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I would also like to recommend our Colombia travel guide, which provides a perfect overview of the tourist attractions in Colombia. Enjoy reading it!
In 2020, Colombia was recognized as South America’s Best Culinary Destination by the World Travel Awards. This honor was given thanks to traditional dishes like ajiaco, bandeja paisa, sancocho, and others that have delighted taste buds worldwide.
Colombian cuisine, influenced by indigenous, Spanish, and African gastronomy, varies across its six natural regions. Why? Because of the immense availability of ingredients, given the country’s diverse climatic zones.
Keep reading to discover the must-try dishes from each region for your trip to Colombia!
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ToggleTypical dishes from the Andean Region
The Andean region is Colombia’s industrial and business hub, home to most of the population. Due to its size, it contains subregions, each with its own distinct cuisine. Be sure to check out our comprehensive blog on Colombia’s major cities as well!
Cundinamarca and Boyaca
These departments are known to have the cold capitals of Bogota and Tunja. In this region’s restaurants you will find many soups as main dishes, but don’t worry, they are delicious!
Ajiaco
The traditional soup of the capital Bogota and other parts of the Andean region is the ajiaco. Its main ingredients are three varieties of potatoes:
- Pastusa
- Sabanera
- Criolla
Also guascas (an aromatic herb) chicken and corn. Take into account that an ajiaco is not an ajiaco without guasca herbs, it gives it its unique taste.
Topped with heavy cream and served with white rice, avocado and capers, this dish is a must when traveling to the center of Colombia.
Changua
I guess you haven’t heard of a soup for breakfast. However, the Colombian central Andean region has one and it’s called changua.
Ingredients:
- Water.
- Milk.
- Eggs.
- Chives.
- Cilantro.
- Calado (toasted bread dough).
The most controversial aspect of this dish is that raw eggs are added to the soup, and the calados (bread rolls) are soaked at the end. This can be an unusual combination of flavors, and recently, many locals have expressed their dislike for it on social media.
It’s a love-it-or-hate-it kind of dish. Nevertheless, it’s a traditional Colombian meal you should try when in Bogotá to form your own opinion.
Fritanga
If you go to Colombia and want to try something authentically local, you have to go for a fritanga (if you’re not a vegetarian, of course!). It’s the star dish of the Andean region and here’s what to expect:
- What’s in it? Imagine a feast with grilled meat and chicken, chicharrones, sausages, morcilla (tripe stuffed with blood, rice and vegetables), and even chunchullo (fried cow intestines, for the more adventurous). But that’s not all: also potatoes, fried yucca, arepas, and fried plantains.
- To go with it: It always comes with something to dip, such as chili, guacamole or chimichurri. Finger-licking good!
- For all budgets: There are economical to gourmet options, although, be warned, the calories are the same in all versions.
After such a feast, it will do you good to go for a walk. And don’t worry, there’s no shortage of places to stroll.
Sobrebarriga en salsa
You can’t leave without trying the sobrebarriga en salsa. This dish will win you over, and here’s why:
- What’s it about? It uses a cut of beef from the chest, right “over the belly.” It’s incredibly popular in Colombia, with each region adding its own special cooking touch.
- A Boyacá twist: In Boyacá, they cook the meat slowly for a few hours in a flavorful stew with tomatoes, onions, cumin, pepper, and sometimes a hint of beer.
- The sides: Like any good Colombian dish, it comes with white rice and avocado. If you like, add a fresh vegetable salad for an extra touch.
Antioquia and the Coffee Axis
The department of Antioquia is part of the ‘Paisa region,’ along with the coffee-growing departments of Quindío, Risaralda, and Caldas. This region is known for its friendly people, green mountains, and delicious food.
Bandeja Paisa
The most famous dish from Antioquia, and perhaps all of Colombia, is the bandeja paisa. Traditionally, it was what hardworking farmers ate to refuel during a long day in the mountains.
Ingredients:
- Red beans
- White rice
- Ground beef
- Chorizo
- Pork cracklings (chicharrón)
- Blood sausage (morcilla)
- Fried egg
- Arepa
- Fried plantain
- Avocado
A true bandeja paisa has these 10 ingredients—no more, no less—in perfect portions. You can order a half portion if you think you can’t finish the whole plate.
It’s so delicious that you might want to eat it throughout your entire trip to Colombia. While you can find it everywhere, the best versions are made by the Paisas.
Frijolada or Bean Stew
Similar to bandeja paisa, but served in a handmade clay bowl as if it were a soup, with more liquid and slight variations in style and ingredients.
