The Bogota Gastronomy and cundiboyacense altiplano muiscas arises from indigenous and European traditions . Muiscas ate porridge of maize and potato porridge and traditional foods seasoned with guasca to give the spicy taste . With the arrival of Europeans , chicken and other condiments made in transforming the porridge pots and then developed popular dishes such as chili sauce was added.
In these departments varied cuisine thrives with tropical fruits and spices . Its huge range climate favors a varied, tasty and original cuisine in the inimitable part of the most picturesque villages of dilated Colombian geography .
A JOURNEY THROUGH ITS CUISINE
The Cundiboyacense region composed of the departments of Cundinamarca and Boyaca Tunja with Bogotá and capital respectively, offers a variety of vegetables such as celery , cabbage , cucumber , artichoke and native tubers like potatoes, hibias the ullucos and radishes with which many dishes are made . In Bogota, the sobrebarriga to Creole, the Bogota ajiaco and potatoes blasted rib broth and potatoes , as well as pies , Indian or cabbage leaves stuffed with meat and porridge in the cubios Tunja , and the chuguas arracachas boyacense prepared a delicious stew and wheat cuchuco spine.
Boyaca is also taken , the little girl mazamorra which carries meat , potatoes , vegetables and corn, sabajón made from fresh milk, egg yolks, a quarter bottle of rum , sugar and cinnamon and clove, while in Cundinamarca enjoy passion fruit sorbet which carries curubas mature , milk and sugar , beaten , served well espesito . His best-known desserts are of cream , curd with molasses , the caramel , fresh blackberry , the panelitas and figs in syrup and Icacos .

Cundiboyacense.blogspot.com.co/2008/08/gastronomia-cundiboyacense.html

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