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Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.
Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia. Bandeja paisa, with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda ...
العربية; Aragonés; Azərbaycanca; Башҡортса; Български; Català; Čeština; الدارجة; Ελληνικά; Español; Esperanto; Euskara
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Picada or Picada Colombiana is a Colombian cuisine dish [1] prepared with pieces of steak, chicken, arepa, potato, yuca , morcilla, chorizo, chicharron, carne de cerdo and plantain. The ingredients are usually fried. The word picada means chopped in Spanish. [2]
The carimañola is a typical Colombian dish. It is a type of meat pie in a torpedo-shaped yuca fritter. It is a type of meat pie in a torpedo-shaped yuca fritter. Cassava bread was prepared by members of the Saliva people in Casanare Province , Colombia, as early as 1856.
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Leonor was born on January 12, 1963, in Cartago, Valle del Cauca, Colombia.She is the second of six children of Juan Antonio Espinosa and Josefina De la Ossa de Espinosa, originally from Sincé, a municipality located in the Colombian Caribbean region.