When you think of quintessential South American cuisine, Colombian food does not typically come to mind as a gastronomic standout. Its neighbors to the south have thus far stolen the spotlight with items like ceviche in Peru and steak in Argentina. However, that doesn’t mean that there aren’t traditional Colombian foods worth seeking out. Sampling local cuisines is one of the best ways to truly get to know the heart, soul, history, and culture of a place. And Colombia is no different.
Colombia is blessed with nearly 2,000 miles of coastline, uniquely situated on both the Pacific Ocean and the Caribbean Sea. Additionally, over half the landmass of Colombia is taken up by the Amazon rainforest. Add the Andes mountain range to the equation and you have a formula for a diverse and broad range of culinary options. Each region of Colombia specializes in their own dishes and/or puts a spin on traditional Colombian food staples. To streamline your culinary adventures, I’ve compiled a cheat sheet of dishes that you must try on your next visit to Colombia!
Table of Contents
Traditional Colombian Drinks
Aguapanela
Aguapanela, also known as agua de panela, is made by boiling unrefined cane sugar paste (panela) with water (agua). It can be served hot or cold and is often used as a sweetener for coffee or hot chocolate, or as a replacement for tea. It is said to have healing properties for colds due to the high level of vitamin C and is also great for rehydration.
Aguapanela con Queso
One thing that surprised me about Colombian cuisine is the addition of cheese in dishes where you would least expect it to be added. Aguapanela con queso is a classic example of this. Colombians take sweet sugar cane paste boiled with water (aguapanela) and serve it hot with a slice of queso fresco (fresh, salty cheese) on top. When the cheese is submerged into the aguapanela, it melts and produces a salty and sweet thick concoction.
Aguardiente
Aguardiente, or guaro for short, is Colombia’s most popular alcoholic drink, derived from sugar cane. The name of this high-alcohol-content distilled liquor literally translates to “firewater.” It is most commonly drunk as a straight shot and tastes like anise (black licorice) or Jagermeister. Aguardiente is definitely an acquired taste but Colombians love it!
Avena Colombiana
Avena Colombiana is kind of like an oatmeal smoothie. It is made by boiling old-fashioned oats (avena) with milk, water, cinnamon, cloves, and sugar. The mixture is chilled for a few hours and then blended and served cold, usually for breakfast.
Canelazo
If a straight shot of aguardiente isn’t your style, you can try the spirit in a concoction known as a canelazo. This cocktail is made by adding aguardiente to aguapanela (water infused with cane sugar paste), plus cinnamon and orange juice or lime juice. It is very similar to a hot toddy and popular in the colder climates in the Andes.
Champús
Champús is a cold drink that is popular in the Valle del Cauca department of southwest Colombia. It is made by mixing dried corn and exotic fruits, such as lulo and pineapple, with panela (cane sugar paste) and adding cinnamon, cloves, and orange tree leaves (or orange zest).
Chicha
Chicha is a fermented drink (either alcoholic or non-alcoholic) made from dried corn, panela (cane sugar paste), cinnamon, and cloves that I came across more commonly during my travels in Peru. However, this sweet beverage, which is similar to kombucha but with an alcoholic punch, is also popular in the mountainous Andes region of Colombia.
Chocolate en Leche de Coco
Chocolate en leche de coco literally means “chocolate in coconut milk” in English, and that’s exactly what it is! It is usually served hot for breakfast or in the afternoon for tea.
Chocolate Santafereño
Chocolate Santafereño is another drink that falls into the category of “dishes you least expect to have added cheese.” Sometimes called chocolate con queso (literally “chocolate with cheese”), it is most popular in the Bogotá region of Colombia (Santafereño is a derivative of the ancient name of Bogotá — Santa Fé de Bogotá). Blocks of chocolate infused with cloves and cinnamon are melted in hot milk or water with panela (cane sugar paste) to sweeten the drink. Salty, shredded cheese (queso campesino) is added just before serving for breakfast or afternoon tea.
