- The best of the gastronomy of the Andean region of Colombia
- 1- The paisa tray
- 2- Sancocho antioqueño
- 3- Lechona, the typical dish of Tolima
- 4- Tamales, a Tolima delicacy
- 5- Ajiaco, the soup of the chibchas
- 6- Changua, the traditional breakfast
- 7- The typical corn arepa
- The three most exquisite desserts of the Colombian Andean region
- 8- Brevas with arequipe
- 9- Pionono
- 10- Parvas
- References
The gastronomy of the Andean region of Colombia, of indigenous, Spanish and African heritage consists of a delicious mixture where tubers, dairy products, meats and flours constitute the main ingredients.
The Andean region is located in the central area of the country, being the largest and most populated in all of Colombia. The typical traditional dishes of this region come from the departments of Antioquia, Tolima, Huila and Santander, which combine legumes, various cheeses and meats to warm the palate of all who visit this cold region.
Tray paisa
The preparation of soups and main dishes, starting with the most typical of all, the "paisa tray" coupled with a rich and varied coffee culture, is what makes the gastronomy of this region one of the most special.
The best of the gastronomy of the Andean region of Colombia
1- The paisa tray
Listed as one of the typical dishes of Colombia, it has survived for generations becoming the most popular in the department of Antioquia.
Of peasant and indigenous origins, the paisa tray is synonymous with abundance, that is why it is usually served on a large tray and consists of ten strong main ingredients: beans, white rice, ground meat, pork rinds, chorizo, blood sausage, fried egg, banana slices ripe, arepa and avocado.
This dish is usually served to eat with several people, being a popular custom to share it with the family.
2- Sancocho antioqueño
Typical dish of traditional Colombian cuisine that consists of a thick soup with great flavor and ideal to share with the family.
The Colombian sancocho is usually that of "three meats", being a soup that contains beef, pork and chicken or hen. The broth is usually cooked with various tubers, corn and banana, seasoning with spices and herbs.
It is customary to serve it with rice, avocado and a garlic mince. It is characterized by looking like a stew, since the broth becomes thick when using various types of Colombian potatoes.
3- Lechona, the typical dish of Tolima
Every June 29, Tolima celebrates the “National Day of the Lechona”, a typical Colombian dish that arrived with the Spanish conquerors.
It is made up of pork traditionally served with white corn arepas and the popular “insulso” custard. A cream made from panela and corn dough that is usually allowed to heat until it forms a kind of delicious curd.
The pork is marinated with onions and garlic mainly, although in some areas it is usually dressed with a pea stew.
The suckling pig must be cooked in a clay oven and wood-fired for at least twenty hours, and it is in this cooking that the charm of its flavor resides.
4- Tamales, a Tolima delicacy
The tamale, a typical dish from pre-Hispanic times, consists of a cooked corn dough wrapped in corn or banana leaves.
Its name comes from the Nahuatl language where "tamalli" meant wrapped, and that's where its preparation comes from.
Tamales are usually filled with different meats, vegetables, fruits or sauces, and can be prepared sweet or savory.
However, the Tolima tamale is one of the most recognized. It is made from chicken, pork bacon, pork ribs, egg, carrot, peas, potatoes, rice, and different seasonings wrapped in a banana leaf. The result is a delicious dough full of flavor and color.
5- Ajiaco, the soup of the chibchas
This dish comes from colonial times, originated after the mixture of Creole and Spanish culinary traditions.
History relates that the Chibcha culture used to prepare it in ancient times, hence it is classified as an icon of Colombia.
It is a very popular soup or sancocho that is usually served on a ceramic plate or in the traditional casserole. It is a delicious chicken soup that has several types of potatoes and is seasoned with garlic, hence its name.
It is said that this dish reflects the miscegenation of the region, since it contains Creole ingredients such as potatoes, basil and cob; and in turn European ingredients, after adding chicken, cream, capers and onion.
It is usually served with rice, avocado, banana, vegetables or salad.
6- Changua, the traditional breakfast
It is the typical Cundiboyense dish of the Andean region that is usually part of most breakfasts. It consists of a creamy soup that is served with bread, tostadas or arepas.
The broth is made from milk, eggs, onion and coriander. In the changua paisa it does not usually have potatoes and pieces of toasted bread are usually added to the broth, as well as a little chicken soup to increase its flavor.
7- The typical corn arepa
Arepas, considered the most traditional dish in pre-Hispanic America, usually serve as the accompaniment to the main dishes of the Andean region.
The typical arepas are those of chócolo, which are prepared from threshed corn that is allowed to soak for three days.
The arepas paisas are prepared without salt and without filling only to accompany it. However, in the Andean region it is also common to prepare them with ground corn and pork rinds and then put them to brown and fill them with chicken, meat, cheese or curd.
The arepa is the main typical food when accompanying any dish in Colombia. It is usually baked or fried in small round shapes.
The three most exquisite desserts of the Colombian Andean region
8- Brevas with arequipe
It is a typical dessert prepared with small figs stuffed with arequipe or dulce de leche.
9- Pionono
Also known as “gypsy arm or queen arm”, it consists of a rolled round sweet dough filled with fruits, arequipe or strawberries with cream. The traditional one is usually filled with arequipe and has sugar sprinkled on top.
10- Parvas
In Colombia, different types of golden or puff pastry doughs are known as "parvas" that are usually filled with fruit, cream, meringue or chocolate and are used to accompany rich drinks, generally chocolate or coffee with milk.
References
- Learn how to prepare a typical Colombian breakfast. Retrieved on August 12, 2017 from cromos.elespectador.com.
- Tray paisa. Retrieved on August 12, 2017 from
- Colombia's culinary multiplicity - a feast for your senses. Retrieved on August 12, 2017 from flightandtrip.com.
- Typical foods of Colombia. Retrieved on August 13, 2017 from sites.google.com
- 5 delicious types of arepas in Colombia. Retrieved on August 13, 2017 from xdviral.com.
- The tamale and its origins. Retrieved on August 13, 2017 from tamales.com.mx.
- This is the history of the traditional desserts of Bogotá. Retrieved on August 12, 2017 from bogota.gov.co.
- Colombian cuisine: mestizo, diverse and irresistible. Retrieved on August 12, 2017 from colombia.co.
- La parva: paisa bakery. Retrieved on August 13, 2017 from elmundo.com.
- Martina. (2015). The suckling pig, a delicious story. Retrieved on August 12, 2017 from elcampesino.co.
- Moreno, C. (2014). 23 food reasons Colombians know what's good. Retrieved on August 13, 2017 from huffingtonpost.com.
- Tour of Colombian cuisine. Retrieved on August 13, 2017 from colombia.travel.
- Rojas, J. and Huertas, C. (2014). After a plate of Ajiaco in Bogotá. Retrieved on August 13, 2017 from eltiempo.com.
- 5 traditional Colombian dishes you shouldn't miss. Retrieved on August 13, 2017 from uncovercolombia.com.
- Typical Colombian food. Retrieved on August 13, 2017 from southamerica.cl.