Colombia is a country full of diverse flavors and cultures with regions all offering their own twist on popular national flavors. There are dishes that define certain regions and there are popular dishes and snacks which unite the whole country.
Originally from the UK, I have lived and eaten in Colombia for over 15 years. In this article we will look at some of the country’s most popular dishes, how they are prepared, what they taste like and the importance they have.
1) Colombian Empanadas
The empanadas are fried snacks which are hugely popular all over Colombia with regional variations reflecting the diversity of the country. The outer layer is a savory fried dough with a range of filling options packed full inside. It is typical to bite off the corner and then pour in the sauce of your choice, with aji popular to add some light spice.
Valluna is the most common empanada with shredded meat, potatoes and hogao which is a mix of onions, tomato and other flavors. Medellin and the surrounding Antioquia region opts for potato with meat or chicken. In the coast they can have an egg inside while in Cali and Valle they can be sweeter, with dulce de leche or sweet guava.
2) Pandebono (Cheese Bread)
Also known as pandeyuca, pandebono is popular across Colombia. It is a soft, cheese-flavored bread made from cassava starch, cheese and eggs. When you bite into a pandebono you will find a firmer outer layer with a very soft, doughy, slightly chewy center. The soft cheese is baked into the bread, so you don’t get stretchy, sticky cheese but rather just the flavor and a slight change in texture.
In Colombia the main meal is usually at lunchtime with something smaller and tasty before bed. A pandebono with some hot chocolate, with or with cheese, is a perfect, cozy evening snack.
3) Frijoles Rojos (Red Beans)
Frijoles are a popular accompaniment or starter across the country. Red kidney beans mixed in with a red sauce that can include seasoning such as onion, pepper, tomato and salt. There is also an option which includes sausages. To be honest it isn’t my favorite dish, I am not a huge fan of the texture of the beans, but it is popular. It can work well with meat and rice.
4) Bananos Calados (Fried Bananas)
Bananos Calados, meaning soaked bananas, is a popular dish which originates in the mountainous Quindio state of the country. Best served warm it is a really tasty snack or dessert which can be enjoyed best with chilled cream or ice cream.
Small murrapo bananas give the most flavor but aren’t essential. You mix in flavors such as butter, brown sugar, cinnamon, lime and then fry. Another really hearty, tasty snack which is perfect to enjoy on a chilly evening in the mountains or at home.
5) Chicharron Colombiano (Fried Pork Belly)
Colombians absolutely adore chicharron and it is for many the highlight of the popular bandeja paisa, a dish to be discussed later. Colombian chicharron is usually deep-fried pig skin with the meat attached. It can be served differently around the country but it is most commonly enjoyed as a giant slab of tasty, crispy fried pork. There are restaurants where the chicharron is significantly larger than your head and looks like a dinosaur bone from the simpsons.
If you like crispy, flavorsome pork then you will love chicharron. It can also be made with chicken skin but this is rare. It can be stuffed into areas in Cordoba or can be added to a sancocho, a big soup.
6) Coconut Rice
Coconut rice or arroz con coco for me is the taste of the beach in Colombia. It has a sweet savory flavor and is made from evaporated coconut that is caramelized and then mixed with raisins. It is the perfect accompaniment for a seafood meal on the coast.
I don’t love coconut but for me a slightly sweetened, flavorful rice is more enjoyable than the traditional flavor. On the coast they also make sweet rice using Coca-Cola, which is popular although a little unusual.
7) Pescado Frito (Fried Fish)
Fried fish is again very popular in Colombia and is, understandably, particularly associated with the coast. That said, it is obviously enjoyed across the country and is a staple source of protein alongside meat and chicken. You will often find fried fish combined with rice, an arepa and salad as a tasty, affordable balanced lunch option. While I generally prefer meat or chicken, I really enjoy some fried fish on the coast with a bit of seabreeze and sweet rice.
8) Arepa de Huevo (Egg-filled Arepa)
The arepa is a Colombian obsession and is enjoyed in different forms throughout the country. The Colombia vs Venezuela arepa rivalry is comparable to that between the Ghana vs Nigeria Jollof wars.
