Each of them tells a story and offers a unique culinary experience worth discovering and enjoying.
News Colombia.
The gastronomy of central and eastern Colombia is a reflection of the region’s cultural and natural diversity. Here, local ingredients and ancestral traditions combine to create unique dishes that delight the palate.
Below, we present a list of the 10 most curious, striking and native dishes from the central departments of Colombia.
Ajiaco from Santa Fe (Cundinamarca)
Ajiaco Santafereño is a traditional soup that combines different types of potatoes, chicken, corn, guascas and capers. This dish is served with cream and avocado, and is a perfect example of the rich culinary heritage of the region.
Tolima Suckling Pig (Tolima)
Tolima’s lechona is a festive dish par excellence. It is a pig stuffed with rice, peas and spices, baked in the oven until the skin is crispy. This delicacy is especially popular at celebrations and festivities.
Tolimense Tamale (Tolima)
The Tolima tamale is a delicacy wrapped in banana leaves. The corn dough is filled with rice, chicken, pork, carrot, egg and spices, and steamed, resulting in a dish full of flavor and tradition.
Cundiboyacense Fritanga (Boyacá and Cundinamarca)
Fritanga from Cundiboyacense is a mixture of various fried meats, such as chorizo, morcilla, chicharrón, longaniza and papa criolla, served with arepa. This dish is an authentic explosion of flavors that represents the culinary richness of the region.
Rib Broth (Bogotá, Cundinamarca)
Caldo de costilla is a hot soup made with beef ribs, potatoes, cilantro and other vegetables. It is a typical Bogota breakfast dish, ideal for starting the day with energy and warmth.
Big Ass Ant (Santander)
Hormigas culonas are an exotic and traditional delicacy from Santander. These giant roasted ants are appreciated for their unique and crunchy flavour, and are part of the gastronomic culture of the region.
Santander Mute (Santander)
Mute Santandereano is a thick soup made of peeled corn, beef, pork, potatoes, beans and other vegetables, seasoned with aromatic herbs. This hearty dish is a taste of Santander’s flavor and tradition.
Boyacá stew (Boyacá)
Puchero boyacense is a stew made with beef, pork and chicken, accompanied by potatoes, yuca, plantain, corn and vegetables. It is served with rice and chili, and is a reflection of Boyacá’s country cuisine.
Changua (Cundinamarca, Bogota)
Changua is a milk soup with poached egg, onion, cilantro and bread, typical of the Bogota breakfast. This comforting dish is perfect for the cold days of the region.
Creole style flank steak (Cundinamarca)
Creole-style overbarriga is a cut of beef slowly cooked with potatoes, carrots and onions. It is served with rice and avocado, and is a dish that stands out for its flavor and texture.
These dishes are not only representative of their regions, but also reflect the cultural and gastronomic richness of central Colombia. Each of them tells a story and offers a unique culinary experience worth discovering and enjoying.
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