TO EAT PLENTY
1. Le bandeja paisa
Originally from the Paisa region, this dish traditionally contains 14 ingredients: red beans, white rice, ground beef, hogao sauce, chicharron, chorizo, black pudding, a fried egg, plantain pancakes, avocados, tomatoes, an arepa, mazamorra and remai.
The story goes back to the origins of the Antioquia region in the Andes. The peasants in the region used to eat this dish, which provided them with the energy they needed to last a whole day in the fields.
2. Les tamales
Made from corn flour dough and as varied as our famous sandwiches, tamales are Native American “papillotes”. Stuffed with meat, fish, cheese or prepared vegetables, they are steamed in large dried corn, banana or avocado leaves.
3. L’ajiaco
From Bogota, aajiaco is a soup made from several varieties of potatoes, chicken and corn. All the products that compose it are grown locally. This generous soup, garnished with heavy cream, capers and avocados, is rich enough to be considered a complete dish on its own.
4. Les arepas
From Bogota, aajiaco is a soup made from several varieties of potatoes, chicken and corn. All the products that compose it are grown locally. This generous soup, garnished with heavy cream, capers and avocados, is rich enough to be considered a complete dish on its own.
5. Les empanadas
Famous throughout South America, empanadas are one of the culinary specialties of any trip to Colombia. Colombian empanadas are made from corn flour and fried in oil. Topped with potatoes, minced meat or hogao sauce, they can be eaten as a snack, as an aperitif or as a starter.
