Typical dishes of Colombia

Typical dishes of Colombia by regions

We are going to present the typical dishes of Colombia by regions, that is, according to the geographical area of ​​which they are originally so that it is easier to locate them and choose one of them in case you interest more in particular know the typical meals of each city of Colombia. So, we are going to divide the dishes into:- Insular region

– Andean region

– Orinoquía – Eastern Plains

– Pacific Zone

– Amazonian region

– Caribbean area

Andean region

The Andes are located in the western zone of South America and their conformation extends through the territory of Chile, Bolivia, Peru, Ecuador, Colombia, Venezuela and Argentina. However, politically considered Andean countries only include Chile, Bolivia, Peru, Ecuador and Colombia. Why? Because the cultural features of Venezuela and Argentina do not retain a native Andean collection so entrenched because both nations have a powerful European influence. However, in the case of Venezuela, for sharing both Andean territory and part of the Amazon jungle and several indigenous cultural features, it allows its participation in the Andean community (group created for commerce), although it is currently already departure. Gastronomy of the Andean states has an important indigenous influence since the time of the Inca Empire, during and after its expansion. The climate of this area is characterized by very low temperatures, therefore, the food is very energetic and heavy, to prepare the body for low temperatures. The Colombian Andean region is located in the center of Colombia and is formed by fifteen departments , among which are Risaralda, Quindío and Boyacá. In this area, Colombian food dishes are tasted with the greatest influence of native peoples such as:- Mazamorra (potato or corn)

РSanta Confere̱o pot

– Bogota pot

– Changua (egg broth, potatoes, milk and onion)

– Lomo to the rag

– Feijoa juice

– Masato (Corn, pineapple or fermented cassava)

– Chicha (fermented corn)

– Chorreadas Popes (typical of the center of Colombia)

– Pepitoria Santandereana (prepared with the viscera of the goat)

– Caldense beans

– Nail sancocho

– Culonas ants (seasoned)

– Mute soup

– Three -phase rice

– BOFE AND ASAD

– Arepa Santandereana

РArepa Ocare̱a

– Cabrito in beer sauce

– Colombian Chicharrón

– Colombian Marranitas

– Creole or paisa rice

– Baked overbarriga: It consists of cow meat, bathed in Creole tomato sauce. The ingredients for the meat are: onion, garlic, pepper and salt. For the sauce you need tomatoes, red paprika, onions, garlic, achiote (a spice), cumin, salt and pepper. Once ready, you can accompany this Colombian dish with white rice, cassava and avocado.

– Paisa tray: it is very similar to the Venezuelan Creole pavilion but with more ingredients. This consistent Colombian dish is designed for cold climates. The paisa tray consists of ingredients such as red beans, hogao (salted sauce), ground meat, bacon, eggs, sausages, ground cow meat, avocados, rice, sweet bananas, large onions, tomatoes, cornmeal and salt.

– Tolimense Lechona: It is a typical dish of the Tolima Grande region. The preparation consists of cooking an entire pig, getting the inside (meat and reserve it) and leave the skin (the whole body). The meat is marked while the filling is prepared, then they both bind them. The milky is filled with this preparation, plus rib bones to maintain the structure.

– Colombian Ajiaco: It is one traditional dishes of Bogotá. The necessary ingredients to prepare them are chicken breast, chicken broth, corn cob, onion, garlic cloves, coriander, potatoes (white, Creole and red), guasca (a grass), coriander, salt and pepper.

Among the desserts are the brevas with arequipe, the meringues, natas, the almojábana, the curd with melao, the veleño sandwich, the sabajón, the cut of goats milk, the wafers caramelized with dulce de leche and the brevas with cheese.

Orinoquía – Eastern LlanosThe Colombian region called Orinoquía is also known as Eastern Plains. This area borders the north and east with Venezuela, to the south with the Amazon and to the west with the Andean region. This ecosystem is characterized by being a plain and is located between the Arauca, Guaviare, Orinoco and the Llanero foothills. Historically, this region strengthened the ties between Venezuela and Colombia during the independence fighting, so that Venezuelan and Colombian llaneros share common characteristics in various aspects. The economy of the Colombian plains, as is the case in the Venezuelan plains, is characterized by A thriving livestock and poultry activity, from which important products such as meat and all types of dairy derive. In addition to livestock, in this region there are some important agricultural typical products such as rice, corn and banana among others. The gastronomy of the Orinoquía is characterized by the abundant presence of meats (especially red) and some poultry in its Sils, for this reason, they taste traditional Colombian dishes such as:- Llanera or mamona veal

– Creole chopped (prepared with flesh dried in the sun)

– Hayaca (similar to the Venezuelan Hallaca)

– Creole tamales (filling with meat and vegetables)

– Pale A Pique (similar to the Venezuelan)

– Llanero rice (contains beef and vegetable tail)

– Rabbit in wine

– Creole pavilion (similar to Venezuelan)

– boiled guamarra (gallina cover or llanera chicken)

– Picadillo with dry or cecina beef (salty and dry in the sun)

Fish such as Coporo (typical of the area) prepared with lard; And the fried mojar that is a sea fish, very consumed in the urinoquia, and that is generally prepared fried. To prepare this saucer, the necessary ingredients are: mojarra, lemon juice, milk, wheat flour, oil, salt and pepper. The garrison? Green banana patacones, white rice and salad. On the other hand, land products provide easy to prepare Colombian food recipes such as:- corn cachapas (sweet choclo or jojoto arepa with cheese)

– Rice bread

– Tungo (wrapped in rice)

– Rice cake with cheese or gacho cake

– Casabe (cassava bread similar to the wafer)

In addition to typical drinks such as rice chicha and rice water.

