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 rustic bowl of clear beef broth with salted beef, green plantain, cassava, potato, tomato and herbs; avocado sits beside it.
Colombian National Dishes

Colombian National Dishes

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

24 recipes
24 recipes
A rustic bowl of clear beef broth with salted beef, green plantain, cassava, potato, tomato and herbs; avocado sits beside it.

Quebrao (Guapi salted-beef sancocho)

View recipe →
Rustic bowl of creamy Colombian crab and coconut rice with visible crab meat, served with lime.

Arroz atollado con jaibas (Colombian crab and coconut rice)

View recipe →
Rustic bowl of moist clam rice with coconut, refrito and visible clam meat, with a Pacific riverside background.

Arroz atollado de almejas (Guapi clam and coconut rice)

View recipe →
Rustic bowl of moist coconut rice with small river shrimp and herbs, on a woven mat beside a softly blurred riverside.

Arroz atollado de chambero (Guapi coconut rice with river shrimp)

View recipe →
Rustic bowl of moist coconut rice with flakes of smoked toyo and herbs beside a riverside.

Arroz atollado de toyo ahumado (Guapi smoked-shark coconut rice)

View recipe →
Bowl of moist coconut rice with shredded chicken and herbs in a Guapi riverside setting.

Arroz atollado (arroz de mujer), Guapi-style chicken version

View recipe →
A clay plate of tender, pale-gold cracked maize with a toasted colino leaf and coconut.

Arroz seco de maíz, Guapi-style coconut corn

View recipe →
A clay bowl of red-orange coconut rice with cooked jaiba, open bivalves, small sea snails and herbs.

Arroz endiablado, Guapi coconut rice with shellfish

View recipe →
A clay bowl of chopped piangua coated in thick red-gold coconut and achiote sauce with herbs.

Seco de piangua, Guapi coconut and mangrove-clam stew

View recipe →
Clay bowl of cohesive coconut rice with cooked piacuil and fine azotea herbs.

Arroz atollado de piacuil, Guapi coconut rice with mangrove periwinkles

View recipe →
Arroz atollado de cangrejo, Guapi crab and coconut rice

Arroz atollado de cangrejo, Guapi crab and coconut rice

View recipe →
A clay bowl of moist coconut rice with small cooked shrimp and green azotea herbs, with boiled plantain and banana beside it.

Arroz atollado con camarón chambero: Guapi shrimp and coconut rice

View recipe →
A rustic bowl of moist dark squid-ink rice with cooked squid pieces and green sweet pepper.

Arroz con calamares en su tinta: Tumaco squid ink rice

View recipe →
Creamy coconut fish stew with tender freshwater fish, plantain and potato in a rustic bowl.

Encocado de chaupiza: Tumaco fish and coconut stew

View recipe →
Whole smoked cuy with Andean potatoes, scallion and lemon on a clay platter.

Cuy al humo: hot-smoked guinea pig from Putumayo

View recipe →
Crisp enjalma-wrapped chicken with arracacha sango and colorful cidra salad on a handmade plate.

Gallina enjalmada: crisp Caldas chicken with arracacha sango

View recipe →
Whole simmered hen-neck parcels filled with rice, peas, potato and poultry blood on a pale plate, with potatoes alongside.

Pescuezos de gallina rellenos: Boyacá stuffed hen necks

View recipe →
Four cooked catfish steaks in creamy tomato and scallion sauce with white rice on a handmade plate.

Bagre sudado: catfish from Dolores in a beer-and-milk sauce

View recipe →
A golden, puffed catfish bake is cut open to show a moist layer of flaked fish between soft egg-and-bread layers.

Soplado de bagre: Tolima catfish bake with a fluffy egg topping

View recipe →
A pan-cooked catfish steak is coated in glossy golden arazá and milk sauce, with a yuca croquette beside it.

Bagre en salsa de arazá: Caquetá catfish with tart Amazonian fruit sauce

View recipe →
Close view of flaky smoked fish with long green onion and a light sprinkle of ají, served beside a plain arepa.

Picillo de pescado: smoked fish with ají and scallions from Meta

View recipe →
La barranca (mazamorra de arroz): a warm rice colada from Popayán

La barranca (mazamorra de arroz): a warm rice colada from Popayán

View recipe →
Preparación del pescado de Orocué: grilled fish with guiso and casabe

Preparación del pescado de Orocué: grilled fish with guiso and casabe

View recipe →
A whole golden-brown oven-roasted cuy on an oval ceramic platter, with a terracotta pot and woven cloth softly out of focus.

Preparación de cuy — whole oven-baked cuy with its own viscera

View recipe →