COLOMBIAN FOOD

ETHNIC DIVERSITY IS ALSO REFLECTED IN COLOMBIAN CUISINE, IT IS MIXED WITH INGREDIENTS INDIGENOUS AND SPANISH FORMS OF DEVELOPMENT IN AFRICA, ARABIC AND SPANISH.
THE MAIN INGREDIENTS ARE IN COLOMBIAN CUISINE: PORK, POTATOES, BEANS, CORN, CHICKEN, RICE AND SOUPS.
SOME OF THE MOST FAMOUS AND TYPICAL DISHES THAT YOU SHOULD TRY ARE:
WOULD YOU LIKE A COFFE.

A cappucino in a ceramic coffee cup

Ajiaco: SOUP MADE WITH CHICKEN AND POTATOES, IS THE SPECIALTY FOOD BOGOTA.

Culona ant: ANT CHIPS, TYPICAL OF SANTANDERS.

Lechona: PIG STUFFED WITH RICE AND MEAT TYPICAL OF TOLIMA.

Paisa Tray: A MIXTURE OF BEANS, EGGS, MEAT, RICE, PLANTAINS, CHORIZO, CHICHARRÓN, POTATOES AND HOMES TYPICAL OF THE REGIONS COUNTRIES.

Sancocho: SOUP OF CHICKEN, BEEF OR FISH.

Tamales: SURROUNDED BY RICE, CHICKEN AND VEGETABLES.

Patacón with everything:


WITH FRIED GREEN BANANAS MIXED WITH DIFFERENT CHOICES OF MEATS AND CHEESES.

Arepa with everything

THE SAME BUT THE BASE OF THE FORMER IS THE AREPA, A DOUGH MADE FROM CORN.


Empanadas:

SMALL WRAPPED RICE, MEAT AND VEGETABLES, USUALLY EATEN WITH A LITTLE PIQUE.