TYPICAL FOOD OF CUNDINAMARCA: 5 POPULAR TYPICAL DISHES - CULTURE VOCABULARY - 2025

The typical food of Cundinamarca is made up of dishes such as ajiaco, bread soup, slurred roscón, the capable widower and the wrapped one. Its gastronomy is wide and varied thanks to the agricultural benefits of the area and its different types of climates.

The dishes of this Colombian department are strongly influenced by the gastronomy of Boyacá and Bogotá. Its roots are indigenous, African and Spanish.

Cundinamarca is located in the center of Colombia in the so-called Andean region, and its capital is Bogotá.

The 5 main typical dishes of Cundinamarca

1- Ajiaco

This dish is considered the most delicious and representative of the department of Cundinamarca. Along with the paisa tray, it is considered one of the main representatives of Colombian food.

Its ingredients are traditional potatoes and Colombian fries, shredded chicken breast (in some cases it is substituted for beef or both are used), corn, onion, garlic, coriander, avocado, capers and heavy cream.

2- Bread soup

One of the many types of soups present in Cundinamarca to warm up on cold days is bread soup.

Its ingredients are potato, eggs, beef, white cheese, milk or heavy cream, butter, coriander and, of course, bread.

Clay pots should be used for the preparation, because it is considered that these make the flavor of the soup stand out.

The way to serve this soup is done by following these steps: the pieces of white cheese, butter and bread are deposited at the bottom of the clay pot.

Then the broth is added with the beef, milk and raw eggs, taking special care so that the yolk does not break.

At this point the preparation is covered. After a few minutes have passed and the egg is cooked, more cheese and cilantro are added.

3- Slipped roscón

There are records that indicate that this dessert was consumed in the colonial period. It is made from wheat flour, butter, egg and guava candy.

They are usually sold on the roads of Cundinamarca in the direction of La Vega. Because they are so popular, they are very low priced and are offered in packages of ten to twenty units.

4- Able widower

It is a hot fish soup with fresh ingredients such as vegetables, tubers, fine herbs and the widower's capable.

It is highly appreciated because it is one of the few river fish that can still be caught in the Magdalena River.

It is traditional to eat this dish on the boats transformed into restaurants that are located on the banks of the Magdalena. It is a dish highly appreciated by tourists who enjoy the picturesque area.

5- Wrapped

It is prepared with corn flour, to which pieces of previously cooked and marinated beef, pork and chicken are added, as well as carrots, olives, capers and parsley.

This is placed on a large banana leaf to wrap, tied very well and dipped in boiling water to achieve cooking of the cornmeal and the total integration of the ingredients and flavors.

It is served by removing the wrap from the banana leaf. This should have a firm and compact consistency. It is served with a cup of chocolate.

References

1. Rivas, S. (2017). The flavors of Cundinamarca in eight dishes. Retrieved on November 17, 2017 from: semana.com
2. E, Bernal. (2015). Traditional cuisine from the Alto Magdalena province. Case of the Girardot and Agua de Dios municipalities in the department of Cundinamarca. Retrieved on November 17, 2017 from: sena.edu.co
3. Or, Mantilla; M, Quintero. (2011). The good Colombian table: pretext for tourism. Bogotá: External University of Colombia. Retrieved on November 17, 2017 from: books.google.es
4. J, Alzate (2003). Overview of Colombian cuisine. Bogotá: External University of Colombia. Retrieved on November 17, 2017 from: uexternado.edu.co
5. Z, Janer. (2008). Latino food culture. Wesport: Greenwood Press. Retrieved on November 17, 2017 from: books.google.es