There is not a single dish that can be described as the typical representative of the Colombian food, since the amount and variety of preparations are as diverse as the country’s regions.
As many travelers to Colombia probably have discovered already, this country has many different areas that set different cultures and traditions depending mostly on the environment and the characteristics of the region.
Because of this cultural differences we can identify the Andean, Pacific, Atlantic, Savannah and Amazon regions; each one has different food, music, language accent and traditions.
One could say that Colombia is a rich country when talking about variety of flavors and food recipes. Inside the Andean region is located Antioquia, that has in its gastronomy the Bandeja Paisa, the Fiambre Antioqueno, Mondongo, tamales and Sancocho.
Colombian food has a strong influence from many cuisines like Spanish rices, sausages and hams; aboriginal recipes with corn and yucca; and Arab lentils and chick peas. In places like Bogotá and Boyaca you’ll find a variety of soups like the famous Ajiaco. By the seasides you’ll find a good number of preparations of seafood accompanied by fried slices of green plantain, called patacones.
A typical food from the eastern Savannas is the Mamona, which is roasted veal with salted potatoes and steamed yucca on the side.
Another famous preparation from the southwestern part of the country is the roasted guinea pig, an exotic dish that depending on the recipe can be very expensive.
Colombia’s gastronomy is a never ending pleasant experience that any traveler, with enough time, would definitely enjoy.
For a more detailed description please visit our posts in: Colombian Recipes