Welcome to Colombia!
Where you and your family with have a fantastic vacation!
Travel for the astonishing places!
What Nature Gives Us
Nature gives you lush mountains, diverse wildlife of the Amazon basin, vast lakes and azure waters of the Carribean coastline in this country. Clean tropical farm provides with fresh delicious fruits of all varieties. Bogota, Cali and Medellin are the alpine cities of Colombia along with Hispanic picturesque small colonial houses lining places like Villa de Leyva and Zona Cafetera. Nevado Del Ruiz is snow capped mountain with white peaked volcanoes you can hike and Los Nevados National Park.Go to Tayrona Natural Park near Santa Marta or Amacayu National Park to see the mangroves, colorful corals and hot humid forests with bears, other wild animals and birds.
Ants: Ok, so it isn't a common food in the average Colombian's diet, but it is still a large enough phenomenon to consider. During the raining season the ants are harvested, and the queen ants are used with their large legs and wings being removed. The ants are then soaked in salty water and roasted in a ceramic pot. The tradition dates back to pre Colombian times and the harvest is done mainly by peasants living in the North-eastern corner of Colombia. The ants are often given as a wedding gift, because they are believed to be an aphrodisiac. Research shows that the ants are actually excellent sources of protein, however as popularity is growing internationally the ants are being harvested to extinction. In Colombian Spanish they are called "Hormigas Culonas" (literally translated as big-ass ants). Arepa: The basic side to any Colombian meal. It is a bread made from cornmeal, similar to a thick pancake. It is normally eaten with an adornment of butter, although sometimes corn is added. (See our recipe of how to makeVenezuelan Arepas)
Arroz con Coco: It is a common side dish of the Caribbean coast of Colombia. White rice is cooked in coconut milk with water, salt and sugar.
Bandeja Paisa: A huge mixture of food on more of a platter than a plate, it consists of grilled steak, fried pork rind, chorizo sausages, on a bed of rice and red beans that is then topped with a fried egg and a side of sliced avocado and sweet banana (chips). It is arguably the national dish of Colombia. See more information and make comments about this dish on our blog: Bandeja Paisa Recipe from Colombia
Buñuelos: Are popular ball shaped fritters and eaten as a snack in many South American countries. The Colombian version is made with dough of curd of white cheese that get fried until golden brown. It is a typical Christmas dish in Colombia.
Changua: Breakfast in the Andean Mountains normally consists of this creamy soup made with milk, water, eggs, and scallions. The eggs are dropped into the mixture without breaking the yolks. It is served with cilantro and a piece of (stale) bread that soaks in the mixture.
Charapa: If you see Charapa on the menu in the region of Amazonia – DON'T order it! It is a fresh water tortoise and an endangered species!
Chunchullo: Fried cow or poultry intestines that have been stuffed.
Cuchuco de Trigo: Is a wheat soup from the Boyaca area which is thickened with potatoes, peas and ribs.
Empanadas: It is a stuffed pastry that can either be sweet or savory. The savory Colombian empanadas are filled with beef, chicken and/or cheese as well as with rice and coriander. Compared to the Chilean or Argentinean empanadas they are not baked but fried.
Frijoles con Garra: Is a dish from the region of Antioquia and contains red beans thickened with pigs' trotter.
Fritanga: It is a plate full of grilled meat like beef, chicken, ribs and sausages and fried cow intestines (chunchullo) which get served with little potatoes and arepas or with manioc and fried bananas.
Fruit: The diverse offer of fresh fruit in Colombia is immense and many of the different types have probably not been tried or seen by most of the people outside the tropics. You can find just in the supermarket 5 different types of mangos or 6 types of bananas. Just some of the tropical fruit you can try are: lulo, curuba, mamoncillo, uchuva, chontaduro, borojó, zapote, anon, carambolo, corozo… Enjoy!
Hogao: This typical Colombian side dish is widely used for meats, arepas, rice and other dishes. It is a sauce made with onions and tomatoes partially fried.
Lechona: Is a typical dish from the Tolima area and consists of a whole roasted pig, stuffed with rice, yellow peas, green onions and spices which is cooked for ten hours in a clay oven. It is served with arepa. This dish is often served at parties and other large gatherings.
Morcilla Rellena: Blood sausage or blood pudding, this is a common Colombian dish that is normally served with barbecues or deep fried.
Mote de Queso con Hogao: This is a dish from the Caribbean Coast with the base of chopped yam (which looks like a sweet potato) and cheese.
Pandebono:A type of bread made from corn flour, cheese and eggs. It is most often eaten warm as soon as it come out of the oven. They are very common in and around Cali.
Patacones: Green plantains (a type of banana that isn't so sweet) squashed into thick pancakes that are deep fried in vegetable oil until golden brown.
Puchero: Is a light soup of the region of Buyaca which contains manioc, green bananas, arracacha (mountain tubercul) and pork, beef and chicken meat. It is served with a hot sauce called ají, boiled egg and avocado pulp.
Quesillos: Double cream cheese wrapped in banana leaves.
Sancocho: It is a common dish although ingredients do vary by region. In Colombia it includes chicken, plantains, yucca, cilantro, corn, and potatoes. Sometimes fish is used instead of chicken in the Caribbean though you may find meat or pork instead too.
Sobrebarriga Bogotana: Is basically a flank steak Bogotá Style.
Sopa de Mondongo: A soup containing tripe with potatoes, peas, carrots, coriander and corn.
Tamales: Cooked corn dough filled with meat, chicken and vegetable wrapped in banana leaves. The Tamales Tolimenses which are famous in the Tolima region are filled with chicken, pork, rice, potatoes, carrots, peas and spices.
Viudo de Pescado: Is another dish from the Tolima area. It is a soup of river fish served with green bananas and manioc.
Arroz con Coco: Coconut rice pudding, it can be served as a side dish or a dessert. It is made with lemon zest and cinnamon.
Manjar Blanco: Similar to dulce de leche (of Argentina) or manjar (of Chile), manjar blanco is a creamy dessert. The cooking process is more difficult than regular manjar, as you do not want to burn it, so it must be stirred and watched carefully as it cooks in a double boiler. Generally the milk and sugar mixture is also given a little extra flavour with either vanilla bean, cinnamon, or citrus juices.
Mazamorra de Maíz: This is a typical dessert in various countries in Latin America. The Colombian version is basically very well cooked white corn (for several hours) in water. It then will be sweetened with sugar cane or sugar and milk will be added.
Natilla: Custard-like pud