Colombia, my first foray into South America, captivated me with its vibrant culture and warm people. While I was immediately charmed by the country, I must admit, writing about Colombian Food wasn’t initially at the forefront of my mind during my travels. Travel burnout was looming, and despite Colombia quickly becoming a favorite, my writing output didn’t quite match my enthusiasm for the country itself.
Truthfully, some of the places I adore most aren’t necessarily renowned for having the world’s most celebrated cuisines. Landing in Colombia, I initially worried it might fall into this category.
Is Colombian Food Actually Good?
Let me be clear: Colombia is a country I wholeheartedly recommend in South America, primarily because of its incredible people. Colombians are genuinely some of the friendliest people you’ll ever encounter. Their welcoming nature is almost overwhelming in the best way possible. As a solo traveler, I was constantly taken aback by the immediate invitations to family gatherings and celebrations. It’s simply the Colombian way.
Therefore, it pains me slightly to offer a piece of advice that might seem critical to my Colombian friends. However, it’s essential for travelers to have a guide to navigating the diverse and delicious world of Colombian cuisine.
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Without a little direction, visitors might easily find themselves stuck in a loop of fried snacks, missing out on the true depth and variety that Colombian food offers. I hold such cherished memories of the intricate soups, the incredibly fresh and exotic fruits transformed into vibrant juices, and the exquisite seafood dishes.
There are echoes of Cuban food in Colombian cuisine, and you’ll also notice similarities to Jamaican food, particularly along the coasts where the Afro-Colombian influence is strong.
Every culture boasts its share of delicious fried foods, and Colombia is no exception. I’ve even included a few fried options in this guide. However, my aim is for this post to serve as a culinary bucket list, showcasing the remarkable breadth and depth of Colombian gastronomy. Prepare to be surprised by just how much Colombian food has to offer!
The Diverse Influences Shaping Colombian Cuisine
One of the most significant factors shaping Colombian food is the country’s incredible biodiversity. Colombia is a vast nation, encompassing everything from the dense, largely unexplored Amazon rainforest to the stunning Caribbean coastlines of Cartagena and the rolling hills of the renowned Coffee Region. This geographical diversity naturally translates into a remarkable variety of traditional Colombian dishes.
The ingredients readily available in each region play a crucial role in defining local cuisine. From the fresh seafood and abundant agricultural produce of the coastal areas to the livestock and crops of the high Andes, these regional specialties contribute to a truly diverse culinary landscape.
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Culturally, Colombian cooking styles and preparations are a fascinating blend of influences. Spanish colonization left a significant mark, with many dishes prepared in a distinctly Spanish style. However, the use of indigenous ingredients unique to this part of South America ensures that many dishes retain a strong pre-Columbian influence.
Like many Latin American countries, Colombia’s history includes the transatlantic slave trade, resulting in a notable African influence on its cuisine. This shared history explains the striking similarities between Colombian food and traditional Cuban food, as Cuba was once a major hub for the slave trade in the Atlantic. This rich tapestry of influences makes Colombian food a truly unique and compelling culinary experience.
30 Traditional Colombian Dishes You Absolutely Must Try
Bandeja Paisa
Originating from the northwest and western regions of Colombia, Bandeja Paisa has evolved into a dish considered by many to be the national dish of Colombia. Today, you can find variations of it across much of the country. “Bandeja” translates to platter, and that’s precisely what this is – a generous platter showcasing a range of different Colombian foods. While the specific components might vary slightly depending on the region, particularly within the Paisa region itself, the core elements remain consistent, offering a true taste of Colombian flavors.
A traditional Bandeja Paisa is a meat-lover’s delight. It typically includes chorizo, chicharrón (crispy pork rinds), morcilla (black pudding), and carne molida (ground beef, often grilled or pan-fried). These savory meats are accompanied by a foundation of fluffy white rice, a perfectly fried egg, versatile arepas (corn cakes), creamy slices of avocado, and flavorful red beans that have been slow-cooked with pork.
