Colombian cuisine is a compound of the culinary traditions of the six main regions within

Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Car ...

(Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian,

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Cana ...

, and

African African or Africans may refer to: * Anything from or pertaining to the continent of Africa: ** People who are native to Africa, descendants of natives of Africa, or individuals who trace their ancestry to indigenous inhabitants of Africa *** Ethn ...

cuisines, with slight

Arab The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.

History of Colombian food

Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, are one of the oldest cooked dishes in Colombian cuisine. It is believed that the name derives from the word for corn in the Chibcha languages. Arepas are a popular modern Colombian dish.

Regional cuisines

Colombia's varied cuisine is influenced by its diverse

fauna Fauna is all of the animal life present in a particular region or time. The corresponding term for plants is ''flora'', and for fungi, it is '' funga''. Flora, fauna, funga and other forms of life are collectively referred to as '' biota''. Zoo ...

and

flora Flora is all the plant life present in a particular region or time, generally the naturally occurring (indigenous) native plants. Sometimes bacteria and fungi are also referred to as flora, as in the terms '' gut flora'' or '' skin flora''. E ...

as well as the cultural traditions of several ethnic groups. Colombian dishes and ingredients vary widely by region. Some of the most common ingredients are cereals such as rice and

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

; tubers such as potato and

cassava ''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...

; assorted

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock f ...

s; meats, including beef, chicken, pork and goat; and fish and other seafood. Colombian cuisine also features a variety of tropical fruits such as

cape gooseberry ''Physalis peruviana'' is a species of plant in the nightshade family ( Solanaceae) native to Colombia, Ecuador and Peru. It is commonly known as Cape gooseberry, goldenberry or ground cherry, as poha in Hawaii, and as Harankash in Egypt, whil ...

feijoa ''Feijoa sellowiana'' is a species of flowering plant in the myrtle family, Myrtaceae. It is native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina, and Colombia. It is widely cultivated as an ornamental tree ...

, arazá,

dragon fruit A pitaya () or pitahaya () is the fruit of several different cactus species indigenous to the Americas. Pitaya usually refers to fruit of the genus ''Stenocereus'', while pitahaya or dragon fruit refers to fruit of the genus ''Selenicereus'' ( ...

, mangostino, granadilla,

papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus ''Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...

guava Guava () is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava ''Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family ( Myrtaceae), native to Mexico, Central America, the ...

blackberry The blackberry is an edible fruit produced by many species in the genus ''Rubus'' in the family Rosaceae, hybrids among these species within the subgenus ''Rubus'', and hybrids between the subgenera ''Rubus'' and ''Idaeobatus''. The taxonomy of ...

lulo ''Solanum quitoense'', known as naranjilla (, "little orange") in Ecuador, Costa Rica, and Panama and as lulo (, from Quechua) in Colombia, is a tropical perennial plant from northwestern South America. The specific name for this species of ni ...

soursop Soursop (also called ''graviola, guyabano'', and in Hispanic America, ''guanábana'') is the fruit of ''Annona muricata'', a broadleaf, flowering, evergreen tree. It is native to the tropical regions of the Americas and the Caribbean and is wid ...

and

passionfruit ''Passiflora edulis,'' commonly known as passion fruit, is a vine species of passion flower native to southern Brazil through Paraguay and northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy f ...

Among the most representative appetizers and soups are

patacones Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Flor ...

(fried green plantains), sancocho de gallina (chicken soup with root vegetables), ajiaco (potato and corn soup), and buñuelos (Christmas season deep fried dough balls). Representative snacks and breads are pandebono, arepas (corn cakes), aborrajados (fried sweet plantains with cheese), torta de

choclo Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuad ...

, empanadas and

almojábana Almojábana is a type of bread made with cuajada cheese and corn flour. About An almojábana is a small, bun-shaped bread having a tart flavor. It has some variations between Hispanic America and Spain. The etymology stems from Hispano-Arab an ...

s. Representative main courses are bandeja paisa, lechona tolimense, tamales, and fish dishes such as

arroz de lisa Arroz de lisa (mullet rice) is a traditional Colombian cuisine dish from the Atlantic (Caribbean Sea) coast. It is cooked with mullet, a sea fish found in brackish waters, like those at river mouths. In addition to the mullet which are usually ...

