Colombian cuisine: 90 traditional food dishes & drinks to try

Ready to enjoy everything Colombian cuisine has to offer? Get started with these 90 iconic Colombian dishes, fruits, and drinks.

Exploring Colombian culture will invariably lead to delicious food, fruits, drinks, and snacks. This multicultural and geographically diverse country enjoys the perfect combo for an incredibly vast cuisine. From dozens of exotic fruits to multiple cultural influences, Colombia benefits from all the traits that make a delicious cuisine.

You might’ve heard of the mighty arepa, which is one of Colombia’s most iconic dishes. If you’ve had the chance to try this dish before, then you already know that Colombian food is tasty, hearty, and supremely comforting. Just like the arepa, there are hundreds of yummy dishes that you’ll only find in this South American gem of a country.

Below, we’ll go over Colombia’s food culture and take a close look at 90 of the most iconic Colombian meals, fruits, snacks, and drinks. ¡Buen provecho!

Overview of Colombian cuisine

Colombian cuisine is a delightful blend of rich flavors and diverse ingredients, reflecting the country’s varied cultural influences. Each region of Colombia brings unique flavors to the table, making this an incredibly diverse and fun country to eat your way through.

Geographical influence on Colombian gastronomy

There’s no such thing as simply “Colombian cuisine.” Maybe some of the most popular dishes like arepas and ajiaco can be found throughout the country, but each region of Colombia has its own take on these dishes. That’s because each region uses its local ingredients and cultural influences to modify these popular dishes to local produce availability and taste.

Similarly, each region has its own traditional dishes, taking full advantage of the local food and traditions. We’ll go over each region more in depth below, but in general, this is what you can expect from each of the Colombian regions:

• Caribbean coast: Known for refreshing seafood dishes with raw fish and plenty of citrus, like ceviche and fried fish.
• Pacific coast: Known for rich and flavorful seafood stews, like cazuela de mariscos.
• Andean region: Known for its hearty and comforting dishes thanks to its cool climate and fertile soil.
• Amazon: Includes root vegetables like yuca and exotic fish species like pirarucú.
• Orinoquía: Famous for its rustic flavors and large barbecues.

Cultural Influence

Colombian cuisine is a combination of Indigenous, African, and Spanish cultures. Indigenous communities contributed ingredients like corn, potatoes, and beans, along with traditional cooking methods. African slaves brought their culinary traditions, which blended with local ingredients to create dishes like sancocho. Spanish colonization introduced new ingredients and cooking techniques, including the use of pork, beef, and dairy products. You can see this influence in dishes like lechona, a festive dish of roasted stuffed pork.

Colombian cuisine continues to evolve, embracing modern and global influences while honoring its roots. You can find countless fusion restaurants, particularly in the foodie parts of Medellín, combining Colombian food with global cuisine to create something wonderfully unique.

Staple ingredients in Colombian dishes

Although Colombian food is very diverse, there are a few standout ingredients that you’ll see over and over again in Colombian recipes. Some of the biggest, most important staple ingredients in Colombian cooking are:

• Corn: Used in arepas, tamales, and empanadas.
• Rice: Commonly served as a rice dish, in soups like ajiaco, and in dishes like arroz con pollo.
• Potatoes: A key ingredient in soups and stews, particularly in the Andean region.
• Plantains: Frequently used in both sweet and savory dishes, fried or baked.
• Yuca: Used as a starchy side dish or in stews and soups.
• Beans: Essential to dishes like baneja paisa and various stews.

Fruits and vegetables in Colombian gastronomy

Colombia has an extremely fortunate landscape when it comes to fruits and vegetables. In fact, it is the country with the most local types of fruits in the world, which means you’ll find no shortage of delicious fruits and vegetables in Colombian food. Here are some of the most common ones:

• Avocados: Served alongside meals, particularly in soups and salads.
• Tomatoes: Used in sauces, stews, and salads.
• Onions: A basic ingredient in many dishes for flavor.
• Peppers: Unlike Mexican cuisine, Colombia uses both sweet and spicy peppers for salsas and stews.
• Bananas: Used in sweet dishes and as side items.
• Lulo: A local fruit used in drinks and desserts.
• Passion fruit: Commonly used in drinks and desserts.
• Mango: Eaten fresh, in salads, or as a dessert.

Common proteins in Colombian dishes

Colombian food uses all kinds of animal protein in its dishes, including:

• Chicken: Used in soups like ajiaco and in many stews and grilled dishes.
• Pork: Used in dishes like lechona and chicharrón.
• Beef: Common in bandeja paisa, soups, and grilled dishes.
• Fish: Especially popular on the coasts, used in dishes like ceviche and cazuela de mariscos.
• Seafood: Shrimp, crabs, and other seafood are wildly popular in coastal cuisines.
• Eggs: Usually included in meals as toppings.

Herbs and spices in Colombian cuisine

If there’s something Colombian food isn’t, that’s bland. Although not tremendously spicy or overly flavorful, all Colombian dishes are seasoned with the right blend of herbs and spices to give them a punch. Some of the most common are:

• Cilantro: Widely used in salsas, soups, and stews.
• Guascas: This native herb is commonly used in ajiaco and other traditional dishes.
• Cumin: Common in many savory dishes.
• Garlic: Used extensively to add flavor to a variety of dishes.
• Achiote: Used for color and flavor in rice dishes and stews.
• Bay leaves: Added to soups and stews for depth of flavor.
• Oregano: Commonly used in meat dishes and stews.
• Pepper: Black pepper is widely used, and sweet and spicy peppers are commonly used in salsas and stews.

