List of Colombian cuisine dishes
Below is a list of dishes found in Colombian cuisine.
Appetizers and Side Dishes
Breads
Varieties of Arepa
- Arepas de choclo (sweet corn)
- Arepa Paisa/Antioqueña
- Arepae'huevo
- 'Oreja de perro', rice arepas
- Arepa Santandereana
- Arepa de yuca
- Arepa de maiz
- Arepa ocañera
- Arepae'queso
- Arepa de queso
- Arepa Boyacense
- Brown rice and sesame seed arepa
- Arepa de arroz
- Arepa Valluna
Main Courses
- Asado Bogotano
- Lechona, traditional dish from the Tolima department, a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'
- Bandeja Paisa, a traditional dish from the Paisa region, consists of white rice, red beans, ground beef, plantain, dirty rice chorizo (or morcilla), chicharron, arepa, avocado and a fried egg. Along with Ajiaco, the bandeja paisa is considered to be one of the national dishes.
- Sancocho, is a popular soup originating from the Valle del Cauca region. It combines vegetables and poultry or fish with recipes differing from one region to the other, but usually contains yuca, maize, and is frequently eaten with banana slices.
- Ajiaco
- Tamales
- Cuchuco is a thick soup made of wheat, fava beans, potatoes, ribs, peas, from Boyacá.
- Mondongo
- Changua, a milk soup with or without a poached egg, usually a breakfast dish
Beverages
- Aguapanela is made by dissolving panela (a kind of sugarloaf) in hot water. Lime juice may be added for flavor. It is common for Colombians to put cheese in their aguapanela for it to melt.
- Aguardiente is alcoholic drink derived from sugarcane. It is widely consumed at Colombian parties, and ranges in potency from 20% to 40%. Aguardiente is a variation of the Spanish alcoholic drink.
- Guarapo is made from various fruits kept in a large ceramic jar and left to ferment for about 2 months. Within that time, panela is added into the liquid to makes the alcohol stronger. Grapes and pineapple are typically used. Guarapo is very similar to Chicha.
- Champús is a thick drink made from corn, pineapple, lulo, and other ingredients.
- Chocolate - Colombian hot chocolate is made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher is used for heating and pouring, and a utensil called a molinillo - essentially a stick with paddles at the end - is used for stirring and frothing. Colombian hot chocolate often includes cinnamon.
- Chicha is a formerly forbidden strong alcoholic beverage originally made by the indigenous peoples of the Andes. It can be prepared from virtually everything, but is typically made from corn.
- Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served.
- Refajo is a beverage made by mixing Kola Hipinto(in santanderian region), Colombiana (in cities like Bogota) or Kola Roman (in the Caribbean region), with beer or rum.
- Colombia is also known world-wide for its exquisite coffee, which is considered to have a flavor unmatched by any other.
- Salpicón (which literally means large splash) is made from diced fruit and soda.
- Lulada is a drink originating from Cali. It is prepared from lulo and has the texture and consistency of a smoothie.
Other drinks include:
- Malta: Carbonated malt non-alcoholic beverage (genericized trademark).
- Masato: Its make from rice, maize or another ingredients, with smooth ferment.
- Chirrinche is distillated guarapo.
- Biche is and alcoholic drink of afrocolombians made up with unripe sugarcane.
- Guandiolo an Afrocolombian drink made with Borojo fruit that has alleged aphrodisiac properties)
- Sabajón Sweet and creamy from the Cordillera Oriental. Its make from eggs, milk, with flavors and juice of fruits, with a licor on half o less concentration.
- Salpicón: sliced fruit in a glass mixed with Colombiana. Usually an appetizer or dessert.
- Colombiana: Is a soda with particular and different taste. (genericized trademark)
Fruits
Being a tropical country, Colombia produces a large variety of fruits, such as:
- Aiphanes horrida (corozo)
- Bactris gasipaes, peach-palm (chontaduro)
- Banana passionfruit (curuba)
- Banana (banano)
- Borojoa patinoi (borojó)
- Carambola, starfruit (carambolo)
- Cherimoya (chirimoya)
- Feijoa, Pineapple guava
- Guayabamanzana, Guava-apple hybrid
- Inga edulis, ice-cream-bean (guama)
- Loquat (Níspero)
- Mamey sapote (mamey)
- Mamoncillo, Spanish lime
- Mandarin orange (mandarina)
- Mango
- Passiflora edulis, passion fruit (maracuyá)
- Murrapos, mini-bananas
- Naranjilla (lulo)
- Orange (naranja)
- Physalis peruviana, Cape gooseberry (uchuva)
- Pitaya, Dragon fruit (pitahaya)
- Quararibea cordata (sapote)
- Rubus glaucus, similar to blackberry (mora)
- Soursop (guanábana)
- Strawberry guava (arazá)
- Strawberry (fresa)
- Sugar-apple (anón)
- Sweet granadilla (granadilla)
- Syzygium jambos, Malabar plum (pomarrosa)
- Tree tomato, tamarillo (tomate de árbol)
Desserts and Sweets
- Arequipe (Colombian's version of the Dulce de Leche, a caramel.)
- Melado
- Flan
- Bocadillos is made with goyava.
- Oblea
- Manjarblanco is thicker version of Arequipe.
- Crepes
- Arroz con leche (Rice with milk)
- Mazamorra
- Leche asada
See also
Cuisine of Colombia
External links