
Ajiaco Bogotano
Bogotá's great contribution to the world's soups — a hearty, warming chicken and three-potato stew thickened with guasca herb, served with capers, cream and avocado.
Ajiaco、bandeja paisa、arepas——丰盛而充满活力的安第斯美食。
哥伦比亚的美食与该国多种多样的地理环境相呼应:安第斯高地、两条海岸线、广阔的平原(亚诺斯)和亚马逊雨林,每一种烹饪方式都各不相同。波哥大周围的安第斯山脉出产 ajiaco——一种由三种土豆品种制成的鸡汤,用香草瓜斯卡斯增稠,最后加入刺山柑和奶油。安蒂奥基亚制作了 Bandeja paisa,这是一盘由豆子、大米、chicharrón、碎牛肉、香肠、煎蛋、车前草、鳄梨和玉米饼组成的拼盘。加勒比海岸用椰子烹饪:arroz con coco、炸鱼和卡塔赫纳周围非洲风味的炖菜。
玉米是历史的支柱。 Arepas(煎玉米饼)因地区而异,从薄的、起泡的 Arepa paisa 到奶酪填充的 Arepa de choclo 和沿海的鸡蛋夹心油炸 Arepa de Huevo。香蕉叶包裹的玉米粉蒸肉因省而异;马萨莫拉(Mazamorra)和奇恰(Chicha)将玉米延伸到饮料中。汤具有深厚的文化内涵:sancocho(一种母鸡、牛肉或鱼与尤卡、车前草和玉米棒子一起炖的菜)是全国家庭周日和河边聚会的菜肴。
与墨西哥或秘鲁烹饪不同,哥伦比亚食物将辣椒放在一边——ají,一种由香菜、葱、番茄和一点辣椒制成的新鲜莎莎酱,是餐桌调味品,让每个食客可以自行调节热量。家庭烹饪很丰盛,淀粉含量很高:室内每天都有米饭和豆子,到处都有炸车前草,波哥大的热巧克力配上奶酪,几乎每顿饭都有新鲜果汁——lulo、guanábana、maracuyá。
阿雷帕斯
全国各地每天都会吃的煎玉米饼,从普通的 paisa 版本到沿海煎玉米饼,里面有鸡蛋。
桑科乔
用鸡肉、牛肉或鱼配上尤卡、青大蕉、土豆和玉米的丰盛炖菜——哥伦比亚家庭聚会的通用菜肴。
班德贾派萨
安蒂奥基亚山拼盘:红豆、米饭、chicharrón、carne molida、香肠、煎鸡蛋、甜车前草、鳄梨和玉米饼。
阿贾科·桑塔费雷诺
波哥大的招牌鸡肉和三土豆汤,以瓜斯卡斯香草调味,配以刺山柑、奶油和鳄梨。
阿吉在一边
新鲜的香菜-葱-辣椒莎莎酱作为调味品,反映了哥伦比亚对可选热量而不是内置热量的偏好。
沿海椰子烹饪
加勒比哥伦比亚人用焦糖椰奶(arroz con coco)煮米饭,然后搭配整条炸鱼和帕塔康饼。
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Bogotá's great contribution to the world's soups — a hearty, warming chicken and three-potato stew thickened with guasca herb, served with capers, cream and avocado.

Colombia's most legendary meal — a monumental platter from the Antioquia region featuring red beans, chicharrón, minced beef, chorizo, fried egg, sweet plantain, avocado, hogao sauce and rice.

Thick, sweet griddled fresh corn cakes with a chewy, slightly sweet interior and crispy edge — Colombia's beloved street snack, often split and filled with fresh cheese.

A gentle, warming Bogotá breakfast soup of hot milk, poached eggs, spring onion and fresh herbs — simple, nourishing and uniquely Colombian.

Crispy corn dough empanadas filled with seasoned beef, potato and egg — Colombia's most popular street food, fried golden and served with ají sauce.

Colombia's legendary platter from the Paisa region — a mountainous spread of beans, rice, ground beef, chicharrón, fried egg, chorizo, avocado, and plantain.

