Colombian food

Colombian Food Colombian Cuisine is very diverse and varies depending on the different regions of Colombia. In some areas you will find specialties like roasted ants or guinea pigs while in other areas Colombians wouldn't even touch those dishes.
Colombia is not a paradise for vegetarians as the Colombian diet includes a lot of meat. In the coastal areas you will find a good variety of fish,lobster and seafood often prepared with a sauce made out of coconut milk. The offer of fresh fruit is overwhelming and many of the varieties you have probably never heard of before.
Typical Main Meals & Dishes
Ajiaco: Chicken soup like mom used to make it. It includes chicken, two kinds of potatoes, corn, sour cream, capers, avocado and guasca. Guasca is a special herb that grown throughout theAmericas and gives the soup its distinct flavour.
Arepa: The basic side to any Colombian meal. It is bread made from cornmeal, similar to a thick pancake. It is normally eaten with an adornment of butter, although sometimes corn is added.
Arroz con Coco: It is a common side dish of the Caribbean coast of Colombia. White rice is cooked in coconut milk with water, salt and sugar.
Bandeja Paisa:A huge mixture of food on more of a platter than a plate, it consists of grilled steak, fried pork rind, chorizo sausages, on a bed of rice and red beans that is then topped with a fried egg and a side of sliced avocado and sweet banana (chips). It is arguably the national dish of Colombia. See more information and make comments about this dish on our blog: Bandeja Paisa Recipe from ColombiaBuñuelos: Are popular ball shaped fritters and eaten as a snack in many South American countries. The Colombian version is made with dough of curd of white cheese that get fried until golden brown. It is a typical Christmas dish in Colombia.
Changua: Breakfast in the Andean Mountains normally consists of this creamy soup made with milk, water, eggs, and scallions. The eggs are dropped into the mixturewithout breaking the yolks. It is served with cilantro and a piece of (stale) bread that soaks in the mixture.
Cuchuco de Trigo: Is a wheat soup from the Boyacá area which is thickened with potatoes, peas and ribs.
Empanadas: It is a stuffed pastry that can either be sweet or savory. The savory Colombian empanadas are filled with beef, chicken and/or cheese as well as with rice and coriander.Compared to the Chilean or Argentinean empanadas they are not baked but fried.
Hogao: This typical Colombian side dish is widely used for meats, arepas, rice and other dishes. It is a sauce made with onions and tomatoes partially fried.
Lechona: Is a typical dish from the Tolima area and consist of a whole roasted pig, stuffed with rice, yellow peas, green onions and spices which is cooked forten hours in a clay oven. It is served with arepa. This dish is often served at parties and other large gatherings.
Morcilla Rellena: Blood sausage or blood pudding, this is a common Colombian dish that is normally served with barbecues or deep fried.
Mote de Queso con Hogao: This is a dish from the Caribbean Coast with the base of chopped yam (which looks like a sweet potato) and cheese.Patacones: Green plantains (a type of banana that isn't so sweet) squashed into thick pancakes that are deep fried in vegetable oil until golden brown.
Puchero: Is a light soup of the region of Boyacá which contains manioc, green bananas, arracacha (mountain tubercul) and pork, beef and chicken meat. It is served with a hot sauce called ají, boiled egg and avocado pulp.
Sancocho: It is a common dishalthough ingredients do vary by region. In Colombia it includes chicken, plantains, yucca, cilantro, corn, and potatoes. Sometimes fish is used instead of chicken in the Caribbean though you may find meat or pork instead too.

Tamales: Cooked corn dough filled with meat, chicken and vegetable wrapped in banana leaves. The Tamales Tolimenses which are famous in the Tolima region are filled with...