- What is frijolada like? For instance, in some parts of Antioquia, frijolada is served separately in one dish, and rice with proteins in another.
- In other places, the soup is mixed and served with proteins like pork trotter, pork cracklings, beef, chorizo, and plantains. It’s certainly one of the most calorie-rich dishes in the country, but well worth it.
Typically, it’s prepared in a thick-bottomed pot where beans, carrots, plantains, pork trotter, and water are cooked until tender. And of course, it’s served with rice and avocado as accompaniments.
Mazamorra paisa
Mazamorra is the perfect accompaniment or dessert for a Colombian meal, typical of the Paisa region and made with simple ingredients:
- Cooked maize.
- Cornstarch or maize flour for thickening.
- Milk.
- Grated panela or guava paste.
It’s traditionally served hot, though some prefer it chilled. Locals in Antioquia enjoy it alongside a bandeja paisa, but it can be quite filling for foreigners, so it’s often enjoyed as a lighter dessert option.
Where to find it? You’ll often spot street vendors in carts passing through neighborhoods shouting, “Mazamoraaaaaa paisaaaaaa!” However, you can also find it in restaurants.
Rainbow Trout
In various parts of the Coffee Axis, rainbow trout isn’t just a dish—it’s a top-notch culinary experience. It’s typically grilled or prepared in garlic sauce.
Ingredients:
- Rainbow trout
- Garlic
- Parsley
- Salt
- Pepper
- Olive oil
Where to find this delight? Places like Salento, La Florida, Valle de Cocora, and other rural areas feature rainbow trout on almost every restaurant menu. It’s a local symbol, often seen in trout ponds throughout the region, as it’s a beloved and widely consumed fish. Imagine savoring crispy trout over a bed of plantain chips (patacón)—a true delight!
Tolima and Huila
These departments southwest of Bogota boast a completely different food that is eaten all around the central region of Colombia.
Lechona
What is it? At first glance, it sounds simple: pork, peas and spices. But the magic is in how it’s prepared: all this goes inside a whole pig, roasted for about 10 hours. Yes, that’s quite a lot!
Now, if you’re much of an animal lover, this dish visually might be a bit intense for you. The presentation is quite realistic.
It turns out that a passionate debate has arisen over the authentic recipe for suckling pig. Some claim that it should not contain rice, while others defend the opposite.
- Tolima and Huila version: Original preparation, without rice, served in a cachaco leaf. It is served with white corn arepa and a piece of “insulso”, a kind of custard made with corn flour, panela, cinnamon and water.
- Bogota version: Rice is added to the filling, and it is served with a white arepita on the side to complete the experience.
- Plains version: it is prepared with rice. It is usually served on banana or bijao leaves and accompanied with white corn arepas or green banana coins. A piece of crunchy leather is also added and it is served with lemon slices.
Tamales
A corn-based dough with pork, chicken and vegetables wrapped in a plantain leaf, this is the Colombian definition of a tamal. There are different kinds of tamales all over Latin America and inside Colombia too, but the most famous ones come from Tolima.
What are the ingredients?
- Corn flour.
- Potato.
- Carrot.
- Peas.
- Onion.
- Cumin.
- Chicken or beef.
- Cooked egg.
- Plantain leaves.
Be careful when buying a tamal and opening the plantain leaves as hot steam will escape, as it’s cooked in boiling water.
It’s commonly consumed throughout the day, suitable for breakfast, lunch, or even dinner.
What’s it served with? Often with hot chocolate or panela water, always accompanied by a white corn arepa or a slice of bread.
Tamal Multiverse: Like lechona, tamales also come in different versions:
- Santafereño: Made with cooked and ground white corn masa, filled with pork, chicken, peas, carrot, and other ingredients.
- Tolimense: Prepared with corn flour masa, cooked rice, and lard, containing pork, chicken, boiled egg, carrot, onion, and rice.
- Antioqueño: Uses yellow corn flour, pork, bacon, and ribs, incorporating ingredients from the previous tamale types.
Santanderes
Santander and Norte de Santander are in the northeast of Colombia and have the capitals Bucaramanga, ‘the pretty city’, and Cucuta, the border city with Venezuela.
Hormigas Culonas
Although they are not a main dish, culonas ants are something you should try in this region of Colombia. Basically, they are a kind of large ants that are eaten fried or toasted. They may seem like a strange snack, but to some, they taste like crunchy peanuts with salt.
Mute santandereano
This soup follows the standard Colombian style: meat, vegetables, legumes, and some carbohydrates.
Ingredients include:
- Beef.
