15 typical dishes of Colombian food

The gastronomy of the American continent is very diverse, based mainly on Creole cuisine

Colombia is one of the countries that is on the exclusive list of megadiverse countries, in which there are also nations such as Mexico, Ecuador or Brazil on the continent and Madagascar, China, Thailand, Malaysia or Australia outside of it.

Based on this richness in the diversity of the fauna and flora of the South American country, a varied gastronomy is founded, mainly Creole, with little influence from foreign cuisines.

Colombian dishes vary in terms of preparation and ingredients by region, and integrate the traditions of the Spanish, mestizo and black cultures.

Next, we present a list made up of the most outstanding dishes of Colombian cuisine

15 delicacies that make up the attractive proposal of Colombian gastronomy.

• Ground beef patties: a burst of flavor. It is one of the most desired and used appetizers in Colombian cuisine. The most common ingredient is ground meat, but you can use whatever you want: chicken, shredded beef … or even create a vegetarian version.
• arepas: one of the most common, tasty and varied dishes of Colombian gastronomy. They are round cakes made with cornmeal, confined to the grill and can be served in various ways. They can be made up of different ingredients and can be enjoyed both for breakfast and dinner, as a side dish. There are different types depending on the region of the country we are talking about, the same happens with empanadas and tamales. Among the most common combinations are arepas with meat, with chicken and vegetables. For example, in Cartagena they are typical egg arepas.
• Atollado rice. The essential ingredient in this dish, as its name suggests, is rice. It also contains chicken and, depending on the preparation, you can also add onion, potato and pepper. Alan Davidson, author of The Food Companion, edited by the University of Oxford, considers that Colombia is the only country in Latin America in which rice is more important than corn, so it is relevant in this list that a dish with this cereal, which the Spanish brought to the South American country in the XNUMXth century. Atollado rice is typical of Valle del Cauca, in the west of the country; It is like a risotto, very wet.
• Tray paisa. This dish is originally from the Antioquia region. For many, it is the most representative dish of Colombian food. As a general rule, in a paisa tray many types of meat are mixed, with a number of other ingredients. Namely: fried pork rinds, red beans, white rice, fried banana slices, fried eggs, onion, tomato, an arepa, avocado, chorizo, blood sausages, patacones, ground beef and ribs. Due to the quantities it contains, the most common is that it is not served on a conventional plate, but on gigantic wooden trays, special for serving the dish; hence its name is explained.
• The suckling pig It is a mixture of chickpeas, pork, spices and occasionally rice (depending on the area), which is often served with the arepa native to the Tolima region, which is southwest of Bogotá. To prepare it, it is cooked slowly for a long time. So much so that it can be cooked up to 10 hours. This process is carried out inside a whole pork roast, which transmits all the flavors together and generates a tasty dish.
• Fritanga or minced. This treat for the senses is perfect if you want to skip your diet or simply treat yourself. Its ingredients include pieces of beef and chicken, pork ribs, crispy pork rinds (it is the fried pork skin), pieces of roasted and golden cob, as well as banana.
• An ajiaco: a broth with a lot of flavor, full of nuances for the palate. It is one of the most characteristic soups in Colombia, originally from Bogotá. The essential ingredient of this broth are its various types of potatoes. In addition, it has chicken, baby corn, an herb called guasca, capers and heavy cream. As quality additives, avocado and rice can also be added when serving.
• Stew It is probably the quintessential soup of Colombian food. Perhaps it is the most characteristic dish of the gastronomy of this country along with the paisa tray and empanadas. We are talking about a soup with Creole potatoes, green banana, yucca, corn on the cob, arracacha (a tuber), chicken (although it can also be beef or fish) and it is accompanied with avocado and rice, as well as salad.
• Petacones. It is the perfect complement to all Colombian foods; It consists, essentially, of green plantains cut into slices, fried, mashed and fried again.
• Pandebono. It is a traditional bread, originally from the Valle del Cauca region, in western Colombia. It is made with cornmeal, cassava starch, cheese, and egg, and is occasionally served with guava paste. It is a product that can be enjoyed in many bakeries across the country.
• The guinea pig. It is a guinea pig, whose gastronomic tradition dates back to the time of the Incas. It is prepared as a dish for ceremonies and celebrations. It is a dish originally from the department of Nariño. It is cooked as a roast and is accompanied by roasted potatoes, with a hard-boiled egg, long onion, a few sprigs of coriander and peanut peppers.
• Cheese fingers: It is a delicious dish, which in Venezuela is called tequeños. The origin of this wonder dates back to the Middle East and consists of a fried wheat flour dough, filled with white cheese or feta among other fillings.
• Fried snapper with patacones and coconut rice. We refer to a characteristic dish of the Colombian Caribbean Coast; It is made up of fish and coconut rice. Both rice and bananas and plantains were imported by the Spanish (the last two from Africa). However, snapper is a native fish. Before the arrival of the Spanish, the fish were cooked in reduction or roasted. To taste the dish, you have to fry the snapper, and also prepare the patacones: as we have mentioned previously, it is a banana cut into slices, crushed and fried, which can be served with coconut rice.
• The changua: It is one of the most popular breakfasts; It is characteristic of the gastronomy in Bogotá. It is a kind of soup or rather a broth with eggs. Specifically, a milk broth prepared with an egg, which is cooked in the broth. Typically, it is given a taste of coriander and a pinch of salt. To complete the recipe, a few pieces of draft or pieces of toasted bread are added, which when wet make an extraordinary combination, with a very characteristic texture.
• The tamal: It can be found in many Latin American countries and in Colombia it shines with particular singularity. We are talking about a product that is a corn dough, filled with the most varied ingredients: chickpeas, eggs, chicken, meat and bacon. It is prepared by wrapping a banana leaf and slowly grilled. This delicacy is an injection of energy.

You can find more articles like this, where we highlight the culinary values ​​of our country and many others, in the travel section of our magazine.