, especially in coastal regions where

suero Suero, also referred to as suero costeño or suero atollabuey, is a fermented-milk-based condiment from Colombia's Caribbean coastal region. It is somewhat similar to yogurt or sour cream. It is served as an accompaniment for various dishes an ...

costeño cheese Costeño cheese is a dairy product from the Colombian Caribbean Region. It is fresh (or blanco), soft, and salty. Some harder varieties have more salt. Production Raw milk is separated into solid curds and liquid whey by adding rennet, whey ...

, kibbeh and carimañolas are also eaten. Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with messy cheese), and

arroz con coco Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with Coconut, coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cul ...

(coconut rice). Organic food is a current trend in big cities, although in general the country's fruits and vegetables are very natural and fresh. Representative desserts are

natilla Manjar blanco (), also known as manjar de leche or simply manjar, is a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies. In Spain the term refers to blancmange, a European delicacy found in vario ...

torta Maria Luisa Torta Maria Luisa is a dessert found in Colombian and Salvadoran cuisine. It is a type of layer cake, similar to the English Victoria sponge Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking pow ...

bocadillo The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of ...

made of guayaba (guava jelly), cocadas (coconut balls), casquitos de guayaba (candied guava peels),

torta de nata Torta de nata is a traditional Colombian cuisine dessert. It is a cake made with ''natas'', a type of cooked milk, which gives the cake a thick and creamy texture. It can be topped with various fruit toppings or creams. See also *Pastel de nata - A ...

s, obleas,

flan Flan may refer to: *Flan (pie), an open sweet or savoury tart, the most common UK meaning *Flan cake, a Filipino cake topped with crème caramel and caramel syrup *Flan de leche or ''crème caramel'', a custard dessert with clear caramel sauce, th ...

arequipe ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, wh ...

roscón Roscón is a sweet bread-based ring-shaped dessert. They are eaten in Spanish cuisine. The Roscón de Reyes, Roscón of Kings, is a Spanish cuisine tradition eaten on the Epiphany Epiphany may refer to: * Epiphany (feeling), an experience ...

milhoja Milhojas ("thousand sheets") are desserts made with stacked layers of puff pastry,tres leches cake A tres leches cake (; , or ), also known as pan tres leches (), is a sponge cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. ''Tres leches'' is a very light cake, with many air bubbles. This distinct text ...

( sponge cake soaked in 3 types of milk). Typical sauces are hogao, a tomato onion sauce, and ají, a spicy raw cilantro-based sauce used as a condiment for many dishes and sides. Some representative beverages are coffee (

Tinto Tinto is an isolated hill in the Southern Uplands of Scotland. It comprises little more than one top, which stands on the west bank of the River Clyde, some west of Biggar. The peak is also called "Tinto Tap", with the name Tinto possibly de ...

champús Champús is a drink popular in Peru, Ecuador and southwest Colombia, made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves ...

, cholado, lulada, avena colombiana,

sugarcane Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with ...

juice,

aguapanela Aguapanela, '' agua de panela'' or ''agüepanela'' is a drink commonly found throughout South America and a few parts of Central America and Caribbean. Its literal translation means "panela water" as it is an infusion made from panela which is der ...

, hot chocolate, and fresh fruit juices (often made with sugar and water or milk). There are a large variety of dishes that take into account the differences in regional climates. For example: * In the city of

Medellín Medellín ( or ), officially the Municipality of Medellín ( es, Municipio de Medellín), is the second-largest city in Colombia, after Bogotá, and the capital of the department of Antioquia. It is located in the Aburrá Valley, a central re ...

, the typical dish is the bandeja paisa. It includes

bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

s, rice, ground meat or

carne asada Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served ...

chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...

, fried egg, arepa, and chicharrón. It is usually accompanied by avocado, tomato, and special sauces. * In the city of

Cali Santiago de Cali (), or Cali, is the capital of the Valle del Cauca department, and the most populous city in southwest Colombia, with 2,227,642 residents according to the 2018 census. The city spans with of urban area, making Cali the second ...