Pacific zone

The Pacificosup zone /suits the six natural regions of Colombia. Geographically it is located in the west strip of the country, limiting to the north with Panama, northeast with the Caribbean region, to the east with the western mountain range that separates it from the Andean region, to the south with Ecuador and to the west with the Pacific Ocean. This Colombian region has the entire department of Chocó, in addition to the coastal areas of the departments of Valle del Cauca, Cauca and Nariño. This area has abundant natural resources, thanks to its excellent climatic and fertile land conditions. Its wide jungle plains extend throughout the Pacific territory of Colombia, a warm and humid climate characterize it, favoring its fertile environment. The cuisine of the Pacific region is characterized by the use of many marine products, very similar to what happens in the Caribbean and insular area. In addition, this territory has a strong African and indigenous influence due to the ancestry of a large part of the local population, which directly affects gastronomy. You can easily check this fact, just observing the names of the regional Colombian dishes and the way of preparing them. Excellent use of local food and an important mestizo cultural contribution give rise to exquisite dishes such as:- Fish cover

– Chaupiza (very small fish)

– Dry-liso cod

– Bocachico with scales

– Shrimp ceviche

– Shrimp Ceviche

– Fish Patties

– Seafood casserole

– Fish with Lulo Chocoano

– Encurt fish

– Fritish pargo in mustard sauce

– Fish abhorred

– Calamar salad

– Shrimp or prawns salad

– Jaiba or shrimp empanadas

– Strapes cream cream

– Fish lentils

– Pusandao (soup) of catfish (pargo or crows)

– Rice with squid on your ink

– Stuffed squid

РCapoje̱o beans

– Piando eggs

– Gazapo broth

– Quebrao (salted mountain meat sancochus)

– Clam soup

– Crab soup- Rice sized with jaibas or clams: this is a typical Colombian dish without a doubt. This recipe is a tasty mixture of meats, vegetables and rice. There are two important secrets in this preparation: the first is that rice must grow perfectly among the three meats that cover it, it should not be very dry, or too wet and much less sponged. And the second is that the exact cooking time must be provided to each ingredient.

– Carapacho turtle with Jaiba

– Plumuda with banana

– Pisaos patacones

– Cold from ripe banana and stuffed avocados: they are slice of mature banana stuffed with cheese and battered. The result is a very crispy banana full of flavor.

– Fish abhorred

– Caratanta

– Pydua tamal

– Roasted cuy

– Pipian empanadas

– boiled (hot drink with fruits and brandy)

Caribbean zoneThe Caribbean is an area formed by the Caribbean Sea, its islands and its coasts. This region is located in the southeast of North America, east of Central America and north of South America. The Caribbean zone is made up of 27 countries and 18 dependencies. To physically describe this place, it can be said that it consists of a continental plain called the Caribbean or Atlantic Costa. In a nutshell … paradisiac! White sand beaches, crystalline maritime waters, abundant coasts in biodiversity, very human heat and a very accentuated multicultural inheritance are conducive to an outstanding culinary legacy. Apart from the sea products, other very common ingredients in this kitchen are beans, corn, cornmeal, banana, tropical fruits and some native ingredients of each country. Among the Caribbean countries there are many similarities, accentuated or diminished for historical events and geographical approach; However, the most notorious are the deep ties that unite them with each other. Brown countries! The geographical closeness between Colombia and Venezuela accentuates this trend; For this reason, in the gastronomy of both countries there are interesting similarities, although each country retains its peculiarities. Exquisite coincidence! The Caribbean area of ​​Colombia is located north of the country where the departments of Antioquia, Atlántico and Sucre are located, among others. The abundant natural resources of this area provide their inhabitants with a variety of fish such as cod, baggen, bocachico, fish and mojar roe. Also seafood such as shrimp, lobster, prawns, oysters, chipichipi. Also in this area animals of mountain and farm are consumed. Among the animals of Monte are the goat, ram, icotea, Ñeque, Guartinaja, Pisingo, Mono, Armadillo, Tortuga, Tapir, Venado, Saíno, El Friche and the Butifarra. The kitchen of the Colombian coast has strong multicultural influence and in consequence has a more merged, more mestizo taste. In those flavors, Spanish, African and indigenous culture are mixed. For this reason, Caribbean food is exotic. How to describe it? A refreshing, sweet-salad flavor (typical of the Caribbean), light (sometimes) but forceful. Among the Colombian food dishes are the Colombian sancocho, whether of white or red meat such as the Colombian chicken or chicken sancocho that are very representative of the Caribbean. The main ingredients that contain are the poultry, onion, (onion), banana, cassava, salt, pepper, cumin, dye and cimarrón coriander (although the ingredients may vary). Thus, the fish sancocho (mainly Sabalo, Bocachico) and the three -phase sancocho (from Guandú, chicken, rib, tail, mondongo or beans) also arise. , the Lebanche, the Pargo and the Sierra). Exotic and refreshing dishes can not be missing in coastal food: rice soup with coconut and shrimp, rice with bocachico, rice with chipi-chipi and shrimp, rice of sardines and tuna rice. The red meats are also appreciated, thus delicious dishes such as the meat in post, the dismembered meat, the puffed meat and chivo friction soup of chivola people of the coast arise also make many preparations of corn dough, tubers and beans. Among the easy -to -prepare Colombian food recipes are arepas (especially egg arepas), carimañola, empanadas, egg pie (from Cartagena), dough or tamales cakes, cake (rice, The rice with beans, the patacón, the friers (of black head bean), the buns (of corn, angelito, cassava and banana), the diabolines, the almojábanas, the cakes, the quibbe, the mirmer banana slice, the cheese Costeño and the atole ox serum. Among the drinks, the sodas of fresh fruits are high rice or corn water among others. Check these typical easy dishes of Colombia and prepare them at home. You will love it!