Colombia's great restorative soup — a slow-simmered stew of chicken or beef with yuca, corn, plantain, and potatoes in a deeply flavored broth seasoned with cilantro and cumin.

Colombia's ancient corn porridge — white hominy corn simmered until tender and served with milk and raw cane sugar panela, a beloved Paisa breakfast and evening drink.

A warm, comforting Bogotá breakfast soup of milk, poached eggs, and scallions — simple and deeply satisfying.

Crispy, smashed green plantain rounds — the versatile Colombian staple eaten as a side, snack, or base for toppings.

Sweet, fragrant coconut rice from Colombia's Caribbean coast — caramelized coconut milk gives it a unique golden color.

Fluffy, cheesy cassava and cornmeal rolls — Colombia's beloved baked snack with a uniquely chewy, airy texture.

Colombia's iconic slow-roasted stuffed whole pig, packed with rice, peas, and spices — the king of festive cooking.

Bogotá's iconic thick chicken soup made with three types of potato and guascas herb — hearty, unique and deeply comforting.

Colombia's great hearty stew — chicken, yuca, plantain, corn and potato simmered in a golden, herb-scented broth. Sunday lunch across the nation.

Colombia's legendary platter — red beans with pork, white rice, ground beef, chicharrón, fried egg, sweet plantain, avocado and arepa.

Bogotá's legendary creamy chicken and potato soup with guascas herb — Colombia's most celebrated comfort food.

Light, crispy Colombian cheese fritters — the essential Christmas snack eaten with natilla all over Colombia.

Colombian whole roasted pig stuffed with rice, peas and spiced pork — the ultimate celebration centrepiece from Tolima.

Bogotá's three-potato chicken soup with corn, capers, cream, and guascas — Colombia's most comforting bowl.

A creamy, herb-perfumed Andean soup of chicken, three varieties of potato, sweet corn and the indispensable native herb guascas, finished with capers, cream and avocado — the soul of Bogotá.

Colombian platter with beans, rice, beef, chicharrón, eggs, plantain, avocado — Antioquia's mountain feast.

Bogotá's iconic chicken and three-potato soup with corn, capers, and cream — Andean comfort.

Colombian fried corn cakes stuffed with a whole egg — a Cartagena beach-stall classic with a crisp masarepa shell and a runny, savory center.

Colombia's beloved griddled corn cake with melted cheese — crispy outside, chewy within. Eaten from breakfast to late-night snack, every day, everywhere.

Twice-fried, smashed green plantain rounds — golden and crispy, the indispensable Colombian side dish eaten with hogao, guacamole, or black beans.

Colombia's iconic weekend stew: whole chicken, yuca, plantain, corn, potatoes, and cilantro in a golden, herb-fragrant broth — the dish that brings families together.

Versatile Colombian spiced beef mince with tomatoes, onions, and herbs — the workhorse filling for arepas, pasteles, empanadas, and rice bowls.

Colombia's hearty breakfast tostada: thick-cut bread fried golden in butter, topped with hogao (tomato-onion sauce) and a fried egg. Simple, satisfying, regional.

Crispy golden fried empanadas with a corn-dough shell and spiced beef and potato filling — the definitive Colombian street snack eaten with ají verde.

Light, airy deep-fried cheese fritters — Colombia's essential Christmas sweet, served with natilla and hot chocolate for the most festive combination in the country.

Silky Colombian-style condensed milk caramel custard — richer and more trembling than classic flan, unmoulded to reveal a glossy caramel sauce.

Bogotá's signature highland soup: three varieties of potato, chicken, corn on the cob, and guasca herb simmered into a thick, earthy, deeply comforting stew.

