2. National Cuisine Fruits: several varieties of Mangoes and Bananas, other native fruits such as lulo, curuba, mamoncillo, zapote, and anon. A wide mix of European, African and Indigenous inspired foods. There is no “official dish” but Arepa & Bandeja Paisa considered a national staple food Arepas: a flat patty made of cornmeal, which can be grilled, baked or fried Bandeja Paisa: a oversized dish filled with a large about of food, anything from beans, tortillas, rice, soup, etc. Other well known dishes include: Sancocho, Ajiaco, LechonaTolimense, The Mole de Queso, and Tamales Common meats: Beef, chicken, pork, or fish Common grains: Corn and rice Veggies: Onions, garlic, pepper, tomato Legumes: Beans, Peas, Lentils
3. National Cuisine Other well-known dishes include, Sancocho, Ajiaco, LechonaTolimense, the Mole de Queso, and Tamales. Fritanga: a set of dishes eaten throughout the entire country Includes grilled beef, chicken, pork feet, leg of lamb, ribs, and a variety of sausages such as Chorizo, Longanzia, Chunchullo (fried cow intestines) All served along a side of potatoes and arepas Columbia is not a place for vegetarians! Breakfast: an important meal of the day forColombians and consists of either fruit juice, coffee, or hot chocolate, alongside fresh cut fruit, eggs and bread. Lunch: The primary meal of the day, served between 12-2 pm. Includes soup, a main dish, drinks, and a very sweet dessert. Dinner: Very light meal, generally served between 7-8 pm.
4. Regional Cuisine Caribbean regions: Pork and whale liver widely used in spicy foods. Coconut rice is common along coastal cities Contain many forms of arepas, including arepalimpia, arepa’huevo and arepa’queso, yum! Suero- a mix of yogurt and sour cream is a favorite; Introduced by Arab immigrants in Bananquilla Bogotà and Andean Region: Traditional Ajiaco is a soup made of chicken, corn, potatoes, avocado, guascas, and herbs Served with white rice, salad with lemon, avocado, and tostadas. For breakfast, Bogotà eats Changua, Scallion, Egg soup, and a side of milk.
5. Regional Cuisine Llanos of the East: like to BBQ meat, Influenced by the “cowboy-like culture” Freshwater fish also widely consumed. Amazon Region: Brazilian & Peruvian inspired People make use of local resources like beef, other livestock and freshwater fish. Tolima Region: Tolimenses considered a delicacy Tamales made of corn dough, filled with corn, peas, carrots, potatoes, rice, chicken, pork, and spices. All wrapped in Plantain leaves and boiled for 3-4 hours. Lechona: a whole roast pig stuffed with rice, veggies, pork, and typically eaten on Sundays. This dish originated in the Tolima Region, and is now enjoyed throughout the country