Due to the sheer volume of food on a Bandeja Paisa, it’s often served on an extra-large plate in restaurants – a testament to its hearty and satisfying nature. Regional variations might include additional meats like steak, pork, or even liver. Some regions also add a refreshing side salad to balance the richness of the platter. No trip to Colombia is complete without experiencing the iconic Bandeja Paisa – come hungry!
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Ternera Llanera
Venture into the expansive flatlands of Los Llanos, stretching across Colombia and into neighboring Venezuela, and you’ll discover the origin of Ternera Llanera, a celebrated barbecue dish. This region, ideal for cattle grazing, is the heartland of Colombian beef culture.
Ternera Llanera is prepared with large cuts of veal, gently seasoned to enhance the natural flavors of the meat. The veal is then stretched and secured onto large skewers, ready for the barbecue. Traditionally, it’s cooked slowly over an open wood fire, imparting a smoky depth of flavor that is truly unique. The slow cooking process ensures the veal becomes incredibly tender and juicy.
This Colombian culinary tradition is often at the center of large family gatherings and festive events, where the communal aspect of sharing barbecue is deeply cherished. Travelers can also find Ternera Llanera at food stalls during local festivals, offering an authentic taste of Llanos culture. Typically, Ternera Llanera is served with simple yet satisfying accompaniments like boiled potatoes, cassava (yuca), and other root vegetables, allowing the smoky, rich flavor of the veal to take center stage.
Tamales Tolimenses
Tamales are a beloved dish found throughout Latin America, each country and region putting its own unique spin on this corn-based staple. Tamales Tolimenses, originating from the Tolima region of Colombia, stand out as distinctly Colombian.
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While many tamale variations across Latin America use a dough made purely from cornmeal (masa), Tamales Tolimenses incorporate white rice into the dough, creating a slightly different texture and flavor profile. This addition is a key characteristic that sets them apart.
Another notable difference is the shape. Unlike the flattened patty shape common to many other tamales, Tamales Tolimenses are typically formed into a round shape, often quite substantial in size. The filling is a flavorful combination of pork and chicken, both marinated in a rich blend of onion, garlic, bell peppers, and cumin. This marinade infuses the meats with a depth of flavor that permeates the entire tamale.
The marinated meat filling and the corn-rice dough are carefully combined and then wrapped in fragrant banana leaves. This traditional wrapping method not only imparts a subtle aroma to the tamales but also helps to steam them to perfection, resulting in a moist and flavorful dish.
Fritanga
Fritanga is a celebratory Colombian meal centered around a tempting assortment of fried meats, sharing some similarities with the Bandeja Paisa in its variety and abundance. It’s essentially a fried food feast, perfect for sharing and indulging.
The specific selection of meats in a Fritanga platter can vary, but it usually includes chorizo, morcilla (black pudding), and the ever-popular chicharrón (fried pork rinds) for that satisfying crunch. For the more adventurous eater, chunchullo (fried intestines) might also be included, adding a unique textural element.
Fritanga is generously served alongside classic Colombian sides like arepas, sweet plantains (plátanos maduros), and fried yellow potatoes (papas criollas). You can find Fritanga in restaurants throughout Colombia, and it’s also a common offering at street food stalls, particularly in Bogotá and the surrounding central Colombian region. It’s a dish best enjoyed with friends and family, embracing the convivial spirit of Colombian dining.
Sancocho
If you were limited to trying only one soup during your time in Colombia, Sancocho should be it. While variations of Sancocho are found throughout Latin America and the Caribbean, it holds a special place in Colombian cuisine and is incredibly popular across the country.
The most prevalent version of Sancocho in Colombia is made with pork, but you’ll also find variations featuring chicken, beef, or a combination of meats. Regardless of the meat, Sancocho is always a hearty and substantial soup, bordering on a stew.
The meat is slow-cooked until incredibly tender and is accompanied by a medley of diced vegetables, typically including cassava (yuca) and potatoes. These root vegetables contribute to the soup’s thickness and comforting texture. The broth itself is rich and flavorful, often thickened by the starches released from the root vegetables during cooking. It’s an especially satisfying and warming dish, particularly appreciated in the colder regions of Colombia.