Bogota Lemon Herb Grain Bowl turns colombian pantry flavors into a complete grain bowl with salmon, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Cartagena Smoky Tomato Soup turns colombian pantry flavors into a complete soup with white fish, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Medellin Sesame Lime Stew turns colombian pantry flavors into a complete stew with chicken legs, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Cali Charred Pepper Noodles turns colombian pantry flavors into a complete noodle dish with wheat noodles, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Santander Green Herb Salad turns colombian pantry flavors into a complete salad with grilled chicken, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Boyaca Lemon Herb Flatbread turns colombian pantry flavors into a complete flatbread with flatbread dough, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Barranquilla Smoky Tomato Traybake turns colombian pantry flavors into a complete traybake with sweet potatoes, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Pasto Sesame Lime Fritters turns colombian pantry flavors into a complete fritters with salted fish, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Amazonas Charred Pepper Breakfast Plate turns colombian pantry flavors into a complete breakfast plate with yogurt, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.

Santa Marta Green Herb Dessert turns colombian pantry flavors into a complete dessert with coconut, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Market Lemon Herb Rice Bowl brings colombian flavor to a practical rice bowl built with chicken thighs, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Village Smoky Tomato Soup brings colombian flavor to a practical soup built with mushrooms, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Garden Sesame Lime Skillet brings colombian flavor to a practical skillet dinner built with cauliflower, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Harbor Charred Pepper Noodles brings colombian flavor to a practical noodle dish built with rice noodles, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Mountain Green Herb Salad brings colombian flavor to a practical salad built with grilled chicken, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Festival Lemon Herb Flatbread brings colombian flavor to a practical flatbread built with flatbread dough, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Homestyle Smoky Tomato Traybake brings colombian flavor to a practical traybake built with sweet potatoes, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Street Sesame Lime Fritters brings colombian flavor to a practical fritters built with salted fish, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Golden Charred Pepper Breakfast Plate brings colombian flavor to a practical breakfast plate built with beans, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Colombian Weeknight Green Herb Dessert brings colombian flavor to a practical dessert built with coconut, achiote, corn, potatoes and cilantro, and a fresh cilantro finish.
Pan-seared white fish over coconut-garlic rice with a fresh chile-tomato salsa, inspired by Colombia's Pacific and Caribbean coastal cooking.
A hearty Colombian lentil soup with potato, carrot and a garlicky herb finish, based on sopa de lentejas, everyday harbor-town comfort food.
Soft scrambled eggs with tomato and scallion, based on huevos pericos, a beloved Colombian breakfast-for-dinner classic.
A quick grilled steak salad with avocado, tomato and fresh mint, built the way Colombian home cooks turn leftover grilled meat into a bright weeknight plate.
A one-pan Colombian chicken and potato bake built on the same cumin, achiote and tomato base as classic pollo sudado.
Sweet corn and cheese fritters pan-fried until golden, the same snack Colombian street vendors have sold for generations.
A classic Colombian breakfast built from reheated rice and beans, topped with a fried egg — the ultimate use for last night's leftovers.
A creamy coconut rice pudding sweetened with panela and studded with raisins, the way it's served along Colombia's Caribbean coast.
