Colombian cuisine is as vibrant and diverse as the country itself, offering a rich tapestry of flavours that reflects its unique blend of indigenous, Spanish, African, and Caribbean influences.
Every region of Colombia has its own culinary specialties, shaped by geography, climate, and culture. From the hearty, comforting stews of the Andean highlands to the fresh, tropical seafood dishes of the Caribbean coast, Colombian food is a true celebration of the country’s natural abundance and cultural diversity.
1. Ajiaco (Chicken and Potato Soup)
Ajiaco is a signature dish from Bogotá, known for its comforting warmth. It’s a rich chicken soup made with three types of potatoes; criolla, sabanera, and pastusa, that each bring different textures to the dish.
The key ingredient is guasca, a local herb that gives the soup its unique flavour. Served with capers, cream, and avocado, ajiaco is a satisfying and hearty dish that reflects Colombia’s love for simple, yet flavourful food.
2. Bandeja Paisa (Paisa Platter)
The Bandeja Paisa is more than just a meal, it’s a celebration of Colombian abundance. This enormous platter features a variety of items, including white rice, red beans, chicharrón (fried pork belly), ground beef, fried egg, avocado, sweet plantains, and arepa.
Originating from the Antioquia region, Bandeja Paisa is the perfect embodiment of the rich agricultural heritage of Colombia. The flavours are diverse yet harmonious, offering something for every palate.
3. Sancocho (Hearty Stew)
Sancocho is a beloved dish throughout Colombia, with each region offering its unique version. Typically, it’s a meat based stew (chicken, beef, or fish) cooked with root vegetables like yuca, plantains, and corn.
The broth is thick and savoury, and it’s often served with a side of rice and avocado. This dish represents the communal aspect of Colombian food, as it’s often prepared for large gatherings and family events.
4. Arepa (Cornmeal Flatbread)
Arepas are a cornerstone of Colombian cuisine, made from ground maize dough that can be grilled, baked, or fried. They are incredibly versatile and can be eaten plain, with cheese, or stuffed with various fillings.
Every region of Colombia has its own take on arepas, from the thinner, crispier arepas of the Caribbean coast to the thicker, cheesier versions found inland. The mild flavour of the arepa makes it a perfect complement to both sweet and savoury dishes.
5. Lechona (Stuffed Roasted Pig)
Lechona is a showstopper of a dish, typically served at large celebrations such as weddings and festivals. The whole pig is stuffed with rice, peas, onions, and spices, then roasted slowly for hours until the skin is crispy and the meat is tender and flavourful.
The result is a dish that’s rich, hearty, and deeply satisfying. Lechona is especially popular in the Tolima region, where its preparation has been perfected over generations.
6. Empanadas (Fried Turnovers)
7. Changua (Milk and Egg Soup)
Changua is a traditional breakfast dish in the Andean region, particularly Bogotá. It’s a simple soup made from milk, water, eggs, and scallions, and it’s served with stale bread that softens in the broth.
The combination of milk and eggs creates a rich, creamy texture, while the scallions add a slight bite. Changua is often enjoyed in the chilly mornings, providing warmth and nourishment before starting the day.
8. Mondongo (Tripe Soup)
Mondongo is a hearty tripe soup that’s popular across Latin America, but the Colombian version is especially well loved. The tripe is slow cooked until tender and mixed with vegetables like potatoes, carrots, and peas in a rich, flavourful broth.
The dish is known for its complexity of flavours, with the tripe absorbing the spices and vegetables during cooking. It’s often served with rice, avocado, and lime, and is considered a “weekend meal” for special occasions.
9. Arequipe (Dulce de Leche)
Arequipe, Colombia’s version of dulce de leche, is a creamy, caramel like spread made from sweetened condensed milk. It’s thick, rich, and sweet, perfect for drizzling over desserts, spreading on toast, or eating straight out of the jar.
Arequipe is a key ingredient in many Colombian pastries, such as obleas and alfajores, and is beloved by Colombians of all ages. Its velvety texture and sweet taste make it a delightful indulgence.
10. Tamal Tolimense (Stuffed Corn Dough)
Tamales are a quintessential Colombian dish, especially in the Tolima region, where the Tamal Tolimense originates. These tamales are made from corn dough stuffed with a mixture of pork, chicken, rice, and vegetables, then wrapped in banana leaves and steamed.
