Colombian Cuisine
Overview
Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoquía, Caribbean, and Insular). Each region has its own gastronomy, influenced by the local indigenous population, Spanish colonists, African slaves, and other immigrant populations.
Andean Region
The Andean region of Colombia is one of the most diverse in terms of food production. The region is known for its variety of corn dishes, potatoes, and meat. The most representative dish of this region is the Bandeja Paisa, which includes beans, rice, pork, egg, banana, and sausage.
Caribbean Region
The Caribbean region of Colombia is heavily influenced by seafood, coconut, and an assortment of tropical fruits. The most representative dish of this region is the Fried Fish, served with coconut rice, salad with a hint of lemon, fried plantains, and a glass of fresh fruit juice.
Pacific Region
The Pacific region of Colombia is known for its seafood and the use of coconut. The most representative dish of this region is the Cazuela de Mariscos, a seafood stew that includes fish, prawns, octopus, and shellfish, cooked with coconut milk and served with rice.
Amazonian Region
The Amazonian region of Colombia is known for its exotic dishes that use fish, wild animals, and tropical fruits. The most representative dish of this region is the Casabe, a type of bread made from yucca.
Orinoquía Region
The Orinoquía region of Colombia is known for its dishes that use beef, goat, and poultry. The most representative dish of this region is the Mamona, a type of roasted meat.
Insular Region
The Insular region of Colombia is known for its dishes that use seafood, coconut, and tropical fruits. The most representative dish of this region is the Rondon, a type of seafood stew.