Traditional Colombian dishes

Now, we’ll take a look at some of Colombia’s most iconic dishes, starting with the 10 most important Colombian meals across the country. Then, we’ll take a look at the dishes specific to each region. Below, you’ll find the top 10 unmissable dishes in Colombia.

Arepas

Pronunciation: ah-reh-pasIPA: aˈɾepas

Arepas are one of the most iconic Colombian dishes, representing the country’s deep culinary traditions. These versatile corn cakes are made from ground maize dough or pre-cooked corn flour, which can be grilled, baked, or fried to a golden crispness. Arepas are enjoyed at all times of the day, from breakfast through dinner.

While arepas are popular across Colombia, each region has its own twist on them. For example, on the Caribbean coast, arepas are sweeter and filled with eggs, while they tend to be thicker and stuffed with cheese and other fillings in the Andean region.

Bandeja Paisa

Pronunciation: bahn-deh-hahIPA: banˈdexa ˈpajsa

Bandeja Paisa is a hearty traditional dish from the Antioquia region and is considered the national dish of Colombia. This platter is a filling combination of rice, and red beans cooked with pork, ground meat, chorizo, fried pork rind (chicharrón), fried egg, plantain, arepa, and avocado. It’s a true feast meant to sustain workers the entire day, reflecting the region’s agricultural lifestyle.

Ajiaco

Pronunciation: ah-he-ah-coIPA: aˈxjako

Ajiaco is a flavorful and comforting soup that’s particularly popular in Bogotá and the surrounding Andean region. This dish is primarily made with different types of potatoes, chicken, corn on the cob, and the guasca herb, which adds a unique flavor to the soup. Ajiaco is traditionally served with a side of capers, cream, and avocado.

Sancocho

Pronunciation: sahn-coh-choIPA: sanˈkoʧo

This traditional Colombian stew is considered comfort food across the country. It’s commonly prepared with a variety of meats like chicken, pork, beef, or fish, combined with large pieces of root vegetables and plantains, all simmered in a flavorful broth seasoned with herbs and spices. The ingredients vary by region and availability, making sancocho a very adaptable dish.

Sancocho is usually cooked for family gatherings and is served with a side of rice, avocado, and some ají (Colombian hot sauce). This is one of those dishes that both feeds the body and nourishes the soul, making it a favorite all over Colombia.

Empanadas

Pronunciation: ehm-pah-nah-dasIPA: empaˈnaðas

Colombian empanadas are popular street snacks enjoyed throughout the country. These small, fried pastries are typically made with a dough of cornmeal, giving them a distinctive yellow color and crunchy texture. The filling consists of a savory mixture of minced meat, potatoes, and seasonings. They’re commonly served with a side of ají or with lime wedges to add a zesty kick.

Making empanadas is a social event in Colombia, where friends and families gather to make fresh empanadas at home. You can also find all kinds of regional variations across the country, where empanadas in some regions will include additional fillings like rice, peas, spices, and herbs.

Cocido Boyacense

Pronunciation: koh-see-doe bo-ya-sehn-seh

IPA: koˈθiðo βoʝaˈθense

This traditional dish from the Boyacá region in Colombia is known for its richness and health benefits. This stew is made with a mix of various types of meat, including chicken, beef, and pork, along with potatoes, corn, and large fava beans. It’s seasoned with garlic, onion, and cilantro to add depth to its flavor. Cocido Boyacense is usually cooked in a single pot, with ingredients layered in a specific order to achieve its signature taste.

Lechona

Pronuncation: leh-cho-nah

IPA: leˈʧona

Lechona is one of Colombia’s most iconic and celebratory dishes, particularly popular in the Tolima department. This dish consists of a whole pig stuffed with a mixture of yellow peas, rice, green onions, and spices, then slow-roasted for several hours until the skin is perfectly crispy. The result is a delicious feast that is traditionally served during major festivities and events, like Christmas and community celebrations.

Patacones

Pronunciation: pah-ta-coh-ness

IPA: pataˈkones

Patacones, also known as tostones in other parts of Latin America, are thick slices of green plantains that are fried, smashed, and then fried again until they’re crispy and golden. This popular Colombian side dish is universally loved for its simplicity and versatility. It is a delicious complement to all kinds of dishes, including seafood and meats, and even as a base for appetizers topped with cheese, salsa, or avocado.

Cazuela de mariscos

Pronunciation: kaah-zoo-eh-lah deh ma-rees-coss

IPA: kaˈθwela ðe maˈɾiskos

Cazuela de mariscos is a rich seafood stew that perfectly captures Colombia’s coastal culinary culture. This dish is made with fresh seafood like shrimp, fish, clams, and squid, simmered in a tomato and coconut milk-based broth. The broth is then seasoned with garlic, onion, bell peppers, and cilantro. It’s usually served with a side of white rice and slices of avocado.

Mondongo

Pronunciation: mohn-don-go

IPA: monˈdonɡo

This traditional soup is made primarily from diced tripe (the stomach lining of a cow) cooked with potatoes, cassava, and vegetables like carrots, bell peppers, and onions. Spices include cilantro, garlic, and other seasonings, giving it its distinctive taste. Like most Colombian soups, mondongo is served with rice and a side of avocado and is particularly popular in the Andean regions of Colombia.

