Colombian Cuisine

Colombian cuisine is hearty, comforting and varies greatly by region, from the Caribbean coast to the Andes and the Amazon. The cornmeal arepa is eaten everywhere, in endless forms, and the mighty bandeja paisa, a groaning platter of beans, rice, meat, sausage, egg, plantain and avocado, is the classic of the Medellin region. Add fresh soups like ajiaco, a dazzling array of exotic tropical fruits, and the world-famous coffee, and it is a rich, filling food culture.

Highlights

• The arepa - the cornmeal flatbread eaten across the country.
• Bandeja paisa - the mighty platter of the Medellin region.
• The tropical fruit - the dazzling array of exotic fruits and juices.
• Colombian coffee - the world-famous brew.

When to go

Year-round; the food varies by region, so seek out local specialities, from Caribbean seafood to Andean soups. Markets and their fresh-fruit juice stalls are a delicious highlight everywhere.

Practical notes

Colombian food is hearty and filling rather than spicy or refined, so its appeal is comfort, freshness and the astonishing variety of tropical fruit rather than bold seasoning. The bandeja paisa is enormous. Street food and fresh juices are highlights, though take the usual care with water and salads. The coffee, surprisingly, was long exported, but the local specialty scene is now excellent.

Nearby

Each region has its own dishes; the coast for seafood, Medellin for bandeja paisa, Bogota for ajiaco.