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The roots of the gastronomy of the region date back to the time of the Muiscas, who based their diet on corn and potatoes. Mostly soups, to which were added new ingredients over time, in addition to variety of vegetables, beef, chicken and pork.

One of the best known national and international dishes is the famous ajiaco, a dish that dates back to the time of the Chibcha, although today it is not the same original recipe, since it was a composition of different ingredients that made it Pretty thick soup. The one of today is a soup where the main base is the potato, for that reason its three classes are used: pastusa, criolla and sabanera. In addition to cob, chicken and guascas, they give it an authentic flavor. It is served with cream of milk and capers. And as a complement rice and avocado are eaten.




Another soup is the small mazamorra, which has as ingredients ribs of beef, mussels, long onions, green peas, beans, carrots, potato and creole, maize flour, and is accompanied with white rice. The Cuchuco de trigo with espinazo is, without a doubt, another of the most desirable soups, based on wheat, potato savanna and Creole, peas, beans and pork.

It is very typical to find in almost all municipalities restaurants where various dishes are offered, but perhaps one of the most desired at the weekend is the fritanga, sought after by its diversity of ingredients and because it is a plan to share with family. It is served on a tray, large plate or basket, and is set to suit every person. It consists of the black pudding, sausage, creole potato, chorizo, chicharrón and mature banana. In some places it is accompanied with guacamole and some chili.

The Sobrebarriga to the criolla is a fibrous meat that is sewed and served with potatoes “sausages” (marinated in sauce), with ‘hogao’, as is known the homemade dressing made with long onion, garlic, tomato and spices. For breakfast, the alternative is changua, a milk water broth, eggs, pieces of calaos, onion and cilantro.




The tamal is a typical dish of different regions of the country, what changes is its form And its ingredients. In Cundinamarca they are prepared based on corn masa, with meat and chicken, wrapped in a leaf and cooked by steam.

Desserts and DelightsCundinamarca

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the most traditional Desserts and Delights in Cundinamarca

  • Cuajada de melao: soft cheese without flavor, bathed with melted pan dulce.
  • Brevas con arequipe: fruit cooked in syrup, accompanied by arequipe.
  • Oblea: with arequipe or dulce de leche between thin wafers. Obleas may also contain jam, cheese, fruits, or whipped cream.
  • Almojábana: Typical of La Vega, have a circular shape, like a joined ribbon, and hollows in the center. They are prepared with flour and eggs, and decorated with sugar on the outside.
  • Masato: Fermented drink based on rice, corn or pineapple. Nails and cinnamon are added.


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