, the most traditional dish is " sancocho de gallina", a soup composed mostly of chicken, plantain,

corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

coriander Coriander (;

, yuca root, and other seasonings. Sancocho is usually served with a portion of rice, tostadas (fried plantains), a chicken leg covered in hogao (a tomato and onion sauce), and a slice of avocado. The city is also known for its empanadas (a fried corn dough filled with potatoes and meat), / (a fried ball of plantain filled with chicharron, also known as pork rinds), pandebono (a delicious cheese bread made with yucca dough), and aborrajados (sweet ripe fried plantains filled with cheese and served with guava paste). * In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made with chicken and potatoes, and flavoured with a locally grown herb called "guasca". * On the Caribbean coast, spicy dishes including fish and

lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...

can be found.

Coconut rice Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures th ...

is a common dish along the coastal cities. The cuisine of the Caribbean is also influenced by Arab traditions, with dishes such as Kibbeh. * In the Llanos,

barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...

d meats, such as the "ternera llanera", and river fishes like the "amarillo", are commonly eaten. * In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions. * Inland, the dishes reflect the mix of Amerindian and

European cuisine European cuisine comprises the cuisines of Europe "European Cuisine."sancocho soup in Valledupar, and arepas, a corn based bread-like patty. Local species of animals like the guaratinaja are part of the Wayuu culture. * In the Andean region of Nariño, a traditional dish is broiled guinea pig (''cuy asado''), due to influence of Inca cuisine. * In the Tolima region, the Tamales Tolimenses are a delicacy. These tamales are made of a corn dough and feature peas,

carrots The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nativ ...

, potatoes, rice, chicken, pork, and various spices. They are wrapped in plantain leaves and boiled for three to four hours. Pandebono is eaten for breakfast with hot chocolate. * On the Islands of San Andres, Providencia, and Santa Catalina, the main dish is ''rondon'', a

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

dish made of

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

, fish, conch,

cassava root ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated a ...

(yuca),

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...

, white yams, and

pumpkin A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...

, seasoned with chili peppers and

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

s. They also have a crab soup which is considered a delicacy. It is made with the same ingredients as ''rondon'', without the fish.

Piqueteadero A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appear ...

s are rustic eateries that serve a variety of fried foods and specialties in platters to share. Offerings can even include huesos cerdos (pig bones) and tarta de seso (brain pie), as well as fried dishes, morcilla, corn on the cob, and other foods common to Colombia.

Dishes and foods

Appetizers and side dishes

* Arepas ground maize dough divided into balls and pan fried or grilled corn cakes * Aborrajado deep fried plantains stuffed with cheese *

Arroz con coco Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with Coconut, coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cul ...

, rice with coconut and raisins * Hormigas culonas, large roasted ants, a santandereanas food from Colombia's Santander Department *

Butifarras soledeñas ''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman times, Roman sausage ''botulu'' or the ''lucanica ...

, sausage from Soledad, Atlántico * Carimañola, yuca fritter stuffed with ground meat, onion and seasonings *

Chunchullo is beef small intestine, which may be grilled or fried. It is consumed in many Latin American countries. In some countries, is grilled over wood or charcoal. In Colombia, Argentina, Paraguay, Uruguay, Peru, Chile and Ecuador, however, it is u ...

, pig, lamb, cow small intestine * Hogao Criollo sauce * Queso blanco white cheese also referred to as queso fresco *

Suero Suero, also referred to as suero costeño or suero atollabuey, is a fermented-milk-based condiment from Colombia's Caribbean coastal region. It is somewhat similar to yogurt or sour cream. It is served as an accompaniment for various dishes an ...

, a topping similar to sour cream *

Patacones Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Flor ...

Green plantain fried or deep fried squished and fried * Empanadas, small fritters, made with a mixture of shredded meat, of 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.

Pastries and baked goods

Almojábana Almojábana is a type of bread made with cuajada cheese and corn flour. About An almojábana is a small, bun-shaped bread having a tart flavor. It has some variations between Hispanic America and Spain. The etymology stems from Hispano-Arab an ...

, small cheese buns made with corn flour and

cuajada Cuajada ( milk curd) is a cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Basque Country, Navarre, Aragon, Castile ...

Bollos Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbean ...

(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 Roscón is a sweet bread-based ring-shaped dessert. They are eaten in Spanish cuisine. The Roscón de Reyes, Roscón of Kings, is a Spanish cuisine tradition eaten on the Epiphany Epiphany may refer to: * Epiphany (feeling), an experience ...

