Antioquian cuisine is one of the most representative and popular in Colombia. This cuisine stands out for the variety of typical dishes, their flavor and, above all, the use of local ingredients.
Bandeja Paisa
It is found in almost all restaurants in Colombia, not only in Antioquia. Originally from the Coffee Zone of Colombia, but now available almost everywhere, Bandeja Paisa is a very filling meal.
It contains ground beef (sometimes steak), chicharrón (pork belly), chorizo, patacones (plantain in a thick pancake), avocado, arepa (flatbread made with corn flour), beans, and rice.
Sancocho
Another traditional food found in the Eje Cafetero (Coffee Zone of Colombia) is the thick Sancocho soup. Also very hearty, as many Colombian dishes are, sancocho has many components and is usually made with a base of chicken, beef, and/or pork (sometimes all three). From there, many ingredients are added such as potato, cassava, banana, corn, onion, carrot, cilantro, cumin, and sometimes cabbage and/or bell peppers are also added. In addition to all these ingredients in the soup, it is also usually served with avocado, rice and hot sauce.
Mondongo
A very hearty traditional Colombian soup that contains a little of almost everything. The base is made of diced tripe, to which various vegetables such as peas, carrots, onions, potatoes, tomatoes are added, along with garlic, cilantro and chicken, beef and/or pork.
Patacones
A simple complement that can accompany almost any meal. Patacones are simply green plantains pressed into a thick pancake and fried. It is often served as a snack with guacamole or tomato sauce at parties or as an appetizer in a restaurant.
Ajiaco
Probably found in almost as many restaurants as Bandeja Paisa, Ajiaco is another very hearty and popular dish in Colombia’s Coffee Zone. A potato and chicken based soup, it is usually accompanied with avocado, corn on the cob, capers and, of course, a little sour cream drizzled on top.
Arepas antioqueñas
Also available throughout Colombia, an arepa is a type of flatbread made with corn flour. It is grilled and served hot with butter and/or cheese. Often used as a side dish for breakfast with eggs, lunch or dinner, it is also popular to order a hot chocolate with an arepa with cheese at any time of the day.
Tamales antioqueños
Tamales are found throughout Colombia (and throughout Latin America with its particularities). Although the presentation can also vary depending on the region, a tamale is always wrapped in banana or bijao leaves, and steamed.
The basic ingredients that you will find in tamales from the Coffee Zone of Colombia are pork and/or chicken, rice, peas, potatoes and pre-cooked yellow corn flour.
Aborrajado
Aborrajado is a typical dish of Colombian cuisine that consists of ripe plantains that are stuffed with cheese, breaded with egg and fried in hot oil. It is a common preparation in some regions of the country such as the Atlantic Coast and Valle del Cauca.
The bananas used to make aborrajado must be very ripe so that they have a soft and sweet texture. The cheese used in the recipe can be any type of hard cheese that can be grated. Aborrajado is usually served as a side dish or as a main dish with rice, salad and some protein.
Empanadas
You will find them on almost every corner and in many restaurants, filled with a mixture of shredded meat, pork, beef or chicken to which potatoes are added and they are wrapped in a corn flour dough before frying them. It is usually served with one or more hot sauces and often at large family gatherings.
Buñuelos [Fritters]
They are fried balls that are made up of a mixture of corn flour and Colombian white cheese. Popular all year round (especially at Christmas) and usually accompanied by a good cup of Colombian coffee, they are best served hot and fresh from the fryer.
