Colombia, a vibrant South American nation, boasts a rich history stretching back to indigenous communities as early as 12,000 BCE. While Spanish colonization in the 16th century significantly shaped its culture, the influence of native traditions remains strong, especially in the realm of Colombia Food. This biodiverse country, once sharing borders with Panama before its 1903 secession, is a land of incredible variety. From rainforests to highlands, grasslands to deserts, and coastlines on both the Atlantic and Pacific, Colombia’s diverse geography naturally translates into an exciting and varied culinary landscape. I was thrilled to delve into the world of colombia food and explore the flavors I had heard so much about.
A Taste of Colombia: Exploring Regional Cuisine
Colombian cuisine is a fascinating tapestry woven from indigenous culinary practices and Spanish influences, with subtle threads of African and Arab flavors adding to its complexity, particularly in certain regions. The remarkable biodiversity of the country is a chef’s dream, providing an abundance of fresh and diverse ingredients.
Staples of colombia food include versatile plantains, hearty beans, fluffy rice, golden corn, earthy potatoes, flavorful sausages, and a wide array of meats. However, the specific ingredients and dishes can vary significantly depending on the region you are exploring.
Along the Caribbean coast and on the idyllic islands, coconut and a stunning variety of fresh seafood take center stage. In the Andean region, nestled high in the mountains, you’ll find ‘ajiaco,’ a comforting and traditional chicken and potato stew. For the more adventurous palate, guinea pig, or ‘cuy asado,’ a dish with deep roots in Inca cuisine, is also a regional specialty. While each region boasts its own unique culinary identity, colombia food across the country shares common threads and often echoes the flavors of neighboring South American nations.
My Colombian Food Adventure: Must-Try Dishes
Eager to experience the authentic taste of colombia food, I embarked on a culinary adventure in my own kitchen, recreating some of the most iconic and beloved Colombian dishes. Here are some highlights from my delicious exploration:
Bandeja Paisa: The Hearty National Dish
The ‘Bandeja Paisa,’ translating to ‘Paisa Platter,’ hails from the Paisa region of Colombia and is a true emblem of colombia food. Originally a breakfast for farmers needing sustained energy for a long workday, bandeja paisa has evolved into Colombia’s unofficial national dish, proudly served in restaurants throughout the country.
This incredibly generous platter is a feast for the senses, typically featuring a mound of white rice, flavorful red beans, savory ground beef, spicy chorizo sausage, crispy pork belly (chicharrón), sweet fried plantains, a perfectly fried egg, and a traditional arepa (more on this later). Often, you’ll also find creamy avocado slices and ‘hogao,’ a rich sauce made from tomatoes and onions, completing this iconic colombia food experience.
For my homemade bandeja paisa, I decided to omit the ground beef to manage the portion size, as it’s already a substantial meal. Instead of regular fried plantains, I opted for patacones (featured in the next dish) as a way to sample more variety. While perhaps not strictly traditional, it allowed me to incorporate another dish I was keen to try. I must admit, plain fried plantains weren’t quite as appealing to me on their own.
This combination of flavors and textures was truly fantastic – a hearty and satisfying representation of colombia food. It’s undeniably a large and filling meal, perfect for a hungry appetite! I used a recipe from Travel Food Atlas as my guide in creating this impressive platter.
Patacones con Hogao: Crispy Plantain with Flavorful Sauce
‘Patacones’ are a delightful example of simple ingredients transformed into something extraordinary within colombia food. They are made from slices of green plantain that undergo a double-frying process: first fried to soften, then smashed flat, and fried again to achieve a perfect golden crisp. While they can be enjoyed plain, patacones are often served with ‘hogao,’ that flavorful Colombian sauce primarily made from tomatoes and onions, adding a burst of savory sweetness.
These patacones were absolutely delicious. It’s undeniable that frying enhances the flavor of most things, and plantains are no exception! The crispy texture and slightly sweet plantain paired perfectly with the savory and aromatic hogao.
I followed a recipe from Familia Kitchen to create these addictive colombia food snacks.
Arepas: Versatile Cornmeal Cakes
‘Arepas’ are a fundamental element of colombia food, a type of flatbread that sits somewhere between a tortilla and a pancake. Made from cornmeal, arepas have ancient origins, first created by the indigenous people of present-day Colombia and Venezuela. They are incredibly versatile, served as a side dish accompanying meals, or stuffed with fillings like cheese and meats for a satisfying snack or meal. The arepas I prepared included mozzarella cheese kneaded directly into the dough, a popular and flavorful variation within colombia food.
However, my arepa-making journey wasn’t without a slight hiccup. I mistakenly used regular cornmeal instead of ‘masarepa,’ a crucial ingredient for authentic arepas. Masarepa is a pre-cooked cornmeal specifically designed for arepas, and the difference is significant. Using regular white cornmeal resulted in a dough that was far too liquidy. To salvage the situation, I had to add more cornmeal and even some wheat flour to achieve a workable consistency. This allowed me to flatten the dough in my tortilla press and transfer it to the skillet without it falling apart. The result was something resembling arepas, but I know I need to revisit this colombia food staple using the correct masarepa for a truly authentic experience.
I used a recipe from Hispanic Kitchen for guidance. Despite my cornmeal mishap, they tasted quite good, but I’m confident they would be even better with the right ingredient!
Huevos Pericos: Vibrant Scrambled Eggs
‘Huevos pericos,’ meaning ‘parrot eggs,’ is a colorful and flavorful scrambled egg dish that is a staple in colombia food, particularly for breakfast. The name likely derives from the vibrant red and green hues of the diced tomatoes and green onions mixed into the eggs, reminiscent of parrot feathers. While in some other Latin American countries, similar scrambled egg dishes incorporate tomatoes, green bell peppers, and onions, the Colombian version typically simplifies it to just tomatoes and green onions. Huevos pericos are commonly served alongside arepas, creating a balanced and satisfying breakfast.
