World of Food · Colombia

Colombian National Dishes

Explore 268 Colombian recipes with measured ingredients, cooking steps and practical serving advice.

268recipes
Colombian National Dishes ↓
A wide bowl of goat head meat and macaroni pepitoria
Colombian National Dishes

Colombian National Dishes

Explore 268 Colombian recipes with measured ingredients, cooking steps and practical serving advice.

24 recipes
24 recipes
Cúcuta goat offal pepitoria with small macaroni in a ceramic bowl

Pepitoria de Chivo

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Santander-style rice with chicken giblets and pork in a ceramic bowl

Arroz con Menudencias

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Moist Boyacá rice with browned chicken, pork ribs, pork belly, peas and carrot on a rustic platter.

Arroz Tapado from Boyacá

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Moist Atlántico rice with chipi-chipi clams, tomato-onion hogao and open shells on a ceramic platter.

Arroz con Chipi-Chipi

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Classic Tolima viudo de pescado with river fish, yuca, green plantain, potatoes, arracacha, corn, hogao and broth.

Viudo clásico: Tolima River Fish and Root Stew

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Smooth Colombian rice porridge with carrot and ahuyama, served in a small bowl with an infant spoon.

Mompox Rice, Carrot and Guava or Ahuyama Porridge

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Tolima river fish with tomato and herbs, cassava and green plantain served on banana leaves beside an earth-cooked pot.

Tolima Viudo Enterrado (Buried River Fish)

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Colombian shrimp rice with tomato, scallion and red pepper in a ceramic bowl.

Ciénaga Arroz con Camarones (Colombian Shrimp Rice)

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Thick golden mute from La Salina with tender corn, green beans, potatoes, beef-foot pieces and herbs in a rustic bowl.

La Salina Mute de Mazorca Tierna (Casanare Corn and Beef-Foot Stew)

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Popayán molded rice with golden rice, browned pork, longaniza, red onion and soft queso doble crema layers.

Popayán Arroz Relleno (Molded Rice with Pork and Longaniza)

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Casanare arroz seco served alone in a cream bowl, with separate rice grains, onion and garlic flecks.

Pore Arroz Seco (Llanos Rice with Lard, Onion and Garlic)

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Guajira friche with browned goat and offal in dark sauce with onion and green pepper, served with yuca.

Guajira Friche (Goat and Offal Stew with Blood)

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Guajira shrimp rice with shrimp, scallion and achiote, served with lime.

Guajira Arroz con Camarones Secos (Rice with Dried Shrimp)

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Popayán tripazo stew with tripe, pork, two potatoes and peanut-achiote sauce, served with rice.

Tripazo o Mondongo Caucano (Caucan Tripe and Peanut Stew)

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Colombian arroz atollado with moist golden rice, pork ribs, chicken, longaniza, criolla potatoes and fried ripe plantain, served with hogao.

Arroz atollado (Valle-style Colombian moist rice)

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A bowl of Colombian Caribbean beef sancocho with cassava, yam, potato, green and ripe plantain in amber achiote broth.

Sancocho de carne (Bolívar beef and root-vegetable stew)

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A bowl of Colombian Caribbean salted pork-head sancocho with cassava, white yam, green plantain, corn and vegetables in amber broth.

Sancocho de cabeza de cerdo salada (salted pork-head sancocho)

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Chocó sancocho with fresh, smoked and salted beef, cassava, potato, green plantain and costeño cheese.

Sancocho de las tres carnes (Chocó three-meat sancocho)

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Colombian beef offal stew with onion, tomato and carrot beside arroz pajarito rice with browned ripe-plantain cubes.

Vísceras guisadas con arroz pajarito (Colombian stewed offal with plantain rice)

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Chocó rice with browned pork longaniza, ripe plantain cubes and softened white cheese.

Arroz clavado (Chocó rice with longaniza, ripe plantain and white cheese)

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Golden Cartagena seafood rice with fish, shrimp, squid, clams, oysters, peas and carrot.

Arroz marinero (Cartagena seafood rice)

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A cut-open golden fried ball with a browned meat filling sits on red tomato sauce beside a softly poached egg.

Bolitas de friche (Wayuu-style goat and shrimp balls)

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A bowl of creamy coconut stew with cooked sea-snail pieces, potato, tomato and green herbs, served with white rice and golden patacones.

Cambute o encocado de caracol (Chocó sea snail in coconut broth)

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A rustic bowl of creamy coconut crab stew with potato, tomato, herbs and ripe plantain, served with white rice and golden patacones.

Encocado de jaiba (Buenaventura crab and coconut stew)

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