(a soft and sweet bagel filled with either

Arequipe ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, wh ...

jam)

Varieties of arepa

* 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

Fruit

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: * Aiphanes horrida (''corozo'') * Bactris gasipaes, peach-palm (''chontaduro'') *

Banana passionfruit Banana passionfruit (''Passiflora'' supersect. ''Tacsonia''), also known as taxo and curuba, is a group of around 64 '' Passiflora'' species found in South America. Most species in this section are found in high elevation cloud forest habitats. Fl ...

(''curuba'') *

Banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...

(''banano'') * Borojoa patinoi (''borojó'') * Carambola, starfruit (''carambolo'') *

Cherimoya The cherimoya (''Annona cherimola''), also spelled chirimoya and called chirimuya by the Inca people, is a species of edible fruit-bearing plant in the genus '' Annona'', from the family Annonaceae, which includes the closely related sweetsop a ...

(''chirimoya'') *

Feijoa ''Feijoa sellowiana'' is a species of flowering plant in the myrtle family, Myrtaceae. It is native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina, and Colombia. It is widely cultivated as an ornamental tree ...

, Pineapple guava * Guayabamanzana, Guava-apple hybrid * Inga edulis, ice-cream-bean (''guama'') * Manilkara huberi (''níspero'') *

Lulo ''Solanum quitoense'', known as naranjilla (, "little orange") in Ecuador, Costa Rica, and Panama and as lulo (, from Quechua) in Colombia, is a tropical perennial plant from northwestern South America. The specific name for this species of ni ...

(''Naranjilla'') * Mamey sapote (''mamey'') *

Mamoncillo ''Melicoccus bijugatus'' is a fruit-bearing tree in the soapberry family Sapindaceae, native or naturalized across the New World tropics including South and Central America, and parts of the Caribbean. Its stone-bearing fruits are edible. It is ...

, Spanish lime * Mandarin orange (''mandarina'') *

Mango A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...

* Murrapos, mini-bananas * Orange (''naranja'') * Passiflora edulis, passion fruit (''maracuyá'') * Physalis peruviana, Cape gooseberry (''uchuva'') *

Piñuela ''Bromelia pinguin'' is a plant species in the genus ''Bromelia''. This species is native to Central America, Mexico, the West Indies and northern South America. It is also reportedly naturalized in Florida. It is very common in Jamaica Ja ...

* Pitaya, Dragon fruit (''pitahaya'') * Quararibea cordata (''zapote'') *

Rubus glaucus ''Rubus glaucus'', commonly known as ' or Andean raspberry, is a species of blackberry found in Latin America from Mexico to Bolivia, including the northern and central Andes. It is similar to a loganberry in terms of taste and utility. ''Rubus ...

, similar to

(''mora'') *

Soursop Soursop (also called ''graviola, guyabano'', and in Hispanic America, ''guanábana'') is the fruit of ''Annona muricata'', a broadleaf, flowering, evergreen tree. It is native to the tropical regions of the Americas and the Caribbean and is wid ...

(''guanábana'') *

Strawberry guava ''Psidium cattleyanum (World Plants : Psidium cattleianum)'', commonly known as Cattley guava, strawberry guava or cherry guava, is a small tree (2–6 m tall) in the Myrtaceae (myrtle) family. The species is named in honour of English hor ...

(''arazá'') *

Strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

(''fresa'') *

Sugar-apple The sugar-apple or sweet-sop is the edible fruit of ''Annona squamosa'', the most widely grown species of '' Annona'' and a native of tropical climate in the Americas and West Indies. Spanish traders aboard the Manila galleons docking in the ...

(''anón'') *

Sweet granadilla ''Passiflora ligularis'', commonly known as the sweet granadilla or grenadia, is a plant species in the genus ''Passiflora''. It is known as ''granadilla'' in Bolivia, Colombia, Nicaragua, Costa Rica, Ecuador, Mexico, The Azores, South Africa ...

(''granadilla'') *

Syzygium jambos ''Syzygium jambos'' is a species of rose apple originating in Southeast Asia and occurring widely elsewhere, having been introduced as an ornamental and fruit tree.Janick, Jules. Paull, Robert E. The Encyclopedia of Fruit & Nuts. Publisher: ...

