arepas

Colombian Recipes

In Bogotá and the Andean region, Creamy Chicken Soup with Vegetables (Ajiaco) is a traditional dish. In addition to chicken, corn, many different types of potatoes, and avocado, this soup includes guascas, a local herb. Traditionally, cream and capers are added at the table before eating. Ajiaco is served with white rice, salad with a hint of lemon, avocado, or sweet or salty tostadas. For breakfast, people in Bogotá often eat changua, a milk, scallion and egg soup.

Along the coast, pork and whale liver are used in mild spicy food and coconut rice is a common dish. Suero, which is a cross between yogurt and sour cream was introduced by Arab immigrants in Barranquilla and other coastal cities. The arepa (see Grilled Arepas with Farmer's Cheese) has many forms in the Caribbean region, which also include arepa limpia and arepa de huevo (arepa with egg).

In the Llanos of the east, barbecued meat is common. Dishes such as the ternera llanera are cooked on a vertical spit over an open fire. Freshwater fish such as the amarillo are also eaten. Local resources such as beef and other livestock, as well as freshwater fish, are typical ingredientsin Amazonian cuisine, which is influenced by Brazilian and Peruvian menus.

The tamales Tolimenses are considered a delicacy in the Tolima region. These tamales are made of corn dough, and are filled with a mixture of peas, carrots, potatoes, rice, chicken, pork, and various spices. They are wrapped in plantain leaves and boiled for three to four hours. Lechona is a whole roast pig stuffed with rice, vegetables, and pork.
—from Wikipedia