Colombian cuisine

Colombian cuisine refers to the cooking traditions and practices of Colombia. Along with other cultural expressions of national identity, Colombian cuisine varies among its many distinct regions. Colombian coffee is well known for its high standards in taste compared to others.

Regional cuisine

In Bogotá and the Andean region, ajiaco is a traditional dish. It is a soup made of chicken, corn, many different types of potatoes, avocado, and guascas, a local herb. Traditionally, cream and capers are added at the table before eating. Ajiaco is served with white rice, salad with a hint of lemon, avocado, or sweet or salty tostadas. For breakfast, people in Bogotá often eat changua, a milk, scallion and egg soup.

Along the Caribbean coast, pork and Whale liver are used in mild spicy food. Coconut rice is a common dish along the coastal cities. Suero, which is a cross between yogurt and sour cream, is widely consumed, and was introduced by Arab immigrants in Barranquilla and other coastal cities. The arepa has many forms in the Caribbean region, which include arepa limpia, arepa de huevo (arepa with egg), and arepa de queso (arepa with cheese).

In the Llanos of the east, barbecued meat is common, due to the cowboy-like culture. Dishes such as the ternera llanera are cooked on a vertical spit over an open fire. Freshwater fish...
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