Coco Loco
Coco Loco (which literally means “crazy coconut”) is a popular cocktail along the Caribbean coast of Colombia. It is made with rum, tequila, vodka, lime juice, coconut cream, and coconut water and served on ice. A perfect refreshment for a hot day on the beach!
Guandolo
Guandolo is a variation of aguapanela (see above) and guarapo (see below) which has a bit of lime juice added in to cut the sweetness. It is often found on restaurant “menus del dia” (lunch specials). A guandolo soda is another popular variation where Bretaña soda water is added for a bit of bubbly.
Guarapo
Guarapo is a tasty refreshment similar to aguapanela, but, instead of boiling cane sugar paste in water, it is made by extracting liquid directly from the sugar cane itself. You will often see street vendors in Colombia or vendors at farmers’ markets hand-feeding sugar cane stalks through a press, known as a trapiche, right before your eyes. The drink sounded like it might be too sweet for my liking, but I was pleasantly surprised to find that I really enjoyed the flavor (it reminded me of limeade).
Jugos Frescos
Colombia’s tropical climate is perfect for producing exotic fruits and, consequently, the innumerable fresh juices, called “jugos frescos,” made from those fruits. Jugos frescos are made with a base of either water or milk and are mixed with almost any type of fruit you can imagine. Some popular choices are lulo, mandarin, mango, passion fruit, pineapple, and tomate de árbol (tree tomato). There is also the option to ask for your jugo fresco sin azucar (without sugar, or panela in most cases).
Limonada de Coco
This was my go-to drink of choice when I lived in Medellín! It is so delicious and refreshing and I am salivating just thinking about it. Limonada de coco literally means “lemonade of coconuts.” It is a combination of coconut milk, lime juice, and coconut flakes that tastes like a coconut limeade. Side note: the term lemon is interchangeable with lime in many parts of South America where yellow lemons simply do not exist. Do yourself a favor and order as many limonadas de coco as you can while in Colombia!
Mazamorra and Claro
Mazamorra is a classic Colombian drink (or soup, depending on who you ask!) which consists of corn kernels soaked in ice-cold milk. Claro is similar to mazamorra in that it is corn-infused milk, but the corn kernels have been removed prior to serving. Both items are traditionally served with a cube of panela (unrefined cane sugar) or bocadillo (a candy made from guava paste) to use as a sweetener. They are typically served as part of a typical menú del día (see below) and mazamorra is also sold by street vendors.
Refajo
A refajo is a refreshing drink similar to an American shandy or a German radler. It is made by mixing La Colombiana (a soda that is similar to orange Fanta) with Aguila, a light Colombian beer. Take my word for it — it tastes much better than it sounds! P.S. If you’re feeling extra crazy, do as the Colombians do and add a shot of aguardiente!
Sabajón
Sabajón is the Colombian version of eggnog. It has hints of cinnamon and vanilla and is made with either the ubiquitous aguardiente (strong anise-flavored liquor) or rum. It also utilizes sweetened condensed milk in addition to the egg yolks commonly found in egg nog.
Tinto
Colombia may be best known for its coffee but most Colombians don’t get to experience the high-quality beans their country produces because they are either exported outside the country or are too expensive if sold locally. Most Colombians more commonly drink instant coffee (gasp!) or tinto, which is coffee made from the lowest quality coffee beans that do not get exported. Tinto is a very small cup of concentrated black coffee and is usually sweetened to cut the natural bitterness.
Traditional Colombian Snacks
Achiras
Cheesy biscuits are a typical Colombian food that you will come across again and again in your travels, in different variations. Achiras are one such cheese biscuit snack made with queso campesino (fresh, salty cheese) and achira flour (which is extracted from the Sago palm and is gluten-free). They are most commonly found in the departments of Tolima, Huila, and Cundinamarca.
Ají Criollo
Ají criollo is not technically a stand-alone food; rather, it is a spicy condiment that is served alongside a number of Colombian snacks on this list, such as empanadas, papas rellenas, and patacones. This mixture of fresh onion, tomato, cilantro, vinegar, and ají pepper also goes well with grilled meats and soups.
