Colombia
Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, are one of the oldest cooked dishes in Colombian cuisine. It is believed that the name derives from the word for corn in the Chibcha languages.
Regional Specialties
Bandeja Paisa
Main
“Paisa” refers to the Paisa region of Colombia, and “bandeja” means “platter,” as this dish is intended to be served on a platter, given its size. It is one of the most representative meals in Colombian cuisine and sure to satisfy even the most hungry individual.
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Arepas
Main
The arepa is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuisines of Bolivia, Ecuador and Panama
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Aborrajados
Main
Indulge your cravings with this sweet dessert. Baked to a perfect golden crisp, this deep fried fritter is filled with cheese-stuffed sweet plantain slices, and is sprinkled in sugar after frying. A signature Colombian treat, Aborrajados is the perfect delicacy to complete any meal.
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