Colombia Food and Drink
Colombian cuisine varies markedly between regions, reflecting the country's different climates, landscapes and cultural influences. In the Andean highlands, meals tend to feature meat, potatoes, maize, beans and hearty soups, while Caribbean cooking makes greater use of fish, seafood, coconut and plantain. Rice, arepas (maize cakes), plantains and yuca (cassava) are common accompaniments throughout much of the country.
Lunch is traditionally the main meal of the day, and inexpensive restaurants often serve an almuerzo corriente or menú del día, typically comprising soup, a main course and a drink. Colombia's enormous variety of tropical fruit is another highlight, with markets and juice stalls offering everything from familiar mango and papaya to lulo, guanábana, granadilla and tree tomato.
Colombia is one of the world's best-known coffee producers, although everyday coffee has traditionally been served as tinto, a small cup of black coffee, often sweetened. Speciality coffee shops are increasingly common, particularly in Bogotá, Medellín and the coffee-growing regions. Beer and aguardiente, an anise-flavoured spirit, are popular alcoholic drinks.
Arepas: Round maize cakes served plain or filled or topped with cheese, eggs, meat or other ingredients; styles vary considerably by region.
Bandeja paisa: A substantial Antioquian dish typically combining beans, rice, minced or ground beef, chicharrón (fried pork belly), fried egg, plantain, avocado and arepa.
Ajiaco: A Bogotá speciality made with chicken, several varieties of potato, maize and guascas herb, traditionally served with capers, cream and avocado.
Sancocho: A hearty soup or stew made in numerous regional versions with meat, chicken or fish alongside plantain, yuca, maize and other vegetables.
Lechona: Pork stuffed with peas, rice and spices and slowly roasted, particularly associated with the Tolima region.
Empanadas: Fried maize pastries filled with combinations of meat, potato and seasoning, commonly eaten as a snack with ají sauce.
Arroz con coco: Coconut rice, sometimes slightly sweet, commonly served with fish and seafood along the Caribbean coast.
Patacones: Green plantain slices that are flattened and fried until crisp, served as a snack or accompaniment.
Hormigas culonas: Roasted large-bottomed ants traditionally eaten in Santander, particularly around Barichara and San Gil.
Chocolate con queso: Hot chocolate served with pieces of cheese that are dropped into the drink, a traditional combination in parts of the Andean region.
Fresh fruit juices: Widely available and prepared with water (en agua) or milk (en leche), using fruits such as lulo, guanábana, passion fruit and blackberry.
Aguardiente: An anise-flavoured spirit made from sugar cane and traditionally consumed neat, with different regions producing their own brands.
Restaurants commonly suggest a service charge of around 10% (propina voluntaria) on the bill — this is voluntary, and staff should ask whether you wish to include it. Additional tipping is not necessary, although small amounts may be given for particularly good service.
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