The cuisine of Colombia is known for being colorful and full of bold flavors. The indigenous food of Colombia has generated its own distinct cuisine, which inspired by the cuisine of many other locations, including Spain and Africa. The ingredients, on the other hand, are where the real charm of Colombian cuisine lies. Colombia recognized as one of the nations with the greatest variety of plant and animal life. An astonishing variety of cultivated components used in it.
When we take a deeper look at 17 popular and really delectable Colombian foods, you should get ready for a lot of color, passion, and taste in what we have in store for you.
Arepas
Colombians also eat arepas. Arepas, brought to Colombia by indigenous peoples before the Spanish conquest, are a national delicacy. Arepas made by cooking cornmeal batter in oil. They might be a side dish, appetizer, snack, or part of a meal like breakfast or dinner. They can improve breakfast and dinner.
Tip in Colombia:
If you don’t reside in Colombia but still want to create arepas at home, use masarepa rather of plain cornmeal or masa harina. Masarepa is a unique type of maize flour that has developed exclusively for making arepas. There are approximately 30 distinct types of arepas, but what they all have in common is a round, flat form and, of course, a corn dough base. Arepas traditionally prepared in Venezuela.
You can grill, deep-fry, pan-fry, or bake arepas. Usually, we can grill arepas. Try the sweet arepas de choclo, the savory arepas de queso, the deep-fried arepas huevo, and the boyacense arepas. There is also an egg in fried arepas huevo.
Ajiaco (Potato and Chicken Soup)
Potato soup, a specialty of the central highlands, is a national treasure. Three different types of potatoes—one firm and white that has sliced very thinly, one soft that basically melts and gives the characteristic thickness and texture, and one yellow and tiny that also gives the dish body and adds a lot of flavor—combine to form the base of this hearty and filling meal.
In addition to the corn kernel, the traditional Colombian soup also includes chicken cubes, capers, caper berries, and cream milk. Rice and avocado often presented as side dishes; however, there are diners who like to include both of these components straight into the soup itself. The peculiar flavor of the soup can all be due, at least in part, to a local herb which consider as guascas and that acts as the major flavoring in the soup. The soup also contains other area herbs.
Bandeja Paisa
Bandeja paisa, is a traditional Colombian dish If you think ajiaco is massive, you haven’t had what locals in the Medellin area consider to be their signature dish. Rice, ground beef, red beans, chorizo, arepas, a fried egg, chicharron (fried pork skin), morcilla (black pudding), sweet plantain, and an avocado slice all come together on a single plate to form this popular and substantial dish. Bandeja paisa widely considered as a national dish and is among the most nice cuisines in the country. In addition to ajiaco, it considered to be a national dish.
Cholao
Furthermore, cholao is an explosion of taste, and it is incredibly refreshing, especially during the warmer months of Valle del Cauca, the region where it originated, and where it traditionally consumed. Cholao is a traditional drink of the Colombian region of Valle del Cauca.
Fruits including soursop, passion fruit, papaya, watermelon, pineapple, strawberries, apples, and grapes blended with blackberry and passion fruit syrup and condensed milk before being piled with ice at the bottom of a tall glass. Blackberry and passion fruit syrup are common additions to the cocktail.
It sometimes garnished with shredded coconut, a cherry, and occasionally wafer cookies and whipped cream as well. If you are looking for a drink that will quell your thirst while also satisfying your want for something sweet, you absolutely have to give this one a shot.
Lulada (Lulo Drink)
Colombian drink: Lulada (Lulo Drink) Because of its naturally acidic flavor, it is most commonly utilized in the production of juice and other beverages. Its peel is orange, while the pulp is green.
The word “lulada” refers to one of these beverages. Lulada is a traditional drink from the western region of Colombia. Unlike lulo juice, the fruit for lulada is not blended but rather triturated by hand. This is followed by the addition of condensed milk, crushed ice cubes, and some lime juice.
This produces a drink that is similar to a smoothie and is excellent in that it is cool and refreshing. A shot of aguardiente, a native liquor made from anise, or vodka is often included with the meal in certain establishments.
Pan de Bono (Cheese and Yuca Bread)
Colombian cuisine: Pan de Bono (Cheese and Yuca Bread). Pan de bono is most likely one of the snacks and street foods that Colombians enjoy the most out of all the alternatives available. You may find it in practically every bakery, grocery store, and many small businesses. The bread has a circular form and is cooked until it is fluffy. It is produced with yuca starch and fresh cheese.
