the andina region

Continuing the cuisine of Colombia today will discuss the typical dishes served in the Andean region, ie the central area of ​​the country which is crossed by three mountain ranges and where the departments of Nariño, Cauca and Valle del Cauca; Caldas, Risaralda, Quindio, Antioquia, Huila, Tolima, Cundinamarca, Boyaca, Santander and Norte de Santander.

One of the famous dishes of this tolimense region is the suckling pig, a kind of stew made of pork as well as the tamale, which is prepared with rice, meat, chicken, pork and beans which are then wrapped in banana leaves. Santander is also common in the tamale, there just does not carry rice.

If we talk about kitchen dominated cundiboyasense fritangas and preparations as broths, with potato broth among the most commonly consumed by locals. On the other hand, it is common to cook dishes based on pork and river fish as the widower of fish and subienda. As for drinks, they dominated Masato, a drink made from cassava, rice, corn or pineapple, and chicha, a name that includes alcoholic beverages from cereals and corn.

Andean cuisine has its typical desserts and among them are the veleño sandwich, frizz of passion fruit, custard of milk, curd with molasses, sweets gooseberries and papayuela, flirtatious and cake cruller or muisca custard .

These are the most common dishes in the Andean region, is a small tarball list but even if we know all know there is more.

Tray paisa

ajiaco

cuchuco

Mute

cooked boyacense

tamales Tolimenses

tamales vayunos

tolimense lechona

Fritanga

Picket

Cui

Baked goat

Tripe with garbanzo

Caldo rib

changua

Widower of bocachico or capable