Regional dishes and ingredients

Colombia’s geographic and cultural diversity gives it an incredible regional range of cuisines. These are some of the dishes to look out for as you travel across the country:

Caribbean Coast

Colombia’s Caribbean Coast gastronomy is distinguished by its use of coconut, seafood, and root vegetables. The region’s proximity to the sea plays a significant role in its culinary profile, emphasizing fresh, vibrant, and flavorful ingredients.

Some local dishes include:

Arroz con coco

Pronunciation: ah-roz kohn ko-co

IPA: aˈroθ kon ˈkoko

Arroz con coco is a popular dish on the Colombian Caribbean coast, where the coconut flavor permeates into many dishes. This sweet and savory coconut rice is made by simmering white rice in a mixture of coconut milk and sugar until it’s beautifully golden. It’s usually served with fried fish or seafood, serving as an excellent sidekick to the salty and crispy fish.

Sancocho de pescado

Pronuncation: sahn-co-cho deh pehs-ca-doe

IPA: sanˈkoʧo ðe pesˈkaðo

As we mentioned earlier, sancocho is one of the most popular and versatile dishes in Colombia. The Caribbean Coast’s version involves local fish like red snappers, stewed with yuca, plantains, and corn. The dish is simmered beautifully with cilantro, garlic, and onions, and it serves as comfort food that brings families together.

Posta Negra / Cartagenera

Pronunciation: poss-tah neh-grah / car-ta-heh-neh-rah

IPA: ˈposta ˈneɣɾa / kaɾtaxeˈneɾa

Posta negra, also known locally as cartagenera, is a dish you’ll find on Colombia’s Caribbean Coast. It features beef slowly cooked in a dark sauce that’s both sweet and savory, made from caramelized panela (sugar water), garlic, onions, and a mix of local spices. This cooking technique makes the beef incredibly tender and packs it with deep flavor. It’s usually served with arroz con coco or patacones, rounding out a delicious and culturally significant meal.

Pescado frito

Pronunciation: pess-kah-doe free-toe

IPA: pesˈkaðo ˈfɾito

Pescado frito, or fried fish, is a simple yet popular dish on the Colombian Caribbean coast. It’s all about savoring the fresh catch of the day, seasoned lightly and fried to crispy perfection. You’ll usually find it served with a squeeze of lime to enhance the fish’s natural flavors, alongside arroz con coco or a side salad. It’s a staple at beachside shacks and family tables alike, capturing the region’s laid-back attitude.

Mote de queso

Pronunciation: moh-teh deh keh-so

IPA: ˈmote ðe ˈkeso

This unique soup can be found all along Colombia’s Caribbean coast. It’s made with yam and cheese, an unlikely yet delightful combination that creates a creamy and savory broth. The soup is seasoned with onions, garlic, and achiote, which gives it a beautiful golden color. It's enjoyed as a warm, filling meal that exemplifies how local ingredients can be turned into something delicious and satisfying.

Pacific Coast

The Pacific Coast’s cuisine is heavily influenced by the abundant local seafood and the region's Afro-Colombian heritage, incorporating unique spices and cooking methods.

Encocado de camarón

Pronunciation: ehn-con-cah-doe deh cah-mah-rohn

IPA: enkoˈkaðo ðe kamaˈɾon

One of the signature dishes of Colombia’s Pacific Coast, encocado de camarón is a delicious combination of seafood and coconut. It involves shrimp simmered in a creamy sauce made from coconut milk, seasoned with garlic, onions, and a hint of cumin and cilantro. The coconut milk adds a sweet creaminess that complements the saltiness of the shrimp, creating an aromatic dish. It’s usually served with white rice or fried plantains.

Patacón con todo

Pronunciation: pah-ta-cohn kohn toe-doe

IPA: pataˈkon kon ˈtoðo

A patacón con todo translates to “plantain with everything,” and this dish truly lives up to its name. A base of patacones topped with shredded beef, pork, chicken, or a mix of seafood, along with a generous helping of cheese, hogao (a Colombian creole sauce), and sometimes avocado or a fried egg. This staple street food is enjoyed as a hearty snack or a full meal.

Arroz con jaiba

Pronunciation: ah-roz cohn hah-e-bah

IPA: aˈroθ kon ˈxajβa

Arroz con jaiba translates to “rice with crab,” and that’s exactly what this is. This flavorful creation combines seasoned rice with tender pieces of crab meat, enhanced with bell peppers, onions, and herbs. The result is a savory and satisfying meal that’s a favorite among seafood enthusiasts and a staple in many Colombian households.

Bocachico en salsa

Pronunciation: boh-ca-chee-co ehn sal-sah

IPA: bokaˈʧiko en ˈsalsa

This dish features the bocachico, a freshwater fish native to South America. This flavorful meal consists of bocachico fillets simmered in a rich, tangy sauce. The sauce includes tomatoes, onions, garlic, and various spices, creating a tasty blend of flavors. Usually served with plantains, this is an unmissable dish if you’re ever along Colombia’s Pacific Coast.