Colombian arepas are made from maize dough, they can be thin or thicker, with or without cheese depending on the region. They can also be stuffed with meat or seasoning for added flavor. In the Caribbean coast the arepa de huevo is popular. They have a soft outer layer with egg inside and are then fried. It is a really tasty and easily available snack, particularly on the coast.
9) Ajiaco (Chicken Soup)
Ajiaco is a very popular dish from the Colombian capital Bogota. It is hearty, filling and refreshing. Known as a great hangover cure or as the perfect dish to warm you up on a chilly day. It is made with potatoes and corn with shredded chicken, vegetables and herbs to give some extra flavor. Cilantro is key to make an ajiaco an ajiaco and give it that distinct taste.
Ajiaco is probably the most famous but chicken soup is popular in a variety of forms from around Colombia. Chicken is a key ingredient in a sancocho which is a large broth filled with ingredients. A sancocho is often the centerpiece to a neighborhood party with everyone contributing protein, vegetables and flavors.
10) Morcilla (Blood Sausage)
Morcilla, or relleno as it can be known, is a blood sausage usually made with pig’s blood and rice. It is sealed in either a small or large intestine. There are varieties from around the country with some additional ingredients to add flavor and texture.
Morcilla is often enjoyed in the evening with arepa and potato. When cooked over a smokey fire with arepa it can be very tasty. The rice is key to give it a nice texture and it is like a sausage without a moist, juicy inside.
11) Cazuela de Mariscos (Seafood Stew)
Cazuela de Mariscos (seafood casserole) is a really popular dish in Cartagena, Barranquilla and Santa Marta along the Caribbean coast. The recipe reportedly dates back to Catalonia and includes a range of steamed, boiled and baked seafood.
It features a range of tasty coastal favorites such as lobster, prawns, shrimp, fish, clams and squid with fried vegetables and sometimes a creamy white wine sauce. It can be served in clay pots. With a side of rice and the all important touch of cilantro, it is a rich, creamy and delicious seafood option.
12) Colombian Bunuelos
Buñuelos are traditionally connected with Christmas and / or breakfast but they are enjoyed all year round and at any time of the day. They look like round donuts made with cheese, cornstarch and flour or yuca. At Christmas they are enjoyed with natilla, a type of custard made with panela, which is often cooked on a campfire.
Buñuelos are tasty with a slightly crispy outside and then a soft, doughy center. In other parts of the world buñuelos have a flavored filling but Colombia has decided their cheesy dough balls need no further additions. I think they are right.
13) Obleas (Wafer Sandwich)
Obleas are made by taking 2 thin, round wafers covering them with arequipe, a Colombian version of dulce de leche, and then making a sandwich full of sweet and savory fillings. Obleas reportedly can be traced back to ancient Greece but have been popular in Bogota for 300 years and spread across the country in the 1940s.
You can enjoy obleas all over Colombia now and they are a popular street snack. Fillings can include fruit, cream, candy and cheese. I like an oblea but I haven’t yet fully brought into the whole soft cheese and sweet thing. Many Colombians enjoy the combination though and many foreigners’ response is, “this is actually nice!”.
14) Lechona (Stuffed Pork)
Lechona is originally from the Tolima region of Colombia and takes up to 12 hours to prepare in a brick oven; a real treat often reserved for special occasions.
It is a suckling pig which is cut open and filled with onions, peas, rice, herbs and spices then sewn back together. A full pig can serve up to 100 people and it is often a centerpiece at a big event.
People love lechona and the whole presentation has a certain medieval grandeur. It is a bit weird to look into the face of the meat you are chewing but that may be just me.
15) Cholado (Fruit and Ice Drink)
Cholado is shaved ice soaked in condensed milk which is served in a cut with fruits and syrup. It is similar to Mexican respados with both words coming from the Spanish word “to scrape”.
16) Carimanola (Meat-filled Fritters)
Carimañolas are similar to empanadas but instead of cornmeal the outer layer is made of fried yuca. Yuca is a vegetable made from the root of cassava and is found throughout Brazil and the Andes. As well as having a different taste, carimañolas are also usually bigger than empanadas and shaped like rounded torpedoes.
