Colombia

Located in the northwestern part of South America, Colombia was originally inhabited by native tribes including the Muisca, Quimbaya and Tairona. After the arrival of the Spanish Conquistadors, the indigenous foods of these tribes blended with European cuisine to create what is now the modern Colombian fare.

The Colombian diet includes a lot of beef, chicken and pork. Other staple foods are fish, eggs, potatoes, yuca, corn, plantains, beans, peas, tomatoes, peppers, onions and garlic. Fruit is commonly used and many species can be found growing wild.

Breakfast is an important meal in Colombia, consisting of eggs, fruit, bread and juice, coffee or hot chocolate. In the countryside, lunch is the main meal of the day served between noon and 4 p.m. In the larger cities, dinner is the main meal and is often served around 7 p.m. or later.

Ajiaco is a traditional dish in the capital city of Bogota and the Andean region. It is a homemade chicken soup with corn, potatoes, sour cream, capers, avocado and guasca, a flavorful herb.

Coastal cuisine includes spicy seafood and coconut rice. In the Tolema region, tamales Tolimenses are a traditional favorite made of corn dough filled with peas, carrots, potatoes, rice, chicken, pork and spices all wrapped in plantain leaves and boiled for several hours.

Throughout Colombia, the arepa, a corn-based bread, is used as an accompaniment to any meal and is often topped with butter. As an appetizer or side dish, aborrajado are deep fried plantains stuffed with cheese.

Bandeja paisa is a typical Colombian dish that includes grilled steak, chicharron (fried pork rind), beans, rice, chorizo (pork sausage), a fried egg and an arepa. It is usually served with fried plantains and avocado.—Jennifer Capalbo

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