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Colombian cuisine is a culinary tradition of six main regions within Colombia [1] (Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian). Colombian cuisine varies regionally and is influenced by Indigenous Colombian , Spanish , [ 2 ] and African cuisines, [ 3 ] with a slight Arab influence in some regions.
In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes.
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 ...
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region. Some top it off with fresh cilantro ...
A bandeja paisa dish and an arepa from The Colombian Corner restaurant in Lawrenceburg. These traditional dishes from the Andean region include beef, beans, plantain, chicharron, avocado and more.
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Ajiaco (Spanish pronunciation:) is a soup common to Colombia, Cuba, [1] and Peru. [2] Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas.
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