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{{Multiple image
| align = right
| direction = vertical
| width = 180
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| image1 = Bandeja paisa y tazon de frejoles del Chocolos 30062011.jpg
| caption1 = [[Bandeja paisa]] from [[Antioquia]], [[Colombia]]
| image2 = Arepas con chorizo.jpg
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| caption2 = [[Arepa]]s and [[chorizo]] on the grill
| image3 = Ajiaco.jpg
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| caption3 = [[Ajiaco]] soup is typically served with table cream, [[caper]]s 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 peoples of Colombia|indigenous]], Spanish, African, Arab and some Asian influences.<ref>{{cite web |url=http://www.mundoandino.com/colombia/culture|title=Colombian culture and contributions to culture |accessdate=2011-02-17|publisher=Mundolatino.com}}</ref><ref>{{cite web |url=http://www.everyculture.com/Bo-Co/Colombia.html|title=Culture of Colombia |accessdate=2011-02-17|publisher=Advameg, inc.}}</ref> Colombian [[coffee]] is renowned for its high quality.
'''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 peoples of Colombia|indigenous]], Spanish, African, Arab and some Asian influences.<ref>{{cite web |url=http://www.mundoandino.com/colombia/culture|title=Colombian culture and contributions to culture |accessdate=2011-02-17|publisher=Mundolatino.com}}</ref><ref>{{cite web |url=http://www.everyculture.com/Bo-Co/Colombia.html|title=Culture of Colombia |accessdate=2011-02-17|publisher=Advameg, inc.}}</ref> Colombian [[coffee]] is renowned for its high quality.


==Regional cuisines==
==Regional cuisines==
{{Multiple image
| align = left
| direction = vertical
| width = 200
| image1 = Pargo rojo Red snapper by thefuturistics.png
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| caption1 = Fried [[Red snapper (fish)|Red Snapper]], fried plantain, rice and tomato.
| image2 = Arroz atollado.jpg
| caption2 = rice [[atollao]]
}}
{{Colombian culture}}
{{Colombian culture}}
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 [[legume]]s (beans), meats such as beef, chicken, pork, goat, guinea pigs and other wildlife, fish and seafood. Tropical fruits include [[Mangifera indica|mango]], [[banana]], [[papaya]], [[guava]], [[pineapple]], [[guanábana]], [[curuba]], [[blackberry|mora]], [[Solanum quitoense|lulo]], and [[passionfruit]].
Colombia's varied cuisine is influenced by its diverse fauna and flora as well as the cultural traditions of its immigrants. 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 [[legume]]s; meats, including beef, chicken, pork and goat; fish; and seafood. Colombia cuisine also features a variety of tropical fruits such as [[Physalis peruviana|cape gooseberry]], [[Acca sellowiana|feijoa]], [[Eugenia stipitata|arazá]], [[Pitaya|dragon fruit]], [[Purple mangosteen|mangostino]], [[Passiflora ligularis|granadilla]], [[papaya]], [[guava]], mora ([[blackberry]]), [[Solanum quitoense|lulo]], [[Annona muricata|soursop]] and [[passionfruit]].<ref name="TypicalColombianFood">{{cite web| url= http://www.southamerica.cl/Colombia/Food.htm |title= Typical Colombian Food|accessdate= 30 October 2013}}</ref><ref name="dishes and fruits">{{cite web| url= http://www.going2colombia.com/colombian-food.html|publisher= going2colombia.com|title= Colombian Food: Variety, Tradition and Nature Fruits|accessdate= 30 October 2013}}</ref>


Among the most representative appetizers and soups are [[Tostones|patacones]] (fried green plantains), [[sancocho]] de gallina (chicken soup with root vegetables) and [[ajiaco]] (potato and corn soup). Representative snacks and breads are [[pandebono]], [[arepa]]s (corn cakes), [[aborrajado]]s (fried sweet plantains with cheese), [[torta]] de [[choclo]], [[empanada]]s and [[almojábana]]s. Representative main courses are [[bandeja paisa]], [[lechona tolimense]], [[Ternera a la llanera|mamona]], [[tamales]] and fish dishes (such as [[arroz de lisa]]), especially in coastal regions where [[suero]], [[costeño cheese]], [[kibbeh]] and [[carimañola]]s are also eaten. Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with cheese) and [[coconut rice|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.<ref name="Colombian Food">{{cite web| url= http://southamericanfood.about.com/od/exploresouthamericanfood/tp/Colombian-Food.htm|publisher= southamericanfood.about.com |title= Colombian Food; A List of Traditional and Modern Colombian Recipes|accessdate= 30 October 2013}}</ref>
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.<ref>{{cite web|url=http://www.semana.com/wf_InfoArticulo.aspx?IdArt=105624 |title=Especiales&nbsp;– La cocina de la abuela, Artículo Impresa |publisher=Semana.com |date=2007-08-18 |accessdate=2013-02-18}}</ref> Eggs, beans, rice, avocado, and corn are staples.