Almojábana
Almojábanas are another variation of a cheesy bread found in Colombia. These spongy buns are made with cuajada (a fresh white curd cheese made with unpasteurized milk) and cornmeal and are a perfect accompaniment to breakfast or afternoon tea. They are most commonly found in the departments of Boyacá and Cundinamarca.
Arepas
Arepas are probably the most well-known of the traditional Colombian foods. These ubiquitous corn cakes are a staple in every Colombian household, and vendors selling arepas can be found on every street corner. Each Latin American country has its own version of arepas. Colombian arepas are like a thick tortilla made with a specific type of cornmeal called masarepa.
Arepas are eaten for breakfast, lunch, dinner, and as a snack at all hours of the day. They can be grilled, baked, or fried. They can be served on their own toasted with butter and cheese, stuffed with cheese and other yummy fillings, or served as an accompaniment on the side of soups, stews, and any dish imaginable.
There are myriad types of arepas but some of the most popular are arepas blancas (stuffed with butter and melted cheese), arepas boyacenses (sweetened with panela and stuffed with cuajada cheese), arepas de choclo (made with a type of sweet corn called choclo), and arepas con huevos (deep-fried and stuffed with egg).
Buñuelos
Next on the list of cheesy breaded Colombian snacks are buñuelos, which are addictive little balls of deep-fried deliciousness. They are made from a mix of cornmeal and queso costeño (a hard, salty white cheese) and taste like a savory doughnut hole. Buñuelos can be found in nearly any Colombian bakery and are sold by countless street vendors. Pro-tip: Bunelos are best eaten fresh and hot!
Ceviche
Colombia’s neighbor to the south, Peru, may be world-renowned for their ceviche, but Colombia has its own take on this seafood dish (hint: it’s nothing like what you find in Peru). Ceviche is a street food commonly found in the cities along the Caribbean coast of Colombia. Unlike the raw version you’ll find in Peru, the camarones (shrimp), mariscos (shellfish), and/or pulpo (octopus) in Colombian ceviche are served cooked and in a cocktail-style — mixed with lime juice, ketchup, and mayonnaise and served with crackers.
Chuzos
Chuzos are essentially grilled meat kabobs or meat-on-a-stick and make the perfect protein-packed snack. They are sold by street vendors all over the country and can be beef, pork, or chicken. Pro-tip: Make sure your meat is cooked all the way through — especially the chicken and pork!
Corn-on-the-Cob
Another item you’ll often find being sold by street vendors alongside chuzos is grilled corn (maize). The corn is grilled over coals and topped with butter and salt. A good option for vegetarians in a country known for their love of meat!
Empanadas
Empanadas are the go-to snack food in Colombia and are found in every Colombian bakery and sold on almost every street corner. Colombian empanadas are made with cornflour and are deep-fried, not baked like empanadas in other regions of Latin America. These half-moon pockets of deliciousness are most commonly filled with a beef and potato mixture, but you can also find chicken or vegetarian versions. Empanadas are commonly served with ají criollo (see above) or hogao (see below).
Fresh Fruit
Ok, so the majority of Colombian snacks consist of some type of cheesy bread or fried pocket of deliciousness. But I would be remiss if I did not include one of the most prevalent and tasty snacks in Colombia on this list — fresh fruits! Colombia’s geography, climate, and biodiversity lend themselves to producing some of the most diverse and exotic fruits on the planet. There are commonly-known fruits such as mango, papaya, pineapple, plantains, and watermelon. And then there are innumerable others that most people outside Latin America have never heard of such as curuba, granadilla, guanábana, guayaba, gulupa, lulo, mamoncillos, mangosteens, maracuyá, sapote, pitahaya, tomate de árbol, and uchuvas…to name just a few.
