Traditional Colombian food. list by different regions

Welcome to the table of Colombia, where ingredients become poetry and the stoves tell ancestral stories. If you are passionate about good food, you have arrived at the right place to discover the culinary wonders of our land. In this article, we will explore some flavors from the different regions of the country. Get ready to delight your senses and discover why Colombian food is so much more than just a meal. It's a warm hug full of flavor.

There has already been a dialogue about the immense diversity that makes up Colombia due to the geographical and climatic conditions that make it up. However, it is worth exploring a little of the culinary richness that characterizes this country, with its most traditional dishes resulting from a unique and immense cultural mix.

We will begin this exploration with some of the regions that compose it:

San Andrés and Providence: In the Colombian island paradise you can enjoy the famous rondón, a fish casserole with snails. Snails? That's right! these are slowly cooked in coconut milk and are accompanied by yucca, fried plantains, and fish.

Caribbean Coast: The region of Colombian fried food. This region is recognized for its delicious arepa ‘e huevo (arepa with egg) and the famous mote de queso, a soup prepared with ñame-a tuber- and the inevitable local cheese.

Santander: Recognized for their dishes with goatling. The people of Santander have in their gastronomy the most exotic animals in the country, because they also consume hormigas culonas – big-bottomed ants- ¡A tradition inherited from the pre-Columbian Guane culture that you must dare to try!

Antioquia and viejo Caldas: With its famous bandeja paisa, this region captures the country’s diversity on its flagship dish. This dish contains 7 different ingredients and could be the biggest and heaviest dish you have ever seen. So, come with your stomach prepared and hungry enough to be able to eat this Colombian delight.

Pacific Coast: The sea's richness is reflected in this region's gastronomic culture. Rice dishes that are called atómicos are always accompanied by fried plantains and shrimp.

Cundiboyacá: In the region of Colombian farmers, there is the greatest diversity of potatoes that can exist on a plate. The cocido cundiboyacense contains 5 different types of tubers: turnips, chuguas, ibias, green beans and sabanera potatoes. So, if you are one of those potato fans, don't forget to try this dish prepared by the world’s best farmers.

Bogota city: In the capital of the country you must try the famous ajiaco, a soup that is prepared with 3 different types of potatoes and is accompanied by rice, avocado, and shredded chicken. You can eat these ingredients separately, or if you want to feel like a real Colombian, stir them all inside the soup!

Orinoquía: This region is recognized for its extensive livestock that makes meat the protagonist of all its dishes. The mamona and the carne a la perra are so exquisite that you have to try them. Do not forget in the way to take the opportunity to stroll through the beautiful llanos orientales.

The Amazon: Its gastronomy appropriates the products of the rivers and the jungle so that through ancient indigenous techniques the typical dishes of the region are produced. Exotic plants and fruits, plus a little bit of Fariña and Tapioca - variants of yucca - embellish the Pirarucú and Piranhas - typical fishes of the area.

If time isn't enough to travel through each of these regions, don't worry. The vast majority of these delicious dishes can be found in La Plaza de Mercado La Perseverancia, a place where 14 kitchens come together to show the best of typical Colombian food.

Cheer up! We assure you that any dish you try will leave you with a full belly and a happy heart.

Written by: Camila Marin
Edited By: Sara María Fernández Padilla