Typical desserts from Colombia

Colombian desserts are full of cultural tradition and miscegenation. His flavors are exotic, daring and very creative. Thus sweets such as scratchs (typical Holy Week) made with tropical fruits (typical of the region), tubers, seeds, grains and legumes arise. In turn, these sweets serve to complement others such as jellies, sweets and cakes. Thus they are mixed and a wide variety of flavors, textures and colors are simply exquisite! Among the scratches, consumed especially in the Atlantic or Caribbean, the mongo-mongo can be mentioned (a combination of mamey, mature banana, green banana, mango Biche, Guayaba, Piña, Panela, Clavito de Olor, Canela). In addition, there are the sweets of lemon, yam, sweet potato, guandú, papaya with coconut, cucumber with lemon and milk rice. However, enumerating the entire variety of Colombian sweets, it would take us for a long time. For this reason I bring you as a button shows, a good button. Some of the typical Colombian desserts are:- Sweet joy

– Knight

– Enery

– Cocadas

– Icacos in Almibar

– Sweet Batata

– Arropilla

– MYELMESABE

– Rice pudding

– Natas or custards

– Merengón

– Split

– White delicacy

– Brevas (similar to fig)

– Papayuela sweet

– Cuajada with Melao

– Tres Leches Cake

– Napoleon from Arequipe

– Papaya sweet

– Chocolate Marquise

– Enery

– Colombian Mazamorra

– Sweet snack and cheese empanadillas

– Fruit splash

After savoring some of Colombias typical dishes, nothing richer than taste a sweet originally from there. For this reason, I invite you to review some recipes of Colombian pastries, easy to prepare and very delicious.- Rice with three milks and raisins: an international dessert with many versions, also present in Colombian cuisine. Colombian milk rice contains a clove, orange or lemon peel, and liquor. It also includes ingredients such as condensed milk, milk cream and raisin grapes (raisins). Other recipes use pasteurized milk, condensed milk, sugar, cinnamon and raisin grapes.

– Homemade custard with maicena a dessert of Spanish inheritance, which delights Colombians during Christmas. In its Caribbean version, the custard includes corn starch, and some recipes, also add grated coconut and/or raisins.

– Napoleon from Colombia: Napoleon dessert is a Colombian classic. This sweet contains cookies (cookies) sweets, condensed milk, milk cream (cream) and nuts. The origin of this sweet is European, some says that the original country is Russia and other France. The original Napoleon is made with puff pastry.

– Colombian Cocadas: These sweets belong to the Caribbean Costa and comes from the Afro -Colombian tradition. The base of the preparation is a coconut mass composed of panela, sugar, clove of smell, cinnamon and acidic fruits and other recipes use milk and mixed sugar.

– Colombian bread cake: very similar to the classic bread pudding, the Colombian bread cake is a traditional recipe. A dessert of use! Preparing it is very simple, you just need few ingredients: milk, a little sugar, eggs, butter and a few pieces of bread.

List@ for cooking?

Many typical Colombian dishes are easy to prepare. The secret of the Caribbean flavor, of Latin flavor, of Colombian flavor, lies in the heat and enthusiasm they put when cooking. The magic of stews, portions, successful improvisations, creative and audacity. All the legacy that comes from mestizo cuisine, from the merger of the world and flavors. Seguro you are already in the kitchen preparing some of these recipes of typical Colombian dishes so appetizing. Without a doubt, when preparing them you will surprise everyone. Hmm! Please, delay us all with one of these dishes … We settle for the photo!