Colombian cuisine

Patacones and hogao

• Arepas ground maize dough divided into balls and pan-fried or grilled corn cakes
• Aborrajado deep-fried plantains stuffed with cheese
• Arroz con coco, rice with coconut and raisins
• Hormigas culonas, large roasted ants, a santandereanas food from Colombia's Santander Department
• Butifarras soledeñas, sausage from Soledad, Atlántico
• Carimañola, yuca fritter stuffed with ground meat, onion and seasonings
• Chunchullo, pig, lamb, cow small intestine
• Hogao Criollo sauce
• Queso blanco white cheese also referred to as queso fresco
• Suero, a topping similar to sour cream
• Patacones Green plantain fried or deep fried squished and fried
• Empanadas, small fritters, made with a mixture of shredded meat, pork, beef, or chicken'.
• Chicharron deep fried pork rind.
• Lentejas (lentil soup) is a standard meal in many Colombian kitchens . The basic method is to soak the lentils for a few hours before adding chopped onion, garlic, and sometimes diced or grated carrots. It is then served with avocado, rice, tomato, and sweet plantain. [9]

Almojábana

Carimañola

• Almojábana, small cheese buns made with corn flour and cuajada
• Bollos (tubes of ground maize -similar to Italian polenta- or from scratched mandioc/cassava, served with coastal cheese and sometimes whey or butter)
• Buñuelos deep-fried dough balls made on Christmas season
• Achira biscuits
• Carimañolas (like empanadas but made up of manioc)
• Garullas (corn bread roll)
• Pan de sagú (sago bread)
• Pandebono made with cheese made with cassava flour and Costeño cheese
• Pan de Maíz similar to cornbread
• Pan de yuca (baked cheese bread made with cassava flour)
• Roscón (a soft and sweet bagel filled with either Arequipe or guava jam)

Arepas and chorizo on the grill

Arepa de huevo

• Arepa Boyacense
• Arepa de arroz
• Arepa de huevo
• Arepa de maiz
• Arepa de queso
• Arepa de yuca
• Arepa ocañera
• Arepa Paisa/Antioqueña
• Arepa Santandereana
• Arepa Valluna
• Arepas de choclo (sweet corn)
• Brown rice and sesame seed arepa
• 'Oreja de perro', rice arepas

Spanish lime (Melicoccus bijugatus)

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:

Lulo

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 (Quararibea cordata), nispero (Manilkara zapota) lulo (Solanum quitoense), uchuva (Physalis peruviana), papayuela (Vasconcellea pubescens), passion fruit, borojó (Borojoa patinoi), curuba (Passiflora tarminiana), mamoncillo (Melicoccus bijugatus), guanábana (Annona muricata), guava (Psidium guajava), tomate de arbol (tamarillo), noni (Morinda citrifolia). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry.

• Arroz con Pollo, consists of seasoned rice, chicken, and a variety of vegetables.
• Bandeja Paisa, a traditional dish from Antioquia and the "Eje Cafetero" which consists of white rice, red beans, ground beef, plantain, chorizo, morcilla, chicharron, arepa, avocado and a fried egg. Along with Ajiaco, the bandeja paisa is considered to be one of the national dishes.
• Cuchuco, a thick soup made of wheat, fava beans, potatoes, ribs, peas, from Boyacá.
• Cuy asado, broiled guinea pig accompanied by potatoes and popcorn. It is the traditional dish in Nariño.
• Lechona, traditional dish from the Tolima department, a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'.
• Picada Colombiana, chopped specialties served as a combo platter.
• Tamales are corn or corn/rice "cakes" wrapped in plantain tree leaves and steamed. They can be filled with everything from chicken, potatoes, peas, carrots, to rice. The tamales vary in shape and fillings in each region, and almost every region has its own variation. Some well known variations are from Tolima, Santander, Cúcuta, Bogotá and Valle del Cauca; just to name a few.
• Fritanga is another popular Colombian dish made of meats, fried plantains, chicharrones, and yellow potatoes with aji sauce eaten throughout Colombia. Milanesa is another common meat dish throughout the country.
• Frijolada is a robust dish made with a base of pinto or red beans. Frijoles are normally cooked with diced pork or pork hocks, carrots, corn, platano, and sometimes bacon as well. Generally, this dish is also served with rice and avocado. It’s often used as a side dish, and always included within the Bandeja Paisa meal. [9]

• Changua (milk soup with eggs) is a typical breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. The dish has Chibcha origins.
• Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine, from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion and cilantro leaves.
• Locro is a typical dish in Nariño region. It is a corn, beans, zapallo and potato stew.
• Mondongo is a very filling traditional Colombian soup containing a bit of almost everything. The base is made of diced tripe, to which is added several vegetables such as peas, carrots, onions, potatoes, tomatoes, along with garlic, cilantro, and chicken, beef, and/or pork.[9]
• Sancocho is a popular soup originating from the Valle del Cauca region. It combines vegetables and poultry or fish with recipes differing from one region to the other, but usually contains yuca, maize, and is frequently eaten with banana slices.
• Ajiaco is a traditional Andean soup that originated from Bogotá. It is a chicken, corn, and potato stew with a hint of guasca (Gallant Soldiers), a local herb.