- Ribs.
- Beef tripe (callo or mondongo).
- Pork.
- Pasta.
- Corn for mute.
- Potatoes.
- Squash.
- Carrot.
- Green peas and beans.
- Onions.
- Garlic.
- Cilantro.
- Other spices.
The soup alone is sufficient for a full meal, but it’s served with white rice, arepa, and avocado. A truly nutritious and filling dish.
Pepitoria
The list of exotic dishes in Colombia continues, and pepitoria is part of it. The main ingredient of the dish is goat tripe, mixed with its blood, rice, and a vegetable stew. It’s not for everyone.
It is believed to have its origins in a Spanish stew made from bird tripe, with its French version based on goose called “petit-oie.” Both the dish and the name were adapted in Colombia and are now a classic in the traditional cuisine of Santander.
Nariño
Roasted Guinea Pig
A whole roasted animal served looking as if it’s watching you, similar to lechona style. Roasted guinea pig (cuy or curi) is a typical dish from the southwest of Nariño department, along with Ecuador and Peru, consumed for thousands of years by indigenous communities.
The preparation is straightforward:
- The entrails are used as the main accompaniment.
- The guinea pig is washed and marinated with salt, garlic, and onion, then left to rest for 24 hours.
- It’s skewered on a stick and cooked over a wood fire for about an hour.
- While cooking, side dishes like aji and boiled potatoes are prepared.
It may not be for everyone, but those who dare to try it say the meat is tender and similar to rabbit.
Typical dishes from the Caribbean Region
The Atlantic coast of Colombia is so vigorous thanks to its people, its biodiversity and its food. Clearly based on seafood, the Colombian Caribbean cuisine also consists of soups and a lot of carbs!
Arroz con coco
In the Caribbean region, white rice takes a break and makes way for coconut rice. Here’s the scoop:
It’s not your typical rice: Imagine rice with a sweet touch and vibrant color. Yes, coconut rice is one of the most popular coastal recipes in the country.
Two versions to choose from:
- Sweet: For those who love sweetness, this version includes raisins and sometimes panela, making it perfect as a dessert or snack.
- Savory: If you prefer savory flavors, try the version that pairs wonderfully with seafood, adding just a touch of salt or sometimes none at all.
What’s the secret? The rice is cooked over medium heat with coconut milk or grated coconut, intensifying its flavor. It’s the perfect accompaniment to fried mojarra.
Mote de queso
In the entire Atlantic coast, mote de queso is an incredibly famous dish.
- Star ingredients: The base of this dish consists of chopped yam (tuber) and costeño cheese, which is a very salty cheese. A winning combination!
- Imagine a thick and creamy soup that also includes coconut milk, a touch of local sour cream, and a splash of lime juice. Sounds delicious, right?
- Hogao: Colombia’s most versatile sauce. Made with onion, tomato, salt, and cumin, it adds freshness not only to mote but to any dish. It’s also the base for many other Colombian recipes.
Although it is a meatless soup, I assure you that it will leave you well satisfied. Also, if you are on the coast or just want to experiment with the flavors of Colombia, this soup is a must on your table.
Friche
The most northern department of Colombia, La Guajira, has a traditional cuisine based on meat of not-so-common animals.
Friche is similar to Santander’s pepitoria, but excludes rice and instead offers goat meat (the offspring of the goat) cooked in its blood, fried and seasoned. It is usually accompanied with yucca and is a delicacy of the Wayuu indigenous tribe.
Not only that, this dish has gone from being a traditional indigenous food to being sold in many restaurants in La Guajira.
Typical dishes from the Insular Region
The typical food from the Colombian Caribbean islands is a mixture of flavors, textures and colors derived from ancestral cuisine techniques.
Rondón or Run down
Rondón is the most representative typical dish from San Andres and Providencia Islands, whit Afro-Caribbean roots.
It is like a stew or soup made up of coconut milk with protein sources such as pigtail, shellfish and fish, yucca, green plantain, the exotic breadfruit, yam and dumplings (flour tortillas), all seasoned with varied spices.
This is a successful variation of the Jamaican dish, since the original is prepared with fish stew cooked in coconut milk, tomato, onion, garlic. This Colombian variation is accompanied with meatballs, boiled plantains or rice.
Sopa de Cangrejo
Crab soup is another famous dish from the islands, known for its aphrodisiac properties. The main ingredient, of course, is crab. It also includes:
- Pork.
- Yam.
- Cassava.
- Potato.
- Green plantain.
- Coconut milk.
- Various seasonings (pepper, cumin).
