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Colombian Gastronomy

Colombian gastronomy varies greatly by region, with dishes originating from indigenous, European, African, and mestizo influences. While there is no single national dish, arepas and sancocho are widely representative. Core foods include tubers, cereals, meats, vegetables, fruits, legumes. Regional cuisines highlight ingredients like potatoes, guasca, seafood, bananas, yams. Dishes include the paisa tray from Antioquia, Bogota's ajiaco, Valle del Cauca's atollado, and the diverse sancochos of the Caribbean Coast made with ingredients like fish, shellfish, turtles. Traditional snacks and swe

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112 views4 pages

Colombian Gastronomy

Colombian gastronomy varies greatly by region, with dishes originating from indigenous, European, African, and mestizo influences. While there is no single national dish, arepas and sancocho are widely representative. Core foods include tubers, cereals, meats, vegetables, fruits, legumes. Regional cuisines highlight ingredients like potatoes, guasca, seafood, bananas, yams. Dishes include the paisa tray from Antioquia, Bogota's ajiaco, Valle del Cauca's atollado, and the diverse sancochos of the Caribbean Coast made with ingredients like fish, shellfish, turtles. Traditional snacks and swe

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ÄlejÄndro Quevedo Romero
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© © All Rights Reserved
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Colombian gastronomy

Colombia's gastronomy varies among its different regions: Antioqueña,


Costeña, Cundiboyacence, Tolimense-Opita, Nariñense, Santander, Pacific,
Valluna, Llanera and Amazonian. Although there is no consensus regarding a
single dish that represents all of Colombian gastronomy, the arepa and
sancocho stand out as the most representative. Other outstanding regional
dishes are the paisa tray, the Bogota ajiaco, the Tolima suckling pig and the
coastal cheese mote, among others. The Colombian diet is tubers, particularly
potatoes, cassava and yams; meats such as beef, chicken, pork, fish and
different forest animals (wild) depending on the region; cereals, mainly corn and
rice; vegetables such as onion, garlic, chili and tomato; fruits such as banana or
banana, watermelon, passion fruit; legumes such as beans, peas, lentils and
chickpeas. Colombia has a great variety of fruits, many considered exotic,
common in Colombian forests and fields. The climate and geography also favor
a great variety of crops, as well as species of fish from both freshwater and sea.
In the Antioquia region, apart from international gastronomy, traditional
gastronomy deals with dishes that were born and developed in rural contexts
isolated from the rest of the country for generations, which have survived the
processes of industrialization, urbanism and globalization. The Paisa Tray. The
typical Antioqueño dish is made up of a tray with beans, rice, egg, slices of ripe
fruit, pork rinds, ground meat, blood sausage and avocado;
The gastronomy of Bogotá and the Cundiboyacense highlands arises from the
Muisca indigenous people and European traditions. The Muiscas consumed
mazamorras de mazamorras and mazamorras de papa as traditional foods
seasoned with guasca to give the spicy flavor. With the arrival of Europeans,
chicken and other condiments were added that transformed the porridge into
pots and then developed different types of popular dishes and soups such as
ajiaco, sancocho, Asado. the mazamorra, tripe, etc. Potatoes and guasca are
indigenous ingredients of the Andean region and specifically of the area today
included by Cundinamarca, Boyacá and part of the Santanderes.
Valle del Cauca cuisine was created in the center of Valle del Cauca in the
vicinity of Buga and Cartago. Valle del Cauca cuisine originated from the
cuisine of the Cauca Grande in Popayán and includes ingredients from the
cuisine of the Pacific coast. In 2005, Unesco designated the city of Popayán as
the first city of gastronomy due to its variety and significance for RICE intangible
heritage of Colombians. The ATOLLADO Cauca cuisine was selected for
maintaining its traditional methods of preparation through oral tradition.
The dishes of the Caribbean Coast vary in preparation and ingredients by
region and incorporate the traditions of indigenous, European, black and
mestizo cultures. There are ingredients such as pigeon pea soup with sea and
river fish, seafood, beef, chicken, salted meat. pork, bush animals, cassava,
banana, yams, legumes, derived from milk, rice, corn and native fruits. The
most popular dish in the region is the sancocho that varies in preparation and
ingredients: beef, fish, shellfish, turtles, hen, goat, deer, among other native
species. Egg arepas.
Veal a la llanera Boiled gumarra Cachapas of tender corn Beech Creole
Carapacho from Morrocoy Chanfaina Dulce de Huevo from Terecay
Empantalonao from Morrocoy or Galápago Stew from Curitos Criollo minced
beef a la llanera. Pisillo de Chigüiro or ground Chigüiro Pisillo de Cola de Baba
Sancocho Criollo de Cachicamo Baba egg omelette
Amasijos Las pambasas (traditional bread). Las allullas (traditional sweet
bread). Flour empanadas with stew based on cooked rice and peas, (the
compound stew can vary infinitely). Never with potato-based stew. (See
empanada in Colombia) Añejo empanadas with stew based on cooked rice and
peas, (the compound stew can vary infinitely). Never with potato-based stew.
(See empanada in Colombia) The puff pastry or flour tortillas Cheese fingers
Cheese cake (cakes made in soft sweet puff pastry) The ears (solid puff pastry
and sugar) The berlinas (kind of donut or donut) Drinks Boiled ones: Hot drinks
made with fruit juice, usually lulo, blackberry, or passion fruit, and ochapil
brandy type liquor. Canelazos: The previous drink, prepared with cinnamon
infusion.

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