Hallacas
Hallacas, or hayacas, are another type of savory pastry and are popular in the Santander and Guajira departments of Colombia. These meat-filled pockets are made with masarepa cornmeal and usually contain raisins, capers, and olives. They are wrapped in plantain leaves and resemble tamales.
Hogao
Like ají criollo, hogao is not technically a stand-alone food; rather, it is a salsa-like condiment that is served alongside a number of Colombian snacks on this list, such as arepas, empanadas, and patacones. It is also served as a complement to Colombia’s national dish, bandeja paisa (see below). Hogao is made primarily of chopped fresh tomatoes and onions, along with garlic, cilantro, and cumin. Unlike ají criollo, which is spicy, hogao has more of a savory-sweet flavor.
Hormigas Culonas
This next snack is only for the culinary adventurers out there! Hormigas culonas are literally “fat-bottomed ants,” and are a popular delicacy in the Santander region of Colombia. The ants are usually deep-fried or roasted in salt and are said to be an aphrodisiac! I did not have the chance to try them while living in Colombia (though I have eaten grubs straight from a tree in the Amazon and grasshoppers in Mexico City!), but I know some of my friends sampled them at 37 Park in the El Poblado neighborhood of Medellín.
Mango Biche
Not all Colombian street foods consist of cheesy bread or grilled meat. One of the more popular snacks sold by street vendors throughout the country is mango biche. Mango biche is unripe green mango slices served with a squeeze of lemon and a dash of salt. You can also find frozen popsicle-type versions as well. It’s a somewhat acquired taste if you’re used to ripe yellow mango, but mango biche is the perfect combination of sweet, salty, and sour!
Pandebono
Aaaaand, we’re back to cheesy bread goodness. Pandebono (or pan de bono) are small, round balls of dough that are crisp on the outside and fluffy on the inside. They are made with cassava starch, a type of cornmeal called masarepa, queso costeño (a hard, salty white cheese), and eggs. They are traditionally found in the Valle del Cauca region in southwestern Colombia, though they are ubiquitous throughout the country. In Bogotá, you can find pandebono filled with a guava paste known as bocadillo.
Pandequeso
Yet another version of cheese bread (see a theme here?) popular in Colombia is pandequeso (or pan de queso). Pan de queso literally means “bread of cheese.” This light, airy version of cheese bread is made with cassava starch and grated cheese and formed in a ring shape like a bagel. It is most commonly found in the Antioquia department of Colombia.
Papas Rellenas
Papas rellenas means “stuffed potatoes” and that is exactly what they are! These balls of deep-fried deliciousness look similar to buñuelos but are made from mashed potato instead of dough, like a potato croquette. Papas rellenas are usually filled with a beef mixture and are commonly served with ají criollo (see above).
Pasteles de Pollo
Pasteles de Pollo are another variation of deep-fried pockets of deliciousness and are a popular snack often sold by street vendors and in Colombian bakeries. They are similar to empanadas but are usually round in shape with crimped edges and filled with a mixture of chicken, potato, and vegetables, kind of like a chicken pot pie.
Patacones
Patacones, also known as tostones, are a classic Colombian snack made from green plantain slices that have been fried not once, but twice. Colombians REALLY like their fried food! They are usually served with guacamole, hogao, and/or ají criollo.
Perros Calientes
Perros Calientes literally means “hot dogs” and are a Colombian version of a — you guessed it — hot dog! Rather than grilling the hot dogs, they are boiled and then topped with a variety of condiments such as coleslaw, guacamole, pineapple sauce, and potato chips, in addition to the more standard toppings of ketchup, mustard, and mayonnaise. They are sold by street vendors and make a great late-night snack!
Traditional Colombian Breakfast Dishes
Amasijos
The term amasijos encompasses an array of Colombian bread that is unleavened (made without yeast). Amasijos can be made with corn, cassava, or wheat and can be either sweet or savory. Many of the Colombian snacks listed above including, achiras, almojábana, arepas, buñuelos, empanadas, pandebono, pandequeso, and pasteles are included under the umbrella of amasijos. They are often served at breakfast with a cup of coffee, hot chocolate, or agua panela.