The vibrant color and presentation of the soup will make your mouth water.
Note: If you’re served a dish with a recipe featuring “Black Crab,” it’s important to know it’s a species with a designation of origin.
What does this mean? The designation of origin means this species only exists in this particular region of Colombia, making it unique. Unfortunately, it’s endangered.
What is the Closed Season (Veda)? It’s a period during which hunting of a certain species is prohibited. In the case of the black crab, this measure is taken for conservation purposes, with a prohibition period of 4 months (April – July).
And then? You can still enjoy it, but it’s important to understand that this crab is unique on the planet, and preserving it is crucial. Nevertheless, it’s a remarkable delicacy.
Typical dishes from the Pacific Region
This region has varied ecosystems and, therefore, diverse cuisine. No matter if you are on the rainy coast of Chocó or in the warm Valle del Cauca, on the Colombian Pacific coast you will be delighted with the offer of typical dishes.
Chuleta valluna
No dish is more traditional in Valle del Cauca department than Chuleta Valluna. This delicious recipe involves marinating a pork chop overnight and then breading it.
Typically served with white rice, French fries, and a salad. Locals, known as “vallunos,” often squeeze half a lemon over the pork to enhance its flavor. You can find this dish in all the region’s restaurants.
Sancocho de Gallina
If you’re looking to immerse yourself fully in Colombian culture through food, you have to try sancocho. While sancocho is a classic across Colombia, each region adds its own special touch.
- Valle del Cauca version: A soup made with hen, loaded with potatoes, cassava, plantain, and a unique touch of wild cilantro.
- Trifasic Sancocho: The coastal version. It includes three meats—beef, sometimes salted, pork, and local hen—alongside tubers such as plantain, potato, yam, cassava, and pumpkin, plus biche corn.
- Coastal version: Also on the coast, it’s prepared with the same ingredients but with fish.
- To accompany: It’s served with a plate of white rice and avocado. You can always add more hogao or sauce to enhance the flavor. Yes, it’s as good as it sounds.
Piangua Ceviche
Piangua is a type of mollusk found in the mangroves of this region, used in many homes and restaurants for dishes ranging from rice to stews, including the popular “ceviche”:
- Lime.
- Orange.
- Cilantro.
- Tomato.
- Red pepper.
- Avocado.
- Onion.
- Olive oil.
- Piangua.
How it’s made: Pianguas are marinated with lime, orange, salt, pepper, and onion for 15 minutes. Then a mixture of cilantro, tomato, red pepper, and avocado is added. Depending on the recipe, pianguas can be combined with other seafood or fish.
Arroz con Camarones
Arroz con camarones is very common in this region. You go to a restaurant, and it’s on the menu.
- Is it traditional? It’s often prepared for special occasions like family celebrations, festivals, or gatherings. But yes, you’ll also find it in home-cooked meals as part of daily gastronomy.
- How they make it: This rice is typically cooked in a flavorful broth and mixed with fresh shrimp.
- Also, in this region, they like to season it with many spices. Finally, it’s typically served with patacones or French fries. Or well, at least that’s how they serve it.
If you think rice is a staple in Colombia, imagine the abundance of fresh shrimp and seafood you can find on the Pacific coast.
Of course, it represents the culinary identity of the region!
Typical Dishes of the Amazon Region
The remote and biodiverse Amazon rainforest boasts an exotic cuisine that has been preserved through generations in its indigenous communities. Here, you can try rare fish, meat, and even insects!
Mojojoy
One of the most striking culinary traditions? Here, they eat a plump and juicy larva… Alive!
- Menu variety: If eating it raw isn’t your thing, don’t worry. There are options like fried larvae, stuffed with meat and cheese, or skewered on kebabs.
- Gastronomic variety: You can find mojojoy in traditional or high-end restaurants, and people also buy and eat it at marketplaces.
- Super Amazonian food: Mojojoy isn’t just an exotic experience; it’s a nutritional powerhouse—zero cholesterol and loaded with proteins.
So, if you’re in the Amazon and want to try something truly authentic and nutritious, mojojoy is the way to go.
Pirarucu
This freshwater fish is renowned for its taste and size, reaching over 4 meters long and weighing up to 200 kg. It’s one of the largest river fish globally and is native to the Amazon. Its tender meat is highly sought after, and portions served are enormous! Some restaurants even allow you to visit fish farms and feed them yourself.
Fried Piranha
The piranha is a native fish of the Amazon River. Despite its portrayal in horror movies, piranha is a common and delicious ingredient in local cuisine—from restaurants and indigenous tribes to homes in the Amazon.
