Bandeja paisa
Typical dish from Antioquia, also known as the Bandeja Montañera. Its main feature is its large volume and quantity of food it contains, for this reason it can only be served in trays, hence its name, Bandeja Paisa. It consists of beans with pork feet, white rice, pork rinds, ground meat, patacón, fried egg, hogao (fried vegetables in sauce) arepa antioqueña (without salt) blood sausage, avocado and slices of red tomato (some add sausage ).
This dish can be found in all corners of Colombia and it is common to find it as a daily dish in popular restaurants in smaller portions.
![](https://www.olecolombia.com/wp-content/uploads/2019/08/BANDEJA-PAISA.jpg)
Sancocho
Although it is a dish that each region prepares differently and has many names, the most recommended is the coastal sancocho. Soup based on meat, vegetables, tubers and condiments. The triphasic coastal sancocho is the most desired, it is made with 3 meats, beef, chicken and chicken meat; In addition to this, it has Yuca, yam, corn, green banana, Ahuyama, Arracacha, potato, coriander, condiments and the 3 meats.
It has a long tradition on the coast and in the country, take it along with lunch in small portions, prepare it on Sunday at home to enjoy with the family or as an aperitif at parties where alcohol is consumed, since it has the benefit of avoiding the famous hangover caused by alcohol.
![](https://www.olecolombia.com/wp-content/uploads/2017/04/SANCOCHO-VALLUNO.jpg)
Ajiaco
Another
variation of the sancocho, a type from the Santafereña region. This differs in
that the outstanding ingredient is the potato in its 3 classes, creole potato,
pastusa potato and savanna potato, added in large pieces, this helps to
texturize the sancocho. Chicken is the meat that takes the ajiaco, the cob, the
coriander, the guasca, the garlic, the long onion, the capers, the avocado and
for those who want they can add cream of milk. The typical way to serve is in
clay pots that help keep you warm. It is very traditional in the capital of
Colombia, Bogotá, where it is served almost daily.
![](https://www.olecolombia.com/wp-content/uploads/2017/04/AJIACO.jpg)
Lechona
Tolimense
dish highlighted by its particular presentation. A suckling pig stuffed with
different ingredients that make this dish a delight. The suckling pig must be
large, carefully cleaned leaving only the skin with some meat and the head must
be whole, as well as the ribs. The rest of the extracted meat is marinated and
prepared with vegetables and seasonings.
It is filled
again giving shape to the suckling pig. It is a dish with a lot of preparation
and cooking time, but it is worth waiting for the whole process. It is very
common in traditional outdoor festivals such as food, games, and many more.
![](https://www.olecolombia.com/wp-content/uploads/2017/03/LECHONA.jpg)
Arepa de
huevo
Although it
is traditional in the Colombian Atlantic coast and it is not a complete plate
of food, it is one of the most desired and tasted dishes by foreigners who come
to Colombia, since it can be obtained in any region and corner of the country,
it consists of frying a arepa of corn dough, add a raw egg inside, seal and fry
again. Its preparation is so curious that it attracts the gaze and curiosity of
tourists.
![](https://www.olecolombia.com/wp-content/uploads/2017/03/AREPA-DE-HUEVO.jpg)
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