- The 5 main typical dishes of Nariño
- 1- Fried pastuso
- 2- Roasted guinea pig or guinea pig
- 3- Empanadas
- 4- Quimbolitos
- 5- The canelazo
- References
The typical food of Nariño includes dishes such as fried pastuso, roasted guinea pig or guinea pig, empanadas, quimbolitos and canelazo. This food shares many characteristics with Ecuadorian food because it is a border with that country.
It also shares with the Colombian gastronomic tradition the taste for the preparation of amasajios or breads, soups and the consumption of potatoes.
Nariño is the seventh department with the most inhabitants within Colombian territory, with about two million inhabitants. Its capital is San Juan de Pasto and is part of the Pacific and Andean regions.
The 5 main typical dishes of Nariño
1- Fried pastuso
Fried pastuso is the common dish that is offered at meetings, parties, snacks, or as a starter in many restaurants.
It consists of pieces of previously marinated fried pork, which is left to rest for a day and then fried.
It is served with popcorn or popcorn, steamed potatoes and peanut chili. The latter is made from red chili, ground peanuts, onion and boiled egg.
2- Roasted guinea pig or guinea pig
The guinea pig or guinea pig is one of the most consumed protein sources in the department of Nariño and in Pasto, the capital of this state.
It is usually prepared roasted thanks to its low fat content. It is so popular in the region that food franchises can be found throughout the city where this dish is offered.
3- Empanadas
It is one of the most characteristic dishes of Nariño for being consumed almost daily. It comes from the European gastronomic tradition.
Pastusas empanadas are half moons of wheat flour, corn or añejo fried and almost always filled with guinea pig meat or guinea pig, as well as cheese, meat or chicken.
4- Quimbolitos
Its origins date back to the beginning of the 19th century, although its characteristics mean that its origin is the Indo-American tamale, thanks to the evidence found that corresponds to the year 100 BC. C.
It is a dish used very often by the pastusos as breakfast, dinner or snacks, accompanied with a cup of coffee.
Its ingredients are cornmeal, butter, egg, cheese and raisins or chocolate. They are cooked in boiling water wrapped in banana or achira leaves.
This dish is also present in Ecuadorian food and similes are found throughout Latin America.
5- The canelazo
Canelazo is a traditional drink to combat the cold made with brandy or chapil, cinnamon and aguapanela, a typical South American drink made with cane juice.
These three ingredients are mixed and cooked in a water bath without letting it boil. They are served in clay jars or wells to keep their temperature high.
It is very common to get it in bars and restaurants next to boiled pastuso.
References
- S, del Castillo; M, Zea. (2014). Ancestral gastronomic identity of five municipalities in the Andean area of the department of Nariño. Retrieved on November 17, 2017 from: udenar.edu.co
- P, Monroy; P, Durán (sf) Traditional flavors of Nariño. Retrieved on November 17, 2017 from: urosario.edo.co
- 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
- J, Alzate (2003). Overview of Colombian cuisine. Bogotá: External University of Colombia. Retrieved on November 17, 2017 from: uexternado.edu.co
- Z, Janer. (2008). Latino food culture. Wesport: Greenwood Press. Retrieved on November 17, 2017 from: books.google.es