While some countries serve Sancocho with bread, in Colombia, it’s traditionally served with slices of creamy avocado and a side of fluffy white rice, allowing you to customize each spoonful to your preference.
Cuy Asado
For the adventurous foodie, Cuy Asado, or roasted guinea pig, is a unique culinary experience. While most strongly associated with Ecuador and Peru, Cuy Asado is also found in the Andean highlands of Colombia, a region sharing culinary traditions with its neighbors.
Roasted guinea pig is not an everyday dish; it’s often reserved for special occasions, celebrations, or when hosting honored guests. It’s a dish that signifies hospitality and cultural significance. The guinea pigs used for Cuy Asado are larger than the small pets you might be familiar with, more closely resembling the size of small rabbits.
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Guinea pigs have been domesticated in the Andes for centuries and are a traditional source of protein. Many families in the Andean region raise guinea pigs at home. The preparation of Cuy Asado involves roasting the guinea pig until the meat is tender and the skin is crispy. It can be roasted in an oven, over an open fire, or barbecued, depending on the chef’s preference. Slow roasting is often favored as it helps to render out some of the guinea pig’s natural fat, resulting in a more balanced flavor.
Cuy Asado is typically served whole or halved and is accompanied by simple sides like boiled corn and potatoes, along with a refreshing salad of peppers, hard-boiled eggs, and a touch of spicy red chili.
Lechona
Lechona, another culinary treasure hailing from the Tolima region of Colombia, is deeply rooted in the country’s pork-producing heartland. Tolima is renowned for its pork, and Lechona showcases this ingredient in a spectacular way.
Like Cuy Asado, Lechona is often associated with celebrations, festive gatherings, and large family meals. It’s a dish meant to be shared and enjoyed communally. Lechona is essentially a whole roasted pig, prepared either roasted or barbecued.
Traditionally, the pig is roasted in an outdoor brick oven, imparting a unique smoky flavor and crispy skin. However, as brick ovens aren’t always readily available, it can also be roasted in a conventional oven or barbecued over charcoal. The key is slow, even cooking to ensure the pork is tender and flavorful throughout.
Lechona is typically served with a generous piece of the crispy, golden-brown skin, a prized part of the dish. The pig is stuffed with a flavorful mixture of spiced rice and peas, cooked inside the pig during the roasting process, absorbing the pork’s rich flavors. For larger events, Lechona is often accompanied by a variety of sides, salads, and desserts, creating a true feast.
Ajiaco
Ajiaco, another iconic soup originating from the Andean region of Colombia, masterfully utilizes locally available ingredients. It’s a hearty and comforting soup deeply connected to the culinary traditions of the Andes.
This rich soup is primarily made with potatoes, a staple crop that originated in the Andean mountains, and chicken, commonly raised throughout the region. These simple ingredients form the base of a truly unique and flavorful soup.
However, the defining ingredient that distinguishes Ajiaco from other Colombian soups is the use of guascas, also known as potato weed. Guascas has a distinctive flavor, often described as having notes of artichoke and green beans. It’s this herb that gives Ajiaco its characteristic and unforgettable taste. In fact, Colombians often say that if a soup doesn’t contain guascas, it simply isn’t Ajiaco. The soup is further enriched with cream and capers, adding layers of flavor and texture. Ajiaco is typically garnished with avocado and often served with white rice on the side.
Caldo de Costilla
One of the delightful culinary customs in South America is the embrace of soup for breakfast. For those who prefer savory over sweet morning fare, this tradition is a welcome change from pancakes or waffles.
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The Andean region of Colombia, with its naturally colder climate, has developed a cuisine that features hearty and warming dishes, and Caldo de Costilla is a prime example. This robust soup is frequently enjoyed as a breakfast meal, providing sustained energy for the day ahead.
The star ingredient of Caldo de Costilla is beef ribs (costilla in Spanish). Many might find it unusual to have beef rib soup for breakfast, but it’s a beloved tradition in the Andes. The soup is prepared by slow-boiling beef ribs in water until they become incredibly tender, releasing their rich flavors into the broth. Potatoes, sliced or chunked, are added to the soup, contributing to its heartiness.
