The true beauty of Colombian food is in the ingredients. Colombia is among the most biodiverse nations in the world. The variety of ingredients grown in Colombia is staggering. Be prepared for a lot of passion, colour, and taste as we explore closer at some of the most well-known and delicious Colombian cuisines.

Arepas

Arepas are among those food items that you can find everywhere in Colombia because they're handed down by the pre-Columbian indigenous ancestors.There are more than 30 varieties of arepas. The one thing they have in common is their circular, flat shape, and obviously the corn dough they're composed of. The region in which it is located the kind of corn is used and consequently the flavour and colour. The majority of arepas are cooked on grill, but a few are also deep-fried, pan-fried and, less frequently, baked.

Hence, to enjoy a classic holiday, book your cheap flights to Colombia soon. 

Ajiaco

A Colombian dish that is among the most well-known dishes is a soup of potatoes that is typical of the highland regions that lie in the middle of the country. It's a total large meal made up of up of three types of potato three kinds: one white and hard potato that is thinly cut the other is a soft potato which melts, giving the characteristic texture and thickness as well as a yellow and tiny potato, which provides the dish with body and provides a lot of flavour. The traditional Colombian soup is also made up of chopped chicken and cream milk, capers and corn kernel.

Bandeja Paisa

This popular and plentiful dish is made up of rice, minced beef and red beans. It also includes chorizo, chorizo ispa (fried egg chicharron (fried skin of a pork) as well as morcilla (black pudding) sweet plantains, and an avocado slice All served on one plate.

Like ajiaco, bandeja paisa has been identified as one of the most famous foods in the whole of America and is considered the national dish.

Cholado

Cholado is a burst of flavour. It is extremely refreshing, especially during the hot summer months of Valle del Cauca, the region from which it was derived.

It is typically served in layers within a large glass, with frozen bottom, and several layers of fruit like soursop, papaya, passion fruit strawberries, pineapple, watermelon as well as apples and grapes mixed with passion syrup, and condensed milk.

It's usually served with coconut shredded as well as a cherry occasionally with wafer cookies and whip cream.

Lulada

Lulo is one of the fruit varieties that are only grown only in Colombia and a few other countries such as Ecuador. Its peel is orange and its pulp turns green and it is used for drinks and juice because of its acidic taste. One of these drinks is called the lulada. Lulada is an old-fashioned beverage from the west of Colombia that unlike lulo juice the fruit isn't blended, but is manually triturated and later mixed with condensed milk and crushed ice cubes and lime juice.

Pan de Bono

It's a round shape and fluffy baked bread that is made with the starch of yuca along with fresh, ripe cheese. It is recommended to eat warm and drink it with traditional drinks such as the avena (oat-based beverage). It is a product of the Valle del Cauca region where it is eaten for breakfast. However, it has spread across the country, and a majority of Colombians are in love with it because it is a perfect snack to grab and go. A'U'-shaped and crunchy variation of this is referred to as pan de yuca which is almost the same as pan de bono, as they're often sold at the same locations.

Obleas

They're a kind of sandwich consisting of two round, super-thin wafers that are filled with delicious, nutritious ingredients.

This includes blackberry jam condensed milk, milk cream and coconut. Other options include peanuts, coconut chocolate sprinkles or even cheese. Consuming this sweet treat is a memorable sensation as it's virtually impossible to not leave marks that are left on clothing and hands because the wafer is easily broken after each bite.

Cocadas

Coconut is a major component of Colombia's coast cuisine cocadas is one of the most well-known desserts made with this ingredient. They are common to the Caribbean coast and are typically sold in the streets and on the beach by those who carry the pots on their heads. They come in various flavours, however the basis is grated coconut mixed with sugar that has been melted to create the paste. Then, it is divided, shaped into circles, dried and occasionally baked.

Lechona

Inspired by Spanish food The dish consists of a stuffed pig roast with meat and rice, baked for approximately 10 hours. Then, it is served in portions of individual portions with white arepa, pig's skin and. It is the most common in Tolima region, however there are different markets for farmers and in specialty restaurants serving lechona.

There is a possibility to purchase the entire lechona (roast pork) and. If Colombians make this choice they usually do so because they're throwing large-scale celebrations. Lechona can be expensive, however it can serve a large number of guests and is among the most popular dishes of the locals.

Sancocho

There are various kinds of sancocho, based on the kind of meat they're made up of and the location they're produced in. It's basically a thick soup with potato plantains, yuca, plantain and, in some instances rice.

All of the ingredients are cooked together with a handful of vegetables. The primary protein and seasonsings vary, but the most common ingredient is cilantro/coriander.

As opposed to ajiaco's texture and ajiaco, the texture of sancocho is softer, but that does not mean that it isn't equally satisfying.