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Colombian gastronomy |
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The tropical abondance of the products united with the spanish culinary art is at the start of a gastronomy rich in favors, the colombian gastronomy.
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_________________________________________________________________ MAIN DISHES _________________________________________________________________ |
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- Region of Cundinamarca and Boyaca :
"El Ajiaco" : Chicken soup thickened with three variety of potatoes (papa sabanera, papa criolla, papa pastusa and hojas de guascas = wild leaves) served with young corn, cream and avocado.
"El piquete de la Sabana" : variety of meats and fried or broiled giblets, with yellow potatoes, fried green slices of bananas and corn.
"El puchero" : light soup of manioc, green bananas, arracacha (mountain tubercul) and pork, beef and chicken meat, with "El aji" (hot sauce), boiled egg and avocado pulp.
"La mazamorra" : cooked corn mixed with milk and water.
"El cuchuco con espinazo" : wheat soup, thickened with many vegetables and loin of pork.
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- Region of Antioquia :
Les "Los frijoles con garra" : red beans thickened with pigs’ trotter.
"La bandeja paisa" : red beans, chopped meat, hot sausages, rice, fried egg, avocado and slices of fried sweet bananas.
"Los chicharrones" : fried and crispy rind of pork, bien croustillante.
"La mazamorra" : white corn cooked naturally.
"Los buñuelos" : corn flowerball with cheese and egg.
"La natilla" : pudding of sweet maïzena.
"Las arepas" : corn pancakes.
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- Region of the atlantic coast :
Rich variety of fish and sea food accompanied of coco rice.
"Las arepas con huevo" : fried egg on the top of a corn pancake.
"El sancocho" : boiled meat with manioc, yam, and sweet bananas.
"El bollo limpio" : smashed young corn in a corn leaf coating.
"El bollo de yuca" : smashed manioc in a corn leaf coating.
"Los patacones" : fried banana, ripe or green.
"La cazuela de mariscos" : sea food soup.
"La fritanga" : fried meat and giblets.
"La butifarra" : various delicatessen.
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- Region of the South-West and the Pacific coast :
"El sancocho" of the valley of Cauca : boiled chicken and other meat with manioc, green banana and potatoes.
"Los envueltos" : steamed young corn pastry in a corn leaf coating.
"La fritanga" : various meat - beef, pork, giblets, fried and served with manioc and fried bananas.
"El Cuy" : guinea pig variously prepared like rabbit.
"Las empanadas" de Pipian : yellow potato fritter with meat.
"La mazamorra" of Chocó : corn soup.
"La chuleta" : broiled pork chop.
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- Region of Santanders :
"Los tamales" : corn flour pastry with pieces of pork and sausages steamed in a corn leaf coating.
"El cabrito" (kid) : spicy meat with fried manioc and arepa, corn pancake.
"El sancocho" : boiled meats with manioc, potatoes, green bananas y corn.
"La hormiga culona" : ant with swelled abdomen to tasted roasted as a snack.
"El moute" : whole corn soup with tripe in sauce.
"La pipitoria" : kind of blood sausage without wrapping.
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- Region of Tolima :
"El viudo de pescado" : soup of river fish served with green bananas vertes and manioc.
"El tamal" : rice, corn pastry, chicken, pork and bacon, every thing steamed in a corn leaf coating.
"La lechona" : sucking pig stuffed with rice and peas, cooked in a clay oven.
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- Region of Amazonia :
"La charapa" : delicious tortoise meat.
"La gamitana" : amazonian fish.
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- Region of Llanos orientales
"La ternera a la llanera" : broiled carf in wooden fire.
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| _________________________________________________________________ DESSERTS _________________________________________________________________ |
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"La cuajada con melao" : turned milk drained served with thick syrup of sugar cane.
"Arequipe con brevas" : cooked milk until becoming brown and firm served with fig syrup.
"El postre de natas" : milk skin cooked with sugar, cinnamon and and raisins.
"Melcochas" and "alfandoques" : sugar cane worked until tender with butter like a soft caramel.
The chocolate "santafereno" : served with sweet cheese.
"El manjar blanco" : cooked milk, thick and sweet.
"Las cocadas" : grated coco mixed to a golden syrup of panela.
"Los turrones" : white nougat.
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| _________________________________________________________________ DRINKS _________________________________________________________________ |
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"El tinto" : light and sweet coffee.
"El guarapo" : the oldest indian drink, ananas skin fermented in water.
"El aguardiente" : aniseed and distilled sugar cane (17°).
"La chuchuguaza" : alcohol made by indians of the Llanos.
"El masato" : cool drink, rice and corn lightly fermented, perfumed with cinnamon.
"El canelazo" : hot drink, kind of brandy perfumed with cinnamon.
"El jugo" : tropical juices : the "curuba", the passion fruits, ananas, the "lulo", the corosol.
"La colombiana" : soda of tamarindo.
"La pola" : beer. It exists many brands made in colombia.
"El aperitivo de café" : coffee liqueur (20°).
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