Caldo de Costilla
Caldo de Costilla is from the mountainous Andes region of Colombia and is a popular breakfast soup in Bogotá, Boyacá, and Cundinamarca. It is made with beef ribs, potatoes, carrots, and cilantro and is sometimes served with white rice, avocado, ají criollo, and arepas on the side. This soup is said to be a great hangover cure!
Calentado Paisa
Calentado paisa is a traditional breakfast dish found in the Antioquia department of Colombia. It is essentially made from leftovers from the night before and usually consists of beans, rice, and carne mechada (stewed, tender beef), and is topped with an egg and served with arepas.
Changua
Colombians love their soup and breakfast is no different. Changua is a breakfast soup popular in the chilly, mountainous regions of the Andes. It is made with milk, stale bread, poached eggs, onions, and cilantro. It is usually served with some version of cheesy bread, such as almojábanas.
Traditional Colombian Main Dishes
Arroz con Pollo
Arroz con pollo literally means “rice with chicken” and is just that — rice and chicken cooked together in chicken stock. This paella-like dish generally includes a medley of vegetables such as peas, carrots, bell peppers, and green beans and is usually served with some cilantro, avocado, lime, and/or a dollop of ketchup on top.
Arroz de Mariscos or Arroz de Camarones
Another simple rice and protein combination found along the Caribbean coast is arroz de mariscos or arroz de camarones. These dishes resemble paella and are simply shellfish (mariscos) or shrimp (camarones) mixed together with rice and some vegetables.
Bandeja Paisa
Bandeja Paisa is perhaps the most traditional dish in all of Colombian cuisine and is recognized as the national dish of Colombia. It originates from the Antioquia region of Colombia, where Medellín is located and where natives are known as paisas. Traditionally, peasant farmers in the region would eat a huge protein-packed platter (bandeja) of food as their only meal to sustain them throughout their long workday in the fields. Today, bandeja paisa can be found on nearly all Colombian restaurant menus in the Antioquia, Caldas, Risaralda, and Quindio departments and is THE dish to try when visiting the country.
So, what’s in bandeja paisa? The easier question to answer would be what’s NOT in bandeja paisa. The hearty platter of food consists of white rice, red beans, avocado, ripe plantain, chicharrón (deep-fried pork belly), chorizo, morcilla (blood sausage), minced or powdered beef, fried eggs, and hogao and an arepa on the side (of course!). Nowadays it is possible to order a half- or even a quarter-portion in restaurants.
Cabrito Santandereano
Cabrito Santandereano is a dish typical in the Santander department of Colombia (hence the name). It consists of cabrito (roasted baby goat) served with arroz de pepitoria (rice made with the innards and blood of the baby goat!). Vegetarians beware.
Chipi Chipi con Arroz
This is another rice and protein dish that is popular along the Caribbean coast. It is made with chipi chipi (a type of clam) mixed with arroz (rice).
Fiambre
A fiambre is a typical Colombian dish that is similar to bandeja paisa but with all the ingredients cooked in a plantain leaf. It generally consists of rice, plantain, avocado, egg, chorizo, powdered beef, and an arepa.
Fried Fish with Plantains and Coconut Rice
This dish is supremely popular along the Caribbean coastal cities in Colombia. It consists of fresh fried fish, usually red snapper or mojarra, served with fried plantains (patacones) and coconut rice (arroz de coco).
Fritanga
Colombian cuisine is not typically known for its health benefits and fritanga is a classic example. This hearty, protein-packed dish is a mix of grilled or fried meats such as chicken, beef, chicharrón (pork belly), morcilla (blood sausage), and chorizo. It is usually served with papas criollas (potatoes), patacones (fried plantains), yucca fries, and tomatoes (for a bit of a healthy kick), with arepas, ají criollo, guacamole, and hogao on the side. This giant mound of meat and carbs is usually shared amongst family and friends.
