List of Colombian Cuisine Dishes - Regional Cuisines

Regional Cuisines

In Bogotá and the Andean region, ajiaco is a traditional dish. It is a soup made with chicken, corn, several types of potato, avocado, and guascas, a local herb. Cream and capers are added at the table. Ajiaco is served with white rice, salad with a hint of lemon, avocado, or sweet or salty tostadas. For breakfast, people in Bogotá often eat changua, a milk, scallion and egg soup.

Along the Caribbean coast, fish and plantains are very popular as is Ceviche. Coconut rice is a common side dish along the coastal cities. Suero, which is a cross between yogurt and sour cream, is widely consumed, and was introduced by Arab immigrants in Barranquilla and other coastal cities. The arepa has many forms in the Caribbean region, which include arepa limpia, arepa de huevo (arepa with egg), and arepa de queso (arepa with cheese).

In the Llanos of the east, barbecued meat is common, due to the cowboy-like culture. Dishes such as the ternera llanera are cooked on a vertical spit over an open fire. Freshwater fish such as the amarillo are also eaten. In the Amazon, Brazilian and Peruvian influences can be seen in the local food. Local resources such as beef and other livestock, as well as freshwater fish, are typical ingredients in Amazonian cuisine.

The tamales Tolimenses are considered a delicacy in the Tolima region. These tamales are made of corn dough, and are filled with a mixture of peas, carrots, potatoes, rice, chicken, pork, and various spices. They are wrapped in plantain leaves and boiled for three to four hours. Lechona is a whole roast pig stuffed with rice, vegetables, and pork, and is typically eaten on Sundays. This dish is now enjoyed throughout the country.