, Malabar plum (''pomarrosa'') *

Tree tomato The tamarillo (''Solanum betaceum'') is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. It is also known as the tre ...

, tamarillo (''tomate de árbol'')

Native fruit

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 Zapote the fifth district of the San José canton, in the San José province of Costa Rica. It is one of the administrative units surrounding San José downtown (officially composed of the districts of El Carmen, Merced, Hospital and Catedr ...

(''Quararibea cordata''), nispero ('' Manilkara zapota'')

('' Solanum quitoense''),

uchuva ''Physalis peruviana'' is a species of plant in the nightshade family ( Solanaceae) native to Colombia, Ecuador and Peru. It is commonly known as Cape gooseberry, goldenberry or ground cherry, as poha in Hawaii, and as Harankash in Egypt, whil ...

('' Physalis peruviana''), papayuela (''Vasconcellea pubescens''), passion fruit, borojó ('' Borojoa patinoi''), curuba (''

Passiflora tarminiana ''Passiflora tarminiana'' (or banana passionfruit) is a species of passionfruit. The yellow fruits are edible and their resemblance to small, straight bananas has given it the name banana passionfruit in some countries. It is native to the upl ...

''),

mamoncillo ''Melicoccus bijugatus'' is a fruit-bearing tree in the soapberry family Sapindaceae, native or naturalized across the New World tropics including South and Central America, and parts of the Caribbean. Its stone-bearing fruits are edible. It is ...

('' Melicoccus bijugatus''),

guanábana Soursop (also called ''graviola, guyabano'', and in Hispanic America, ''guanábana'') is the fruit of ''Annona muricata'', a broadleaf, flowering, evergreen tree. It is native to the Tropics, tropical regions of the Americas and the Caribbean a ...

(''Annona muricata''),

(''

Psidium guajava ''Psidium guajava'', the common guava, yellow guava, lemon guava, or apple guava is an evergreen shrub or small tree native to the Caribbean, Central America and South America. It is easily pollinated by insects; when cultivated, it is pollina ...

''), tomate de arbol ( tamarillo), noni ('' Morinda citrifolia''). More widespread fruit varieties grown in Colombia include

mango A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...

, apple, pear,

, and

strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

Main courses

* 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,

, 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 A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in ...

, traditional dish from the Tolima department, a mixture of yellow pea purée and pork meat, with a side of rice and corn *

Picada Picada () is one of the characteristic sauces and culinary techniques essential to Catalan cuisine. The technique is typically found in Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine. It is not an autonomous sauce ...

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 Santander may refer to: Places * Santander, Spain, a port city and capital of the autonomous community of Cantabria, Spain * Santander Department, a department of Colombia * Santander State, former state of Colombia * Santander de Quilichao, a m ...

Cúcuta Cúcuta (), officially San José de Cúcuta, is a Colombian municipality, capital of the department of Norte de Santander and nucleus of the Metropolitan Area of Cúcuta. The city is located in the homonymous valley, at the foot of the Eastern ...

Bogotá Bogotá (, also , , ), officially Bogotá, Distrito Capital, abbreviated Bogotá, D.C., and formerly known as Santa Fe de Bogotá (; ) during the Spanish period and between 1991 and 2000, is the capital city of Colombia, and one of the larges ...

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 Aji or AJI may refer to: Location * Aji (town), Tieling County, Liaoning, China * Aji Island, Miyagi Prefecture, Japan *Aji, Kagawa, Kagawa Prefecture, Japan * Aji River (disambiguation), rivers with the same name Other * Aji (Go), a latent t ...

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.

Soups

Changua Changua (milk broth with eggs) is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. It also has a reputation as a hangover cure, being a ...

(milk soup with eggs) is a typical breakfast

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

of the central Andes region of

, in particular in the Boyacá and Cundinamarca area, including the capital,

. The dish has Chibcha origins. *

Caldo de costilla 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. The 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 Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

, onion and cilantro leaves. *

Locro Locro (from the Quechua ''ruqru'') is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Ar ...

, is a typical dish in Nariño region. It is a corn, beans,

zapallo Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to what is also known as the West Indian pumpkin, a winter squash typically grown in the West Indies, t ...

and potato stew. *

Mondongo ''Sopa de mondongo'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepare ...

