Typical Food

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.

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.

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.

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.

                   

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.