It originated in the Valle del Cauca area, which is also where it is enjoyed for breakfast. But, it has spread throughout the country, and the vast majority of Colombians enjoy it since it is an excellent snack that can be easily taken on the move. A crispy and ‘U’-shaped variant of it is known as ‘pan de yuca,’ and it’s almost as popular as pan de bono since it’s typically served in the same areas as pan de bono.
Obleas (Thin Wafer Sandwich)
Colombian dessert: Obleas (Thin Wafer Sandwich) (Thin Wafer Sandwich)
Obleas are the perfect sweet snack or dessert. They usually sold on the street, but some of the area’s restaurants also have them on their menus. They are like sandwiches because they made of two round wafers that are very thin and have tasty fillings in between.
Just arequipe, the local equivalent of caramel spread, included in the original oblea, but nowadays you may personalize it any way you like and add whatever toppings you choose. They include blackberry jam, milk cream, condensed milk, peanuts, coconut, fruit syrups, chocolate sprinkles, and even cheese. Because the wafer readily breaks apart with each mouthful, eating this dessert is quite an adventure because it’s nearly difficult to avoid getting crumbs on your hands and clothes because of how easily the wafers crumble.
Despite this, the reward justifies the danger. Just make sure you include a couple of napkins in your bag before you go.
Chocolate Santafereño (Hot Chocolate with Cheese and Bread)
Colombian Chocolate Santafereño (Hot Chocolate with Cheese and Bread)
Many Colombians, up until the middle of the 20th century, had a meal known as “once” in the middle of the day, between lunch and dinner. This meal would be comparable to the English tradition of having tea. This meal often offered in Bogota and the surrounding regions and included a cup of hot chocolate, bread, almojabana (corn and cheese bread), and a piece of fresh cheese that then chopped into little pieces and tossed within the hot beverage to melt. This may seem odd, yet those who live in Colombia consider it to be quite normal.
People in today’s society do not consume “onces” on a daily basis; but, when they do, this is most certainly one of the foods that they consume.
Hot chocolate is also a frequent meal for breakfast, particularly on the weekends when people have the opportunity to prepare it in their specialized pot in the shape of a jar called a “olleta” or chocolatera, which is a must in every Colombian kitchen.
Cocadas (Coconut Sugar Cookies)
Colombian dessert: Cocadas (Coconut Sugar Cookies)
The cuisine of Colombia’s coastal regions makes extensive use of coconut, and the cocadas dessert, which features coconut prominently, is the country’s most popular sweet treat. People typically sell them on the street and at the beach while holding a large pot over their heads, as is traditional throughout the Caribbean coast. They are distinctive to that region.
Sugar and coconut, two of the most common sweeteners, can combine with a large number of other components, such as milk, fruit syrups, raisins, peanuts, and even alcohol, to produce a wide variety of mouthwatering sweet treats. As a result, individuals who have a preference for eating foods that are sweet have access to a wide range of options.
Lechona (Stuffed Roast Pig)
In addition, lechona is a classic cuisine that’s popular in Colombia. This dish, which influenced by Spanish cuisine, consists of a roasted pig that has packed with rice and pork, placed in the oven for roughly ten hours, and then served in individual servings with white arepa and pig’s skin. The dish cooked in a spit over an open fire. Although it is more frequent in the Tolima region, you might be able to get it in the farmer’s markets in other cities or in lechona restaurants that specialize in the dish even if it is more common in the Tolima region.
It is also possible to purchase the roast pig, also known as lechona, in its whole. When Colombians act in this manner, it is most often because they are getting ready to host a large celebration. A lechona is an expensive dish, but it can serve a large number of people at once and it is a favorite among the locals.
Sancocho (Soup with Chicken, Beef, or Fish)
Soup made in Colombia: (Soup with Chicken, Beef, or Fish) Sancocho
There are several varieties of sancocho, each of which distinguished from the others by the sort of meat it incorporates and the geographical area in which it is prepared. It is essentially a hearty soup that often comes with potato, yuca, and plantain, and in some instances rice as well.
Everything, including a few different kinds of veggies, cooked together. Although the primary protein and the flavor might vary, one consistent component is the use of coriander or cilantro. Sancocho has a more airy consistency when compared to ajiaco; yet, this does not imply that it is any less satisfying. Sancochos made with chicken, other fowl, beef ribs, and fish are among the most popular varieties.
Tamales
Further, tamales often made using dough made from maize, chicken, pork, and peas. Nevertheless, the ingredients in tamales can vary from area to region and may also include rice, carrot, and other vegetables. The leaves impart a pleasant and distinctive taste, while the inside has a very smooth and velvety consistency. Tamal makers typically make their rounds around neighborhoods on Sunday mornings, selling their wares door-to-door.