17 Traditional Colombian Foods to Add to Your Bucket List

Colombia is a country bursting with life, from its vibrant cities to its stunning natural landscapes. But it’s not just the sights that capture your heart. Colombian cuisine is just as dynamic and diverse as the country itself, offering a rich blend of flavors that reflect its cultural heritage. Passed down through generations and known as regional specialties that showcase local ingredients, each dish has a unique place in Colombia’s culinary tapestry.

Arepas

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Arepas are a staple in Colombian cuisine, made from ground maize dough or cooked flour. To make arepas, mix 2 cups of pre-cooked cornmeal with 2 cups of warm water and a pinch of salt. Knead the dough until smooth, form into small patties, and cook on a hot griddle or skillet until golden brown on both sides. Arepas are incredibly versatile and can be enjoyed at any time of the day, making them a beloved food in Colombia.

Bandeja Paisa

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Originating from the Antioquia region, Bandeja Paisa is a hearty platter featuring a variety of ingredients, including beans, rice, ground beef, chicharrón (pork belly), fried egg, plantain, arepa, avocado, and sometimes black pudding. To prepare, cook red beans with pork hock, and serve with white rice, ground beef seasoned with onions and tomatoes, fried chicharrón, a fried egg, sweet plantains, arepa, and sliced avocado. Bandeja Paisa is a feast that reflects the abundance and diversity of Colombian culinary traditions, perfect for a hearty meal.

Sancocho

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Sancocho is a traditional soup that varies across regions but usually includes large pieces of meat, root vegetables, and plantains. To make Sancocho, start by simmering chicken or beef in water with onions, garlic, and cilantro. Add potatoes, yucca, corn on the cob, and plantains. Cook until all ingredients are tender, then season with salt and pepper. Sancocho is a comforting dish that brings families together, often enjoyed during special gatherings.

Ajiaco

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Ajiaco is a chicken and potato soup from the Andean region, particularly popular in Bogotá. It features different varieties of potatoes, corn on the cob, and a local herb called guascas. To prepare Ajiaco, cook chicken with onions, garlic, and guascas. Add diced potatoes and corn, simmer until tender, and serve with capers, cream, and avocado slices. Ajiaco is a warming and flavorful soup that captures the essence of Bogotá’s culinary tradition.

Empanadas

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Colombian empanadas are deep-fried pastries stuffed with a mixture of meat, potatoes, and spices. To make empanadas, mix cornmeal with warm water and salt to form a dough. Roll out small portions of dough, fill with cooked ground beef and mashed potatoes, fold and seal the edges, then deep-fry until golden and crispy. Empanadas are a delicious and portable snack that showcases the rich flavors of Colombian cuisine.

Tamales

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Tamales in Colombia are made from corn dough stuffed with meat, vegetables, and sometimes rice, wrapped in plantain leaves, and steamed. To prepare, spread corn dough on plantain leaves, add a filling of cooked pork or chicken, potatoes, carrots, and peas. Wrap the leaves tightly and steam for about 2 hours until the tamales are cooked through. Tamales are a festive dish that varies by region, each with its unique twist on this traditional food.

Lechona

Lechona is a traditional dish from the Tolima region, featuring a whole roasted pig stuffed with rice, peas, onions, and spices. To make Lechona, marinate a whole pig with garlic, cumin, and salt. Prepare a stuffing with cooked rice, peas, green onions, and spices, stuff the pig, and roast it slowly for several hours until the skin is crispy and the meat is tender. Lechona is a spectacular dish often served at celebrations, embodying the communal spirit of Colombian cuisine.

Patacones

Patacones, also known as tostones, are twice-fried green plantains. To prepare Patacones, peel and slice green plantains into thick rounds. Fry the slices until they are golden, flatten them with a plantain press or the bottom of a glass, and fry again until crispy. Sprinkle with salt and serve hot. Patacones are a simple yet satisfying snack that highlights the versatility of plantains in Colombian cooking.

Pandebono

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Pandebono is a type of cheese bread made from cassava starch, cheese, and eggs. To make Pandebono, mix 1 cup of cassava starch with 1 cup of grated cheese and 1 egg. Knead the dough until smooth, shape into small balls, and bake at 375°F (190°C) for about 15 minutes until golden brown. Pandebono is a delightful treat that pairs perfectly with a hot beverage, making it a beloved snack in Colombia.

Mondongo

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Mondongo is a traditional tripe soup that includes a variety of meats, such as pork and beef, along with vegetables like potatoes, carrots, and peas. To make Mondongo, clean and boil tripe in salted water until tender. In another pot, sauté onions, garlic, and bell peppers, add the cooked tripe, diced potatoes, carrots, peas, and enough water to cover. Simmer until all ingredients are tender, then season with salt and pepper. Mondongo is a hearty and rich soup that showcases the traditional flavors of Colombian home cooking.

Arroz con Coco

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Arroz con Coco is a coconut rice dish from the Caribbean coast of Colombia. To make Arroz con Coco, cook white rice in coconut milk with a pinch of salt and sugar. Allow the coconut milk to reduce and caramelize slightly, giving the rice a sweet and savory flavor. This aromatic rice pairs perfectly with seafood dishes.

Cazuela de Mariscos

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Cazuela de Mariscos is a seafood stew featuring a mix of shellfish, fish, and sometimes squid, cooked in a creamy coconut milk broth. To prepare, sauté onions, garlic, and bell peppers, add coconut milk and bring to a simmer. Add a variety of seafood and cook until tender. Season with cilantro, salt, and pepper. This hearty and flavorful stew showcases the abundant seafood of Colombia’s coastal regions.

Hormiga Culona

Hormiga Culona, or big-bottomed ants, are a unique delicacy in the Santander region. These large, edible ants are roasted and salted. To prepare, clean the ants and roast them in a dry skillet over medium heat until crispy. Season with salt and enjoy as a crunchy snack. These exotic ants are a must-try for adventurous foodies.

Changua

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Changua is a traditional breakfast soup from the Andean region, made with milk, water, eggs, scallions, and cilantro. To make Changua, bring milk and water to a simmer, add chopped scallions and cilantro. Crack eggs into the broth and poach until set. Serve hot with stale bread or arepas. This warming soup is perfect for a hearty start to the day.

Aborrajados

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Aborrajados are ripe plantains stuffed with cheese, coated in a batter, and deep-fried. To prepare, slice ripe plantains and sandwich cheese between the slices. Dip the stuffed plantains in a batter made from flour, eggs, and milk, and deep-fry until golden brown. These sweet and savory treats are irresistible and make a perfect snack.

Posta Negra Cartagenera

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Posta Negra Cartagenera is a dish from the Caribbean coast, featuring beef marinated in a dark, sweet sauce made from panela (unrefined cane sugar) and spices. To make, marinate beef in a mixture of grated panela, garlic, cumin, and salt. Sear the beef, then slow-cook with onions and tomatoes until tender and flavorful. This rich and savory dish is a favorite for special occasions.

Caldo de Costilla

Caldo de Costilla is a traditional beef rib soup, often enjoyed as a breakfast dish in the Andean region. To prepare, simmer beef ribs with potatoes, garlic, and cilantro in water until the meat is tender and the broth is rich. Serve hot with a sprinkle of chopped cilantro. This nourishing soup is a comforting way to start the day.

This article originally appeared on RetailShout.