The broth is then simply seasoned with garlic, onion, and fresh cilantro, allowing the natural flavors of the beef and vegetables to shine through. If you’re seeking a fortifying breakfast in Bogotá or the Andean region, Caldo de Costilla is a perfect choice. It’s often accompanied by arepas, bread, and even a cup of hot chocolate for a complete and satisfying morning meal.
Mondongo
Mondongo is a distinctive Colombian soup or stew that is popular throughout the country and also found in Central American nations like Honduras. It’s a dish with humble origins that has become a comforting staple in Colombian cuisine.
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Mondongo is essentially a tripe stew, and the type of tripe used can vary by region, with both beef and pork tripe being common. The tripe is meticulously cleaned and often marinated in lime juice and cilantro before cooking, helping to tenderize it and infuse it with flavor.
The broth of Mondongo is richly seasoned, typically with onions and generous amounts of cilantro, creating a fragrant and flavorful base. Chopped vegetables like carrots, potatoes, and peas are often added for texture and nutrition. Some regional variations also include chorizo, adding a smoky and spicy element.
Mondongo is often touted as a hangover cure or a restorative dish in Colombia, believed to have revitalizing properties. Like many of Colombia’s hearty soups, Mondongo originated in the Andean region before spreading in popularity across the entire country.
Cazuela de Mariscos
One of the great advantages of Colombia’s extensive Caribbean and Pacific coastlines is the incredible variety of fresh seafood readily available. Cazuela de Mariscos, a delectable seafood casserole-like stew, is a testament to this coastal bounty. It’s a dish that celebrates the flavors of the sea.
This Colombian culinary gem is primarily found in the coastal regions of Colombia, where fresh seafood is abundant. Cazuela de Mariscos typically features a medley of seafood, including squid, shrimp, clams, and chunks of firm white fish. The exact combination can vary depending on availability and regional preferences, but the focus is always on fresh, high-quality seafood.
The broth for Cazuela de Mariscos is richly flavored through the cooking process, as the seafood infuses its briny essence into the liquid. Cream, white wine, and coconut milk are then blended into the broth, creating a creamy and luxurious texture. The finished dish is seasoned with aromatic herbs and spices like thyme, garlic, and onion, resulting in a mild yet flavorful seafood casserole.
Interestingly, Cazuela de Mariscos is rumored to be an aphrodisiac, adding an extra layer of intrigue to this already delightful dish. Whether or not the rumors are true, it’s undoubtedly a memorable and delicious culinary experience.
Patacones
Almost every culture has its beloved fried side dish, enjoyed as an appetizer or accompaniment to a main meal. While Mexico has nacho chips and the US has potato chips, Colombia proudly offers Patacones. These crispy plantain fritters are a staple of Colombian cuisine and a versatile side dish.
One of the primary crops cultivated in Colombia is the plantain, a starchy, green relative of the banana. Unlike sweet yellow bananas, plantains are savory and require cooking. For Patacones, green plantains are peeled and thinly sliced into thick rounds. These slices are then flattened, often using a specialized wooden press or simply by pressing them between two plates.
The flattened plantain slices are then fried gently in hot oil on both sides for just a few minutes until they achieve a golden-brown color and a crispy exterior. The inside remains soft and slightly sweet. Patacones are incredibly versatile and can be served with almost anything. They are often enjoyed as an appetizer with a variety of dips, including guacamole and hogao, a flavorful Colombian tomato and onion salsa.
Patacones are also a popular component of street food dishes, often topped with shredded beef or other savory fillings. Many Colombians, and visitors alike, find Patacones superior to potato chips or nachos, appreciating their unique flavor and satisfying texture.
Cuchuco
The Andean region’s resourceful culinary traditions are evident in its inventive soup dishes, maximizing the use of locally available ingredients. Cuchuco is a hearty grain and vegetable soup with humble peasant origins.
Traditionally, Cuchuco was made using the leftover grain particles – corn, barley, or wheat – remaining after milling grains into flour. This resourceful approach ensured that no part of the harvest went to waste. While vegetarian versions of Cuchuco exist, today it’s more commonly prepared with pork, adding richness and protein to the soup.