Representative desserts are [[buñuelo]]s, [[natilla]]s, [[torta Maria Luisa]], bocadillo made of guayaba ([[guava jelly]]), [[cocadas]] (coconut balls), casquitos de guayaba (candied guava peels), [[torta de nata]]s, [[Wafer|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 (sauce)|ají]].<ref name="Colombian Desserts and Sweets">{{cite web| url= http://uncovercolombia.wordpress.com/2013/08/27/colombian-desserts-and-sweets/|publisher= uncovercolombia.wordpress.com |title= Colombian desserts|accessdate= 30 October 2013}}</ref>
From the Caribbean Coast [[soup guandú with salted meat]], cottontail,{{dubious|date=July 2013}} fish, shellfish, turtle, chicken and goat are eaten.<ref name="gastrocosta">{{cite web|author=cinep |url=http://www.lablaa.org/blaavirtual/geografia/region1/cap9c.htm |title=Biblioteca Luis Ángel Arango |publisher=Lablaa.org |date= |accessdate=2013-02-18}}</ref> Other dishes are fried like [[arepa]]s made from corn (also can be roasted). The [[empanada]], the [[Patacón (food)|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 [[panela|palm sugar water]], the [[Granita|Raspao]], [[Elaeis|corozo]] juice and [[tamarind]] refreshments. Alcoholic drinks include rum and aguardiente. Fruits such as [[watermelon|leg]],{{dubious|date=July 2013}} the [[guava]], the [[Quararibea cordata|zapote]], the [[Manilkara huberi|medlar]], the [[Annona|anon]], the [[guava]], the [[tamarind]], the [[Elaeis|corozo]] are used. And nuts include [[cashew]] and multiple preparations as [[cayeye]], the [[botifarra]]s, [[cabeza de gato]], cake and [[hallaca|hayaca]].<ref name="gastrocosta" />


Some representative beverages are coffee ([[Coffee production in Colombia|Tinto]]), [[champús]], [[cholado]], [[lulada]], [[avena (beverage)|avena]] colombiana, [[sugarcane]] juice, [[aguapanela]], [[aguardiente]], [[hot chocolate]] and fresh fruit juices (often made with sugar and water or milk).<ref name="Colombian Drinks">{{cite web| url= http://www.speakinglatino.com/10-drinks-you-must-try-before-leaving-colombia/ |title= 10 Colombian Drinks You Must Try Before You Leave|accessdate= 30 October 2013}}</ref>
In the Andean region, typical regional Tolimense dishes of the [[Tolima Department]] and [[Huila Department]] include [[suckling Tolima|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 (soup)|ajiaco]]<ref name="ajiaco">{{cite web|url=http://extroversia.universia.net.co/html/reportajes/rep2007/cocina_colombiana/p_01.jsp |title=COCINA-COLOMBIANA-DIVERSIDAD-PLATOS-POSTRES-COMIDA-TIPICA-SANCOCHOS-TAMALES-AREPAS-REPORTAJE-2007 |publisher=Extroversia.universia.net.co |date= |accessdate=2013-02-18}}</ref> and other specialties like cuchuco of pork spine, preparations of river fish like fish widower,<ref>{{cite web|url=http://www.colombia.com/gastronomia/especiales/especial_3/altiplano.asp |title=Gastronomía&nbsp;– Informe Especial&nbsp;– Restaurante Casa Vieja |publisher=Www.Colombia.Com |date= |accessdate=2013-02-18}}</ref> 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 solids|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.<ref name="bandeja">http://biblioteca-virtual-antioquia.udea.edu.co/pdf/43/43_360382014.pdf</ref> 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.<ref name="bandeja" /> Typical of [[Santander Department|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 [[Cavia porcellus|cuy]]. Typical dishes from the [[Valle del Cauca]] include [[chicken|hen]] [[sancocho]], [[champús]], [[cholado]], [[lulada]], [[arroz atollado]], ''valluno'' [[tamale]], marranitas, [[puff pastries]], the [[chancaca]]s of [[Buenaventura (Valle del Cauca)|Buenaventura]], [[gelatin]]s, [[dulce de leche|manjar blanco]], [[tortilla]] soup, cake or cuaresmero hateño, [[pandebono]], cassava bread, oats Cali, the [[aborrajado]]s, the empanadas, the [[bactris gasipaes]], seafood in different preparations on the shores of the [[Pacific Ocean|Pacific]].<ref>{{cite web|url=http://www.sinic.gov.co/SINIC/ColombiaCultural/ColCulturalBusca.aspx?AREID=3&SECID=8&IdDep=76&COLTEM=214 |title=Colombia Cultural&nbsp;– Gastronomía&nbsp;– VALLE DEL CAUCA |publisher=SINIC |date= |accessdate=2013-02-18}}</ref>


