Meals and Snacks

The first meal of the day is breakfast and is eaten upon rising. The main meal of a Colombian's day is lunch, usually eaten between 12:30 and 2:30 pm. The meal may consist of three courses: a soup followed by a main course followed by a drink, but due to lack of time, it is usually just the main dish and the soup. Between lunch and dinner people; mostly kids eat a light snack. The dinner is eaten usually around 7 to 9 pm. This article or section does not cite any references or sources. ... The references in this article would be clearer with a different and/or consistent style of citation, footnoting or external linking. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... An amount of formality may be present at a dinner Dinner is the main meal of the day, consisting normally of a combination of cooked animal proteins (meat or fish), vegetables, and starch products like rice, noodles, or potatoes. ...

Fruit

Many varieties of fruit virtually unknown to the western world are enjoyed in Colombia, such as the zapote, lulo, curuba (banana passion fruit), mamoncillo, uchuva (gooseberry), feijoa, sweet granadilla, mamey, guama, tree tomato, borojó, arasá (in the amazon region), pomarrosa, anón, chirimoya, guanábana, maracuyá (passion fruit), chontaduro, mora (blackberry), cocota, carambolo, coroso, guayabamanzana (hybrid between guava and apple), sweet small bananas (about 8 cm), níspero and pitahaya. Banana leaves are very common in Colombian cuisine with foods such as quesillos (cheese wrapped in banana leaves) and tamales making heavy use of them. Binomial name Manilkara zapota (L.) P. Royen Sapodilla (Manilkara zapota) is a long-lived, evergreen tree native to the New World tropics. ...

Regional cuisine in Colombia

There is a large variety of dishes that take into account the difference in regional climates. For example:

• In the city of Medellín the typical dish is the bandeja paisa. Most people in Medellin don't eat it but people in other cities and countries eat it often. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón. It is usually accompanied by avocado, tomato and sauces.
• In the city of Cali, the most traditional dish is "sancocho de gallina" - a soup composed mostly of chicken, plantain, corn, coriander, yuca root, and other seasonings.
• In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavoured with a locally grown herb called "guasca". Traditionally, cream and capers are added just before eating. Both soups are served with white rice, salads with a hint of lemon, avocado, or plantain chips, sweet or salty. For breakfast people often eat changua, a milk, scallion and egg soup.
• In the Caribbean coast, spicy cooking, with fish and lobster, is practiced. Coconut rice is a common dish along the coastal cities.
• In the Llanos, barbecued meat, such as the "ternera llanera" is common, and also typical river fishes like the "amarillo".
• In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.