Piangua al ajillo

Pronunciation: pee-ahn-goo-ah all ah-he-yo

IPA: ˈpjanɡwa al aˈxiʝo

Piangua al ajillo is a perfect example of the flavors of the Colombian Pacific Coast. It features piangua — a local mollusk — sautéed in a rich garlic sauce. It’s prepared with olive oil, white wine, and fresh herbs, and offers a fragrant seafood experience. You can enjoy it as an appetizer or main course along with rice or patacones on the side.

Andean Region

The Andean Region of Colombia is known for its hearty, comfort dishes that tend to feature potatoes, corn, and meats, reflecting the agricultural practices of the area.

Caldo de costilla

Pronunciation: call-do deh coss-tee-ya

IPA: ˈkaldo ðe kosˈtiʝa

Also known as levantamuertos, caldo de costilla is a beef rib broth that’s a popular breakfast soup and hangover remedy. This hearty dish features beef ribs simmered in water with potatoes, garlic, and cilantro. The long cooking process results in tender meat and a rich, flavorful broth. It’s served with a side of rice and topped with fresh cilantro, caldo de costilla is known for its restorative properties and as a tasty comfort food.

Tamales Tolimenses

Pronunciation: ta-ma-less to-lee-mehn-sehs

IPA: taˈmales toliˈmenses

These tamales are a beloved staple from the Tolima region. They’re hearty, leaf-wrapped parcels filled with a mixture of rice, pork, chicken, and vegetables, all nestled in corn dough. The filling includes chickpeas, carrots, and sometimes eggs. They’re enjoyed as a breakfast dish or holiday treat.

Papas chorreadas

Pronunciation: pah-pahs cho-reh-ah-dass

IPA: ˈpapas ʧoreˈaðas

This comforting dish is made up of boiled potatoes smothered in a creamy sauce made from cheese, milk, and onions. The sauce is gently cooked until it thickens, creating a rich, velvety texture that gives it its “chorreadas” (dripping) name. This is a common side dish and a perfect example of how humble ingredients can be transformed into a crowd-pleasing dish.

Sobrebarriga

Pronunciation: soh-breh-bah-ree-gah

IPA: soβɾeβaˈriɣa

Sobrebarriga, which translates to “over the belly,” is a flavorful dish made from beef flank. The meat is slow-cooked until tender and braised in a sauce of onions, tomatoes, garlic, and spices. Some versions are grilled or oven-roasted after braising for added texture. The result is a rich, melts-in-your-mouth beef dish that’s served with rice, potatoes, or yuca.

Changua en hornitos

Pronunciation: chan-goo-ah ehn or-nee-toss

IPA: ˈʧanɡwa en oɾˈnitos

Changua en hornitos is a unique twist on the traditional breakfast soup changua. This version is served in small clay pots called “hornitos,” which adds a rustic charm to the presentation. The soup consists of milk, water, and eggs gently cooked together and flavored with cilantro and green onions. A piece of bread is usually placed at the bottom of the pot, soaking up the flavorful broth.

Amazon

Colombian Amazonian cuisine is marked by its use of tropical fruits, fish, and ingredients found in the rainforest, offering a distinct flavor profile that’s both exotic and traditional.

Moqueca de Pirarucu

Pronunciation: mo-keh-kah deh pee-ra-roo-coo

IPA: moˈkeka ðe piɾaˈɾuku

This flavorful fish stew features the Amazon’s largest freshwater fish, pirarucu. Chunks of pirarucu are cooked in a rich broth of coconut milk, tomatoes, onions, and bell peppers and seasoned with garlic, cilantro, and palm oil, giving it a distinctive golden color and unique taste. It’s served with rice, farofa (toasted manioc flour), and pirão (a thickened fish sauce).

Casabe

Pronunciation: cah-sah-beh

IPA: kaˈsaβe

This is a traditional flatbread made from yuca (cassava) that’s grated, dried, and then cooked on a hot griddle. This crisp, thin bread has a subtle, nutty flavor and is used as an accompaniment to meals. It’s a popular dish for its long shelf life and versatility, as it can be eaten plain, used as a base for toppings, or crumbled into soups and strews.

Caldo de Tucupi

Pronunciation: call-doe deh too-coo-pee

IPA: ˈkaldo ðe tuˈkupi

This flavorful Amazonian soup features all the standout ingredients from the region. The star of the show is tucupi, a yellow sauce extracted from wild manioc root. The soup includes pieces of fish or shrimp along with jambu, a herb known for its slight numbing effect. It’s seasoned with garlic, cilantro, and hot chili peppers, offering a complex blend of tangy, spicy, numbing, and slightly earthy flavors. This soup really has it all!

Arroz chaufa

Pronunciation: ah-ross cha-ooh-fah

IPA: aˈroθ ˈʧawfa

Arroz chaufa is a popular fusion dish that reflects the influence of Chinese cuisine on Colombian food. This flavorful fried rice dish combines tender pieces of chicken, pork, or seafood with vegetables like peas, carrots, and green onions. The rice is stir-fried with soy sauce, giving it a rich, savory flavor. Eggs are sometimes scrambled into the mix, adding texture and depth.

Chicharrón de pirarucú

Pronunciation: chee-cha-rohn deh pee-ra-roo-coo

IPA: ʧiʧaˈron de piɾaɾuˈku

Chicharrón de pirarucú offers a unique Amazonian twist on traditional chicharrón. This crispy delicacy features thin strips of pirarucú, a giant Amazonian fish, deep-fried to perfection. Seasoned with local spices, it’s almost always served with lime or spicy sauces. It’s a crunchy, flavorful snack that will let you get a real taste of the Amazon.

