11 TYPICAL DISHES OF THE ORINOQUÍA REGION - CULTURE VOCABULARY - 2025

Some of the typical dishes of the Orinoquía region are the llanero-style veal, the creole finds, the tamales and drinks such as the llanero coffee. Orinoquía is located in the geographical area of ​​Colombia known as the Eastern Plains.

This region is delimited by the Orinoco River, the Amazon region and the border with Venezuela. It is known for having a high livestock production, steppe vegetation, and lagoons.

Within the typical food of the Colombian Orinoquía you can find multiple dishes that vary slightly from one department (province) to another. The great variety of recipes derives from the intense livestock and agricultural activity. Some people believe that the preparation of the meats of this region is one of the best that exists in South America.

The Eastern Plains are famous for their livestock production. Beef dominates the cuisine of the Orinoquía and is present in most of its dishes.

Some regional specialties that do not include beef are cachapas (sweet corn arepas), rabbit in wine, dried meat, some dishes prepared with yucca, llanero coffee and some desserts.

List of typical foods of the Orinoquía region

1- Veal a la llanera

The veal a la llanera or "mamona" is a typical dish of the Llanos, whose preparation represents a feast for the diners.

A one-year-old calf is slaughtered and sectioned into four main cuts known as the skate, the heron, the shakers, and the bear.

The line

The skate is made up of the hindquarters or hind legs of the calf. It is cut from the top of the animal (haunches) and includes the thighs and tail.

It is called a ray since the cut of the meat has a round shape and when seen with the tail, it looks like a ray.

The heron

The heron is made up solely of the calf's udder.

The shakers

The shakers are long strips of meat that are removed from the breast of the calf.

The female bear

This cut comprises the part of the calf's head (neck, dewlap, jaw and tongue) and is cut in such a way that the prey is lowered by the effect of gravity.

Each of these cuts is made leaving a little extra skin of the calf, in order to be able to wrap the exposed meat with the same skin of the animal. In this way, the veal always goes fully wrapped in the oven.

This is how, once cut and wrapped, the meat is roasted for about 8 to 12 hours inside a brick and clay oven that reaches an average temperature of 250 ° C.

Apart from the four main cuts of the veal, the rest of the parts (skin, ribs, pulps and shoulders) are roasted in the llanero style.

Each piece of meat is finely cut and strung on a stick that is left leaning against the donkey, a wooden structure located on and around the fire.

Some people choose to grill these parts on the grill, adding salt, beer and spices. However, the classic way of roasting is on the donkey slowly, for 4 hours, without fanning the fire.

This technique indicates that the meat should never be chopped, to prevent it from drying out or hardening. It is a method used to prepare any type of meat, including pork and venison (Albala, 2011).

2- Hallaca

Hallaca is a wrapped dish composed of a paste made from corn dough seasoned with chicken broth pigmented with achiote.

This dough is filled with beef, pork or chicken, vegetables, olives, raisins, nuts, and capers. The way to wrap the Hallaca is rectangular in shape with a banana leaf tied with pita.

Once the Halca is wrapped, it is cooked in boiled water. Generally this dish is consumed during the Christmas season, although it can be found at any time of the year.

Its preparation is similar to that of the tamales that are eaten in the rest of Colombia and in other South American countries. In Venezuela it is common and is known for being one of the national dishes.

Currently, to facilitate its preparation, Halca is made with industrially manufactured corn flour. This product replaces the old way that corn should be shelled, ground at home, and cooked later.

3- Stick to Pique

Image recovered from commuchogustomario.blogspot.com.

Palo a Pique is a dish of beans cooked with meat, known as vegueros beans. Chicharrón, chicken broth, spices, seasonings and rice are added to these beans. In this way, a plate rich in protein is formed.

4- Plain rice

Plain rice is characterized by being cooked with the tail of the beef. This is how the rice is cooked until the tail is soft and has the desired consistency so that it can be eaten.

5- Rabbit in wine

The rabbit in wine is prepared by seasoning the rabbit well and then cutting it into pieces. These pieces are sautéed with oil until they acquire a golden hue.

Once the rabbit is golden, herbs, spices, flour, broth and white wine are added. The preparation takes place over low heat and is prepared with potatoes.

6- Creole Pavilion

The Creole pavilion is recognized as a dish of national tradition in Colombia and comprises a fundamental part of the typical cuisine of the Orinoco. It is composed of shredded meat, white rice, refried black beans (beans), fried ripe banana and white cheese.

Its origin dates back to colonial times and its initial composition was leftovers from the haciendas that slaves gathered to feed themselves.

7- Beans

The black bean or caraota is typical of the gastronomy of both the Orinoco and Venezuela. This is a legume famous for being part of the diet of the poor for centuries past. It is a common companion to any meal.

Traditionally they are consumed in the form of a dark soup as a starter before the main course. The typical way to consume them is when their texture is soft, some people add sugar at the time of consuming them

8- Cachapa

Cachapa is a thick yellow corn tortilla that is prepared with eggs, sugar, milk, oil, and salt. Its origin is unknown, but it is associated with the indigenous traditions of the region.

It is cooked on hot metal plates and eaten with your hands, usually at roadside locations. It can be accompanied with ham, cheese and butter.

9- Banana tungo

Although the origin of this recipe is in Tolima grande, it is very popular in different regions of Orinoquía. It is a ripe banana wrap with white corn dough. It is prepared in the oven and, in addition to a rich flavor, it gives off an odor that helps whet the appetite.

It is usually combined with meats and stews, although there are people who take it as a snack or mid-afternoon snack.

10- Auyama capon

Dish originating in the llanos of Colombia, it is made from a huyama that is split to fill it with minced meat (usually beef), cured cheese, onion, pepper, salt and spices such as cumin.

11- Chicken stew

Very typical of the Caquetá region, although its distribution is national. It is a thick broth composed of tubers such as potatoes, other vegetables such as yucca and yams, legumes such as beans, corn and chicken meat. There are versions with other types of meat such as chicken, beef, etc.

References

1. Albala, K. (2011). In K. Albala, Food Cultures of the World Encyclopedia, Volume 2 (pp. 369-370). Santa Barbara: Greewood.
2. Culture of Colombia. (December 10, 2013). Obtained from ORINOQUIA REGION: blockenglishfouruniagraria.blogspot.com.ar.
3. Lovera, JR (2005). Typical Meals. In JR Lovera, Food Culture in South America (pp. 116-120). Westport: Greenwood Press.
4. (February 20, 2012). Food Colombia. Obtained from ORINOCO OF COLOMBIA - COLOMBIA TYPICAL FOOD.: foodcolombian.wordpress.com.
5. Romero, GN (November 10, 2014). The Orinoquia. Obtained from Orinoquia, the region very intersting.: projecteanglish.blogspot.com.ar.
6. Trip, F. a. (2014). Flight and Trip. Obtained from Colombia's culinary multiplicity - a feast to your senses: flightandtrip.com.