15 Traditional Dishes to Try During Your Next Visit to Colombia - Colombian Food Guide
- Sinéad Morrissey
- Feb 29, 2024
- 5 min read
Updated: Nov 4, 2024
Colombia, a country known for its vibrant culture and breathtaking landscapes, also boasts a rich and diverse culinary heritage. From savoury empanadas to hearty sancocho, Colombian cuisine is a delightful exploration of flavours, influenced by a wide combination of indigenous, Spanish, and African traditions. Here are 15 dishes to try during your next visit to Colombia:
Picada:
A Colombian picada is a delightful and social culinary experience that captures the essence of Colombian cuisine. A picada is an assorted platter featuring an array of grilled or fried sausages such as chorizo, morcilla, and longaniza, as well as grilled and fried meats such as chicharrón, beef, pork and/or chicken. Complemented by fried slices of ripe plantains, yuca, criolle potatoes and arepas. A picada provides a diverse and satisfying mix of textures and tastes. The dish is commonly accompanied by robust & flavourful sauces, such as chimichurri or hogao.
A Colombian picada not only celebrates the country's rich culinary heritage but also encourages sharing meals family style, making it a great opportunity to connect with locals and fellow travellers.
Empanadas:
Empanadas are a staple in Colombian street food culture, and they come in various regional variations. These delicious snacks are typically filled with chicken or beef, with potatoes, or rice, peas, and/or boiled eggs and are usually served with a fresh ají (chilli sauce).
Each region adds its unique twist to the recipe, making empanadas a diverse and flavourful treat. Head to La Puerta Falsa in Bogotá, known for serving some of the best empanadas in the city and has been open since 1816.
Arepas:
Arepas are fried corn-based flatbreads that serve as a versatile foundation for numerous Colombian dishes. Arepas can be found stuffed with meat, cheese, ham, eggs, or a variety of other fillings or eaten for breakfast with an egg and cheese or on the side of popular dishes like lechona.
Sancocho:
Sancocho is a hearty and comforting Colombian soup that varies across regions. The mix of common ingredients for the soup can vary but usually includes at least 2 types of meat, these could be gallina, chicken, pork or beef. The meat is then combined with starchy thickeners like yuca, potato and plantain, as well as, onion, tomato, corn, and other vegetables depending on the region. This soup is slow-cooked and a handful of chopped coriander is added to the bowl before serving. Origins of the dish have been tied to islands off the coast of Northern Africa.
Calentado:
Literally translating to "heated," Calentado is a culinary tradition born out of resourcefulness, where yesterday's rice, beans, plantain and various proteins are reincarnated into a new and savoury breakfast dish.
This dish often includes a mix of rice, beans, plantain, and shredded meats all pan-fried together to perfection, seasoned with Colombian spices and served with freshly cooked eggs and a side of arepa or bread. Calentado is a testament to the country's culinary ingenuity, turning humble leftovers into a delightful and satisfying gastronomic experience.
Caldo:
Caldo is a nurturing soup that stands out for its rich, bone-in meaty goodness. In a tasty broth, this soup boasts tender chunks of meat, usually beef rib attached to the bone and enriched with an array of vegetables and fresh herbs, including potatoes, carrots and fresh coriander. The amalgamation of flavours and textures captures the essence of Colombian home cooking. You can eat caldo at any time of day but Colombians like to eat it at breakfast time and it's well known as a great hangover cure.
Tamales:
Tamales are a beloved dish in Colombia, especially during festive occasions. These boiled or steamed parcels are made from a mixture of seasoned masa (ground corn) filled with meats, vegetables, yellow peas and sometimes hard-boiled eggs, all wrapped in banana leaves before cooking. The recipe for tamales dates back thousands of years and Mesoamerican cultures, including the Aztec, Maya, Olmec, and Toltec civilisations and perhaps even the Inca of Peru used the tamale as a versatile food staple.
Chorizo:
Colombian chorizo is a tasty and hearty sausage, known for its distinct flavour. Made from either chunks of pork or finely ground pork meat, it often includes cuts like shoulder and belly. Colombian chorizo is seasoned with a mixture of spices such as paprika, garlic, cumin, and vinegar. This results in a sausage with a rich, smoky, and flavourful profile which is not spicy like Chorizo from some other regions. Typically encased in natural casings, the sausage has a firm texture. Colombian chorizo is versatile and can be enjoyed grilled, pan-fried, or incorporated into stews, picadas and rice dishes.
Lechona:
Lechona is a dish that involves a whole roasted pig stuffed with a mixture of rice, yellow peas, onions, and spices. The result is a crispy, golden skin encasing the succulent pork and flavourful rice filling. The dish is usually served with small white arepas which are a great balance for the rich dish. While there are many places to find lechona in towns and cities all over Colombia, my favourite place to eat it is in El Campín the football stadium in Bogotá while enjoying a football match.
Ajiaco:
Ajiaco is a traditional Colombian soup hailing from Bogotá, featuring shredded chicken, three types of potatoes, corn on the cob, capers, and a touch of guascas (a local herb). This hearty soup is known for its unique blend of flavours and textures. For an authentic Ajiaco experience, again visit La Puerta Falsa in Bogotá.
Bandeja Paisa:
Bandeja Paisa is a hearty and indulgent dish originating in the Paisa region. This large platter, typically eaten at lunchtime, includes rice, red beans, ground meat, chorizo, chicharrón (crispy pork belly), avocado, fried plantains, and a fried egg on top. To taste an exceptional Bandeja Paisa, El Rancherito in Medellín is a renowned restaurant that has perfected this iconic Colombian dish.
Patacones:
Patacones are twice-fried green plantains, a popular side dish or snack in Colombia. These crispy treats are often served as an entré or a snack and are typically served topped with cheese and accompanied by fresh guacamole or hogao (a Colombian tomato, onion & cumin-based sauce). You will find different variations of patacones throughout the country, from Bogotá to the coast.
Obleas:
For those with a sweet tooth, obleas are a delightful Colombian street food treat. These thin wafers can be filled with arequipe (a sweet caramel-like spread), condensed milk, chocolate, cheese and various other toppings such as coconut or sprinkles. You can usually choose a mix of what you would like to include.
Changua:
Changua is a simple yet delicious Colombian breakfast soup, originating from the Andean region, its origins can be traced back to the Indigenous Muisca people who inhabited the central highlands of Colombia.. Made with milk, eggs, and cilantro, this warming soup is often served with an arepa or a slice of bread.
Morcilla de Pescuezo Relleno:
Which literally translates to "Blood sausage with stuffed neck" is a blood sausage morcilla, that holds a prominent place in traditional cuisine, and regional variations exist throughout Latin America & Spain. It is typically made with a combination of pork blood, rice, and spices, stuffed inside the neck of a chicken, resulting in a unique savoury flavour. The use of the neck or pescuezo, emphasises culinary traditions and the art of preserving and enhancing the natural flavours of local ingredients.
Colombia's culinary landscape offers a diverse and delectable experience for food enthusiasts.
Whether you're strolling through bustling markets, eating at high-end restaurants or sitting down in a traditional Colombian tienda eating an empanada, you are going to love the culinary adventure offered in Colombia.
If you would like a travel consultation with a full detailed itinerary for your upcoming trip to Colombia please book here!
Comments