The broth is cooked with the pork, along with a medley of vegetables including potatoes, bell peppers, onions, and carrots. These vegetables contribute to the soup’s heartiness and nutritional value. Cuchuco is seasoned with garlic, fresh cilantro, and salt and pepper to taste, creating a simple yet flavorful and nourishing soup.
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Sudado de Pollo
Sudado de Pollo, or Colombian chicken stew, is a comforting dish found throughout the country, with regional variations reflecting the use of seasonal vegetables. “Sudado” refers to the steaming or sweating cooking method, resulting in tender and flavorful chicken.
In Colombian homes, Sudado de Pollo is often prepared in a pressure cooker or slow cooker, allowing the flavors to meld and deepen over a longer cooking time. This slow cooking method is key to achieving the stew’s signature tenderness.
The chicken is stewed with cassava (yuca), which benefits from the long cooking time, becoming incredibly soft and absorbing the flavorful sauce. The stew is typically flavored with cilantro, garlic, and sazón, a vibrant seasoning blend often made with achiote, coriander, and cumin. Sazón adds a distinctive depth of flavor and a beautiful reddish hue to the stew.
Because the sauce of Sudado de Pollo is quite thick and flavorful, it’s commonly served with a side of white rice, perfect for soaking up the delicious sauce. Sudado de Pollo is a popular dish in Colombian households, often prepared on Christmas Eve as part of a large family dinner enjoyed late at night after midnight mass.
Chuleta Valluna
While culinary variations are common across countries, the breaded pork cutlet is a dish found in countless cuisines worldwide. Chuleta Valluna is Colombia’s take on this classic, similar to pork milanese in some regions.
Chuleta Valluna is prepared with a pork cutlet, typically loin or leg, which is first marinated in a flavorful mixture of lime juice, cumin, and garlic. This marinade tenderizes the pork and infuses it with a zesty and aromatic flavor. The marinated cutlet is then breaded, usually with breadcrumbs, and fried until golden brown and crispy.
Chuleta Valluna is typically served as a complete meal, accompanied by white rice, patacones, and creamy avocado slices. However, in some restaurants, you might find patacones replaced with French fries, catering to broader preferences. While particularly popular in the western Valle del Cauca region of Colombia, Chuleta Valluna is now found in restaurants and homes throughout the country.
Arroz Atollado
Rice is a fundamental staple in Colombian cuisine, and while countless rice dishes exist, Arroz Atollado is a standout, originating from the city of Cali in western Colombia. Cali, known as the “salsa capital of the world,” is also the birthplace of this flavorful rice dish.
Arroz Atollado is a rich and savory rice dish featuring rice as its base, generously supplemented with chicken, sliced sausage, and bacon, all of which are fried before being incorporated into the dish. These meats contribute protein and smoky, savory notes to the rice.
In addition to the meats, Arroz Atollado includes a colorful medley of vegetables, often featuring red and yellow bell peppers, peas, carrots, onions, and tomatoes. These vegetables add sweetness, texture, and nutritional value to the dish. All the ingredients are finished together in a saucepan, allowing the juices from the meat and vegetables to seep into the rice, creating a deeply savory and flavorful dish.
Arroz Atollado is typically served with patacones and a side salad, offering a balanced and satisfying meal. It’s a dish that embodies the vibrant and flavorful culinary spirit of Cali.
Puchero Santafereño
Puchero Santafereño is a hearty Colombian stew that draws significant culinary influences from Spanish cuisine. “Puchero” is a Spanish word for stew, and Santafereño refers to Santa Fe de Bogotá, the historical name for Colombia’s capital city.
Puchero Santafereño is another robust and filling meal, most commonly found in the Andean highlands, particularly in Bogotá. It’s a dish designed to warm and nourish in the cooler mountain climate.
As with many Colombian stews, Puchero Santafereño is generous with its meat content. It typically includes a combination of diced beef, chicken, and pork, along with chorizo sausage, creating a rich and complex meat base. These meats are slow-cooked until tender and flavorful.
