Colombian cuisine


Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.

History of Colombian food

Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, are one of the oldest cooked dishes in Colombian cuisine. It is believed that the name derives from the word for corn in the Chibcha languages. Arepas are a popular modern Colombian dish.

Regional cuisines

Colombia's varied cuisine is influenced by its diverse fauna and flora as well as the cultural traditions of the ethnic groups. Colombian dishes and ingredients vary widely by region. Some of the most common ingredients are: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork and goat; fish; and seafood. Colombian cuisine also features a variety of tropical fruits such as cape gooseberry, feijoa, arazá, dragon fruit, mangostino, granadilla, papaya, guava, blackberry, lulo, soursop and passionfruit.
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Among the most representative appetizers and soups are patacones, sancocho de gallina and ajiaco, buñuelos Christmas season deep fried dough ball
Representative snacks and breads are pandebono, arepas, aborrajados, torta de choclo, empanadas and almojábanas.
Representative main courses are bandeja paisa, lechona tolimense, tamales and fish dishes, especially in coastal regions where suero, costeño cheese, kibbeh and carimañolas are also eaten.
Representative side dishes are papas criollas al horno, papas chorreadas and arroz con coco. Organic food is a current trend in big cities, although in general across the country the fruits and vegetables are very natural and fresh.
Representative desserts are natillas, torta Maria Luisa, bocadillo made of guayaba, cocadas, casquitos de guayaba, torta de natas, obleas, flan de arequipe, roscón, milhoja, and the tres leches cake there is another version of the tree leches cake that they add coffee with the 3 milks
Typical sauces are hogao, tomato onion sauce, ají, home made spicy raw sauce
Some representative beverages are coffee, champús, cholado, lulada, avena colombiana, sugarcane juice, aguapanela, hot chocolate and fresh fruit juices.
There is a large variety of dishes that take into account the difference in regional climates. For example:
Piqueteaderos are rustic eateries that serve a variety of fried foods and specialties in platters to share. Offerings can even include huesos cerdos, tarta de seso as well as fried dishes, morcilla, corn on the cob, and other Colombian delicacies.

Dishes and foods

Appetizers and side dishes

Fruit and juice stands are found across Colombia, particularly on the Caribbean coast. Being a tropical country, Colombia produces a large variety of fruits, such as:
Colombia is home to numerous tropical fruits that are rarely found elsewhere. Several varieties of banana include a very small, sweet version. Other Colombian fruits include zapote, nispero lulo, uchuva, papayuela, passion fruit, borojó, curuba, mamoncillo, guanábana, guava, tomate de arbol, noni. More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry.

Main courses

On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day.