Orinoquía (Los Llanos)

The Orinoquía region, also known as Los Llanos, is known for its vast savannas and cattle-ranching culture, which influences its cuisine heavily towards beef and freshwater fish dishes, prepared with hearty, rustic flavors.

Arroz llanero

Pronunciation: ah-ross yah-neh-ro

IPA: aˈroð ʝaˈneɾo

Arroz llanero is a hearty rice dish that includes meats like beef, pork, and chicken. The rice is cooked with rich beef broth and vegetables like peas and carrots. Topped with a fried egg or accompanied by fried plantains, arroz llanero perfectly encapsulates the rustic cowboy cuisine of the region.

Capón de Ahuyama

Pronunciation: cah-pohn deh ah-ooh-yah-mahIPA: kaˈpon de auˈʝama

This comforting dish showcases the versatility of pumpkin in Colombian cuisine. It combines pieces of ahuyama (a type of pumpkin) with potatoes, corn, and various herbs and spices. The pumpkin breaks down during cooking, creating a naturally creamy texture. It’s then garnished with fresh cilantro and served with avocado or rice on the side.

Entreverado

Pronunciation: ehn-treh-veh-rah-doe

IPA: entɾeβeˈɾaðo

Entreverado is a tasty and colorful meal that combines multiple types of meat — usually pork, beef, and sometimes chicken or sausages — with an assortment of vegetables like potatoes, yuca, plantains, and corn. Slow-cooked and seasoned with local herbs and spices, entreverado offers a broad flavor profile — perfect for anyone looking for some excitement in their meal.

Carne a la mamona

Pronunciation: kar-neh ah la mah-mo-nah

IPA: ˈkaɾne a la maˈmona

Also known as ternera a la llanera, carne a la mamona is a signature dish from Colombia’s eastern plains. It involves a whole veal or young beef, slow-roasted on wooden stakes over an open fire. The meat is seasoned simply with salt and sometimes beer or bitter orange juice, allowing its natural flavors to shine. The result is a tender, smoky meat with a crispy exterior — perfect for a night out on the plains!

Chigüiro a la Brasa

Pronunciation: chee-goo-e-ro ah la brah-zaIPA: ʧiˈɣwiɾo a la ˈβɾasa

Chigüiro a la brasa is a unique dish that features the world’s largest rodent. This regional delicacy involves marinating capybara meat in local herbs and spices before grilling it over an open flame. The result is flavorful, slightly chewy meat with a smoky char. It’s served with yuca, plantains, and a spicy ají sauce.

Colombian street food and snacks

Street food is an integral part of Colombian culture, as it offers a delicious window into its diverse culinary traditions. From bustling city streets to quiet town squares, vendors serve up a variety of snacks that will keep you full when you’re on the go. Staples like arepas, crispy empanadas, and crunchy patacones are great savory snacks to keep you going until your next meal, while savory treats like buñuelos, churros, and obleas can be the perfect complement to your post-dinner walk.

Buñuelos

Pronunciation: boo-nyooh-eh-lossIPA: buˈɲwelos

These fritters hold a special place in holiday traditions and everyday snacking. These crispy balls are made from a dough of cornstarch or cassava starch mixed with fresh cheese, which gives them their distinctive, slightly salty, cheesy flavor. These are different from the buñuelos you might find in other Spanish-speaking countries, though!

Churros

Pronunciation: choo-ross

IPA: ˈʧuros

Often filled with arequipe (dulce de leche) or chocolate, these fried dough pastries are a sweet delight, typically enjoyed as a snack or dessert. They’re especially popular on chilly evenings or at town festivals.

Obleas

Pronunciation: oh-bleh-ahs

IPA: oˈβleas

These treats consist of two thin wafers sandwiching a layer of arequipe (dulce de leche). Vendors tend to offer additional toppings like shredded cheese, jam, or sprinkles for extra flavor and texture. Crisp yet slightly chewy, obleas provide a satisfying contrast between the delicate wafers and the rich, creamy filling.

Almojábana

Pronunciation: all-mo-hah-bah-nah

IPA: almoˈxaβana

This is a traditional Colombian cheese bread that’s popular all over the country. These small, round breads are made from a mixture of corn flour and fresh cheese, creating a unique texture that’s both crispy on the outside and soft on the inside. With a slightly salty, cheesy flavor, almojábanas are enjoyed for breakfast or as an afternoon snack with coffee or hot chocolate.

Hormigas culonas

Pronunciation: or-me-gas coo-lo-nass

IPA: oɾˈmiɣas kuˈlonas

Hormigas culonas, or “big butt ants,” are a unique delicacy from Colombia’s Santander region. These large ants are harvested during their mating season and then toasted with salt. The result is a crunchy, nutty snack with a slightly earthy flavor. Think of them like peanuts or popcorn — but with more protein!

