Without a doubt, Colombia is one of the most diverse countries in the world. Its history, geography, music, dance, and gastronomy make it a place of great contrasts. This article offers a basic guide to Colombian cuisine.
A COUNTRY WITH A LOT OF FLAVOR…
It is estimated that Colombia has around 32 unique and traditional dishes spread across its vast territory, shaped by indigenous, African, and European traditions. This mix of flavors and traditions makes Colombia an important and exquisite gastronomic destination on an international level.
But what makes Colombian cuisine a rich experience for the palate? Beyond being a nation of great cultural diversity, what truly makes Colombia the perfect place to enjoy food is its geography. The country’s location produces ingredients and foods rich in flavors, situated across its five natural regions.
Some of the most popular dishes include sancocho, fried mojarra, changua, and bandeja paisa, among other delights of Colombian cuisine.
ANDEAN REGION: FOOD THAT’S “DE ATAQUE”…
De ataque: A popular expression in the Andean region to describe something that is marvelous.
Located in the center of the country, this region encompasses the western, central, and eastern mountain ranges. It is characterized by temperate climates and cultural diversity, as it includes 23 of Colombia’s 32 departments, with major cities like Bogotá (the capital), Medellín, Popayán, and Cali.
Undoubtedly, this is one of the largest and most diverse regions in the country. Here, you’ll find the Rolo (from Bogotá), the Paisa (from Medellín or Greater Antioquia), the Santandereano, the Opita (from Alto Magdalena), and the Pastuso (from Nariño).
Gastronomically, the Andean region stands out for having around 200 traditional dishes that are quite representative and popular both nationally and internationally. Here are a few:
- Changua: A milk-based soup with eggs and cilantro, often served with calao (toasted bread). It’s a staple breakfast dish in Cundinamarca and Boyacá, typically accompanied by hot chocolate and fresh fruit.
- Mute Santandereano: A hearty soup made with peeled corn, beans, potatoes, beef ribs, and pork. It’s a traditional dish in Santander and Norte de Santander, often cooked over a wood fire.
- Sancocho: One of the most representative dishes in Colombian cuisine. Although not uniquely Colombian, the local flavor gives it a special touch. Common in both the Andean and Caribbean regions, it’s a stew made with ingredients like yucca, plantain, yam, potato, pumpkin, tripe, chicken, beef, pork, or fish.
- Lechona: Perfect for celebrations, this dish from Tolima and Huila consists of roasted pork stuffed with peas and rice, often served with white corn arepas.
- Bandeja Paisa: For many, this is the most iconic dish in Colombian cuisine, ideal for those with a big appetite. Its variety of ingredients, including beans, avocado, rice, chicharrón (pork belly), chorizo, plantain, ground meat, and white corn arepas, make it a perfect meal, especially when paired with a natural fruit juice like lulo.
CARIBBEAN REGION: “CULE” DELICIOUS DISHES…
Cule: An expression from Colombia’s Caribbean coast used to describe something that is very good or very bad.
Located in the northern part of the country, this region is known for its warm climate and its proximity to the Caribbean Sea. It includes 11 departments, with key cities such as Barranquilla, Santa Marta, and Cartagena.
As a coastal region, it’s not only a major tourist hub but also stands out gastronomically for its strong African, Arab, indigenous, and European influences, making Colombian cuisine one of the most important globally.
Here are some of the most representative dishes of the Caribbean region:
- Sopa de Guandú: Also known as sancocho de guandú, this soup is popular in the departments of Sucre, Córdoba, and Atlántico. It’s made with guandú (green pigeon peas), salted meat, yam, yucca, and plantain, typically served with coconut rice and guarapo de panela or guava juice.
- Cayeye: A perfect Caribbean breakfast dish, common in Santa Marta, Ciénaga, and Aracataca. It consists of mashed green bananas (guineos) cooked with butter and costeño cheese.
- Mote de Queso: A typical soup from the Caribbean region, made with yam, costeño cheese, lemon, onion, garlic, and bleo leaves. It’s especially popular in Córdoba and Sucre, usually served with white or coconut rice.
- Bocachico en Cabrito: A dish from Barranquilla, where bocachico fish is cleaned, stuffed with sautéed garlic, onion, and sweet pepper, wrapped in bijao leaves, tied with string, and cooked over a coal fire.