The result is a flavourful, tender dish with a slight earthiness from the banana leaves. Tamales are often served for breakfast or lunch, and they’re particularly popular during the Christmas season.
11. Cazuela de Mariscos (Seafood Stew)
Cazuela de Mariscos is a seafood lover’s dream, combining fresh seafood with the flavours of the Caribbean coast. The stew is made with shrimp, clams, fish, and sometimes squid, all cooked in a coconut milk based broth.
The coconut milk gives the dish a creamy texture and a slightly sweet flavour, while spices like garlic, cumin, and paprika add depth. It’s a dish that truly reflects the tropical influences of Colombia’s coastal regions.
12. Patacones (Fried Plantains)
Patacones are twice fried green plantains that are smashed flat and fried to a crispy golden brown. They’re often served as a side dish with soups, stews, or meat dishes, and are commonly enjoyed with a topping of hogao (a tomato and onion sauce).
Patacones have a crunchy texture and a slightly savoury flavour, making them a perfect vehicle for sauces and toppings.
13. Pandebono (Cheese Bread)
Pandebono is a small, round bread made from cassava flour and cheese, with a slightly chewy texture. It’s typically enjoyed for breakfast or as a snack, often paired with hot chocolate or coffee.
The cheese gives the bread a subtle saltiness, while the cassava flour adds a unique flavour that sets it apart from other types of cheese bread.
14. Cholao (Fruit Salad with Syrup)
Cholao is a refreshing, colourful dessert from the Valle del Cauca region. It’s a fruit salad made with a variety of tropical fruits, such as mango, pineapple, and watermelon, topped with syrup, condensed milk, and shredded coconut. Cholao is served over crushed ice, making it the perfect treat for hot days.
15. Aborrajados (Fried Plantains with Cheese)
Aborrajados are a decadent Colombian snack made from ripe plantains stuffed with cheese, then battered and fried. The sweet plantains and salty cheese create a delicious contrast of flavours, while the frying process adds a crispy outer layer.
These are typically enjoyed as a snack or appetizer, but their indulgent taste makes them a satisfying treat on their own.
16. Buñuelos (Cheese Fritters)
Buñuelos are round, deep fried cheese fritters that are crispy on the outside and soft on the inside. They’re a popular holiday treat, especially during Christmas, but they’re enjoyed year round in Colombia.
The combination of cheese and dough gives them a slight sweetness, making them a favourite with coffee or hot chocolate.
17. Caldo de Costilla (Beef Rib Soup)
18. Posta Negra (Black Beef)
Posta Negra is a Caribbean inspired dish made from beef marinated and slow cooked in a dark sauce made from panela (unrefined cane sugar), vinegar, and spices. The result is a tender, flavourful beef dish with a sweet and savoury glaze.
It’s often served with coconut rice and fried plantains, making it a perfect example of the rich, tropical flavours of Colombia’s coastal regions.
19. Lulada (Lulo Drink)
Lulada is a refreshing, citrusy drink made from lulo, a tropical fruit native to Colombia. The fruit has a tart, slightly sweet flavour, similar to a combination of lemon and pineapple.
Lulada is served cold with crushed ice, making it a perfect beverage for a hot day. It’s particularly popular in the Valle del Cauca region.
20. Obleas (Wafer Dessert)
Obleas are thin, crispy wafers that are filled with arequipe, jam, or cheese, and sometimes all three. They’re a popular street food snack, particularly in Bogotá, and their sweet, crunchy texture makes them a perfect dessert on the go.
21. Arroz con Coco (Coconut Rice)
A specialty of Colombia’s Caribbean coast, arroz con coco is rice cooked in coconut milk, which gives it a rich, slightly sweet flavour. It’s often served with fried fish or grilled meat, and the sweetness of the coconut rice balances the savoury flavours of the protein.
22. Mazamorra (Corn Porridge)
Mazamorra is a traditional Andean dish made from boiled corn, served with milk and sometimes sweetened with panela or sugar. It’s a simple, rustic dish that dates back to Colombia’s indigenous communities, offering a connection to the country’s ancient culinary traditions.
23. Aguapanela (Sugarcane Drink)
Aguapanela is made by dissolving panela (unrefined cane sugar) in water, often served hot with lime or cold as a refreshing drink. It’s a staple in many Colombian households and is considered a versatile drink, good for hydration, energy, and even treating common colds.
