pacific
Its shores,
inlets and bays favor the proliferation of a universe of dishes prepared with
fish and seafood are the staple food of Afro-Colombians and people who like to
accompany with banana and cassava. In this region there are some basic culinary
practices. The extraordinary use of coconut milk, which has the power to turn a
modest bowl of rice in a prized delicacy by locals and outsiders in itself.
Besides using coconut bran and the pin.
Traditional
dishes from the Pacific region are:
Arepas and
cake chocoano white yam fritters, chowders, atollado rice smoked meat, cod
dry-smooth, bocachico fish with scales, stuffed avocados, ceviche of shrimp or
prawns, breaded fish, seafood casserole, fish chocoano lulo, fish pickled,
fried snapper in mustard sauce, Aborrajados fish, squid salad, shrimp or
prawns, crab empanadas or shrimp, cream prawn heads, lentil soup with smoked
fish, pusandao (soup) catfish , snapper or sea bass, seafood casserole, rice
with squid in its ink, stuffed squid, chaupiza (fish very small), tapajeño
beans, eggs chirping, broth rabbit, Quebrao (sancocho salt mountain beef
jerky), soup clams, crab soup, rice atollado with crabs or clams, turtle
carapace (in blue crab), plumuda with banana, plantain and traditional fish
Tapao, the famous dish of the Pacific region.
Llanos
It is a
region known for the juice or juice of sugar cane and, likewise, for their meat
zebu cattle.
For its
vast region also boasts a wealth of animals such as rabbit, veal known as
castor bean, the capybara and prepared to burrowing turtle style, whether
fried, grilled or baked. You can not miss meals burrowing ajipique.
The
abundant rivers that bathe the region sprout lots of fish (pacu, yellow,
pomfret, payara) that can taste at the table, whether prepared in sauce, baked
or fried and served with yucca or banana.
One of the
typical dishes of this region is the veal llanera or castor bean, which is
prepared by roasting some typical cuts of beef in a clay oven for a day. Other
special dishes are hallaca, burrowing rice containing oxtail and vegetables;
rabbit, black beans, sweet corn arepa with cheese. This region also specializes
in soups like boiled guamarra, a variety of chicken and beef hash with corned
beef (salted and dried in the sun), in dishes such as turtle, capybara and
bebidatípica like chicha rice. Cassava is another very usual food prepared from
the pressed cassava.
Colombian
cuisine.
rib broth
for breakfast,
peeled corn
arepas,
tungos
maize (corn hayaquitas and cheese),
hayacas,
rice bread,
rice
arepas,
colostrum
(first milk cow after having breeding, fatty curds with mealy texture that is
eaten with brown sugar).
Santander
The
santandereana indigenous cuisine has notable influences on the ingredients used
in their dishes: vegetables, spices and especially ants were part of their
culinary traditions. Although the diet of ancient indigenous Guane had very
present intake of fish and little meat, techniques and modern components you
have printed a touch very varied meals, drinks and typical food postres.La in
Santander is the most recognized Colombia. It has a variety of dishes and
different preparations in which meats play a predominant role.
The typical
menu of the region has multiple options to please your palate, but these are
the most representative dishes of the region:
Kid
This dish
is one of the most common in the region. Meat goat (or goat) can be eaten
roasted, grilled, or fried sweat usually accompanied with cassava or potatoes.
roast meat
It is also
known as dried meat. To prepare capon meat is taken, it is marinated with
spices, salt, lemon or orange and optionally beer or panela, then the sun is
left for one or two days, you can be eaten raw or roasted. It is one of the
most typical dishes of the region and one of the most common in the department,
you can get this meat in large restaurants and points to the side of the road.
Mute
The mute is
a soup made with beef, pork, white corn, potatoes, pasta, cassava, chickpea,
tomato and spices. Its preparation requires some time and has multiple
variants.
fricassee
The
fricassee is a dish made with guts and blood of the goat, is prepared by mixing
these ingredients with egg, cheese, rice, bread crumbs and spices. It is
accompanied with potatoes, cassava or rice.
ant
culona
The most
curious and eccentric santandereano plate. They are ants of the genus Atta are
only edible ants and queens are captured for nine weeks of the year in the
rainy season. This dish is prepared broiling indigenous origin previously
seasoned, cleaned and wingless ants, can be eaten with the head or legs or
without them. According to tradition this dish has aphrodisiac effects.
