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.