Inland, the plates resemble the mix of cultures, inherited mainly from amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals' raising. Such is the case of the sancocho soup in Valledupar, the arepas (a corn based bread like patty). Local species of animals like the guaratinaja, part of the wayuu amerindian culture. Nickname: Location of the city (urban in red) and municipality (dark gray) of Medellin in Antioquia Department. ... Bandeja paisa, also known as bandeja de arriero or bandeja montañera, is a typical dish of the Antioquian kitchen. ... Chorizo Chorizo (IPA: [tʃoriθo] or [tʃoɹɪso]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula and known as chouriço in Portugal, which have in common the use of dried, smoked red peppers (pimentón) to colour them red. ... Arepa from Venezuela filled with cheese The arepa is a Venezuelan and Colombian corn-based dish foodstuff, widely spread to other Latin American countries, but can be available worldwide. ... Pork rinds are a snack food made from chunks (called pellets) of cured pork skin (sometimes including portions of meat as well), deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. ... Santiago de Cali, better known as Cali, is the main city and capital of the Valle del Cauca department in Colombia. ... Sancocho is a term used in Hispanic American countries for a soup made with beef, chicken or fish stock most often containing large pieces of solid food, i. ... This article or section does not adequately cite its references or sources. ... Species Musa × paradisiaca A big load of plantains in Masaya, Nicaragua Cooking plantains (pronounced plan-TENZ or plan-TAINZ) are a kind of plantains that are generally used for cooking, as contrasted with the soft, sweet banana varieties (which are sometimes called dessert bananas). ... “Corn” redirects here. ... Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ... Nickname: Motto: Bogotá, 2600 metros más cerca de las estrellas Bogotá, 2600 meters closer to the stars Localities (localidades) of Bogotá Country Colombia Department Bogotá, D.C.* Foundation August 6, 1538 Government  - Mayor Luis Eduardo Garzón, PDA Area  - City 1,587 km²  (612. ... Ajiaco is a traditional version of chicken soup from Bogotá, Colombia. ... There are very few or no other articles that link to this one. ... West Indian redirects here. ... Subfamilies and Genera Neophoberinae Acanthacaris Thymopinae Nephropsis Nephropides Thymops Thymopsis Nephropinae Homarus Nephrops Homarinus Metanephrops Eunephrops Thymopides Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. ... It has been suggested that Grilling be merged into this article or section. ... Sancocho is a term used in Hispanic American countries for a soup made with beef, chicken or fish stock most often containing large pieces of solid food, i. ... Nickname: City of the Holy Kings of Valledupar Location in the Department of Cesar. ... Arepa from Venezuela filled with cheese The arepa is a Venezuelan and Colombian corn-based dish foodstuff, widely spread to other Latin American countries, but can be available worldwide. ... Area inhabited by the Wayuus, between Colombia and Venezuela. ...

• In the Tolima region the Tamales Tolimenses are a delicacy. These tamales are made of a corn dough and feature peas, carrots, potatoes, rice, chicken, pork and various spices. They are wrapped in plantain leaves and boiled for three to four hours.

Tolima is a department of Colombia. ...

Other cuisine

There are also Gourmet restaurants and food chains, these kind of food has recently grown in Bogotá and there are different varieties of food to chose from, including Japanese cuisine to Arabic food; there has been also a new proposition of doing fusion foods and ideas to restore the traditional Colombian Cuisine too.

Major Exponents of Colombian Cuisine

• Teresita Román de Zurek
• Harry Sasson
• Sofia Ospina de Navarro
• Carlos Ordoñez

Teresita Román de Zurek Teresita Román de Zurek is a Colombian writer and chef. ...

Colombian dishes

The "bandeja paisa" ("Paisa platter") is a national favorite. It consists of white rice, red beans, ground beef, sausage, plantain, morcilla, chicharron, arepa, avocado and a fried egg. Bandeja paisa, also known as bandeja de arriero or bandeja montañera, is a typical dish of the Antioquian kitchen. ... Paisa (pl. ... Morcilla is Spanish for blood sausage, and is prepared for the matanza in Spain and the asado in South America. ... Filipino chicharon in foil Chicharrones is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Cuba, Mexico, Venezuela, Nicaragua, Colombia, Brazil (where it is called Torresmo), the Philippines (where it is spelled with a single r: chicharon) and others. ... Arepa from Venezuela filled with cheese The arepa is a Venezuelan and Colombian corn-based dish foodstuff, widely spread to other Latin American countries, but can be available worldwide. ...

The "ajiaco", an elaborate stew, is one of the national dishes along with the bandeja paisa. Ajiaco is a traditional version of chicken soup from Bogotá, Colombia. ... Bandeja paisa, also known as bandeja de arriero or bandeja montañera, is a typical dish of the Antioquian kitchen. ...

The "sancocho", a soup combining vegetables and meat or fish, is very popular also, with recipes differing from one region to the other Sancocho is a term used in Hispanic American countries for a soup made with beef, chicken or fish stock most often containing large pieces of solid food, i. ...

The "cuchuco", made up of wheat, habas, potatoes, ribs, peas, is a very nice thick soup from Boyacá.

