Colombian food
Colombian food takes influence from Indigenous, Spanish, African, and the Caribbean. Soups are especially important, from Bogotá’s ajiaco (chicken & potato soup) to coastal fish soups, while corn, potatoes, plantains, rice, and fresh seafood appear throughout the country’s cooking.
Arepas are as important to Colombians as bread is to many Europeans, and these simple cornmeal cakes are served with everything from eggs and cheese to meat and stews. Popular snacks include empanadas (fried pastry pockets filled with meat or potatoes), and buñuelos (light, savoury cheese fritters). Colombia also has its own delicious take on Peruvian style ceviche, particularly along the Caribbean coast.
Let’s not forget bandeja paisa (a massive platter of red beans, rice, minced beef, chicharrón, chorizo, fried egg, plantain, and avocado) from Antioquia and the wider Paisa region. It’s one of Colombia’s most iconic dishes.
