Main Courses
- Asado Bogotano
- 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'
- 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.
- 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.
- Ajiaco
- Tamales
- Cuchuco, a thick soup made of wheat, fava beans, potatoes, ribs, peas, from Boyacá.
- Mondongo, a thick tripe soup.
- Changua, a milk soup with or without a poached egg, usually a breakfast dish.
- Picada Colombiano, chopped specialties served as a combo platter.
Read more about this topic: List Of Colombian Cuisine Dishes
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“The main thing is that everything become simple, easy enough for a child to understand; that each act be ordered, that good and evil be decided arbitrarily, thus clearly.”
—Albert Camus (1913–1960)
“However, our fates at least are social. Our courses do not diverge; but as the web of destiny is woven it is fulled, and we are cast more and more into the centre. Men naturally, though feebly, seek this alliance, and their actions faintly foretell it.”
—Henry David Thoreau (1817–1862)