Beverages

• Aguapanela To make this drink one dissolves the panela (a kind of sugarloaf) in water. Lime juice is added sometimes. It's usual to put cheese inside and let it melt.
• Aguardiente Alcoholic drink most used on colombian parties. There are from 20º to 40º drinks and are a variation of the spanish alcohlic drink "Anís"
• Guarapo
• Champús (Made of corn, pineapple, lulo, and other special ingredients}
• Chocolate
• Chicha (Formerly forbidden strong alcoholic beverage which can be done with virtually everything within range being corn the most typical ingredient. Beverage originally made by indigenous peoples in the Andean region}
• Canelazo (Alcoholic version of the agua de panela mixed with cinnamon, aguardiente and sugar in the borders of the glass, serve warm}
• Refajo: It's Colombiana mixed with beer.
• Colombia is also known world-wide for its exquisite coffee, and it is considered to have flavor unmatched by any other.

Malta is also a very common beverage. It is non alcoholic with a molasses flavor. Colombiana is also a very popular soda similar to creme soda with a characteristic orange color. Chopped fruit is also mixed with soda to make up salpicón (literally meaning big splash) which is served along with some meals or is also taken as a snack. Another traditionally popular drink from Cali is Lulada which is a drink made from lulo and is usually made in the form of a smoothie. Other drinks are: Aguapanela is a drink native to southern Central America and northern South America. ... Panela (chancaca, piloncillo, panocha, rapadura, jaggery, gur) is an unbleached and unrefined sweetener made from sugarcane. ... A sugarloaf may refer to : // A sugarloaf was the traditional form, a tall gently-tapering cylinder with a conical top[1], in which refined sugar was exported from the Caribbean and eastern Brazil from the 17th to 19th centuries. ... Aguardiente or Guaro is the Spanish generic name for alcoholic drinks between 40 and 45 percent alcohol, meaning fiery water, or, literally burning water [1] (as it burns the throat of the drinker). ... Garapa (var. ... Champús is a drink that is very popular in the southwest of Colombia (Departments of Valle del Cauca, Cauca and Nariño), Ecuador and Peru, made basically with maize, fruits like lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Chicha is a fermented beverage brewed by the indigenous people of the Andean region, dating back to the Inca Empire when women were taught the techniques of brewing chicha in Acllahuasis (feminine schools). ...

• Masato
• Chirrinche (Distillated guarapo)
• Biche (Alcoholic drink of afrocolombians made up with unripe sugarcane)
• Guandiolo (From the caribbean and northern Antioquia)
• Tumbacatre (Afrocolombian drink)
• Sabajón (Sweet and creamy from the Cordillera Oriental)
• Salpicón: sliced fruit in a glass mixed with Colombiana. Usually a appetizer or dessert.

Breads

• Arepa Depending on the regions, the types of arepas differ in colour, flavour, size and garniture. Some of them are sweet and some are salty. The most typical are: Arepa Paisa or Antioqueña, arepa de huevo (consisting of eggs) arepa santandereana, arepa de choclo, arepa de yuca, arepa de maiz, arepa ocañera, among others. They're usually eaten for breakfast or in the afternoon snack (onces) with chocolate, cheese and others.

• Buñuelos (round-shaped, usually having a slightly sweet taste in spite of being cheese breads, cooked on a frying pan)
• Pandebono
• Pandeyuca (Baked cheese bread made with yucca flour)
• Almojábana
• Pandequeso
• Empanadas (not quite like Chilean or argentinian which are baked. These fish are fried and are sweet or salty, depending on their content. Beef, chicken and cheese are the most common fillings. Salty empanadas are, usually, filled also with rice and coriander)
• Carimañolas (like empanadas but made up of manioc)
• Pan de Sagú
• Pan de Maíz (cornbread)
• Achiras del Huila
• Bizcocho de Cuajada
• Roscón (a soft and sweet bagel filled with either arequipe or bocadillo)
• Colombina

Arepa from Venezuela filled with cheese The arepa is a Venezuelan and Colombian corn-based dish foodstuff, widely spread to other Latin American countries, but can be available worldwide. ... Buñuelitos (little Buñuelos) from Colombia Buñuelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols) are fritters of a mainly Spanish origin. ... Pandebono is a type of cheese bread made out of cassava starch200. ...

