Fruit: Look for street vendors displaying plastic cups full of chopped papaya, watermelon, pineapple, banana, mangosteens, mamoncillos, tangerines, small sweet mangoes, and many other tropical varieties. Pastel de Pollo: A salty triangle of puff pastry filled with shredded, seasoned chicken or sometimes beef or ham and cheese.
Obleas con Arequipe: The ultimate Colombian street treat — round wafer cookies filled with a thin layer of arequipe dulce de leche and a Wonka-esque assortment of choose-your-own toppings: blackberry and strawberry sauce, shredded coconut, chocolate, roasted nuts, whipped cream, and more. The cuisine here includes more than 50 different varieties of tamales and envueltos, which use palm leaves, plantain leaves, or corn husks to wrap fillings of meat or fish mixed with a starch — often corn masa, cassava, or rice — for cooking.
Sweets like bocadillos and alfandoque a sticky molasses candy get wrapped up, too, in dry plantain or cane sugar leaves. Chicha: A native, naturally fermented alcohol made from corn, traditionally drunk by the indigenous peoples of the Altiplano Cundiboyacense region.
These days you can occasionally find it sold at tiendas, in small rural towns, and at some of the touristy bars near the backpacker haven of Chorro de Quevedo. The fermentation process is mostly unregulated, so imbibe at your own risk.
Refajo: If Colombia had a national beverage, it would be this: a mix of light beer and a ubiquitous local soda called Colombiana that is orange-y in color but tastes a bit like a mix between cream soda and the Texas favorite Big Red. Depending on the region, the preferred soda mixer can differ.
Think of it as a chocolaty version of tea time. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. By choosing I Accept , you consent to our use of cookies and other tracking technologies.
A classic spread at Misia Lesley Suter. Pocket Flipboard Email. Breakfast at Abasto Lesley Suter. Cheese-topped amasijos at Misia Lesley Suter. Fruit at Mercado de Paloquemao Lesley Suter. A typical platter at El Tambor Lesley Suter. This helped me a lot! Thanks again. What about tamales??? They are delicious used for any acassion from breakfast to onces with chocolate an cheese. Jam jam!!!
What would s Colombian slider look like in your opinion? In Cali. Normally eat bunuelo or pandeono with cafe con leche or chocolate con leche. On the weekends calentado. Would it be possible to contact you? Kind regards. Hi Ardavan, you can send an email to info medellinliving.
Thank you for the information. I am planning on going to Medellin by the end of August staying for 2 weeks. I been in some of South America countries. I am a good cook as hoppy but sure these delicious dishes you mentioned are yummy. I will try them all. These dishes are amazing and deciduous and some-what health too me and my family and friends and i would love if there where more dishes on this website for me and my family can cook and eat and even shared with other people as well.
Sign up to receive weekly updates with our best stories direct to your Inbox, plus special offers and event news. Monday, January 4, Medellin Living. Share on Facebook. Like the story? Take a second to support Medellin Living on Patreon! Thank you! You are probably right, i havent tried it but saw it selleing on the South near Ipiales. A little something to balance out all that meat and carbs.
This dish is a white soup made with chicken, a variety of two or three kinds of potato, corn, sour cream and usually white rice and avocado. Sancocho stems from the traditional Spanish stew and is popular all over South America. Each country has a unique take on the dish and Colombia is no different.
Here, the version varies between fish on the coast and different kinds of meat in other regions. It always contains yuca, corn, potatoes and plantain and is usually served along with white rice. This dish originates from the Valle de Cauca region, home to the cities of Cali, Buenaventura and Tulua.
This breakfast soup originates in the Andes region and provides an ideal start to the day in what tends to be a cooler region. The milk-based soup is made with water, milk, egg, onions and cilantro and is often served with bread and hot chocolate. Arepas are the most common traditional dish in Colombia and are served as an accompaniment or a snack. Arepas are served throughout Central and South America, but Colombia has its own original type of arepa.
Arepas can come in a number of varieties, including arepas de choco made from corn and filled with cheese , arepas con queso filled with cheese , and arepas de huevo an arepa which is deep-fried with an egg cracked inside and then refried. Each region in Colombia has its own traditional way to eat and make arepas. This dish can be found in a variety of forms all over Colombia and each contains slightly different ingredients depending on the region or restaurant.
This hearty, meat-filled dish contains a variety of grilled meats chicken, beef, pork crackling, chorizo sausage and is usually served with different kinds of potatoes, arepas, plantain and corn. This dish is designed to be shared among family or friends — each having a fork or cocktail stick to dig in. Hormigas Culonas are a specific, large, leaf-eating species of ant that are traditionally found in this region and are eaten for their flavor. These ants can be served fried or roasted in salt and are either crushed or kept whole.
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