The stew also includes a variety of vegetables and starches, such as cassava, plantains, potatoes, cabbage, and corn on the cob. These ingredients contribute to the stew’s heartiness and nutritional value. Interestingly, Puchero Santafereño is traditionally prepared in a single large pot but is then served in two courses. First, the broth is served as a soup course, followed by the main course of stewed meats and vegetables. The meat and vegetables are usually accompanied by white rice, avocado, and hogao sauce, adding further layers of flavor and texture.
Carimañola
Carimañolas are savory fritters originating from the Caribbean coast of Colombia, making excellent use of cassava (yuca), a staple crop in the region. Also known as yuca in many areas, cassava forms the base of these delicious fritters.
The preparation of Carimañolas begins with peeling and boiling the cassava until tender. The boiled cassava is then mashed to create a smooth dough-like consistency. This cassava dough forms the outer shell of the fritters.
The cassava dough is then shaped into oblong forms and stuffed with a savory filling before being deep-fried until golden brown and crispy. On the Caribbean coast, Carimañolas are often enjoyed as a breakfast dish and are traditionally filled with local cheese. However, variations are now found throughout Colombia. In Bogotá, for example, Carimañolas are commonly filled with a savory mixture of ground beef, hard-boiled egg, and rice, offering a heartier option.
Hormigas Culonas
Every country boasts culinary delicacies that might seem unusual to visitors, and in northeastern Colombia, Hormigas Culonas, or “big-butt ants,” certainly fit this description. These are leaf-cutter ants, specifically the queen ants, harvested for their larger, meatier bodies.
While perhaps not the most immediately appealing Colombian food to everyone, Hormigas Culonas are considered a regional delicacy and a source of sustainable protein. They are typically harvested during the rainy season when the queen ants emerge from their nests.
The ants are usually toasted or roasted until crispy and then salted. They are served as a side dish to a main meal or occasionally enjoyed as a snack. Despite initial hesitation, many who try Hormigas Culonas find them surprisingly tasty, with a nutty, slightly smoky flavor. They are also low in fat and a good source of protein, making them a nutritious and unique culinary experience.
Pandebono
Pandebono, a delightful cheese bread originating from the Valle del Cauca region of Colombia on the west coast, has become a beloved treat found throughout much of Colombia. It’s a testament to the simple pleasures of Colombian baking.
While various recipes for Pandebono exist, the essential ingredient is cassava flour (yuca flour), which gives the bread its characteristic slightly chewy texture. Pandebono shares similarities with pão de queijo in Brazil, both being cheesy bread made with cassava flour.
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Cassava flour is combined with local cheese, often a fresh white cheese like queso fresco, to create a light and airy dough. Some variations of Pandebono incorporate a touch of guava jam into the dough, adding a subtle sweetness and fruity note.
Pandebono is typically enjoyed fresh out of the oven, warm and slightly chewy, and is often paired with a cup of rich hot chocolate, making it a perfect breakfast or afternoon snack. Legend has it that the name “Pandebono” originated from an Italian baker living in Colombia who, upon baking his first cheese bread, would roam the streets exclaiming “pane del buono,” meaning “good bread” in Italian. Whether the legend is true or not, Pandebono is undeniably “good bread.”
Colombian Street Food Delights
Mazorca Desgranada
Mazorca Desgranada is a popular and satisfying street food dish, particularly prevalent in Bogotá but found across Colombia wherever corn is cultivated. It’s a customizable and flavorful corn-based meal.
The base of Mazorca Desgranada is cooked corn kernels, often grilled or boiled, served in a cup or bowl. This corn base is then generously topped with a variety of ingredients, including shredded chicken, beef, bacon, or sautéed vegetables. The protein and vegetable toppings add substance and flavor.
On top of the meat or vegetable toppings, Mazorca Desgranada is piled high with grated cheese or crumbled white cheese, adding a creamy and savory element. The entire mixture is then smothered in a creamy garlic sauce or another flavorful sauce, bringing all the components together. Mazorca Desgranada is known for being addictively delicious and a popular choice for a quick and satisfying street food meal.