, 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. * 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,

, and is frequently eaten with

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...

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.

Desserts and sweets

(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

. * Cocadas - baked

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...

confection, similar to macaroons. *

Enyucado Enyucado is a cheesecake in Colombian cuisine cassava cake made with cassava and coconut, sugar, and sometimes anise, and guava jam. Enyucado is from the Caribbean region of Colombia. In Costa Rican cuisine, an enyucado is a fried cassava cr ...

cake that has grounded cassava *

Flan Flan may refer to: *Flan (pie), an open sweet or savoury tart, the most common UK meaning *Flan cake, a Filipino cake topped with crème caramel and caramel syrup *Flan de leche or ''crème caramel'', a custard dessert with clear caramel sauce, th ...

type of custard dessert *

Bocadillo The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of ...

guava paste * Leche asada, similar to

but less sweet, made with condensed milk. *

Manjar blanco Manjar blanco (), also known as manjar de leche or simply manjar, is a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies. In Spain the term refers to blancmange, a European delicacy found in vario ...

a boiled, creamy, milk-based spread, thicker than

and sometimes used as a pastry filling. * Mazamorra white maize drink * Claro, is a very refreshing cool drink created especially for those not wishing to eat the maize that’s included within Mazamorra. The maize is simply removed from the Mazamorra, a touch of ground Panela is added, and just like that, Claro is ready to be served. * Melado, a thick syrup derived from panela. * Merenguitos, little hardened meringue "cookies" *

Milhoja Milhojas ("thousand sheets") are desserts made with stacked layers of puff pastry,natillas () is a term in Spanish language, Spanish for a variety of custards and similar delicacies in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as . In Colombia, th ...

, made with milk and cornstarch and spices but without eggs. *

Pastel de Gloria A pastel de Gloria (plural: pasteles de Gloria), Gloria cake, or glory cake is a puff pastry generally containing guava jelly or guava paste inside, sprinkled with granulated sugar. They can alternatively be filled with almonds, cheese, or dulce ...

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 dessert *

Torta Maria Luisa Torta Maria Luisa is a dessert found in Colombian and Salvadoran cuisine. It is a type of layer cake, similar to the English Victoria sponge Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking pow ...

Orange cake and between layers any berries jam Decorated with icing sugar, ''there are various variations around South America'' * ''

Tres leches cake A tres leches cake (; , or ), also known as pan tres leches (), is a sponge cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. ''Tres leches'' is a very light cake, with many air bubbles. This distinct text ...

, 3 milk cake there are various variations around South America'' File:Ajiaco.jpg, '' Ajiaco soup is typically served with table cream, capers and avocado, mixed in just before eating.'' File:Pargo rojo Red snapper by thefuturistics.png, ''Fried Red Snapper, fried plantain, rice and tomato.'' File:Arroz atollado.jpg, ''rice

atollao Arroz atollado is a Colombian cuisine dish from Cali, Colombia and the surrounding area. It is a typical dish of the Valle del Cauca department. Apart from rice, it contains chicken, pork, potatoes of various kinds, vegetables and seasonings. Arro ...

'' File:Caldo y cilantro.JPG, ''A caldo de costilla served hot and with cilantro leaves'' File:Fryingplantains10-28-06b.jpg, ''

are twice-fried plantain patties, often served as a side, appetizer, or snack. Here they are being fried for the second time.'' File:Chocolate Especial.jpg, ''A traditional breakfast of

: hot chocolate with cheese,

s and pan de queso'' File:Cocadas colombianas by P R.png, '' Cocadas'' File:Bollo de yuca.jpg, ''Bollo de yuca'' File:Empanada barranquillera.jpg, '' empanada barranquillera'' File:Menjablanc.jpg, ''

'' File:Bocadillo.jpg, ''

with leaf packaging.'' File:Arroz de lisa 2 - Barranquilla.jpg, ''

Arroz de lisa Arroz de lisa (mullet rice) is a traditional Colombian cuisine dish from the Atlantic (Caribbean Sea) coast. It is cooked with mullet, a sea fish found in brackish waters, like those at river mouths. In addition to the mullet which are usually ...

