Gastronomy of colombia

The gastronomy of Colombia is the result of the fusion of food, practices and culinary traditions of the local, European and African American Indian cultures. Although there is no consensus on a single dish that represents all the Colombian gastronomy, the Arepa and the Sancocho are highlighted as the most representative. Other regional dishes are the typical paisa tray of the region Antioquia, the Ajiaco Santafereño, the piglet Tolimense and Huilense and the nickname of Cheese from the coast, among others.

From the diversity of fauna and flora in Colombia, there is a variety of essentially Creole cuisine, with little influence from foreign cuisine. Colombian dishes vary in preparation and ingredients by region and incorporate the traditions of the Spanish, mestizo and Afro cultures. Some of the most common ingredients in the preparations are cereals such as rice and maize, tubers such as potato and cassava, varieties of legumes, meats such as the vaccine, chicken, pork, goat, guinea pig and other wild animals, fish and shellfish. It is also important the variety of tropical fruits such as mango, banana, papaya, guava, lulo and passion fruit.

Colombia has a regional dish, but not one of national character, although the Sancocho and Arepa are very well known in its different variants. Among the most representative regional dishes are the Ajiaco Santafereño, the paisa tray, the cheese mote, the piglet Tolimense, the Mamona or veal to the llanera, the mute Santandereano, the Tamal and the fish, especially in the coastal regions.

Región Andina
In the Andean Region are typical dishes in the Tolima region (departments of Tolima and Huila) as the suckling pig and the tamal, mixture of rice with meat, chicken, pork and soft beads wrapped in banana leaves. Kitchen cundiboyacense offers preparations such as masato, chicha and the Mexican wines, among the soup or potato broth, santafereño stew, ajiaco and other specialties as the cuchuco of backbone of pig, preparations to base of Fish River as the widower of fish cubios with plantain mash, beans stew the guatila, and spinach cake, sweets like sweet gooseberries and anthocyanin, the veleño sandwich, milk flan, curd with melao, the fluff of curuba the flirty and almojabana or muisca custard cake. In the Antioquian kitchen stand out ingredients such as cocoa, the brown sugar, corn, trout, meat, fruits native like guava and pineapple, banana, bean and coffee.

Antioquia gastronomy
In the subregion of Antioquia, separate international cuisine, traditional cuisine is dishes that were born and developed in rural areas, isolated from the rest of the country for generations, which have survived the process of industrialisation, Urbanism and globalization. The Antioquia dish consists of a tray with beans, rice, egg, slices of ripe,fried,ground, sausage meat, chorizo and avocado.