Colombia Pacific Cuisine

Best Latin Food

Colombia’s vast Pacific coastline, known as the Pacifico, has the most undiluted expressions of Afro-Latin culture in the Americas. The cuisine merges richly spiced seafood dishes with the bounty of the rainforest.

If you ask Colombians where to find the best food in the land, chances are they will say Pacifico without hesitation.

Departments of the Pacific

Four departments make up the Colombian Pacific region, each with its own identity and attractions.

Valle del Cauca, with its capital in Cali.
Choco with Quibdó as its main city.
Cauca, where Popayán shines as its cultural center.
Nariño, with Pasto as its capital.

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Pacifico saw monumental numbers of slaves brought in to work during the 17th and 18th centuries. The thick jungle covering the region isolates most of the Pacifico, making it Colombia’s most economically challenged area, and people can still only reach it by boat or air today.

Life here revolves around three things – music, dance and gastronomy. They stand out as distinctive cultural expressions of this region.

Explicitly, the region specializes in richly spiced seafood based on the incredible bounty of the Pacific Ocean, fused with exotic flavors from the rainforest.

Herbs and spices infused into the broths and salsas that adorn the main plates give Pacifico cuisine its rich flavor. Cooks in the Pacifico use turmeric liberally, giving many dishes their bright yellow color, while garlic, onions, cilantro, and various other ingredients all play key roles.

Exotic jungle ingredients, like chontoduro, a palm fruit with a hearty, nutty, slightly sweet flavor, also often find their way into the sauces and salads.

Avocados come in two varieties here in Colombia – the smaller black Hass one and the larger, tropical variety that sports a smooth skin and is known here as the aguacate mantequilla – butter avocado. In the Pacifico, avocado is butter and you put it on everything.

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Here are a selection of Pacifico specialties that are sure to ignite the taste buds

Bocachico en Zumo de Coco

Bocachico, is a tasty fish and is cooked in coconut milk with lemon, beans, onions, local chili peppers, ripe tomatoes, butter, cumin, salt and pepper. This is a popular dish found in many seaside pueblos.

Arroz Atollado

A combination of rice, chicken, onions, tomatoes, pork pulp, pork ribs, sweet peppers, red peppers, potatoes and special spices. This is one of the most typical dishes of Colombian cuisine, originating from the Pacific Region, specifically from Valle del Cauca, with a notable influence on Spanish cuisine.

Cazuela de Bagre

Catfish and shrimp slow-cooked with local seasonings and topped with cream. A delicious casserole with catfish (or similar) and shrimp, which often is accompanied by patacones, coconut rice, avocado and steamed yuca.

Chautiza

Freshwater shrimp sautéed in local seasonings and coconut milk. This is famously known as the caviar of the Pacific.

Crema de Cabeza de Langostinos

Langostino heads sauteed gently with coconut milk, cream and regional seasonings. Totally delicious when served with coconut rice, patacones and salad.

Cuy Asado en Brasas

Guinea pig, roasted with achiote oil, black pepper, ground garlic, cumin, chapa pepper, oregano, potatoes, salt and pepper. Grilled or baked guinea pig is an emblematic dish of Andean cuisine, however also well-liked in Pacifico. Pre-Hispanic cultures originated it, considering it a sacred food and a symbol of abundance.

It can be an acquired taste, although nowadays it has become a delicacy appreciated by locals and tourists alike, captivating with its unique flavor and crunchy texture.

Pescado con Lulo Chocoano

A seafood casserole with slices of Chocoano lulo, a typical Colombian dish from Chocó, as its name implies. It can be prepared with virtually any type of fish; however, riverfish is preferred.

Sopa de Cangrejo

A mixture of crab, vegetables and local seasonings. This crab chowder is a popular dish not only on the Atlantic coast but also on the Pacific coast of Colombia and San Andrés Island.

Like many traditional Colombian recipes, there are many variations depending on the region and indeed the cook. This crab and coconut chowder is rich, hearty and has a wonderful flavor.

Fresco de Aguacate

Avocado jugos (juices) are popular in the Pacific port city of Buenaventura. Known as fresco de aguacate, this drink is deliciously thick and creamy. One avocado is blended with crushed ice, milk and sugar.

Chancacas

Grated coconut cooked with panela and flavored with orange or lemon leaves. This is a traditional dessert from Buenaventura, a seaport city on the Pacific Ocean. This candy is a delight in every way.

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