Buñuelos
Buñuelos, small fried dough balls, were introduced to Colombia by the Spanish and have become a beloved and iconic street food snack. Versions of Buñuelos are found throughout Latin America and Spain, from Cuba to Ecuador, but Colombian Buñuelos have their own distinct character.
Street stalls selling Buñuelos in Colombia are easily recognizable, often featuring large pans of bubbling hot oil where the dough balls are fried to perfection. Buñuelos are a simple yet incredibly delicious and comforting snack.
They are typically made with a wheat-based dough, sometimes enriched with a small amount of white cheese, adding a subtle savory note. Small balls of dough are gently dropped into the hot oil and fried for a short time until they turn a beautiful golden brown and become light and airy. The result is a snack often compared to the best donut you’ll ever have, but with a slightly different texture and flavor profile.
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Although Buñuelos are often associated with Christmas celebrations in Colombia, they are available year-round as a popular street food snack. They are sometimes served with chocolate sauce or dulce de leche for an extra touch of sweetness, but are equally enjoyable on their own.
Arepas
Upon arriving in South America, one might initially wonder about the absence of tortillas, a staple in Mexican and Central American cuisine. However, in Colombia and Venezuela, the beloved corn tortilla is replaced by Arepas, a culinary staple that is equally versatile and delicious.
Arepas are arguably the oldest and most important culinary food in pre-Columbian Colombia and remain one of the most common foods enjoyed daily. Believed to have been eaten in Colombia and Venezuela for around 3,000 years, Arepas are deeply rooted in the region’s culinary heritage.
Arepas are made from a simple dough of maize flour (masarepa), water, and salt. The dough is worked into flat, round patties, and then the Arepas can be cooked in various ways: fried, grilled, or baked. This versatility contributes to their widespread popularity.
Arepas are found at street food stalls and stands across Colombia, from simple versions topped with a wedge of cheese to more elaborate creations. Depending on the region of Colombia, Arepas can be topped with a wide array of fillings, including tomatoes, ground meat, shrimp, fish, or eggs. In the northwestern Paisa region, stuffed Arepas, known as Arepas Rellenas, are also a popular option, offering even more variety.
Picada
In many Spanish-speaking countries, if someone offers you something para picar with your drink, it typically means a snack or something to nibble on. In Colombia, a Picada takes this concept to a more substantial level, often meaning a platter of “street meats,” perfect for sharing.
A Picada usually features a generous assortment of fried meats, which may include beef, pork ribs, and chorizo sausage, all fried to crispy perfection and arranged on a large platter. This meat-centric platter is often accompanied by fried potatoes and cassava, adding starchy sides to complement the richness of the meats.
A dipping sauce, typically guacamole, is often served with a Picada, providing a refreshing counterpoint to the fried components. Patacones or French fries are also common additions, completing this satisfying and shareable street food meal. Picada is perfect for enjoying with friends and drinks, embodying the social aspect of Colombian street food culture.
Salchipapas
Salchipapas, a ubiquitous street food snack, are so popular that many Colombians have eaten countless servings throughout their lives. Often enjoyed as a late-night snack after a few drinks, Salchipapas are a simple yet satisfying combination.
At its most basic, Salchipapas consist of French fries (papas fritas) topped with sliced hot dogs (salchichas), hence the name “Salchipapas.” While the most common version features French fries and hot dogs, variations can include fried potato wedges or different types of sausages.
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The combination of fries and hot dogs is then generously smothered in sauces, most commonly mustard and ketchup, but also a variety of other sauces depending on preference and regional variations. Mayonnaise is another popular sauce choice. A simple yet undeniably satisfying street food classic, Salchipapas are a go-to snack for many Colombians.
Empanadas
The concept of a savory filling encased in dough and fried to golden perfection is a winning formula for street food around the world, and Empanadas are a prime example. Empanadas are found in many parts of South America, each country and region having its own distinct style. In Colombia, Empanadas are perhaps the most readily available and iconic street food snack.
Colombian Empanadas are typically small, just a few mouthfuls in size, making them perfect for a quick snack on the go. They are usually made with a corn-based dough (masa) that is thin and crispy when fried. The most common filling is a savory mixture of ground beef and potatoes, seasoned with traditional Colombian spices.