Chorizo antioqueño

Pronunciation: cho-re-zo ahn-tee-oh-keh-nyoh

IPA: ʧoˈɾiθo antjoˈkeɲo

This flavorful sausage is most popular in the Antioquia region, where it’s consumed in skewers as a street snack. It’s made from coarsely ground pork and seasoned with a blend of spices like garlic, cumin, and paprika. Unlike some other chorizo varieties, it’s not cured or smoked, but rather fresh and meant to be cooked before eating. It’s usually grilled or pan-fried and sometimes enjoyed as a part of a bandeja paisa.

Pandeyuca

Pronunciation: pahn-deh-yoo-cah

IPA: pandeˈʝuka

This bread is made primarily from yuca flour and cheese. These small, round rolls have a crispy exterior and a soft, chewy interior with a delightfully cheesy flavor. The dough is made by mixing yuca flour with grated cheese, butter, and sometimes eggs, resulting in a light, airy texture. As a fun fact, this is a naturally gluten-free bread, making it a popular staple in Colombian cuisine.

La fritanga

Pronunciation: la free-tahn-ga

IPA: la fɾiˈtanɡa

Fritanga is an unmissable street food experience in Colombia. You’ll find plenty of stands in the streets selling an assortment of fried foods, from crispy chicharrón (pork rinds) to savory morcilla (blood sausage) to chunks of beef or chicken. These are typically served in paper cones or small plates, accompanied by fried plantains, yuca, and papas criollas. You can customize your fritanga with spicy ají sauce.

Gelatina de pata

Pronunciation: heh-la-tee-nah deh pah-tah

IPA: xelaˈtina ðe ˈpata

Gelatina de pata is a traditional dessert that showcases the resourcefulness in Colombian cooking. This unique gelatin is made from cow’s feet, giving it a distinctive texture and flavor. The feet are boiled for hours to extract collagen, creating a natural gelatin that’s sweetened and flavored with panela or fruit. The result is a delicious dessert with remarkable health properties, as the abundant collagen in gelatina de pata makes it a very good source of protein.

Salpicón de frutas

Pronunciation: sall-pee-cohn deh froo-tahs

IPA: salpiˈkon de ˈfɾutas

Salpicón de frutas is the fruit cocktail of your dreams on a hot summer’s day. This colorful drink-dessert hybrid features a mix of fresh tropical fruits like papaya, pineapple, banana, and watermelon, diced into small pieces. The fruits are combined with watermelon juice or a mix of water and Colombiana. Finding a salpicón de frutas stand on a hot day is like hitting the jackpot — you’ll cool down in no time!

Fruits of Colombia

Colombian fruits play a massive role in both the diet and culture of the country, reflecting its incredibly rich biodiversity. With a wide range of exotic fruits that flourish in its varied climate, Colombia offers a wide variety of flavors that contribute tremendously to its regional dishes and beverages.

Granadilla

Pronunciation: gra-na-dee-ya

IPA: ɡɾanaˈðiʝa

This sweet, tropical fruit has a hard outer shell and a jelly-like interior filled with seeds. Its gentle, refreshing sweetness makes it popular for eating on its own or in desserts, and its relaxing properties make it a great way to calm the mind before sleep.

Gulupa

Pronunciation: goo-loo-pah

IPA: ɡuˈlupa

Also known as the purple passion fruit, gulupa has a slightly more tart flavor than regular passion fruits. It’s purple on the outside with a juicy, seed-filled center. It’s typically consumed fresh or used in juices and desserts.

Guanábana

Pronunciation: goo-ah-nah-bah-nahIPA: ɡwaˈnaβana

Also known as soursop, guanábana has a spiky green exterior and a soft white pulp. It’s loved for its unique flavor that combines sweet and tart notes. If you haven’t tried it yet, guanábana is often described as a mix of strawberry and pineapple with a citrus twist. You’ll find that the fruit is consumed fresh, in juices, smoothies, and even ice cream.

Tomate de árbol

Pronunciation: toe-ma-teh deh are-boll

IPA: toˈmate ðe ˈaɾβol

This exotic fruit has an acidic yet sweet flavor, making it perfect for sauces or to be simply enjoyed raw. Its deep red or orange pulp is frequently blended into juices or added to fruit salads, offering a distinctive taste that’s both tart and refreshing.

Uchuva

Pronunciation: oo-choo-vah

IPA: uˈʧuβa

Known internationally as Cape gooseberry, uchuva is a small, round, and golden fruit enclosed in a papery husk. It offers a sweet-tart flavor that makes it a favorite snack on its own or a popular addition to desserts and salads. It’s also a common garnish for delicious cocktails!

Maracuyá

Pronunciation: ma-rah-coo-ya

IPA: maɾakuˈʝa

Known internationally as passion fruit, maracuyá is a highly aromatic fruit with a tart, seedy interior. It’s widely used in Colombia for juices, desserts, and sauces, known for its intense and acidic flavor and aroma.

Pitahaya

Pronunciation: pee-tah-ya

IPA: pitaˈaʝa

Also known as pink dragon fruit, pitahaya has bright pink skin and a mild, kiwi-like center. This cactus fruit has a striking appearance with its bright pink or yellow exterior and white or red flesh speckled with tiny black seeds. Pitahaya offers a mildly sweet flavor with a slight tart. It’s often consumed fresh, but it can also be blended into refreshing juices and smoothies. It’s known for its high antioxidant content and digestive benefits, making it an excellent addition to any healthy diet.

Lulo

Pronunciation: loo-lo

IPA: ˈlulo

This fruit can be described as a combination between a tomato and an orange. It has a sweet and refreshing taste and it’s typically used to make a refreshing juice called lulada, which is a popular remedy for hot summer days.