Desserts and sweets

• Arequipe
• Manjar blanco (a variation of arequipe)
• Panela (unrefined brown sugar)
• Bocadillo (Soft guava paste) In some regions they use local fruits to make their own fruit pastes
• Postre de natas
• Cocadas (usually round-shaped, these are common to both Chile and Colombia, made up of coconut, pineapple, brown sugar and other tropical fruits; especially common in the coastal regions)
• Colombian Banana Cake
• Alegria
• Queque
• Merengue (can include fruits, or other sweets, from strawberies to even chocolate chips)
• Chiricana
• Algodón de Azúcar (cotton candy)
• Dulce de Nispero
• Bolis (Flavoured water on ice)
• Alfandoque
• Dulce de Maduro
• Dulce de papaya
• Dulce de las tres leches (literally meaning "three-milk dessert", since its mainly composed of regular milk, condenced milk and malted milk)
• Obleas (flattened, thin layer of bread, similar but about 6 times bigger to that of the Host, filled with arequipe)
• Brevas con arequipe
• Dulce de papayuela
• Herpo

This article or section does not cite any references or sources. ... Manjar blanco (IPA: //) is a term used to refer to a variety of delicacies in the Spanish-speaking world. ... Panela (chancaca, piloncillo, panocha, rapadura, jaggery, gur) is an unbleached and unrefined sweetener made from sugarcane. ... Lemon meringue muffins For the Dominican folk dance and the music it is performed to, see merengue. ...

Meat, poultry, and seafood

• Chicharrón (fresh fried pork skin)
• Lechona (pork stuffed with rice, corn, peas and spices)
• Cábano (Strong flavoured fermented sausage)
• Morcilla / rellena (thick sausage filled with rice, peas and cow blood)
• Chunchullo (stuffed and fried poultry intestines)
• Sobrebarriga al horno
• Bofe (fried and salty cow lungs)
• Ternera a la llanera o mamona
• Butifarra (originally from Spain, common in the Atlantic region)

Chicharrones is a dish from Mexico although they are also popular in the rest of Latin America (the singular form, chicharrón, is also used as a mass noun). ... Morcilla is Spanish for blood sausage, and is prepared for the matanza in Spain and the asado in South America. ... Moronga, or rellena, is a sausage made of pigs blood in Mexican cuisine. ...

Side dishes

• Arroz con coco (coconut rice, usually accompanying seafood dishes)
• Aborrajado (deep fried plantains stuffed with cheese)
• Hormigas culona or santandereana (big fried ants available only in the region known as Santander}
• Hogao (sauce made with onions and tomatoes partially fried. Used for meats, arepas, rice and other dishes)
• Colombian recipe for churros.
• Pandeyuca Recipe, kind of bread made from manioc.
• Tamales boyacenses. Like the mexican tamal but better.

Arroz con coco (coconut rice pudding) is a typical side dish of the Caribbean coast of Colombia and Venezuela and is also popular in Puerto Rico and Cuba. ... Binomial name Atta laevigata F. Smith, 1860 The big-butt ant, the winged females (future queens) of the ant Atta laevigata, is an edible ant species (see entomophagy) mainly found in north-eastern Colombia in the Department of Santander. ...

See also

• Caribbean cuisine
• Native American cuisine
• South American cuisine Also has links to the cuisine of other South American Cusines.
• empanadas

Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... Native American Cuisine includes all food practices of the native peoples of the Americas. ... The richest products of South America come from the middle of the continent, the Amazonia. ...

External Links

• Columbian travel guide info on the cuisine.
• cookbook wiki on colombian cuisine.