'''There is a large variety of dishes that take into account the difference in regional climates.''' For example:
⚫
[[File:Ternera a la llanera.jpg|thumb|[[Ternera a la llanera]]]]
* In the city of [[Medellín]], the typical dish is the [[bandeja paisa]]. It includes [[bean]]s, [[rice]], [[ground meat]] or [[carne asada]], [[chorizo]], [[fried egg]], [[arepa]], and [[chicharrón]]. It is usually accompanied by [[avocado]], [[tomato]], and special sauces.
In the [[Orinoquía Region, Colombia|Llanos Orientales]], the [[Mamona (Gastronomy)|mamona]] or "ternera a la llanera" is the typical dish.
* In the city of [[Cali, Colombia|Cali]], the most traditional dish is "[[Sancocho|sancocho de gallina]]" - a soup composed mostly of [[Chicken (food)|chicken]], [[Plantain (cooking)|plantain]], [[Maize|corn]], [[coriander]], yuca root, and other seasonings.
* In Bogotá and the Andean region, [[ajiaco]] is the traditional dish. It is also a type of soup made of chicken, [[potato]]es, and flavoured with a locally grown herb called "guasca". Traditionally, [[cream]] and [[caper]]s are added just before eating. Both soups are served with white rice, salads with a hint of [[lemon]], avocado, or plantain chips, sweet or salty. For breakfast people often eat [[changua]], a [[milk]], [[scallion]], and [[Egg (food)|egg]] soup.
* In the Caribbean coast, spicy cooking, with [[Fish (food)|fish]] and [[lobster]], is practiced. [[Coconut rice]] is a common dish along the coastal cities.
* In the Llanos, meat from the [[barbecue]], such as the "ternera llanera" is common, and also typical river fishes like the "amarillo".
* In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.
Inland, the dishes reflect the mix of cultures, inherited mainly from [[Amerindian cuisine|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 [[arepa]]s (a corn based bread-like patty). Local species of animals like the [[guaratinaja]], part of the [[wayuu]] Amerindian culture.
* In the [[Tolima Department|Tolima]] region, the [[Tamale|Tamales Tolimenses]] are a delicacy. These tamales are made of a corn dough and feature [[peas]], [[carrots]], potatoes, rice, chicken, [[pork]], and various [[spices]]. They are wrapped in plantain leaves and boiled for three to four hours. Pandebono for breakfast with hot chocolate.
* On the Islands of San Andres, Providencia, and Santa Catalina, the main dish is ''rondon'', a [[seafood]] dish made of [[coconut milk]], fish, conch, [[cassava root]] (yuca), [[sweet potato]], white yams, and [[pumpkin]] seasoned with [[chili pepper]]s and [[herb]]s. They also have a crab soup which is considered a delicacy. It is made with the same ingredients as ''rondon'', without the fish.
* Ají picante, a spicy, cilantro-based sauce, is used as a condiment for many dishes and sides, including empanadas, platacones, and soups. This traditional sauce is from the city of Antioquia,


==Dishes and foods==
==Dishes and foods==
{{Multiple image
| align = right
| direction = vertical
| width = 180
| image1 = Champús Titular.jpg
⚫
| caption1 = [[Lulada]] <ref>{{cite web|url = http://www.colombia.travel/es/turista-internacional/actividad/gastronomia-colombiana/jugos-naturales|title = Jugos naturales|accessdate= 11 July 2013|author = Colombia Travel|language = spanish}}</ref>
| image2 = Caldo y cilantro.JPG
⚫
| caption2 = A caldo de costilla served hot and with [[cilantro]] leaves
| image3 = Fryingplantains10-28-06b.jpg
⚫
| caption3 = ''[[Patacones]]'' are twice-fried plantain patties, often served as a side, appetizer, or snack. Here they are being fried for the second time.
}}


