South America
Food of Colombia
The 8 most iconic national dishes of Colombia — real photos, key ingredients and tasty facts behind every plate.
Americas
Bandeja paisa
A famously abundant platter from Antioquia built around beans, rice and multiple meats, with rich, savoury and hearty flavours. It is one of Colombia’s most emblematic dishes and is often served in a large oval tray.
Did you know?
Its name literally means “Paisa platter,” referring to the people of Colombia’s coffee-region highlands.
Ajiaco
Bogotá’s signature chicken and potato soup is thick, comforting and aromatic, especially from the herb guascas. It is typically served with cream, capers and avocado on the side.
Did you know?
The Bogotá version is especially known for using three kinds of potatoes to create its characteristic texture.
Arepa
This cornmeal cake or flatbread is a daily staple across Colombia, eaten plain or filled, grilled, baked or fried. Its flavour is mild and toasty, making it a versatile companion to many meals.
Did you know?
Arepas predate the arrival of Europeans and were already a staple among Indigenous peoples in the region.
Lechona
A festive roast suckling pig stuffed with rice, peas and seasonings, with crisp skin and deeply savoury filling. It is especially associated with Tolima and large celebrations.
Did you know?
In Colombia, lechona is commonly sold by the portion rather than served as a whole roast at the table.
Sancocho
This rustic, slow-cooked stew combines meat with starchy roots and plantain in a deeply comforting broth. Colombian versions vary by region and may use chicken, beef, pork or fish.
Did you know?
Sancocho is a pan-Latin American dish, but in Colombia it is especially tied to family gatherings and weekend meals.
Empanadas
Colombian empanadas are crisp, golden pastries usually made with corn dough and filled with meat and potato. They are a beloved snack, often eaten with ají salsa for a spicy kick.
Did you know?
Unlike many baked empanadas elsewhere in Latin America, Colombian empanadas are commonly deep-fried and made with maize dough.
Hormiga culona
A traditional Santander delicacy made from large leafcutter ants that are toasted and salted. It is an old-fashioned seasonal food with a notably crunchy texture.
Did you know?
It has long been associated with the Santander region and is sometimes sold as an edible souvenir.
Cazuela de mariscos
A rich Colombian coastal seafood casserole, especially associated with the Caribbean region. It combines shellfish and fish in a creamy, savory sauce.
Did you know?
Despite its importance on the Caribbean coast, it is far less internationally known than Colombia’s better-known inland dishes.