Santander Department

Prior to the arrival of the Spaniards, the territory now known as Santander was inhabited by Amerindian ethnic groups: Muisca, Chitareros, Laches, Yariguí, Opón, Carare and Guanes.

Their political and social structure was based on cacicazgos, a federation of tribes led by a cacique, with different social classes. Their main activity was planting maize, beans, yuca, arracacha, cotton, agave, tobacco, tomato, pineapple and guava, among others. Their agricultural skills were sufficiently developed to take advantage of the different mountainous terrains. The Guanes utilized terraces and an artificial system of irrigation. They had a knowledge of arts and crafts based on ovens to produce ceramics. They had cotton to make clothing and accessories such as hats and bags.

Spanish conqueror Antonio de Lebrija led the first expedition through the area in 1529. The area was later invaded c. 1532 by German Ambrosius Ehinger in a quest to find El Dorado. This disrupted or destroyed many of the Amerindian villages. Some ethnic groups like the Yariguíes, Opones, and Carares fought the conquerors until they became extinct. Explorer Gonzalo Jiménez de Quesada later went to the area in an effort to appease the tribes. The colonization process in the area was started by Martín Galeano who founded the village of Vélez on July 3, 1539 and Pedro de Ursúa and Ortún Velázquez de Velasco founded the village of Pamplona (now part of the Norte de Santander Department) in 1549.

Once the Amerindian tribes were dominated, the Spanish organized the territory based on Cabildos (councils) to maintain the dominance and administer justice in the conquered territory. Amerindians were assimilated and subject to the encomienda regime to work in agriculture, manufacturing goods, and mines. These two villages functioned as centers for the Cabildos' territories. In 1636 the Cabildo of Vélez was transferred to a new jurisdiction centered on the village of Girón, comprising from the Sogamoso River, and Río del Oro to the Magdalena River. The village of San Gil was created in 1689, segregated from the Jurisdiction of Vélez. In 1789 the village of Socorro was also segregated from Vélez and they were all put under the mandate of the Province of Tunja, a subdivision of the Viceroyalty of New Granada. On July 9, 1795 the corregimiento of Vélez – San Gil – Socorro was created due to the unsustainability of the Province of Tunja, and local government was established in the village of Socorro.

Usually accompanied by pepitoria and yellow arepa, it can be eaten fried, oven-baked, or dried.

Flat corn bread. This dish includes chicharron (pork belly-fat) and cooked peeled corn. When possible, the peeled corn is roasted in clay pots, to provide even more flavor.

A soup prepared with a variety of ingredients such as red meat, tripe, beef ribs, grains, potatoes, pasta, corn, and spices. Due to the ingredients included, it has a thick consistency.

Pepitoria is prepared with the intestines of a goat or lamb. Served with rice, yuca, and potatoes.

The tamale is a dish that is eaten in various parts of Colombia, but in Santander it is prepared with peeled corn dough and filled with beef, chicken or pork, chickpeas, onions, and paprika. It is then wrapped in banana leaf giving it a rectangular shape.

This is a marinated, salted, sun-dried beef ready to grill. It is a classic dish that can be found in many restaurants as a specialty, served with yucca and chili.

A traditional dish of the Guane indigenous inhabitants of this region. The head, wings, and legs of these giant ants are removed, leaving the body and bum to be fried and seasoned with salt.

Created in the town of Vélez, the Veleño Sandwich is prepared with the pulp of ripe Guava and is wrapped in a bijao leaf, giving it a characteristic flavor. It is sometimes paired with goat cheese.

A soup prepared with water, potatoes, toast, coriander, and egg (no milk or cream) and enjoyed for breakfast or lunch. There is also a variation called changua or chingua, which is normally prepared with water, potatoes, milk, cream and coriander. Sometimes broth (caldo) and changua comes with chicken or beef. Not to be confused with ajaco, which is eaten in Bogota with creamy potato, huascas (green herb) and shredded chicken.

The wafer is a superfine cookie that is spread with Arequipe (caramel, sweetened milk spread). Over time, other ingredients such as cheese, blackberry, chocolate, etc. have been incorporated.

Masato is a fermented drink that is prepared with rice, water, wheat flour, sugar, cloves, and cinnamon. All this together forms a desired drink to accompany fritters or meat patties.

12 km from San Gil, on the road that leads to Charalá, you will find a town called Valle de San José. People from this region say this is the best Colombian Chorizo, but people from Santa Rosa de Cabal, in the Coffee Zone, will tell you the same.

• Chicha de maiz, chicha from maize
• Chicha de corozo, chicha from palm nut
• Masato Fermented rice drink.
• Goat milk
• Guarapo
• Aguardiente, alcoholic beverage made from sugarcane (White rum)
• Panela's limonada, lemonade drink with sugar cane.

Among the most outstanding and representative artists of the Colombian Santander Department are Segundo Agelvis, Mario Hernández Prada, Carlos Gómez Castro, Martín Quintero, Oscar Rodríguez Naranjo and Pacheco de Suratá.

The department is subdivided into provinces: