Colombia’s cultural and climatic diversity give rise to an enormous variety of local cuisine ranging from the Guajira to the Amazon and from the Pacific Coast to the Eastern Plains.

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. Colombian coffee is renowned for its high quality.

Regional cuisines

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.

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.




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.

Some Representative Beverages in Colombia

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).

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






Colombia Travel Guide - Tourism in Colombia



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