===Fruit===
===Fruit===
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==Breads==
==Breads==
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[[File:Galguerías II.jpg|thumb|[[Almojábana]]]]
* [[Almojábana]]
* [[Almojábana]]
* [[Arepa]]s
* [[Arepa]]s
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===Varieties of arepa===
===Varieties of arepa===
⚫
[[File:Arepas de huevo.jpg|thumb|Arepa de huevo]]
* Arepa Boyacense
* Arepa Boyacense
* Arepa de arroz
* Arepa de arroz
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==Main courses==
==Main courses==
⚫
[[File:Chocolate Especial.jpg|thumb| A traditional breakfast of [[Bogotá]]: [[hot chocolate]] with cheese, [[almojábana]]s and [[pan de yuca]]]]
[[File:Ants For Food SG.jpg|thumb|Roasted ants]]
[[File:Asado Bogotano.jpg|right|thumb|Asado bogotano]]
* [[Ajiaco]]
* [[Ajiaco]]
* [[Asado|Asado Bogotano]]
* [[Asado|Asado Bogotano]]
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==Beverages==
==Beverages==
⚫
[[File:Chicha with Pipeño.jpg|thumb|Chicha morada served with ''pipeño'']]
* [[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.
* [[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.
* [[Champús]] is a thick drink made from corn, pineapple, lulo, and other ingredients.
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===Alcoholic beverages===
===Alcoholic beverages===
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[[Image:Botelladeaguardienteantioqueñorechimbahijueputa.jpg|thumb|upright|Colombian aguardiente ''aguardiente antioqueño'']]
* [[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.
* [[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.
* [[Biche]] is an alcoholic drink of afrocolombians made up with unripe sugarcane.
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==Fruits==
==Fruits==
[[Image:Lulo.jpg|thumb|upright|Whole and transversely-cut [[Solanum quitoense|Lulo]]]]
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[[File:Melicoccus bijugatus.jpg|thumb|upright|[[Melicoccus bijugatus|Spanish lime]] (''Melicoccus bijugatus'')]]
Being a tropical country, Colombia produces a large variety of fruits, such as:
Being a tropical country, Colombia produces a large variety of fruits, such as:
* [[Aiphanes horrida]] (''corozo'')
* [[Aiphanes horrida]] (''corozo'')
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==Desserts and sweets==
==Desserts and sweets==
⚫
[[File:Tres Leches.jpg|thumb|[[Tres leches cake]]]]
[[File:Carne llanera a la colombiana.jpg|thumb|A barbecue known as "Ternera a la Llanera" from the Colombian grasslands ([[Llanero]])]]
* [[Arequipe]] (Colombia's version of the [[Dulce de Leche]], a milk caramel.)
* [[Arequipe]] (Colombia's version of the [[Dulce de Leche]], a milk caramel.)
* [[Crepes]]
* [[Crepes]]
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* [[Rice pudding|Arroz con leche]] (Sweetened rice with milk)
* [[Rice pudding|Arroz con leche]] (Sweetened rice with milk)
* [[Torta Maria Luisa]]
* [[Torta Maria Luisa]]

<gallery mode=packed-hover caption= "Colombian cuisine">
⚫
File:Bandeja paisa y tazon de frejoles del Chocolos 30062011.jpg|''[[Bandeja paisa]] from ''<br /> [[Antioquia department|Antioquia]]
⚫
File:Arepas con chorizo.jpg|'' [[Arepa]]s and [[chorizo]] on the grill''<br />
⚫
File:Ajiaco.jpg|''[[Ajiaco]] soup is typically served with table cream, [[caper]]s and [[avocado]], mixed in just before eating.''<br />
⚫
File:Pargo rojo Red snapper by thefuturistics.png|''Fried [[Red snapper (fish)|Red Snapper]], fried plantain, rice and tomato.''<br />
File:Arroz atollado.jpg|''rice [[atollao]]''<br />
⚫
File:Ternera a la llanera.jpg|''[[Ternera a la llanera]]''<br />
⚫
File:Champús Titular.jpg|''[[Lulada]] <ref>{{cite web|url = http://www.colombia.travel/es/turista-internacional/actividad/gastronomia-colombiana/jugos-naturales|title = Jugos naturales|accessdate= 11 July 2013|author = Colombia Travel|language = spanish}}</ref>''<br />
⚫
File:Caldo y cilantro.JPG|''A caldo de costilla served hot and with [[cilantro]] leaves''<br />
⚫
File:Fryingplantains10-28-06b.jpg|''[[Patacones]]'' are twice-fried plantain patties, often served as a side, appetizer, or snack. Here they are being fried for the second time.''<br />
⚫
File:Galguerías II.jpg|''[[Almojábana]]''<br />
⚫
File:Arepas de huevo.jpg|''Arepa de huevo''<br />
⚫
File:Chocolate Especial.jpg|''A traditional breakfast of [[Bogotá]]: [[hot chocolate]] with cheese, [[almojábana]]s and [[pan de yuca]]''<br />
⚫
File:Chicha with Pipeño.jpg|''Chicha morada served with ''pipeño'' <br />
⚫
File:Botelladeaguardienteantioqueñorechimbahijueputa.jpg|''Colombian''<br /> [[aguardiente]]
File:Lulo.jpg|''[[Solanum quitoense|Lulo]]''<br />
⚫
File:Melicoccus bijugatus.jpg|''[[Melicoccus bijugatus|Spanish lime]] (''Melicoccus bijugatus'')
''<br />
⚫
File:Tres Leches.jpg|''[[Tres leches cake]]''<br />
</gallery>