For this dish, I didn’t follow a specific recipe. I simply sautéed the diced tomatoes and green onions until softened, then added the eggs and a splash of cream, scrambling them to a perfect tenderness. This simple yet flavorful dish perfectly exemplifies the fresh and vibrant nature of colombia food.
Calentado: The Ultimate Colombian Breakfast Remix
‘Calentado,’ meaning ‘warmed,’ is a quintessential Colombian breakfast dish that embodies resourcefulness and flavor within colombia food. It’s a clever and delicious way to repurpose leftovers from the previous night’s dinner, typically consisting of a medley of rice, beans, and hogao. To transform this base into a breakfast feast, additions like chorizo sausage, arepas, fried eggs, and avocado are commonly included. While I’m not a fan of avocado myself, I added everything else to my calentado. The result was an incredibly satisfying and flavorful breakfast, showcasing the hearty and comforting side of colombia food.
Calentado is more of a concept than a strict recipe, allowing for flexibility based on leftovers and personal preferences. However, I used this recipe from My Colombian Recipes as a general guide.
Empanadas: Savory Cornmeal Turnovers
I’ve previously made empanadas when exploring Argentinian cuisine, but Colombian empanadas offer a distinct and delightful variation within the broader world of colombia food. The Colombian version distinguishes itself by using masarepa for the dough instead of wheat flour. The traditional filling is a savory mixture of mashed potatoes, ground beef (or sometimes pork), and vegetables, creating a hearty and flavorful turnover.
Lacking masarepa, I again used a combination of cornmeal and flour for the dough, which worked reasonably well. While traditionally fried, I opted to bake my empanadas in the oven for a slightly healthier approach. They turned out quite tasty, though I imagine frying would have enhanced their crispiness and richness. Colombian empanadas are typically served with ‘aji,’ a vibrant Colombian salsa, which I also prepared (see next dish) to complete this authentic colombia food experience.
I used a recipe from My Colombian Recipes to guide my empanada creation.
Aji: Zesty Colombian Salsa
‘Aji’ is a ubiquitous and beloved sauce in colombia food, served as a condiment with empanadas and patacones, and used to add a flavorful kick to soups and stews. It features a base of white vinegar, balanced with salt, a touch of sugar, lime juice, and oil. The vibrant flavor profile is further enhanced by chili peppers, fresh cilantro, parsley, scallions, and diced tomatoes. This aji was absolutely delicious drizzled over my Colombian empanadas, but I can easily imagine it enhancing a wide variety of dishes with its zesty and spicy notes, truly showcasing the flavorful condiments of colombia food.
The recipe I followed for aji is from My Colombian Recipes.
Sancocho de Gallina: Comforting Chicken and Vegetable Soup
‘Sancocho’ is a hearty and beloved soup found in many Latin American countries, with numerous regional variations. The Colombian ‘Sancocho de Gallina,’ or chicken sancocho, is a particularly comforting and flavorful rendition of colombia food. Typically, it features large pieces of meat, corn on the cob, and substantial chunks of vegetables like potatoes and plantains, creating a robust and satisfying meal.
I prepared a chicken sancocho, removing the chicken from the bone after cooking to make it easier to eat. I left the corn on the cob intact for the photos to showcase its hearty nature, but for leftovers, I cut the corn off the cob and stirred it into the soup. For vegetables, I used plantains and potatoes. The recipe also called for yuca, but since I’m not particularly fond of it and it’s only sold in large quantities, I opted for extra potatoes instead. The soup is richly flavored with ‘aliños,’ a Colombian seasoning paste made from bell peppers, onions, scallions, garlic, and a hint of cumin, adding depth and complexity to this classic colombia food soup.
I used a recipe from My Colombian Recipes. I substituted bone-in chicken thighs for a whole chicken and adjusted the cooking times for the corn and plantain. I added the plantain slightly before the potatoes and the corn about 8 minutes before serving to prevent them from overcooking, ensuring the perfect texture in my sancocho.
Beyond the Plate: More Colombian Culinary Delights
My home-cooking adventure only scratched the surface of the vast and diverse world of colombia food. Beyond the dishes I prepared, there are many other iconic Colombian culinary experiences to discover:
- Ajiaco: This iconic soup, especially popular in Bogotá and the Andean region, is a creamy and flavorful chicken and potato soup, uniquely characterized by the addition of ‘guasca,’ a local herb that imparts a distinctive flavor.
- Mote de Queso: A comforting and cheesy soup made from yams and cheese, Mote de Queso is a regional specialty predominantly enjoyed in the Caribbean coastal areas of Colombia.
- Cuy Asado: For the adventurous eater, Cuy Asado, or broiled guinea pig, offers a taste of pre-colonial colombia food traditions, a culinary legacy from the Inca civilization.
- Natilla: To satisfy your sweet tooth, Natilla is a popular Colombian dessert. Similar in consistency to custard or pudding, it is made from sweetened milk thickened with cornstarch and delicately flavored with cinnamon.
Final Thoughts
My week exploring colombia food was a resounding success! I genuinely enjoyed every dish, but the patacones con hogao were a standout favorite. They’ve become my preferred way to enjoy plantains so far! The variety and flavors of Colombian cuisine are truly captivating, and I’m eager to continue exploring more of what this vibrant culinary tradition has to offer.
Next week, I’ll be embarking on a new culinary journey, cooking food from Comoros. Stay tuned!
