This corn-based bread accompanies breakfast, lunch, or dinner, particularly in farming areas. Try the Antiochian style of arepas served with pork sausage. ©Luis Echeverri Urrea/iStockAjiaco is believed to have originated from the mountainous metropolis of Bogotá and the Santa Fe region. This dish is principally a chicken soup made with corn and three sorts of potatoes. Ajiaco is often topped with avocado slices and bitter cream. It’s excellent for the cooler climate of Colombia’s mountains.
However, when correctly ready, seasoned, and tenderized, it makes an excellent meal. I’ve had both Colombian and Haitian goat and loved the 2 fully totally different takes on this meal. The texture and taste are harking back to lamb; however, it is tougher. This dish is finest served at dinner with a pleasant glass of pink wine. ©novice photographer/iStockThis is popular in the Caribbean coast and my personal favorite. This fried fish dish with coconut rice is served with a facet of patacones and a simple salad. The fish is cooked complete, and my Colombian pal likes to remind me that the most effective part is the cheek.
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Unripe inexperienced mango spears are a favourite avenue food of Colombians. This dish is made from mango and topped with lemon juice and a sprinkle of salt. Mango biche are an excellent candy-and-savory snack to have on an evening stroll through a park or avenue. Cabro Santandereano or Santander goat is a savory dish made with goat meat marinated till tender.
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The meat is then grilled and served with boiled yucca or pepitorias, a chunky version of the French fry. By North American standards, goat meat isn’t as tender as beef or pork.