==See also==
==See also==

Revision as of 11:59, 16 November 2013

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

Part of a series on the
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Colombia's varied cuisine is influenced by its diverse fauna and flora as well as the cultural traditions of its immigrants. 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, mora (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:

  • In the city of Medellín, the typical dish is the bandeja paisa. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa, and chicharrón. It is usually accompanied by avocado, tomato, and special sauces.
  • In the city of Cali, the most traditional dish is "sancocho de gallina" - a soup composed mostly of chicken, plantain, corn, coriander, yuca root, and other seasonings.
  • In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavoured with a locally grown herb called "guasca". Traditionally, cream and capers are added just before eating. Both soups are served with white rice, salads with a hint of lemon, avocado, or plantain chips, sweet or salty. For breakfast people often eat changua, a milk, scallion, and egg soup.
  • In the Caribbean coast, spicy cooking, with fish and lobster, is practiced. Coconut rice is a common dish along the coastal cities.
  • In the Llanos, meat from the barbecue, such as the "ternera llanera" is common, and also typical river fishes like the "amarillo".
  • In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.

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.

  • In the Tolima region, the Tamales Tolimenses are a delicacy. These tamales are made of a corn dough and feature peas, carrots, potatoes, rice, chicken, pork, and various spices. They are wrapped in plantain leaves and boiled for three to four hours. Pandebono for breakfast with hot chocolate.
  • On the Islands of San Andres, Providencia, and Santa Catalina, the main dish is rondon, a seafood dish made of coconut milk, fish, conch, cassava root (yuca), sweet potato, white yams, and pumpkin seasoned with chili peppers and herbs. They also have a crab soup which is considered a delicacy. It is made with the same ingredients as rondon, without the fish.
  • Ají picante, a spicy, cilantro-based sauce, is used as a condiment for many dishes and sides, including empanadas, platacones, and soups. This traditional sauce is from the city of Antioquia,

Dishes and foods

Fruit

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[disambiguation needed] (Manilkara achras) lulo (Solanum quitoense), uchuva (Physalis peruviana), passion fruit, borojó (Borojoa patinoi), curuba (Passiflora tarminiana), mamoncillo (Melicoccus bijugatus), guanábana (Annona muricata), guava, tomate de arbol (tamarillo), 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.

Soups

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

Breads

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

Beverages

  • 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).[8]
  • Roasted ants are found in the gastronomy of Santander

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.
  • 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.

Fruits

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

Desserts and sweets

See also

References

  1. ^ "Colombian culture and contributions to culture". Mundolatino.com. 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". going2colombia.com. Retrieved 30 October 2013.
  5. ^ "Colombian Food; A List of Traditional and Modern Colombian Recipes". southamericanfood.about.com. Retrieved 30 October 2013.
  6. ^ "Colombian desserts". uncovercolombia.wordpress.com. Retrieved 30 October 2013.
  7. ^ "10 Colombian Drinks You Must Try Before You Leave". Retrieved 30 October 2013.
  8. ^ Erica Dinho (2009-02-17). "Fruit Cocktail (Salpicón De Frutas)". My Colombian Recipes. Retrieved 2013-07-11.
  9. ^ Colombia Travel. "Jugos naturales" (in Spanish). Retrieved 11 July 2013.

External links

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