Cuisine
AJIACO
Ajiaco is a version of chicken soup from Colombia. Although several regions of Colombia have their distinct recipe the most famous is ajiaco santafereño, named after Santa Fé de Bogotá, the capital of Colombia, where it is a cultural mainstay. It typically contains pieces of chicken on the bone, large chunks of corn on the cob, two or three kinds of native potatoes (the tiny papas criollas that fall appart and thicken the soup, usually accompanied by chunks of the waxy sabanera and/or the soft pastusa), and guasca (Galinsoga parviflora), a weedy, aromatic herb common in all America that lends the dish part of its distinctive flavour. The soup is typically served with heavy cream, capers and avocado, all mixed in just before eating. Ajiaco is so heavy that, served with a side of white rice, it is usually considered a full meal. In the highly regional Colombian cuisine, this is the dish most representative of Bogotá.
Ajiaco is a version of chicken soup from Colombia. Although several regions of Colombia have their distinct recipe the most famous is ajiaco santafereño, named after Santa Fé de Bogotá, the capital of Colombia, where it is a cultural mainstay. It typically contains pieces of chicken on the bone, large chunks of corn on the cob, two or three kinds of native potatoes (the tiny papas criollas that fall appart and thicken the soup, usually accompanied by chunks of the waxy sabanera and/or the soft pastusa), and guasca (Galinsoga parviflora), a weedy, aromatic herb common in all America that lends the dish part of its distinctive flavour. The soup is typically served with heavy cream, capers and avocado, all mixed in just before eating. Ajiaco is so heavy that, served with a side of white rice, it is usually considered a full meal. In the highly regional Colombian cuisine, this is the dish most representative of Bogotá.
BANDEJA PAISA
Bandeja paisa is a typical dish of the Antioquian kitchen. Antioquia is a northwest region of Colombia whose people are commonly called “paisas” so bandeja paisa means bandeja from Antioquia. It could be said that the fundamental characteristic of this dish is its enormous abundance in amount and variety of foods, in such a way that it is only possible to serve it in trays of significant size. Typically, bandeja paisa includes grilled steak (either ground or whole), chicharrón (fried pork rind), red beans, rice, chorizo (sausage), a fried egg, and an arepa. It is usually accompanied by sweet fried plantains and a slice of avocado. Some versions include a tomato or sauces like hogao, a potato, or other ingredients.
Bandeja paisa is a typical dish of the Antioquian kitchen. Antioquia is a northwest region of Colombia whose people are commonly called “paisas” so bandeja paisa means bandeja from Antioquia. It could be said that the fundamental characteristic of this dish is its enormous abundance in amount and variety of foods, in such a way that it is only possible to serve it in trays of significant size. Typically, bandeja paisa includes grilled steak (either ground or whole), chicharrón (fried pork rind), red beans, rice, chorizo (sausage), a fried egg, and an arepa. It is usually accompanied by sweet fried plantains and a slice of avocado. Some versions include a tomato or sauces like hogao, a potato, or other ingredients.
LECHONA
Lechona is a popular Colombian dish, similar in style to many other South American dishes. It consists of pork stuffed, yellow peas, green onion, and spices cooked in an outdoor, brick oven for about ten hours. It is traditional to the Tolima Department in central Colombia. It is usually accompanied by embueltos.
Lechona is a popular Colombian dish, similar in style to many other South American dishes. It consists of pork stuffed, yellow peas, green onion, and spices cooked in an outdoor, brick oven for about ten hours. It is traditional to the Tolima Department in central Colombia. It is usually accompanied by embueltos.
SANCOCHO DE GALLINA
A typical soup from Cali, Sancocho de Gallina takes the meaning of chicken soup to another level. This hearty soup contains chicken, plantains, yucca, cilantro, potatoes, and plenty of other tasty ingredients. Sancocho is widespread throughout the country, with countless regional variants.
EMPANADA
An empanada is essentially a stuffed pastry. In Colombia, these are either baked or fried. The ingredients used in the filling can vary according to the region, but it will usually contain components such as salt, rice, beef or ground beef, boiled potatoes, hard-boiled eggs, and peas. Empanadas are usually served with Aji (also called Picante by some people), a sauce made of cilantro, green onions, red or black pepper, vinegar, salt, and lemon juice.
An empanada is essentially a stuffed pastry. In Colombia, these are either baked or fried. The ingredients used in the filling can vary according to the region, but it will usually contain components such as salt, rice, beef or ground beef, boiled potatoes, hard-boiled eggs, and peas. Empanadas are usually served with Aji (also called Picante by some people), a sauce made of cilantro, green onions, red or black pepper, vinegar, salt, and lemon juice.
BUÑUELOS
Buñuelos are deep fried corn flour balls made with small curd white cheese in the dough. They usually have a slightly sweet taste in spite of being cheese breads. A traditional Christmas dish, these are served along with natilla.
Buñuelos are deep fried corn flour balls made with small curd white cheese in the dough. They usually have a slightly sweet taste in spite of being cheese breads. A traditional Christmas dish, these are served along with natilla.
AREPAS
Arepas are corn cakes similar to tortillas. Depending on the region, arepas differ in color, flavor, size and garniture. Some are sweet, especially those prepared with choclo, while others are salty. The most typical are: Arepa Paisa or Antioqueña, arepa de huevo (consisting of eggs) arepa santandereana, arepa de choclo, arepa de yuca, arepa de maiz, arepa ocañera, among others. They are usually eaten for breakfast or in the afternoon snack with hot chocolate and cheese. Colombians typically spread butter or cheese on the top.
In Colombia, the arepa has deep roots in the colonial farms and in the cuisine of the indigenous people. In modern times the tradition has not yet been forgotten although arepas are prepared less frequently at home and more often manufactured and sold in stores.