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15 Traditional Coffee Zone Dishes

Typical and Traditional Meals of the Colombian Coffee Zone

Colombia is full of traditional clothing, music, customs, and of course traditional drinks, and meals. When traveling through this very diverse country you can discover many traditional and authentic dishes that may be unique to that region. Below, and in no particular order, you’ll find 15 traditional meals of the Eje Cafetera (Colombian Coffee Axis).

Bandeja Paisa – lunch

Bandeja Paisa with Frijoles (beans)

Found in almost every restaurant in Colombia, and a Colombian national dish, if not a Colombian national icon is the Bandeja Paisa. Originally from the Colombian Coffee Zone, but now available almost everywhere, Bandeja Paisa is a very large meal, and not for the weak-kneed amongst us. Containing ground beef (sometimes steak), chicharron (pork belly), chorizo, patacones (plantain in a thick pancake), avocado, arepa (flatbread made from cornmeal), Frijoles (beans), and rice. It is truly massive and often not finished.

Mondongo – lunch

Mondongo with rice, avocado, banana, and chilli sauce

A very filling traditional Colombian soup containing a bit of almost everything. The base is made of diced tripe, to which is added several vegetables such as peas, carrots, onions, potatoes, tomatoes, along with garlic, cilantro, and chicken, beef, and/or pork.  


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Ajiaco soup – lunch

Ajiaco with avocado and capers

Probably found in almost as many restaurants as Bandeja Paisa, Ajiaco is another very filling dish popular in the Colombia Coffee Zone. A potato and chicken-based soup, it is generally accompanied with avocado, corn on the cob, capers, and of course some sour cream drizzled on top.

Sancocho – lunch

Sancocho with beef

Another traditional meal found in the Eje Cafetero (Colombia Coffee Zone) is the thick soup of Sancocho. Also very filling, as many Colombian dishes are, Sancocoho has many components and is generally made with a base of chicken, beef, and/or pork (sometimes all three). From there many ingredients are added such as potato, yucca, plantain, corn, onion, carrot, cilantro, cumin, and sometimes cabbage and/or bell peppers are added as well. In addition to all of these ingredients in the soup, it is also usually served with avocado, rice, and a hot sauce.


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Lechona – lunch / dinner

Lechona, cooked stuffed pig

Pork is extremely popular throughout Colombia, and a dish that is very favored, especially at large gatherings is Lechona. This dish consists of a whole boneless pig roasted and stuffed with rice, peas, onions, garlic, cumin, diced pork meat, and slow-baked for around 10-12 hours. Generally, it is served with a side of potatoes or an arepa (see below)


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Frijoles – breakfast / lunch / side

Colombian Big Breakfast
Beans are almost always served with Bandeja Paisa

A robust dish made with a base of pinto or red beans. Frijoles are normally cooked with diced pork or pork hocks, carrots, corn, platano, and sometimes bacon as well. Generally, this dish is also served with rice and avocado. It’s often used as a side dish, and always included within the Bandeja Paisa meal.

 

 

 

Tamales – breakfast / lunch / dinner

Tamales in banana leaves

Tamales are found throughout Colombia, and with different variations to the same dish within each region. Although the presentation can also vary depending on the region, a tamale is always wrapped in plantain or banana leaves and steam cooked. The basic ingredients you’ll find in the Tamales from the Colombian Coffee Zone are pork and/or chicken, rice, peas, potatoes, and yellow pre-cooked cornmeal.

Lentejas – lunch

Lentals

Lentejas (Lentil soup) is a standard meal in many Colombian kitchens and is probably one of the simpler to make. Although once again this dish has variations the basic method is to soak the lentils over a course of a couple of hours before adding chopped onion, garlic, and sometimes diced or grated carrots. It is then served with avocado, rice, tomato, and sweet plantain.


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Caldo de costilla – breakfast / lunch

Caldo de Castillo

Known throughout Colombia as one of the best hangover cures. Caldo de Costilla (beef soup) is often eaten at breakfast and served with rice, avocado, and a hot sauce. The main ingredients of Caldo de Costilla are beef ribs, potatoes, carrots, and herbs.

Patacones – snack / side dish

Patacones with guacamole, cheese, and tomato salsa

A simple side dish that can accompany almost any meal Patacones are simply green plantain pressed into a thick pancake and deep-fried. Often served as a snack with a guacamole or tomato salsa at parties or a starter in a restaurant.


*Like to know what are the best small towns to visit in the Colombian Coffee Zone? Make sure you check out our article on the top 10 towns in the Eje Cafetero (Coffee Axis of Colombia).


Empanadas – snack / street food

Empanadas

Available in almost every street corner and in many restaurants, Empanadas are small fritters, made with a mixture of shredded meat, of pork, beef, or chicken. Potatoes are then added, and it is encased within a cornmeal dough before being deep-fried. Usually served with one or more hot sauces, and often at large family gatherings.

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Arepas – snack / side / street food

Arepas with scrambled eggs and a hot chocolate

Also available throughout Colombia an Arepa is a type of flatbread made from cornmeal. It is grilled and served hot with butter and/or cheese. Often used as an accompaniment for breakfast with eggs, lunch, or dinner, it’s also popular to order a Hot Chocolate with an Apepa con queso (arepa with cheese) at any time of the day.


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Arepas de Choclo – breakfast / snack / street food

Arepas de chocolo

This is basically the deluxe in Colombian Arepas. Starting with a thick Arepa which is buttered and grilled. At this stage more butter is lathered both on top and within the Arepa before a thick piece of fresh white cheese is placed on top or inside the Arepa. Often served with a hot chocolate or a tintico (black coffee) for breakfast, or as an afternoon snack.


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Buñuelos – breakfast / snack / street food

Buñuelos

These are little deep-fried balls are made up of a mixture of cornflour and Colombian white cheese. Popular all year round (especially at Christmas) and usually accompanied with a nice cup of Colombian coffee, they’re best served hot and fresh from the fryer (although I also love them when they’ve cooled down).


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Mazamorra – dessert / drink / side / snack

Mazamora food or drink with bocadilla

Depending on who you are speaking to Mazamorra is food or a drink. The base of this dish is maize, which is soaked and slowly cooked in water until very soft. During the cooking, Panela is often sprinkled into the liquid. Once it’s cooled this very refreshing and creamy dish, including the maize is ready to serve with chunks of Panela added. Often served with bocadillo (a jelly-like sweet made from guava paste) and extra milk.   

*Claro – drink

Claro is a very refreshing cool drink created especially for those not wishing to eat the maize that’s included within Mazamorra. The maize is simply removed from the Mazamorra, a touch of ground Panela is added, and just like that, Claro is ready to be served.


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