Lechona
Lechona is another delicious rice and protein dish that resembles paella. It originates from the Tolima department and is made by slow-roasting an entire pig for about 10 hours. The tender meat is then served with a mixture of rice and lentils or peas that had been cooked inside the pig. Vegetarians beware – each plate is served with a (yummy) piece of crunchy pig skin on top! Lechona is typically reserved for holidays and special occasions. But, there is a restaurant in Medellín called Doña Lechona, where I sampled this delicious dish during a local food tour I went on.
Menú del Día
Menú del día is not a specific dish per sé, but it is a ubiquitous term you will see at restaurants all across Colombia. It literally translates to “menu of the day” and is a discounted lunch special that ranges in cost from around 8,000 COP to 16,000 COP ($2 to $5 USD). This is an incredibly good deal considering the amount of food you get for that price. Menús del día follow a consistent blueprint of a fresh juice beverage such as guarapo, soup as a starter, followed by a main dish consisting of some mix of meat and rice, a side salad, and sometimes a dessert. The menú del día is not always advertised so make sure to ask if the restaurant offers one!
Tamales
Tamales are a staple food found throughout Latin America, including Colombia. The ingredients vary depending on the region of Colombia but usually consist of masarepa cornmeal dough filled with meat, potatoes, and vegetables such as peas and carrots cooked in a plantain leaf.
Traditional Colombian Soups
Ajiaco
Colombians love their soups and ajiaco is one of the most delicious and popular. It originates from Bogotá and the mountainous Andes region but can be found throughout the country. Ajiaco is a chicken stew made with three types of potatoes, yucca, corn on the cob, and a wild herb known as guascas. It is usually served with white rice, capers, avocados, and crème fraiche as accompaniments.
Cazuela de Frijoles
Cazuela de Frijoles is kind of like a bandeja paisa in a bowl. This soup dish is popular in Antioquia and the mountainous Andes regions of Colombia. It consists of red beans, powdered beef, chorizo, chicharrón (fried pork belly), avocados, and ripe plantains. It is usually served with white rice and arepas on the side.
Cazuela de Mariscos
Cazuela de Mariscos is a popular seafood stew along the Caribbean and Pacific coasts that consists of different types of shellfish (mariscos) cooked in a pot (cazuela) with coconut milk and vegetables and served with coconut rice, salad, and/or fried plantains (patacones).
Mondongo
Mondongo is a soup that is best tasted first without asking what it is! Another dish for the culinary adventurers out there, mondongo is a soup made from chunchullo (beef trip aka cow intestines), pork, chorizo, potatoes, vegetables such as peas, carrots, and onion, and cilantro. It is usually served with white rice, plantains, and avocados as accompaniments. You’ll often find it as the starter in the menú del día lunch special offered at restaurants.
Rondón
Rondón is an Afro-Caribbean dish found most commonly on the islands of San Andres and Providencia. The soup is made with fish and other seafood, potatoes, yucca, and plantains all cooked together in coconut milk. It is usually served with coconut rice (arroz de coco) and fried plantains (patacones).
Sancocho
Sancocho is one of the most well-known of all traditional Colombian soups. It’s an “everything but the kitchen sink” kind of soup made with a mixture of fish or meat (gallina or hen is one of the more common ingredients), yucca, corn, potatoes, plantain, and cilantro. White rice, avocado, and ají criollo are usually served as complements on the side.
Traditional Colombian Desserts
Alfajores
Alfajores are a popular confection found throughout Latin America, including Colombia. They consist of arequipe — a creamy, caramel-like spread also known as dulce de leche — sandwiched between two soft shortbread-like cookies, and rolled in grated coconut. They literally melt in your mouth and are so delicious!
Arroz con Leche
Arroz con Leche is Colombia’s version of rice pudding. This popular dessert is made by cooking rice in water that has been steeped with cinnamon. Condensed milk and other ingredients are added and cooked over low heat to create this creamy, sweet treat. It is served with a sprinkle of cinnamon on top and arequipe on the side.