A hearty Colombian one-pot stew of beef, yuca, plantain and corn, simmered low and slow the way it's made for family gatherings.
Crisp, corn-dough empanadas stuffed with seasoned ground beef and potato, fried the way street vendors sell them across Colombia.
Simple lime and garlic marinated grilled chicken served with rice and avocado, the everyday Colombian weeknight dinner.
Bell peppers stuffed with seasoned rice and ground beef, baked until tender and topped with melted cheese.
A bright quinoa salad with lime, cilantro and fresh vegetables, a modern lighter take on the grain salads common in Colombian kitchens.
Slow-braised pork shoulder seasoned with garlic, cumin and oregano until it falls apart, inspired by the bold flavors of Colombian lechona.
Creamy coconut rice paired with charred roasted vegetables, echoing the coastal Colombian habit of building meals around rice.
Twice-fried smashed green plantains, crisp on the outside and tender within, the classic Colombian coastal street snack.
Creamy coconut rice studded with lime-seasoned shrimp, a quick one-pot dinner inspired by Colombia's coastal cooking.
Grilled Colombian chorizo piled onto crusty bread with grilled pineapple and a spicy ají sauce for real sweet-heat balance.
Beef and pork meatballs simmered in an achiote-colored herb sauce, Colombia's real answer to saffron-tinted dishes.
Red beans slow-simmered with pork, browned garlic and plantain until thick enough to serve over rice, Medellín-style.
Colombia's classic tomato-scallion scrambled eggs, brightened with a handful of fresh mint alongside the usual cilantro.
Colombia's creamy corn mazamorra given a savory twist with lemon zest and cracked black pepper instead of the usual sweet panela finish.
A baked take on Colombia's coastal pescado sudado, whole fish braised in a herby tomato-onion sauce until falling-apart tender.
A homestyle Colombian chicken and vegetable pie baked in a dish with a toasted-cumin crust, built for feeding a crowd.
A crisp Colombian-style chopped salad of tomato, avocado and hearts of palm dressed simply with lime and cracked black pepper.
Whole roast chicken rubbed with achiote, garlic and fresh herbs for Colombia's real, everyday answer to a saffron-colored bird.
A slow-braised pot of potatoes, plantain, squash and corn in a browned-garlic tomato sofrito, the vegetarian cousin of Colombia's classic sudado stews.
Chewy, caramelized coconut candy from Colombia's Caribbean coast, cooked down with panela and finished with a touch of fresh citrus.
Griddled sweet corn cakes made from fresh or frozen corn kernels, crisp outside and tender within.
A grain bowl inspired by bandeja paisa, with rice, beans, charred peppers and sweet fried plantain.
Caribbean-coast Colombian rice cooked in toasted coconut milk, studded with garlicky shrimp.
Colombian-style stewed lentils simmered with sofrito and cumin, served over rice with avocado.
Charred bell peppers stuffed with seasoned ground beef, rice and a spoonful of tomato-onion hogao.
Shredded chicken and rice baked together in a sofrito-and-herb sauce until golden and bubbling.
A juicy beef and chorizo patty topped with hogao and avocado, Colombian street-food style.
A silky, cinnamon-spiced cornstarch pudding, a Colombian holiday classic set in a dish and sliced.
Corn masa tamales filled with seasoned pork and rice, steamed in banana leaves for a festive Colombian plate.
Arepas、bandeja paisa、ajiaco、sancocho、empanadas、lechona(填满米饭和豌豆的整只烤猪)以及沿海菜肴,如 arroz con coco 配炸鱼。哥伦比亚还以热带果汁(lulo、guanábana、maracuyá)和优质咖啡而闻名。烹饪丰盛,以玉米和淀粉为主,并且建立在地域特征之上,而不是单一的民族风格。
不,哥伦比亚的食物是拉丁美洲最温和的食物之一。菜肴用小茴香、葱、大蒜、香菜和阿奇特调味,而不是辣椒。热量只能通过 ají 到达,这是每位用餐者都会添加的新鲜餐桌莎莎酱。期待墨西哥风味香料的旅行者常常会感到惊讶;美食优先考虑舒适和丰富,而不是热量。
哥伦比亚玉米饼通常较薄,通常直接食用或搭配黄油和奶酪作为配菜或早餐底料,上面放有配料。委内瑞拉玉米饼较厚,像口袋一样裂开,里面塞满了 reina pepiada(鸡肉鳄梨沙拉)或 carne mechada 等馅料。两者都使用预煮的玉米粉(masarepa);区别在于形式和在膳食中的作用。
Arepas:将 masarepa(预煮的玉米粉,例如 P.A.N. 或 Areparina)与温水和盐混合,塑造圆盘状,然后用煎锅煎至出现斑点。上面撒上黄油和奶酪,或者搭配番茄和葱炒鸡蛋(huevos pericos)。接下来,尝尝简单的桑科乔鸡肉——它很宽容,一锅,味道像哥伦比亚。
Bandeja paisa 是安蒂奥基亚和 Paisa 地区的招牌拼盘:用猪肉、白米、碎牛肉或牛肉丝、chicharrón(脆皮五花肉)、香肠、煎鸡蛋、甜炸车前草、鳄梨和玉米饼烹制的红豆,有时搭配羊肠和霍高酱。它最初是作为农场工人的燃料,现在已成为全国午餐时吃的一道菜的标志。