Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia . Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Colombian cuisine
culinary traditions of Colombia
Has characteristic parts:
Aborrajadoes-co
Aguapanelaes
Aguardiente
Ají de Maní
Alfajores
Almojábana
Arepa
Arroz atollado
Arroz con coco
Arroz de lisa
Aspic
Bandeja paisa
Bollo
Bollos de Mazorca
Botifarra
Bread pudding
Butifarra Soledeñas
Buñueloes
Cachapa
Calentado
Canelazo
Carimañola
Cayeyees-co
Cevichees
Changua
Chichaes
Chicharrón
Chocolate santafereño
Choladoes-co
Chorizo
Chuleta valluna
Chunchullo
Churroes
Chuyacoes-co
Cocada
Cuajadaes
Dulce de lechees
Enyucado
Epis
Garullas
Hogao
Hormiga culona
Kibbeh
Kubbahe
Leche de tigre
Lechón
Lomo al Trapo
Manjar blancoes
Mazamorra
Milanesa
Mogollaes
Mogolla chicharronaes
Mote de quesoes-co
Mujuji
Natillaes
Oblea
Pan aliñado Colombiano
Pan de bono
Pan de quesoes
Pan de yuca
Papa rellena
Papa salada
Pasteles
Piloncilloes
Piononofil
Porraes
Pucheroes
Run down
Sofrito
Suero
Tamalees
Tamales Tolimenses
Torta negra Colombianaes
Tostoneses
Zabaioneit
Categories:
Cuisine
Also known as:
Wikidata ID:
Q909057
Wikipedia title:
Colombian cuisine
References:
Inbound Links
Unlinked Mentions
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