Bocadillos
Bocadillos are Colombia’s version of gummy drops and are often served alongside Colombian classic drinks like mazamorra or claro. They are made from guava paste and panela (unrefined cane sugar) and are traditionally served wrapped in a plantain leaf.
Cholado
Is it a drink or a dessert? That is still up for debate but we’ll consider this snow cone-like confection as a dessert for now. This sweet treat hails from the Valle del Cauca region of Colombia. It is a mix of shaved or crushed ice, fresh fruit, condensed milk, fruit syrups — such as maracuyá (passion fruit) or mora (blackberry) — and is topped with shredded coconut and a cherry.
Cocadas
Cocadas are a Colombian candy generally found along the coast. They primarily consist of shredded coconut that has been boiled together with coconut water, milk, and sugar. Variations on the original recipe have added condensed milk (cocadas de lechera), dulce de leche (cocadas de arequipe), or panela (chancacas). They are served at room temperature to maintain a chewy consistency.
Related: Comprehensive Guide to Medellín’s Free Walking Tour
Cuajada con Melao
Cuajada con Melao is a traditional dessert found in Bogotá and the Andes mountain region and is an homage to Colombia’s love of cheese. It is essentially just fresh cuajada cheese drizzled with melted panela (dark sugar cane syrup).
Manjar Blanco
Manjar Blanco is a sweet treat from the Valle del Cauca region in southwest Colombia. It is a caramel-like dessert made from milk and sugar, like arequipe, but also includes rice and raisins.
Merengón
Merengón is a traditional Colombian dessert made with layers of crunchy meringue, whipped cream, and fresh fruit such as guanábana, strawberries, and blackberries.
Milhojas
Milhojas literally translates to “a thousand leaves” and is named as such because of the layers of phyllo dough or puff pastry that comprise this dessert. These puff pastry layers are filled with a vanilla pastry cream and then topped with a layer of arequipe (dulce de leche).
Natilla
Natilla is a custard-like Colombian dessert, similar to flan, that is typically served at Christmastime, alongside buñuelos. It is similar to arequipe (dulce de leche) but is thicker due to added cornstarch. Natilla is sweetened with panela (unrefined sugar cane syrup) and is usually served with shredded fresh coconut and sometimes raisins.
Obleas
Obleas are a popular street-food dessert found in Colombia. They are essentially large, thin round wafers that sandwich a sweet filling. The most popular filling is arequipe (dulce de leche) but other variations are filled with blackberry jam, condensed milk, and/or shredded cheese.
Postre de Natas
Postre de Natas is a Colombian dessert that stems from the Andean region of the country. It is made by boiling milk several times, removing the foam that forms on top each time, and then mixing the foam with a sugary syrup, eggs, raisins, and sometimes rum or aguardiente.
Roscónes
A roscón is a traditional Colombian dessert that is essentially a ring of sweet bread that has been stuffed with something sweet, usually bocadillo (guava paste) or arequipe (dulce de leche).
Salpicón de Frutas
Salpicón de Frutas is essentially a Colombian fruit cocktail. Sounds healthy, right? Well, not really. This sweet dessert is made with vanilla ice cream, topped with fresh fruit salad that has been mixed in cream, and then topped again with…CHEESE! Other variations of salpicón de frutas use La Colombiana (a soda that is similar to orange Fanta) or fresh watermelon juice instead of the cream as a base.
Torta de Tres Leches
Torta de Tres Leches translates to “three milks cake” and is a popular dessert in Colombia. It gets its name because after the cake is baked, it is soaked in a mixture of condensed milk, evaporated milk, and heavy cream, making this confection extremely moist. As if that was not enough, it is then topped with whipped cream frosting.aaa
Torta Negra
Torta Negra literally means “black cake” but it is not a chocolate cake; it is actually a fruit cake studded with raisins, prunes, figs, and nuts that has been soaked in sweet port wine. Torta Negra is commonly served at Colombian celebrations like weddings, birthdays, and anniversaries.
Which dish are you most excited about trying? Comment below!
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