Nariño, Colombia
Sopa de Pan
A Nariño and Boyacá soup of stale bread, milk, cheese, eggs, and cilantro, baked until golden. A rustic, comforting highland dish, especially at Easter.
south-america
Colombia
Explore 200 foods connected to Colombia, from everyday staples to rare local specialties.
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Traditional foods from Colombia.
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Colombia
Sopa de Patacón
Caribbean-coast soup of broken patacones — twice-fried green plantain — simmered with garlic, scallions and cilantro in a light beef broth, finished with crumbled costeño cheese.
Nariño, Colombia
Sopa de Rico
A Nariño soup of ripe plantain, cheese, and eggs, thick and sweet. A highland specialty, served hot with avocado and rice, rustic and comforting.
Brazil
Suco de Maracujá
Brazilian passion fruit juice, refreshingly tart and usually sweetened. A breakfast and bakery staple, often served with the seeds strained out.
Piura, Colombia
Sudado de Pescado
A Colombian coastal and Pacific stew of fish, coconut milk, tomatoes, peppers, and cilantro, slow-cooked until tender. Served with rice and plantain.
Colombia
Sudado de Pollo
A Colombian chicken stew of chicken, potatoes, carrots, and hogao, slow-cooked until tender. A rustic, everyday family meal, served with rice and plantain.
Colombia
Sudado de Res
A Colombian beef stew of beef, potatoes, carrots, and hogao, slow-cooked until tender. A rustic, everyday family meal, served with rice and plantain.
Colombia
Suero Costeño
A fermented-milk condiment from the Caribbean coast, similar to sour cream or labneh. Served with arepas, bollos, and coastal dishes, tangy and creamy.
Bogotá, Colombia
Tamales Bogotanos
A Bogotá-style tamal of corn dough filled with pork, chicken, rice, and chickpeas, wrapped in banana leaves and steamed. Served with hot chocolate and almojábana.
Colombia
Tamales Colombianos
Colombian tamales of corn dough filled with pork, chicken, rice, peas, and eggs, wrapped in banana leaves and steamed for hours. A festive weekend breakfast.
Colombia
Tamales Tolimenses
A Tolima-style tamal of corn dough filled with pork, chicken, rice, peas, carrots, and eggs, wrapped in banana leaves and steamed. A regional weekend breakfast specialty.
Colombia
Tapao de Pescado
A Pacific-coast 'plato de resistencia' of fish, shrimp, plantain, and chontaduro wrapped in banana leaves with hogao and cilantro cimarrón, steamed.
Colombia
Tomate de Árbol (Tree Tomato)
Tomate de árbol
A red-orange Andean tamarillo with tart seed-filled flesh, used for juices, ají, and desserts in Colombia and Ecuador.
Colombia
Torta Maria Luisa
A Colombian orange sponge cake layered with berry jam, dusted with icing sugar. A classic home-baked dessert, served with coffee or hot chocolate.
Colombia
Tortas de Choclo
A Colombian sweet corn cake of fresh corn, milk, sugar, and cheese, baked until golden. A coastal and Andean specialty, sweet and dense.
Colombia
Tostones
Patacones
A Cuban fried green plantain slices, flattened and double-fried, a daily and essential side In Antioquia the thick-cut rounds are served as "tostadas" alongside bandeja paisa.
Colombia
Viche
A traditional artisanal sugarcane spirit from the Colombian Pacific coast, distilled by Afro-Colombian communities. Strong and rustic, served neat.
Meta, Colombia
Viudo de Pescado
Llanos river feast: whole fish steamed in plantain leaves atop yuca, plantain and potato in a light tomato-hogao broth — named the "widow" because the fish arrives alone atop its vegetables.
Colombia
Yuca (Cassava)
Yuca
A Panamanian cassava root, boiled, fried, or in soups; the base of carimañolas and countless coastal sides in Colombia.
Colombia
Ñame (Yam)
Ñame
A Panamanian Caribbean yam, boiled or added to soups; a staple side with fried fish on the Colombian coast too.