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Chicken and vegetarian Empanada varieties are also widely available at street food stalls. The dough pocket is deep-fried just before serving, ensuring it’s hot, crispy, and delicious. Colombian Empanadas are often served with a spicy ají picante sauce for dipping, adding an extra kick of flavor.
Indulgent Colombian Desserts
Torta de Tres Leches
When it comes to the most popular desserts across South America, few can rival Torta de Tres Leches, or “three milk cake.” It’s a truly decadent and unforgettable dessert, also highly popular in Peruvian desserts.
The name “Tres Leches” literally translates to “three milks,” referring to the rich and creamy sauce that soaks the cake. This signature sauce is made from a blend of three types of milk: sweetened condensed milk, heavy cream, and evaporated milk. This combination creates a luxuriously rich and sweet soak that permeates the cake.
The “three milks” sauce is typically poured over a light and airy sponge cake batter, either before or after baking, depending on the recipe. The cake soaks up the milky mixture, becoming incredibly moist and decadent. When served, Torta de Tres Leches is often topped with a light and fluffy white frosting, adding another layer of sweetness and texture. It may also be garnished with glazed cherries or fresh strawberries for a touch of color and freshness.
Postre de Natas
Postre de Natas, a creamy Colombian dessert, might appear unassuming at first glance, but it’s a must-try and a staple in Colombian dessert repertoire. It’s a simple yet satisfying dessert with a unique texture and flavor.
Postre de Natas originated in the Andean region of Colombia but is now enjoyed throughout the country. It’s traditionally made using a slow and patient method. The dessert begins by repeatedly bringing a pan of whole milk to a boil. As the milk boils and cools multiple times, a thick cream or froth, known as “natas,” forms on the surface. This “nata” is carefully skimmed off the milk.
This collected “nata” is then mixed with a sweet syrup and a touch of rum, adding flavor and complexity. The mixture is divided into individual serving glasses or bowls and chilled in the refrigerator until set. For presentation, Postre de Natas is often sprinkled with raisins before serving, adding a chewy texture and a hint of sweetness. The resulting dessert has a creamy and slightly gloopy texture, with a lovely sweet and subtly rum-infused flavor.
Brevas con Arequipe
Brevas con Arequipe, a remarkably simple dessert, is nonetheless one of the most popular in Colombia. It combines just two key ingredients: figs (brevas) and arequipe, creating a harmonious and satisfying sweet treat.
Arequipe is the Colombian name for dulce de leche, a thick, sweet caramel-like confection made from slowly cooked milk and sugar. Dulce de leche is known by various names throughout Latin America, including arequipe in Colombia, and is a beloved ingredient in many desserts.
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The preparation of Brevas con Arequipe is incredibly straightforward. Figs, often preserved in syrup, are sliced open. A generous spoonful or two of arequipe is then spooned into the cut figs, filling them with creamy caramel sweetness.
These filled figs can be stored for several days or eaten immediately. Brevas con Arequipe are often served with a side of fresh white cheese, which provides a slightly salty and tangy counterpoint to the sweetness of the figs and arequipe, creating a balanced and delightful dessert.
Milhojas
Milhojas, meaning “thousand layers” in Spanish, is a delicate and delightful pastry treat often prepared at home in Colombia but also readily available from bakeries across the country. It’s a pastry that showcases the artistry of Colombian baking.
Milhojas are made with thin, flaky layers of puff pastry, creating a light and airy texture. These pastry layers are stacked high, separated by thin layers of creamy pastry cream and dulce de leche, creating a beautiful layered effect and a harmonious blend of textures and flavors. The flaky pastry contrasts beautifully with the smooth cream and rich dulce de leche.
Over the top layer of pastry, bakers may add an additional thin layer of pastry cream or dulce de leche, or simply dust the Milhojas with powdered sugar for a classic finish. Some bakers further embellish Milhojas by adding frosting or drawing intricate patterns on top with chocolate sauce, creating a visually stunning and delicious dessert.
