Region andina

Comprende los departamentos de Huila, Tolima, Cundinamarca, Boyacá, Caldas, Quindío, Risaralda, Antioquia, Santander y Norte de Santander.
HUILA:
typical food of Huila

TYPICAL FOOD OF THEDEPARMENT OF HUILA IS THE SUCKLING PIGTHAT IS CHARACTERIZED THE GOOD TASTEAND HAVE THE BEST MEAT DEPARMENT
TOLIMA: lechona : is a typical dish from the Tolima area and consist of a whole roasted pig ,stuffed with rice, yellow peas, green onions and spiches which is cooked for ten hours in a clay oven.
CUNDINAMARCA: one of the most important food in Cundinamarca is churrasco: is a meat, adelicious meat on the spike
QUINDIO: Some of the typical food and drinks are:
• Sancocho, which is a traditional soup made with almost any kind of meat, plantain, potato, yuca and/or other vegetables
•Salentune Patacón, which is made with plantain, smashed in a thin layer, fried and covered with grinded cheese and pineapple sauce
• Quindian arepa filled with shredded chicken and pieces of pigchicharrón
Coffee wine (obtained from fermentation of coffee berries) with flavor similar to coffee liqueur
N. DE SANTANDERthe Cabrito, that is consumed roasted or cooked, the pies of chick-pea, that arean Indian called species of empanadas and the maize surrounded ones. Other dishes are rampuche and panche.
ANTIOQUIA: The more typical dishes are referred to as comida criolla.
Some examples are:sancocho de gallina (chicken soup), arepas de choclo (fresh corn tortillas), empanadas (meat-filled turnovers), ají (hot sauce), ajiaco (Bogota's chicken and potato soup), bandeja paisa, natilla,buñuelos (fried cheese puffs), rice with coconut, Antioquian beans, sobrebarriga (flank steak) mantecada (bun made with lard), papas chorreadas, pandeyuca (yucca bread)
MUSIC: SALSA: A Cuban nativerhythm introduced to Colombia through Barranquilla. At the end of the sixties, some Puerto Rican musicians played the rhythm at the Cali Fair and the people of that city adopted the rhythm, the city...