From the diversity of fauna and flora in Colombia arises essentially varied cuisine Creole, with little influence of foreign cuisines. The Colombian dishes in preparation and ingredients vary by region and incorporate the traditions of Spanish culture, mestizo and Afro. Some of the most common ingredients in the preparations are cereals such as rice and maize, tubers such as Pope and cassava, varieties of legumes (beans), meat as vaccine, chicken, pork, goat, guinea pigs and other wildlife, fish and seafood. It is important also the variety of tropical fruits such as mango, the banana, the papaya, the guava, the pineapple, the lulo, and passionfruit.
Colombia does not have a national dish, although very recognized the stew and corn bread in its various forms. Among the most representative regional dishes include the ajiaco santafereño, the bandeja paisa, the mote de queso, the lechona tolimense, the mamona or veal plains, the mute santandereano, the tamales and fish, especially in coastal regions.
In the Caribbean Coast the most popular dish is the sancocho, which varies in preparation and ingredients: tripe stew, rib, of soup guandú with salted meat, cottontail, fish, shellfish, turtle, chicken and goat, among other species. Other dishes are fried like arepas made from corn (also can be roasted), of which the egg is the most famous, the empanada, the patacón, the carimañolas based on cassava, friche (made from the entrails of the goat) and kibbeh; dairy as the cheese costeño and serum atollabuey, especially accompanying bollo corn or cassava, fish in various preparations as bocachico or tilapia, seafood casserole, seafood cocktails, rice as the coconut rice and lisa rice forest animals in different preparations as Icotea, fried turtle or Pisingo; sweet as enyucado, the cakes or coconut candies, beverages like the sugar water, the Raspao, corozo juice and tamarind refreshment and between alcoholic drinks, rum, fruits like leg, the guava, the zapote, the medlar, the anon, the guava, the tamarind, the corozo and cashew and multiple preparations as cayeye, the botifarras, cabeza de gato, cake and hayaca, among others.
In the Andean region are typical regional dishes tolimense (departments Tolima and Huila) as lechona and tamales, rice with meat mixture, chicken, pork and soft grains wrapped in banana leaves. The kitchen offers cundiboyacense preparations as Masato, the chicha, the fried food and wines, among which stand out the changua or potato soup, stew santafereño, the ajiaco and other specialties like cuchuco of pork spine, preparations of river fish like fish widower, cubios mashed with ripe banana, bean stew and guatila, spinach cake, sweet as veleño sandwich, the foams curuba, custard of milk, curd with molasses, sweets and papayuela gooseberries, the cute and cake or custard Muisca almojábana. In the Antioquia cooking highlighted ingredients like cocoa, sugar cane, corn, trout, beef, native fruits like guava and pineapple, bananas, beans and coffee. The bandeja paisa is the typical dish of this region and has sometimes been considered to be representative of Colombia dish. Also include other dishes like fríjoles antioqueños, the sancocho Antioquia, the mondongo antioqueño, the hogao, the calentao, the pegao and arepa varieties: the traditional arepa paisa, arepas or corn pelao Santander to which peeling the corn in water with ash, yew and roasted in clay, and chocolo arepa with quesito antioqueño, among others, the “old clothes” and brandy with its variety of mistelas (Antioquia and the Coffee-Growers Axis), among others. Typical of Santander the fricassee, prepared with the entrails of goat and rice (rice with pumpkin seeds), the mute, the flesh oread; culonas ants, and black pudding, also known as fill. In the department of Nariño, in the southwest of the country bordering Ecuador, the most representative dish is the cuy. They are representative of Valle del Cauca chicken stew, the champús, the cholado, the lulada, rice atollao, the tamale valluno, the marranitas, puff pastries, the chancacas of Buenaventura, gelatins, the cream, tortilla soup, cake or cuaresmero hateño, the pandebono, cassava bread, oats Cali, the aborrajados, the empanadas, the bactris gasipaes, seafood in different preparations on the shores of the Pacific.
In the Llanos Orientales, the mamona or veal dish is llanera.
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