must-try food Colombia
our top 5 traditional Colombian foods you have to try
arroz con pollo
chicken rice
What is it?
Arroz con pollo consists of seasoned yellow rice mixed with shredded chicken and vegetables, creating a colourful, flavour packed dish. Unlike some versions found elsewhere in Latin America, the Colombian version commonly uses chicken that is cooked, shredded and mixed throughout the rice. In our opinion, it’s one of the most delicious Colombian meals, with the perfectly seasoned rice and shredded chicken making it a great meal.
What is in it?
Colombian arroz con pollo is typically made with rice cooked in chicken stock and coloured with achiote or an achiote based seasoning. Shredded chicken is mixed through the rice along with vegetables such as peas, carrots, green beans, sweetcorn, spring onions and red or green peppers. Recipes vary, and some versions also include tomato, garlic, cumin and coriander. It is often served with French fries, a simple salad, slices of avocado and sometimes fried plantain.
Where can I eat it?
Arroz con pollo is served throughout Colombia and can be found on many traditional menus, as well as at family restaurants and casual eateries.
Usually gluten free.
ceviche Colombiano
creamy citrus pawns
What is it?
Ceviche colombiano is Colombia’s take on the famous Peruvian dish. While both are delicious, the Colombian version can be quite different in style. One of the most popular Colombian versions is made with cooked prawns served in a rich, tangy pink sauce made with ingredients such as ketchup, mayonnaise and lime juice. The result is creamier and sweeter than the classic Peruvian style, although Colombian ceviche also includes regional preparations made with raw or citrus marinated fish and other seafood.
What is in it?
The classic shrimp version is made with cooked prawns mixed in a sauce of ketchup or tomato sauce, mayonnaise and lime juice. It is often combined with finely chopped red onion, coriander (cilantro), garlic and chilli or hot sauce.
Although prawn ceviche is one of the best known versions, you’ll also find ceviches made with fish, octopus, squid, mixed seafood and other shellfish, depending on the region and restaurant. Some Pacific coast versions also include coconut.
It is commonly served with saltine crackers, plantain crisps, patacones or platanitos, and sometimes avocado.
Where can I eat it?
Ceviche is most popular in Colombia’s coastal regions but is enjoyed throughout the country.
Gluten free when served without crackers.
ajiaco
chicken & potato soup
What is it?
Ajiaco is one of Colombia’s most famous soups and the signature dish of Bogotá and the surrounding Andean region. It is a filling chicken and potato soup with a thick, creamy consistency and a distinctive flavour that comes from the herb guascas. While versions of ajiaco exist elsewhere in Latin America, the Colombian version, particularly ajiaco santafereño from Bogotá is especially distinctive for its use of three different types of potatoes and guascas.
The different potatoes break down at different rates, naturally thickening the broth while leaving some larger pieces intact. It is a filling main course that is particularly popular in Bogotá’s cool mountain climate.
What is in it?
Ajiaco is traditionally made by slowly simmering chicken with three varieties of potatoes: papa criolla (small yellow potatoes that dissolve into the soup), papa sabanera (waxy white potatoes) and papa pastusa (floury potatoes). It is also made with corn on the cob, garlic, onions and the aromatic herb guascas.
It is almost always served with a selection of accompaniments, including capers, cream, white rice and slices of avocado, allowing each person to customise the soup to their taste.
Where can I eat it?
Although available across the country, the most authentic versions are generally found in Bogotá and the surrounding Cundinamarca region.
Gluten free
bandeja paisa
Colombian platter
What is it?
Bandeja paisa is arguably Colombia’s most famous dish and the ultimate example of the cuisine of the Antioquia region. Originating around Medellín, it is an enormous platter loaded with meat, beans, rice, eggs, plantain, avocado and other accompaniments.
The name literally means “Paisa platter,” referring to the Paisa people and culture of Antioquia. It is famously filling, with a huge variety of components making it feel almost like several Colombian dishes served together on one plate.
It is traditionally served as a substantial lunch and is definitely not a light meal.
What is in it?
A traditional bandeja paisa typically includes:
Frijoles – Colombian red beans cooked into a rich stew.
White rice.
Carne molida or carne en polvo – seasoned minced or finely shredded beef.
Chicharrón – crispy pork belly.
Chorizo.
Fried egg.
Fried ripe plantain.
Avocado.
Arepa.
Hogao – a cooked tomato-and-onion sauce.
Morcilla or rellena – Colombian blood sausage, in some versions.
The exact combination varies between restaurants, and not every platter includes every ingredient.
Where can I eat it?
Bandeja paisa is particularly associated with Antioquia and Medellín, although it is available throughout Colombia and is one of the easiest Colombian dishes to find.
chuleta valluna
breaded meat cutlet
What is it?
Originating in the Valle del Cauca region in southwestern Colombia, chuleta valluna consists of a large, thin pork cutlet that is seasoned, breaded and fried, making it similar to a German schnitzel. It is a substantial and filling meal, so you’ll want to be hungry before ordering it. Traditionally, it is served with “double carbs,” usually white rice and French fries.
What is in it?
Traditional chuleta valluna is made from a thin pork cutlet, usually pork loin or leg, seasoned with ingredients such as garlic, cumin, salt and pepper. It is coated in flour, beaten egg and breadcrumbs before being fried.
It is traditionally served with white rice, French fries, a simple salad and lime wedges. The combination of rice and fries is a classic accompaniment, although some restaurants may also include slices of avocado or fried plantain.
Where can I eat it?
Chuleta valluna is served throughout Colombia but is especially associated with the Valle del Cauca region, particularly the city of Cali. It is available elsewhere in the country, although it may be less common than other Colombian dishes.
Dairy free.
Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.