Milhoja

Tres leches cake

• Arequipe, Colombia's version of the Dulce de Leche, a milk caramel.
• Arroz con leche, sweetened rice with milk.
• Brevas en dulce, candied figs in syrup or arequipe.
• Cocadas, baked coconut confection, similar to macaroons.
• Enyucado, cake that has grounded cassava.
• Flan, type of custard dessert.
• Bocadillo, guava paste.
• Leche asada, similar to flan but less sweet, made with condensed milk.
• Manjar blanco, a boiled, creamy, milk-based spread, thicker than arequipe and sometimes used as a pastry filling.
• Mazamorra, white maize drink.
• Melado, a thick syrup derived from panela.
• Merenguitos, little hardened meringue "cookies".
• Milhoja, similar to Mille-feuille or Napoleon (literally means thousand layers).
• Natilla, a Colombian derivation of the Spanish custard natillas, made with milk and cornstarch and spices but without eggs.
• Pastel de Gloria is a puff pastry containing guava jelly or guava paste and sometimes cheese inside, sprinkled with granulated sugar.
• Postre De Natas, milk based Colombian pudding literary means milk skin dessertm.
• Torta Maria Luisa, orange cake and between layers any berries jam, decorated with icing sugar
• Tres leches cake, "three-milk" cake

• Colombian cuisine
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  Ajiaco soup is typically served with table cream, capers and avocado, mixed in just before eating.
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  Fried Red Snapper, fried plantain, rice and tomato
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  rice atollao
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  A caldo de costilla served hot and with cilantro leaves
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  Patacones are twice-fried plantain patties, often served as a side, appetizer, or snack. Here they are being fried for the second time.
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  A traditional breakfast of Bogotá: hot chocolate with cheese, almojábanas and pan de queso
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  Cocadas
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  Bollo de yuca
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  empanada barranquillera
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  Manjar blanco
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  Bocadillo with leaf packaging.
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  Arroz de lisa

• Aguardiente is an alcoholic drink derived from sugarcane and flavored with anise. It is widely consumed at Colombian parties, and ranges in potency from 20% to 40%. It is a variation of the Spanish alcoholic drink.
• Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served.
  • Hervido is a local variety of canelazo, traditional in Nariño.
• Chapil is a traditional beverage in Nariño.
• Chicha is a formerly forbidden strong alcoholic beverage originally made by the indigenous peoples of the Andes. It can be prepared from virtually everything, but is typically made from corn. The corn is cooked and grounded with panela which is later wrapped in green plantain leaves and left alone for three days until fermented.[14] It is later mixed with water and any chosen flavors such as orange leaves or spearmint.
• Guarapo is made from various fruits kept in a large ceramic jar and left to ferment for about 2 months. Within that time, panela is added into the liquid to make the alcohol stronger. Grapes and pineapple are typically used. Guarapo is very similar to Chicha.
  • Chirrinche, distillated guarapo.
• Masato is prepared with rice, sugar, water, cinnamon and whole clove (spice); it is strained and the water is preserved and let aside to have a smooth fermentation.[15]
• Refajo is a type of shandy beverage made by mixing Kola Hipinto (in santanderian region), Colombiana (in cities like Bogota) or Kola Roman (in the Caribbean region), with beer or rum. This mixture of soda and beer is very popular and seen a lot when it comes to accompany foods that are higher in animal fat, generally at barbecues. The combination of the sweetness of the kola and the sourness of the beer and the additional effect of the carbonated soda helps tolerate the fat of some of the typical dishes without hiding their original flavor.[16]
• Sabajón, a sweet and creamy alcoholic drink from the Cordillera Oriental. It is made from eggs and milk with added flavors and juice of fruits and liqueur on half or less concentration.
• Viche (or biche) is a traditional home-brewed Afro-Caribbean alcoholic drink made from sugar cane popular on Colombia's Pacific Coast.[17]

• Colombian alcoholic beverages
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  Aguardiente
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  Canelazo