aguardiente is a variation of the Spanish alcoholic drink.
  • Biche is an alcoholic drink of afrocolombians made up with unripe sugarcane.
  • Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served.
  • Guarapo is made from various fruits kept in a large ceramic jar and left to ferment for about 2 months. Within that time, panela is added into the liquid to make the alcohol stronger. Grapes and pineapple are typically used. Guarapo is very similar to Chicha.
    • Chirrinche, distillated guarapo.
  • Masato: Made from rice, maize or another ingredients, with smooth ferment.
  • Sabajón, a sweet and creamy alcoholic drink from the Cordillera Oriental. It is made from eggs and milk with added flavors and juice of fruits and liqueur on half or less concentration.


Being a tropical country, Colombia produces a large variety of fruits, such as:

Desserts and sweets

  • Arequipe (Colombia's version of the Dulce de Leche, a milk caramel.)
  • Crepes
  • Flan
  • Bocadillo de guayaba
  • Leche asada
  • Manjarblanco is thicker version of Arequipe.
  • Mazamorra
  • Melado
  • Milhoja
  • Oblea
  • Postre De Natas (Cream dessert)
  • Arroz con leche (Sweetened rice with milk)
  • Torta Maria Luisa

See also

Food portal


External links

  • Colombian Recipes Wiki
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