Culture and food are so tightly entertwined that you cannot truly experience a country without trying the food typical to the region. Colombia is a very large country so it is not surprising that the food can vary dramatically from region to region.
The food differs per region, Colombian cuisine is considered a mix of indigenous cuisine with European influence. Although each region differs it is common to see potatoes, yuca, heavy use of meat and a variety of rice and corn. The plantain is found throughout the cuisine, and often smashed and deep fried as a side dish.
And while meat is prominent in Colombian food, so are beans and lentils and many restaurants are happy to provide options sans carne.
If you are planning a trip to Colombia, or just want to experience your own culinary adventure at home, check out these typical dishes from Colombia's various regions.
Bogota
Ajiaco is a very traditional dish and without a doubt the most typical in Bogota. A homey and comforting soup made of chicken, corn, avocado, several kinds of potatoes and a local herb called Guasca. When served in the traditional manner cream and capers are added just before eating.
Soup is a stable in this area, for breakfast locals often eat a creamy milk, scallion and egg soup called changua. Traditionally the eggs are added to the meal without breaking the yolks.
Carribbean Coast
One of the more vegetarian friendly areas in the country. If you are a pescatarian you will find lots of options for fish and seafood.
The cuisine is defined by its heavy uses of coconut milk used in sauces and arroz con coco, a common side dish where rice is cooked in a combination of coconut milk, salt, sugar and water.
Spice tends to be a bit more prevalent in the area with the Caribbean influence and you can also find regional styles of arepas.
Eastern Region
Llanos, a very different culture often compared to "cowboys" this eastern region not surprisingly features a lot of barbecued meat is common often on a spit over an open fire.
Ternera llanera is its most common dish; however, freshwater fish are also typical particularly the river fish called amarillo.
Tolima Region
Without a doubt, the most common dish in the region is the tamale.
Tamales are essentially corn cakes that are wrapped in a banana leaf and steamed. They are filled with a variest of ingredients including meat and vegetables and can be found throughout Colombia.
However, the tamales Tolimenses are considered some of the best in the country and feature carrots and peas, rice, potatoes, chicken or pork with a number of spices.
Also native to the area is a whole roast pig known as lechona. The pig is stuffed with rice, vegetables, spices and cooked all day in a clay oven. It is often served with Tolimenses arepas for special events and holidays.
Medellin
Bandeja paisa originates from the Antioquia region and is essentially a platter of food. Not for those with a small stomach, a giant plate of food is piled with steak, pork rind, beans, rice, fried eggs, chorizo and avocado. Depending on where you go you may also get sweet banana chips, tomato or other additions.
Although there is no official national dish in Colombia, many believe that it should be bandeja paisa.
Cali
Arguably the salsa capital of Colombia and perhaps the world. Cali has developed into a city with varied tastes, featuring restaurants from all over the world with several vegetarian restaurants.
However, its roots are with the soup sancocho de gallina, made of chicken, yuca, plantain and corn and it can be found on nearly all menus.
This soup can be found throughout Colombia although regional variations make each one different. In other cities you may find fish, meat or pork in its place, particularly in the Caribbean.
No matter what you choose, the food is delicious so as they say in Colombia - Buen Provecho!
