THE 5 MOST OUTSTANDING TYPICAL DISHES OF NARIÑO - CULTURE VOCABULARY - 2025

The typical dishes of Nariño, department of Colombia, are recognized worldwide. The Nariño diet includes a lot of beef. A great variety of fish, lobster and shellfish are also consumed. In addition, it is cooked with coconut milk.

In itself, Colombian cuisine varies greatly depending on the different regions. In some there are specialties considered exotic, such as roasted ants or preparations of guinea pigs or guinea pigs, while other regions would not even touch those dishes.

Breakfast is important in Nariño: juice or fruit juice, coffee or chocolate, fruits, eggs and bread.

Soup is traditional for lunch, then a main course with a drink, and a typical sweet for dessert. Dinner is usually lighter; for example, a sandwich.

The 5 main typical dishes of Nariño

1- The guinea pig

The guinea pig is roasted between embers and coals, after a laborious process of breeding, taking care of its growth and sacrifice.

It is served whole, with the skin crispy and fried. Typical seasonings make it the most appetizing and coveted Nariño dish.

It is highly nutritious and is also said to have aphrodisiac properties. You eat with your hands.

2- The locro of ulluco

The ulluco, olluco or smooth potato is a typical tuber of the Andean zone of Colombia. It is rich in carbohydrates, so it is high in calories.

A stew is prepared with the chopped ullucos, milk, white cheese and butter, with the addition of pepper, oregano, garlic, paprika, thyme, parsley and onion.

It is also typical to use it in salads, mixing the boiled ullucos with carrots, beans, ham, cheese and onion.

3- The pusandao

It is prepared with mountain meat from pork and beef, which is seasoned with nitro salt, fish (catfish, sea bass or snapper) and is served with green plantain, whole unpeeled potatoes, hard-boiled eggs and coconut milk.

It is served in casseroles or deep plates. A little of each ingredient is placed, accompanied with white rice, avocado and chili.

4- Arepas from Nariño

The tortillas are prepared with wheat flour, water, butter, bicarbonate, coloring and sugar. In some places they also add milk and eggs.

To cook them, they are roasted in cayanas, clay containers that have been used since ancient times.

Another way of cooking is to fry them in vegetable shortening or oil. This modality is known as arepas or fried arepuelas.

5- The encocado of piangua

It is about fish and shellfish seasoned with coconut. The most widespread is the encocado de piangua or shell, a bivalve mollusk that is carefully selected. Formerly this selection work was exclusive to women.

They are cooked alive in boiling water and then added to a preparation of milk, onion and chili peppers, seasoned with herbs such as pennyroyal, black basil, oregano, and cimarrón coriander.

It is accompanied by rice with coconut, patacón, potato and yucca.

References

1. Editor. (2015). Typical Colombian Food. 10/20/2017, from South American Website: southamerica.cl
2. Edison Parra Garzón. (1998). THE ABC OF NARIÑENSE GASTRONOMY. 10/20/2017, from El Tiempo Website: eltiempo.com
3. Chris. (2014). Top 5 Weird Colombian Foods. 10/20/2017, from See Colombia Website: seecolombia.travel
4. Anny Wooldridge. (2017). 10 Traditional Foods You Have to Try in Colombia. 10/20/2017, from The culture trip Website: theculturetrip.com
5. Editor. (2014). Gastronomy of the Pacific - the multiplicity of the Valle del Cauca and El Nariño. 10/21/2014, from Flightandtrip Website: flightandtrip.com