Beverages

On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day.Singh, Gitanjali M., et al. "Global, regional, and national consumption of sugar-sweetened beverages, fruit juices, and milk: a systematic assessment of beverage intake in 187 countries." PLoS ONE 10.8 (2015): e0124845. *

Aguapanela Aguapanela, '' agua de panela'' or ''agüepanela'' is a drink commonly found throughout South America and a few parts of Central America and Caribbean. Its literal translation means "panela water" as it is an infusion made from panela which is der ...

is made by dissolving panela (a kind of sugarloaf) in water. Lime juice may be added for flavor. It can be served cold or hot. When served hot it is common for Colombians to put cheese in their aguapanela for it to melt. *

Champús Champús is a drink popular in Peru, Ecuador and southwest Colombia, made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves ...

is a thick drink made from corn, pineapple, lulo, and other ingredients. * Hot chocolate, Colombian hot chocolate is made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher (called a

chocolatera Chocolatera is a type of high-necked metal pot shaped like a pitcher used for the traditional preparation of hot chocolate drinks in Spain, Latin America, and the Philippines (where it is spelled tsokolatera). It is used in combination with a mol ...

) is used for heating and pouring, and a utensil called a molinillo – essentially a stick with paddles at the end – is used for stirring and frothing. Colombian hot chocolate often includes cinnamon, cloves and vanilla. *

Coca tea Coca tea, also called mate de coca, is an herbal tea (infusion) made using the raw or dried leaves of the coca plant, which is native to South America. It is made either by submerging the coca leaf or dipping a tea bag in hot water. The tea is mo ...

, an herbal tea made from an infusion of the leaves of the coca plant, considered a mild stimulant and remedy for altitude sickness * Colombian coffee is known for its quality and distinct flavor. Though much of the world's quality coffee beans come from Colombia, many Colombians commonly drink instant coffee rather than brewed. It is popularly consumed as a "tinto", meaning black with sugar or panela on the side, or as café con leche, which is à preparation of half coffee and half heated milk. In 2011 UNESCO declared the

Coffee Cultural Landscape of Colombia The Colombian coffee region ( es, Eje Cafetero), also known as the Coffee Triangle ( es, Triángulo del Café) is a part of the Paisa region in the rural area of Colombia. It is famous for growing and producing the majority of Colombian coffe ...

a World Heritage site.Coffee Cultural Landscape of Colombia
UNESCO, unesco.org * Colombiana, a kola champagne soda with particular and different taste. ( genericized trademark) * Guandiolo is an Afrocolombian drink made with Borojo fruit that has alleged aphrodisiac properties. * Lulada is a drink originating from Cali. It is prepared from

and has the texture and consistency of a smoothie. * Malta: Carbonated malt non-alcoholic beverage ( genericized trademark). *

Postobón Postobón, S.A. ( ) is the largest Colombian beverage company, and also one of the largest in South America. The company has a wide portfolio of products that includes soft drinks, fruit juices, bottled water, tea, an energy drink, and coffee. ...

, a variety of soda flavors from the maker of Colombiana, the most popular flavor being apple ("Manzana"). ( genericized trademark) *

Salpicón Salpicon (or salpicón, meaning "hodgepodge" or "medley" in Spanish) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader Latin American cuisine. A sal ...

(which literally means large splash) made from diced fruit and soda, usually ''Colombiana'' or any ''Kola'' flavored soda. It can also be a fruit cocktail beverage (often made with watermelon or mandarin juice). File:Chicha with Pipeño.jpg, ''Chicha morada'' served with ''pipeño'' File:Cholado jamundi.jpg, '' Cholado'' File:A small cup of coffee.JPG, Colombian coffee is known for its quality and distinct flavor.

Alcoholic beverages

* 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 ''Canelazo'' is a hot alcoholic beverage consumed in the Andean highlands of Ecuador, Colombia, Peru and northern Argentina. In Ecuador and Colombia It typically consists of ''aguardiente'' (sugar cane alcohol), sugar or ''panela'', and ''agua d ...

is an alcoholic version of

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 ''Chicha'' is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer (''chicha de jora'') made from a variety of maize land ...

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. 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, It 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. * 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. * 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

’s Pacific Coast. File:Botella de Aguardiente Antioqueño.jpg, Aguardiente File:Canelazo.jpg, Canelazo

References

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