- Cazuela de Mariscos: A typical dish in Caribbean cities like Riohacha, Cartagena, Barranquilla, and Santa Marta. Often called the “Bandeja Paisa of the Caribbean,” it includes ingredients like lobster, clams, shrimp, fish, carrots, cream, and more, making it a perfect lunch option.
PACIFIC REGION: DISHES PERFECT FOR “KILELE”
Kilele: A term from Colombia’s Pacific region meaning “party.”
This region is rich in forest and mineral resources and comprises five departments, with Chocó being a significant part of the Pacific coast. Like the Caribbean region, it has a tropical climate.
The cuisine here is heavily focused on seafood. Some notable dishes include:
- Bacalao Seco: One of the most representative dishes, especially in Chocó. It consists of shredded dried cod with a sauté of tomatoes, onions, annatto, and basil, perfect for lunch.
- Aborrajado de Pescado: A dish popular in both the Pacific and Caribbean regions, featuring fried fish coated in flour and egg, usually served with rice, patacón (fried plantain), avocado, and salad.
- Crab or Shrimp Empanadas: Made with sour corn dough, these empanadas are filled with rice, potato, seasonings, and either shrimp or crab meat, perfect for any time of the day.
- Sopa de Cangrejo: A soup commonly consumed in coastal areas of Colombia, made with whole crabs, seafood, rice, and avocado.
Stuffed Avocado: A delicious appetizer for lunch, consisting of avocado halves filled with a mixture of onion, tomato, cilantro, sweet corn, tuna, shrimp, or shredded chicken.
ORINOQUIA REGION: FOOD TO GET YOU “ANIMAITO”
Animaito: A term used in the Orinoquia region to describe a cheerful mood.
Known as the eastern plains, this region is located in the eastern part of Colombia and is famous for its cattle ranching. It has a tropical and temperate climate and comprises seven departments.
The region’s typical dishes are characterized by grilled meat, salted potatoes, plantain, and yucca. Some of the dishes to try include:
- Ternera Llanera: Probably the most popular dish in the region, where slices of veal are skewered on wooden sticks and cooked over an open fire.
- La Mamona: Made from the meat of a calf still nursing from its mother, this dish is common in the region and throughout Colombia, typically served with yucca and ripe plantain.
- Pabellón Llanero: A must-try dish, consisting of shredded beef, black beans, white rice, and ripe plantain.
- Casabe: A historic staple, this is a flatbread made from yucca flour, commonly eaten for breakfast, snacks, or dinner.
- Chigüiro: Another popular dish in the eastern plains, usually served with guacamole, salted potatoes, and either beef or pork. If you want to try a dish from the Orinoquia region, this is the one.
AMAZON REGION: A TRADITION MADE FOOD
The Amazon is the most natural region of Colombia, rich in flora, fauna, culture, and cuisine. It’s the least populated region, with a tropical climate and encompassing 10 departments.
Gastronomically, the dishes are deeply rooted in the various indigenous cultures found in the Amazon. Some of the most popular dishes in Colombian cuisine include:
- Mojojoy: A larva rich in vitamins, which can be eaten raw, cooked in soup, or fried.
- Pirarucú: One of the most consumed foods in the Colombian Amazon, this is the largest freshwater fish in the world, sometimes reaching three meters in length. It’s typically grilled or cooked in soup, served with potato, yucca, and plantain.
- Piranha: Considered one of the most delicious fish to try in the Amazon, it can be eaten fried or cooked, usually accompanied by yucca, potato, and a squeeze of lime.
- El Macaco: While more common in the Brazilian Amazon, this dish, known as monkey soup, is made from the meatiest parts of the macaco, cooked with spices and yucca.
- Copoazú: Along with pomarrosa, this is one of the most consumed fruits in the Amazon. Copoazú is a sweet fruit that can be eaten fresh or prepared as juice, often mixed with milk, making it a popular drink and dessert in the region.
It’s clear that Colombian cuisine is rich in flavors and diversity, thanks to its history and geography. Colombia is not only known for its variety of prepared dishes but also for its wide range of edible fruits and vegetables, making it one of the countries with the most food diversity in the world.
What are you waiting for to try these delights of Colombian cuisine?
