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List of Colombian cuisine dishes

Below is a list of dishes found in Colombian cuisine.

Appetizers and Side Dishes

Arroz con coco

Aborrajado (deep fried plantains stuffed with cheese)

Hormigas culonas or santandereanas

Hogao (Criollo sauce)






Pandeyuca (Baked cheese bread made with yucca flour)


Garullas (corn bread roll)

Pandequeso (cheesy cornbread)


Carimanolas (like empanadas but made up of manioc)

Pan de Sagu (sago bread)

Pan de Maiz (cornbread)

Achira biscuits

curd biscuits

Roscon (a soft and sweet bagel filled with either dulce de leche or guava jam)


Varieties of Arepa

Arepas de chocolo (sweet corn)

Arepa Paisa/Antioquena


'Oreja de perro', rice arepas

Arepa Santandereana

Arepa de yuca

Arepa de maiz

Arepa ocanera


Arepa de queso

Arepa Boyacense

Brown rice and sesame seed arepa

Arepa de arroz

Arepa Valluna

Main Courses

Asado Bogotano

Lechona, traditional dish from the Tolima department, a mixture of yellow pea puree and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'

Bandeja Paisa, a traditional dish from the Paisa region, consists of white rice, red beans, ground beef, plantain, dirty rice chorizo (or morcilla), chicharron, arepa, avocado and a fried egg. Along with Ajiaco, the bandeja paisa is considered to be one of the national dishes.

Sancocho, is a popular soup originating from the Valle del Cauca region. It combines vegetables and poultry or fish with recipes differing from one region to the other, but usually contains yuca, maize, and is frequently eaten with banana slices.



Cuchuco is a thick soup made of wheat, fava beans, potatoes, ribs, peas, from Boyaca.


Changua, a milk soup with or without a poached egg, usually a breakfast dish


Aguapanela is made by dissolving panela (a kind of sugarloaf) in hot water. Lime juice may be added for flavor. It is common for Colombians to put cheese in their aguapanela for it to melt.

Aguardiente is alcoholic drink derived from sugarcane. It is widely consumed at Colombian parties, and ranges in potency from 20% to 40%. Aguardiente is a variation of the Spanish alcoholic drink.

Guarapo is made from various fruits kept in a large ceramic jar and left to ferment for about 2 months. Within that time, panela is added into the liquid to makes the alcohol stronger. Grapes and pineapple are typically used. Guarapo is very similar to Chicha.

Champus is a thick drink made from corn, pineapple, lulo, and other ingredients.

Chocolate - Colombian hot chocolate is made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher is used for heating and pouring, and a utensil called a molinillo - essentially a stick with paddles at the end - is used for stirring and frothing. Colombian hot chocolate often includes cinnamon.

Chicha is a formerly forbidden strong alcoholic beverage originally made by the indigenous peoples of the Andes. It can be prepared from virtually everything, but is typically made from corn.

Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served.

Refajo is a beverage made by mixing Kola Hipinto(in santanderian region) or Colombiana , a soda very similar to Irn-Bru or cream soda, with beer or rum.

Colombia is also known world-wide for its exquisite coffee, which is considered to have a flavor unmatched by any other.

Salpicon (which literally means large splash) is made from diced fruit and soda.

Lulada is a drink originating from Cali. It is prepared from lulo and has the texture and consistency of a smoothie.

Other drinks include:

Pony Malta is a carbonated malt non-alcoholic beverage (genericized trademark).


Chirrinche is distillated guarapo.

Biche is and alcoholic drink of afrocolombians made up with unripe sugarcane.


an Afrocolombian drink made with Borojo fruit that has alleged aphrodisiac properties)

Sabajon Sweet and creamy from the Cordillera Oriental.

Salpicon: sliced fruit in a glass mixed with Colombiana. Usually an appetizer or dessert.

Postobon/Colombiana (genericized trademark)


Being a tropical country, Colombia produces a large variety of fruits, such as:

Aiphanes horrida (corozo)

Bactris gasipaes, peach-palm (chontaduro)

Banana passionfruit (curuba)

Banana (banano)

Borojoa patinoi (borojo)

Carambola, starfruit (carambolo)

Cherimoya (chirimoya)

Feijoa, Pineapple guava

Guayabamanzana, Guava-apple hybrid

Inga edulis, ice-cream-bean (guama)

Loquat (Nispero)

Mamey sapote (mamey)

Mamoncillo, Spanish lime

Mandarin orange (mandarina)


Passiflora edulis, passion fruit (maracuya)

Murrapos, mini-bananas

Naranjilla (lulo)

Orange (naranja)

Physalis peruviana, Cape gooseberry (uchuva)

Pitaya, Dragon fruit (pitahaya)

Quararibea cordata (sapote)

Rubus glaucus, similar to blackberry (mora)

Soursop (guanabana)

Strawberry guava (araza)

Strawberry (fresa)

Sugar-apple (anon)

Sweet granadilla (granadilla)

Syzygium jambos, Malabar plum (pomarrosa)

Tree tomato, tamarillo (tomate de arbol)

Banana leaves are very common in Colombian cuisine with foods such as quesillos (cheese wrapped in banana leaves) and tamales.

Desserts and Sweets




Bocadillos is made with goyava.


Manjarblanco is thicker version of Arequipe.


Arroz con leche (Rice with milk)


See also

Cuisine of Colombia

External links

Recipes Wiki on Colombian cuisine.

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article List of Colombian cuisine dishes

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