Cherimoya

Pronunciation: che-ree-mo-ya

IPA: ʧeɾiˈmoʝa

Cherimoya, also known as chirimoya, is a tropical fruit that’s also called the “custard apple.” This heart-shaped fruit has a green, scale-like exterior and creamy white flesh. When ripe, cherimoya offers a sweet, custard-like texture with a flavor that’s often described as a blend of banana, pineapple, and strawberry. It can be eaten fresh, scooped out with a spoon.

Chontaduro

Pronunciation: chon-tah-doo-ro

IPA: ʧontaˈðuɾo

Also known as peach palm fruit, chontaduro is a unique and nutritious staple in the Pacific coastal regions. This small, oval-shaped fruit has a bright orange or red exterior and a starchy, slightly oily flesh. It’s typically boiled in salted water, where it gets a texture similar to cooked egg yolk and a flavor that can be described as nutty with hints of sweet potato.

Colombian drinks

Colombian beverages stand out in the country’s culinary scene. From spirited alcoholic drinks to refreshing non-alcoholic options, Colombian drinks are a big part of any social or family gathering. Traditional liquors like aguardiente and fruit-packed refreshments like colorado are staples at celebrations and casual meetups.

Aguapanela

Pronunciation: ah-goo-ah-pah-neh-lahIPA: aɣwapaˈnela

Made from unrefined cane sugar dissolved in water, aguapanela is served hot with lime or cold with a dash of cheese. When served hot, it’s accompanied by cheese for dunking, creating a delightful contrast of sweet and salty. Cold aguapanela is a refreshing thirst quencher, sometimes flavored with lemon juice. You’ll be able to find this drink both in Colombian homes and on the street as a refreshing to-go beverage.

Aguardiente

Pronunciation: ah-goo-ah-a re-dee-ehn-teh

IPA: aɣwaɾˈðjente

Aguardiente literally means “fiery water,” and you’ll see why once you have a taste. This is Colombia’s national spirit, made from sugarcane and with a special anise and licorice flavor. with an alcohol content usually around 29-35%, aguardiente packs a punch that lives up to its name.

In Colombian culture, aguardiente is a social lubricant and a focal point in celebrations. It’s typically consumed straight in small shots or “pepas,” though some prefer it mixed with water or in cocktails. During festivities, it’s common to see friends passing around a bottle, each taking a swig.

Aguardiente varies slightly from region to region, although Antioquia is the region most famous for its aguardiente. While it’s enjoyed year-round, it’s especially popular during holidays and traditional events. Despite the rise of other spirits, aguardiente remains an iconic element of Colombian identity and a taste of home for many.

Chicha

Pronunciation: chee-cha

IPA: ˈʧiʧa

This traditional fermented beverage is made from corn and can be infused with pineapple or other fruits for added sweetness. Chicha was consumed by indigenous tribes across the Andes and remains popular in rural areas. It’s traditionlly homemade and enjoyed during community festivals.

Colombiana

Pronunciation: co-lom-bee-ah-nah

IPA: kolomˈbjana

This popular carbonated soft drink holds a special place in Colombian beverage culture. This orange-colored soda has a unique, fruity flavor that can be described as a mix of cola and cream soda, with subtle notes of tamarind. Yes, despite its color, it doesn’t taste like orange.

Colombiana is enjoyed on its own as a refreshing drink, especially on hot days. It’s also a common mixer for cocktails, including a Colombiana-and-beer beverage. It’s an unmissable staple at parties, family gatherings, and casual meals.

Cholado

Pronunciation: cho-la-doe

IPA: ʧoˈlaðo

Originating from the Valle del Cauca, cholado is a colorful crushed ice drink mixed with fruit syrups, condensed milk, and topped with fresh tropical fruits. Perfect way to cool down on a hot day!

Refajo

Pronunciation: reh-fah-ho

IPA: reˈfaxo

This is a popular cocktail that blends beer with cola, like Colombiana. It offers the perfect balance of sweetness and fizz, making it a favorite at social gatherings and barbecues. Often served over ice, refajo is sometimes spiked with a shot of aguardiente for an extra kick. It’s particularly popular in the Andean regions, where it’s enjoyed as a thirst quencher during outdoor activities.

Guarapo

Pronunciation: goo-ah-rah-po

IPA: ɡwaˈɾapo

This is a traditional fermented beverage made from sugarcane juice. It involves allowing the sugarcane juice to ferment with natural yeasts, which creates a slightly alcoholic content and a tangy taste. It’s a rustic drink, enjoyed in rural areas and appreciated for its refreshing qualities.

Limonada de coco

Pronunciation: lee-mo-na-da deh co-co

IPA: limoˈnaða ðe ˈkoko

This refreshing beverage is a popular thirst-quencher, especially along the Caribbean coast. It combines the tartness of freshly squeezed lemonade with the sweet, creamy flavor of coconut water and coconut cream, often served chilly with plenty of ice. It’s a tropical twist on the traditional lemonade, perfect for a hot day at the beach.

Avena

Pronunciation: ah-veh-nah

IPA: aˈβena

Although it translates to “oatmeal,” this isn’t what you’re probably thinking. This nutritious beverage blends oats with water, milk, cinnamon, and sugar until smooth, and is served chilled. It’s enjoyed for breakfast or as an afternoon pick-me-up.

