Colombia Regions
Among the most popular dishes prepared with turtle egg with tortoise turtle. Like eating monkey, tapir, capybara, boa which consume as smoked pork with lemon, vinegar, potatoes, etc. Given the abundance of rivers too consumed fish supplemented with cassava bread (made from manioc, poisonous), banana and exotic fruits like copoazu and anon Amazon. In addition chive drink that is yuca flour with water, panela in melapela and honey.
Andean region:
The Andean region presents a diverse cuisine, depending on geographic location different dishes like santafereño ajiaco (Bogota), the paisa tray (Antioquia and the coffee), sancocho (Cali), the mute Santander and suckling pig (Tolima are presented and Huila) and also masato and mazamorra in (santander).
The Caribbean Region:
You can taste many dishes like stews of shad, bocachico three-phase, pigeon pea, chicken, rib, oxtail, tripe, from frijoles (black head, zaragoza), mote of cheese, rundown; fish such as bream, bocachico, tarpon, mullet, snapper, sierra, the goat; seafood such as shrimp, lobster, shrimp, oysters, chipichipi; posta meat, stewed, roasted, Puyada; rinds; forest animals in different preparations as the goat, ram, Icotea, agouti, guartinaja, Pisingo, monkey, armadillo, turtle, tapir, deer, peccary; the friche; the name; the sausage; all kinds of arepas, among which egg arepas; the carimañola; pies, among which cartagenera pie with egg.
Island region:
The typical dishes of San Andrés are made with fish, lobsters, crabs and snails accompanied with bananas, coconut, coconut milk and cassava. The typical dish best known is the rondón, which is a kind of pan fish with slowly cooked in coconut milk with cassava and fish snails.
Orinoquia region:
One of the most typical dishes of this region is the veal llanera or castor bean, which is prepared broiling cuts of beef in Chuzos (Sticks wooden) buried in a circle around a bonfire. Other special dishes are hayaca, tamale stuffed with meat and vegetables; stick to the bottom, a preparation of veguero beans with meat; burrowing rice containing oxtail and vegetables; rabbit in wine; Creole pavilion dish containing beef, beans (black beans), white rice, egg and sliced bananas. A typical class is the cachapa arepa (corn or sweet corn cake with cheese jojoto)
Pacific region:
Traditional dishes from the Pacific region are:
Arepas and cake chocoano white yam fritters, chowders, atollado rice smoked meat, cod dry-smooth, bocachico fish with scales, stuffed avocados, ceviche of shrimp or prawns, breaded fish, seafood casserole, fish chocoano lulo, fish pickled, fried snapper in mustard sauce, Aborrajados fish, squid salad, shrimp or prawns, crab empanadas or shrimp, cream prawn heads, lentil soup with smoked fish, pusandao (soup) catfish , snapper or sea bass, seafood casserole, rice with squid in its ink, stuffed squid.