Here are some of its well-known preparations:
- Fried: A simple preparation involves making cuts along its sides and seasoning with garlic, pepper, and salt before frying. It’s typically eaten alone or with tomato slices.
- Piranha soup: Made with piranha meat or heads, this soup includes vegetables like sweet potatoes, onions, chili, ginger, and lemon juice. Just mix everything in a pot, and it’s ready.
Casabe
Casabe has endured since pre-Columbian times, meaning before the Spanish arrived in the Americas. Since then, it has always accompanied many meals in this region.
- What is it? It’s a tortilla made from cassava flour. Often served as a side dish to other meals, it can also be eaten stuffed like a taco.
- How to enjoy casabe? It’s eaten with roasted vegetables, meats, or even sweet cream, similar to a Mexican taco. It truly pairs well with everything, from savory to sweet.
If you visit a restaurant, you’re likely to find casabe on the menu.
Morrocoy (Red-footed Tortoise)
Yes, Amazonians eat turtle, especially indigenous tribes like the Uitoto, Okaina, among others.
Turtle meat should be washed with lemon water before cooking for about 2 hours. The dish is completed with a stew, white rice, or cassava. It’s not very common in restaurants; rather, you may encounter it when visiting an indigenous community.
- Important: The red-footed tortoise is endangered according to the Humboldt Institute. Unfortunately, it’s illegally traded for consumption because it’s considered a delicacy in some parts of the Amazon. However, we urge awareness to avoid consuming it during your visit to the Amazon.
Typical dishes from the Llanos (Orinoco) Region
The eastern part of Colombia offers typical food ranging from beef, chigüiro and local fish, along with amasijos. The eastern plains have a unique cuisine.
Chigüiro
Another strange animal eaten in Colombia is the chigüiro (capybara). This giant rodent inhabits the plains of Colombia and Venezuela to the south of the continent, and is raised for its skin and meat.
Chigüiro meat is quite tasty and is seasoned with salt and onion. You can combine it with some yucca and fried plantain. In fact, in the asaderos llaneros it is sold as part of the picadas with other meats.
Mamona
Thanks to the cattle industry typical of this region, one of its most famous dishes is mamona: calf meat served with potatoes, yucca and plantains. It is the traditional “asado” of the region and is usually served with guacamole and chili.
- Why the name “mamona”? Its specific name: “mamona”, means animal that is suckling, which is usually a 9 month old calf.
The preparation is easier than you think:
- You sprinkle salt without rubbing all over the meat.
- Roast in a fire at 300°C for about 1 hour on each side.
- The yucca and plantain are cooked with salt and cilantro in water until covered, 30 minutes before the end of the roast.
Llanero Rice
Arroz llanero is another of the most outstanding dishes in this region. It is obviously composed of rice, but marinated with beef tail, which is fried with pork lard and a buttery rice is left.
Ingredients:
- Beef tail
- Rice
- Oil
- Onion
- Red bell pepper
- Chopped leek
- Sweet peppers
- Salt
- Garlic
What is served with? In the eastern plains people accompany them with slices of ripe plantain, cooked yucca, arepa and avocado.
There is much more to say about Colombian food. Let’s not even mention the fruits and drinks, amasijos and desserts you’re going to find. By now, I hope you have an idea of what typical dishes you can try when you visit Colombia.
More information about culture in Colombia
Explore the culture of Colombia by browsing our blogs.
- Colombia’s 45 Best & Biggest Festivals in Detail
- Complete Colombian Slang Guide: Essential Words for Your Trip to Colombia
- The 7 Most Terrifying Legends of Colombia
- How Many Languages are Spoken in Colombia? A Comprehensive Language Guide
More about Colombian Food
- 31 Colombian Dishes and Food From All Regions You Should Try
- Colombia’s Most Popular Street Foods
- Discover 36 Traditional Breakfasts of Colombia
- 22 Colombian Fruits and Their Culinary Applications in Local Cuisine
- 16 Traditional Colombian Soups You Must Try
- The 30 Best Desserts in Colombia by Region
- Colombian Chicha’s Hidden Cultural History and Meaning
- Colombian Drinks: 16 Refreshing and Delicious Beverages to Try
- 7 Traditional Colombian Cheeses to Try: Complete Guide
- Colombia’s Crave-Worthy Snacks: 35 Bites You Can’t Miss
- The 16 Most Popular Liquors and Cocktails in Colombia
- Where to Find Vegetarian and Vegan Food in the Major Cities of Colombia