Canelazo

Pronunciation: kah-neh-la-zo

IPA: kaneˈlaθo

This is a warm and comforting drink that people in the Andean regions love. That’s unsurprising, given the cloudy and often chilly weather at this altitude. Canelazos are a perfect way to warm up, made by boiling water with panela, cinnamon, and sometimes cloves or other spices. You can also add a splash of aguardiente for extra warmth and kick.

Colombian desserts

They say there’s always room for dessert, and that’s especially true in Colombia. Best enjoyed with a warm cup of Colombian coffee, here are 10 of the best desserts in Colombia:

Arequipe

Pronunciation: ah-reh-key-peh

IPA: aɾeˈkipe

Arequipe, also known as dulce de leche in other Latin American countries, is an extremely popular Colombian sweet treat. This rich, creamy caramel is made by slowly cooking milk and sugar until it transforms into a thick, golden-brown spread. Arequipe has a smooth texture and an irresistible sweetness.

Flan de coco

Pronunciation: flahn deh co-co

IPA: ˈflan de ˈkoko

Flan is nothing new, as this dessert is popular in Spain and all over Latin America. However, Colombia adds a delicious tropical twist to this iconic dessert by infusing it with coconut milk. It’s also garnished with shredded coconut, offering a perfect balance of silky texture and a sweet, nutty flavor.

Arroz con leche

Pronunciation: ah-ross cohn

IPA: aˈroθ kon ˈleʧe

Another staple across Latin America, arroz con leche is an unmissable dessert when you visit Colombia. This creamy dessert is made by slowly cooking rice with milk, sugar, cinnamon, and sometimes raisins or a touch of vanilla. The result is a warm, comforting dish with a soft texture and sweet, aromatic taste.

Esponjado de maracuyá

Pronunciation: ess-pohn-hah-doe deh mah-rah-coo-ya

IPA: esponˈxaðo ðe maɾakuˈʝa

This dessert takes advantage of the tangy-sweet flavor of maracuyá. It’s a light, airy treat, similar to mousse, with a texture that’s both creamy and fluffy. Made by blending passion fruit pulp with condensed milk, cream, and gelatin, this bright yellow dessert offers a perfect balance of tartness and sweetness.

Mazamorra

Pronunciation: mah-za-moh-rah

IPA: maθaˈmora

This unique dessert is made from cracked corn kernels cooked in milk until soft and creamy. It’s typically sweetened with panela and served with a side of fresh milk. It can be enjoyed hot or cold, making it versatile for different seasons.

Cocadas de lechera

Pronunciation: co-cah-dass deh leh-che-rah

IPA: koˈkaðaz ðe leˈʧeɾa

These sweet, coconut-based treats are made by cooking shredded coconut with condensed milk (lechera) until the mixture caramelizes. The result is a chewy, golden-brown candy with an intense coconut flavor and rich sweetness. They’re shaped into small mounds or bars and can be found at street stalls, in markets, and at beach kiosks.

Bananos calados

Pronunciation: bah-na-nos call-dos

IPA: baˈnanos kaˈlaðos

This simple yet delicious Colombian treat transforms ripe bananas into sweet, caramelized treats. You can easily make bananos caldos by cooking peeled bananas in panela, cinnamon, and cloves. The result is a warm, comforting dessert with a deep, complex sweetness.

Merengón

Pronunciation: meh-rehn-gohn

IPA: meɾenˈɡon

This indulgent dessert features layers of crisp merengue discs sandwiched with whipped cream and fresh fruit. Typically, tropical fruits like strawberries, kiwi, or passion fruit are used, adding color and a tangy flavor to balance the sweetness. The contrast between the crunchy merengue and the soft cream creates a gorgeous texture and delicious experience.

Natilla

Pronunciation: nah-tee-ya

IPA: naˈtiʝa

This custard-like treat is made from cornstarch, milk, panela, and spices like cinnamon and cloves. The mixture is cooked until it thickens, then poured into molds to set. Once firm, natilla is usually served in slices and accompanied by buñuelos.

Bocadillo Veleño

Pronunciation: bo-ca-dee-yo veh-leh-nyoh

IPA: bokaˈðiʝo βeˈleɲo

This dense, firm, guava paste confection is made by slowly cooking guava pulp with sugar until it forms a compact, sliceable block. You end up with a deep red, intensely flavored treat with a perfect balance of sweetness and tart. It’s also served in small rectangles and paired with fresh white cheese for a classic Colombian snack known as “Romeo y Julieta.”

Visit Colombia and order food like a pro

Honestly, planning a trip to Colombia is worth it for the food alone. The arepas, buñuelos, fruits, and coffee you’ll get to try will definitely make the trip worth it. But on top of having one of the best cuisines in the world, Colombia also has plenty of history, beautiful monuments, stunning geographical formations, and idyllic beaches. So, don’t delay that Colombian trip you’ve been thinking of, and use this guide to order food like a pro!

If you want to prepare even more, consider taking online Spanish classes or reading more on our Spanish blog. You’ll find guides about other Spanish-speaking countries, like our guide to Spanish culture and Spanish cuisine, as well as guides to Spanish grammar and Spanish vocabulary. That way, you can learn anything you need before your next trip to Colombia!