Colombian Culture - Food

Food

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 hot 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.