Colombian food overview
Colombian cooking varies strongly by region, shaped by Andean, Caribbean and Indigenous influences, with Spanish and African contributions as well. Soups and stews are central, corn and plantain appear in many forms, and rice, beans and meat are common on the plate. Meals are often hearty, and fruit juices and coffee round them out.
Signature dishes
Bandeja paisa
Bandeja paisa is a large platter associated with Medellín and the Antioquia region. It typically includes beans, rice, ground beef, chicharrón (fried pork belly), chorizo, a fried egg, plantain and avocado, and sometimes arepa and blood sausage. It is a big meal, often shared or eaten as the main meal of the day.
Ajiaco
Ajiaco is a chicken and potato soup from Bogotá, made with several kinds of potato and a local herb called guascas. It is typically served with corn on the cob, cream and capers on the side, which diners add at the table.
Sancocho
Sancocho is a thick soup or stew of root vegetables, plantain and meat such as beef, chicken or fish. Versions differ by region and family, and it is a popular weekend and gathering dish.
Arepas, empanadas and patacones
- Arepas: corn cakes with many regional styles, from thin white arepas in the Andes to sweet corn arepas and egg-filled arepas on the coast. They are eaten at breakfast or as a side.
- Empanadas: fried corn-dough pastries filled with beef, potato or cheese, usually served with ají, a spicy sauce.
- Patacones: green plantain slices fried twice and flattened, often served with hogao, a tomato and onion sauce.
- Plátano maduro: ripe plantain, fried or baked, often served sweet alongside savory dishes. For more ways to use plantains, see Latin American vegetarian food recipes.
Arepas also appear in other parts of the continent, though each country has its own corn cakes. See how Paraguay uses corn and cheese in its own way.
Festive and regional dishes
Lechona is a whole roasted pig stuffed with rice, peas and spices, and is associated with celebrations, particularly in the Tolima region. Tamales, wrapped in banana leaves, are also common at holidays and weekends, with recipes that differ by region. Central America has its own versions; see traditional Honduran food recipes.
Breakfast
Breakfast can include an arepa with cheese or eggs, scrambled eggs with tomato and onion (huevos pericos), and a hot drink. Changua, a milk and egg soup common in the Andean highlands, and calentado, reheated rice and beans from the day before, are well-known morning dishes.
Common Colombian drinks
- Coffee (tinto): Colombia is famous for coffee, and a small black coffee called a tinto is common throughout the day.
- Aguapanela: a sweet drink made from panela, unrefined cane sugar, served hot or cold, often with lime.
- Chocolate con queso: hot chocolate served with a piece of cheese that is dropped in to soften.
- Fruit juices (jugos naturales): made from local fruits, often blended with water or milk.
- Lulada: a cold drink of lulo fruit, lime and ice.
- Aguardiente: an anise-flavored spirit made from sugarcane and widely drunk socially.
- Avena: a chilled oat drink.
Compare these with the coffee and cocoa traditions in Ecuador’s special foods.
Desserts and sweets
Common sweets include arequipe (a milk caramel similar to dulce de leche), bocadillo (guava paste, often eaten with cheese), and obleas, thin wafers filled with arequipe.
Frequently asked questions
What are some common Colombian drinks?
Coffee, aguapanela, chocolate with cheese, fruit juices, lulada and aguardiente are among the most common.
What are the top five most popular foods?
Frequently named are bandeja paisa, ajiaco, sancocho, arepas and empanadas.
Is $50 a lot in Colombia?
That depends on the exchange rate, city and what you buy, and prices change, so we cannot give a reliable answer here. Check current rates and local prices for your plans.
How do I say hi in Colombia?
Spanish is spoken; “hola” works everywhere, and “buenos días” is a polite greeting in the morning.