Street Snacks
Tamales Bogotanos
Bogotá, Colombia
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.
Original eatfuls sticker artwork
What it is
A closer look at 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.
What to look for
Know it when you find it.
Banana-leaf parcel with yellow corn dough, pork, chicken, rice, and chickpeas, steamed, served with chocolate.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tamales Bogotanos.
Bogotá, Colombia
Locality-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Bahia, Brazil
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A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.
Togo
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Rice or corn flour beignets; steamed then sometimes fried; small, round, slightly sweet; a popular street food; served with sauce or as a snack.
Colombia
Aborrajado
Ripe plantain slices stuffed with cheese and guava paste (bocadillo), battered and deep-fried until golden. A sweet-savoury Valle del Cauca specialty, beloved in Cali and along the Caribbean coast.
Bahia, Brazil
Acarajé
Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.
Guinea-Bissau
Accara
Black-eyed peas peeled, ground and whipped with onion and chilli, then dropped into hot oil and served in bread with pepper sauce.
Italy
Acciughe sotto pesto
Acciughe sotto pesto is a named Italian street snack from Province of Siena, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Antigua and Barbuda
Black Angelhair Fritters
Deep-fried fritters made from black angelhair, a local sea moss or seaweed; mixed with seasoned batter and fried until crisp; a distinctive Antiguan appetizer and street food; found at local restaurants and roadside stalls; the angelhair fritters of Antigua; a crispy, oceanic snack.