Colombian Food History

History of colombian food.

Colombian food history. Although the language of colombia is spanish the food is uniquely colombian. Bandeja paisa is known as a workman s platter because of the amount of food. In 1959 the national federation of colombian coffee growers launched an advertising campaign designed to put a colombian face on their coffee. The geologic history of this northern sector is less well understood than that of the central and southern parts.

Upon returning from a recent trip to colombia the question most often asked was how was the food. Somewhere in panama there is a decisive food shift to south american cuisine. In colombia tamales can be filled with everything from chicken pork rice potatoes peas carrots corn and cheeses. Colombian tamales are eaten as a breakfast dish colombia is also home to the famous tamales the delicacy tolimenses originating from the tolima region.

Flour or corn based arepas appear alongside many different meals and are the colombian. The plantain leaves which are boiled for three to four hours are stuffed with corn dough rice pork chicken potatoes carrots peas and many spices. There is a heavy focus on deep frying everything. Colombia is known for its variety of fruit.

Tamales in colombia can vary in shape and fillings in each region. There are more adventurous dishes such as roasted ants homiga culona guinea pig and fried intestines chunchillos as well as comfort foods like arepas corn cakes and chicken soup sancocho de gallina. Colombian food is typical of latin american cuisine as a whole. The dry air and rich volcanic soil of colombia s mountain climates produce some of the richest and boldest arabica coffee beans in the world.

The colombian cordilleras belong to the northern portion of the great andean mountain system which extends along the pacific coast of south america. Corn beans tomatoes beef meat plantains and coffee and cocoa drinks. Some of the most common aliments found in the colombian diet are. Vegetables play a small role while the variety of fresh tropical fruits available in colombia is extensive.

Meats beef pork chicken fish are popular and most dishes are served with rice beans or potatoes. Colombian national dish of bandeja paisa. Colombian cuisine is rich and diverse thanks to geographical variety a tropical climate and the influence of many immigrant populations. Arepas made from ground corn are one of the oldest cooked dishes in colombian cuisine.

The andes are among the world s most youthful mountain ranges and among the highest. From mexico through central america tamales are ever present. Tamales tamales are corn or corn rice cakes that are made in colombia with a wrapping in platain tree leaves and steamed.