The filling will usually include cheese alongside ground meat or chicken with the addition of herbs and spices. They are most popular in the Caribbean coast of Colombia or in neighboring Panama. A popular breakfast option, they are crispy on the outside and soft on the inside. They have a very different texture with the outer layer thicker. Very tasty with a squeeze or lime or a teaspoon of aji.
17) Colombian Sopa de Mondongo (Tripe Soup)
Mondongo is a tripe (stomach of a cow) slow cooked with chicken or beef stock and lots of cilantro. They will then add in vegetables, salt, pepper and corn to complete the dish. It is very popular in Antioquia with “Mondongos” one of Medellin’s most well known restaurants, the name given reflecting the importance of the dish in the region.
Mondongo soup is often included as the soup course of a large lunch with rice, meat, arepa and salad to follow. It is hearty and filling comfort food with a long history linking it to agricultural traditions.
18) Fritanga or Picada (Mixed Fried Platter)
A fritanga or picada, depending which part of Colombia you are in, is a large tray or huge plate piled high with food to be shared. It will often include things like small pieces of rock steak chicken, chorizo, morcilla, chicharron, pork, plantain, arepa, potato and fries. At the weekend it is a great option to share with friends and family with everyone helping themselves.
You can also find picadas with seafood and fast food restaurant Frisby has an option with different types of chicken. Picadas are usually decent value and offer the chance to try a bit of everything. Really tasty and you can’t go wrong. If you find a good place you might get barbecued meat which is even better.
19) Bocadillo (Guava Paste)
Bocadilla are traditional guava snacks that come from the town of Velez in the Santander state. They have been declared a cultural symbol and are traditionally sold wrapped in bijao leaves. It is a very traditional sweet snack which can be eaten out of the wrapping or spread on bread with cheese.
20) Aborrajados (Fried Plantain with Cheese)
Aborrajados are fried plantains stuffed with cheese. They are made from an egg and flour batter similar to what you will find with fritters. It is possible to find variants which include meats such as crunchy chicharron but cheese is the most typical. Bocadillo can often be included alongside the cheese to give that famous sweet-cheesy taste Colombians love.
21) Bandeja Paisa
Bandeja paisa is the traditional dish from Medellin and Antioquia but is also enjoyed around the country. Antioquia is a big traditional farming region and workers would put in a long, tiring shift in the fields. When they got the chance to eat at the end of the shift they were starving and ready for a huge meal with food piled high to fill them up and strengthen them up.
The solution was the bandeja paisa and it is still popular today, although you may need to go for a siesta after to recover. The plate comes piled high with frijoles, rice, ground beef, chicharrón, fried egg, plantain, chorizo, arepa, hogao, morcilla, avocado and lemon. It is like a greatest hits collection of homely, filling Colombian food. Quite the undertaking but tasty and a popular option for a Sunday afternoon.
22) Arroz con Pollo (Chicken and Rice)
Chicken and rice is amongst the most frequently consumed meals in Colombia. An affordable, tasty option which can be enjoyed by everyone. It is a dish with protein and carbohydrates at a good price. This is often a popular choice for the “menu of the day” options in restaurants offering a discounted lunch menu.
Add a soup starter and maybe a bit of salad on the side and you are good to go. The rice may vary regionally but this is always a solid option.
23) Cocadas Blancas (Coconut Sweets)
Cocadas are sweet coconut desserts made from shredded coconut and milk then topped off with panela (sugar cane), cinnamon and cloves. They are most popular in the coastal regions of Colombia. They are baked in the oven and then served at room temperature so they have a soft, chewy texture.
Cocadas are typical street food you may see sold on the beach. Sweet, quick and easy snacks with a history on the continent that dates back over 150 years.
24) Calentado (Leftover Breakfast)
Calentado means “heated up” and is basically last night’s dinner for breakfast. Colombians don’t like to see anything go to waste and it has become such a tradition that restaurants downtown offer calentado as a fairly popular breakfast option.
Think bandeja paisa but all mixed up into a bowl and not quite as fresh. People love it and it is a great hangover cure. If you have ever helped yourself to what is left of last night’s Chinese or decided that pizza is probably still good, then you will understand!