Hearty Caribbean Classics of Northern Colombia
Colombia’s wildly undiscovered northern coast still basks in its traditional Caribbean feel, which is reflected most prominently in its culinary culture.
Outside Cartagena, Santa Marta and Barranquilla, the cuisine is almost entirely based on centuries-old traditions. Crab fishing in shrouded mangroves, ocean fishing from dawn to dusk, and infusing locally sourced coconut into just about everything.
Dining out in Caribbean Colombia is a real treat. The ingredients are wonderfully fresh, the portions plentiful and the flavors deliciously rich.
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Colombia’s amazing Caribbean cuisine is born from its diverse array of meats, fresh fish, vegetables and fruits. Known locally as Comida Costeña, it is distinguished by its incredible freshness.
There is cazuela de mariscos, a creamy white fish and seafood potpourri, ajiaco con pollo, a heartening chicken broth seasoned with guasca and any amount of the freshest grilled fish and shellfish.
Other presentations include arroz con coco (coconut rice) and patacones (fried plantain), cocadas blancas (coconut cookie) and refreshing beverages like limonada de coco (coconut lemonade).
Colombia’s traditional cuisine will tantalize your tastebuds.
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Here are a selection of Colombian Caribbean dishes that are truly special
Cazuela de Mariscos
This thick, seafood potpourri is a tremendous example of the best of Colombian Caribbean cuisine. It is thought to have originated from the coastal islands of San Andres, Santa Catalina and Providencia.
Cazuela de Mariscos can also be found on the Pacific coast of Colombia but is especially connected to the Caribbean cities of Cartagena, Barranquilla and Santa Marta.
A hearty mix of white fish, squid, shrimp, prawns and lobster, all served up in a rich, creamy broth. Served with a side of rice and fried plantains, the Cazuela de Mariscos is just about the best dish to try on the Colombian Caribbean coast.
Pescado Frito y Arroz Con Coco
Fried fish and coconut rice are extremely popular along the Caribbean coast and a personal favorite of many. This fried fish dish with coconut rice is served with a side of patacones (fried plantain) and a simple salad. The fish is cooked whole, with the fresh taste of the fish absolutely amazing.
There is mild seasoning and the flavour of the rice and the freshness of the fish are totally captivating. This costeño-style meal is great for either lunch or dinner and is most often served with red snapper or tilapia. You can find several pescadores (fisherman) along the beaches selling their morning catch for a very reasonable price.
Ceviche
The ceviche in Colombia is truly delicious. Forget what you may know of ceviche from home and be sure to try this delicious Colombian delight.
Traditionally, ceviche is made with raw white fish cured in citrus juice and mixed with different flavors. Beloved by costeños (people from the Caribbean coast) and Bogotános alike, ceviche is a coastal dish made popular across Colombia.
This fresh meal is prepared cold and offers a variety of seafood such as red snapper and shrimp. The fish is marinated in lime juice while the acidity cooks it. Served with soda crackers and ketchup, the flavors are rich and the best ceviche is made with fresh, locally sourced fish and shrimp from the coast.
Rondón
This Afro-Caribbean dish is traditional on the Colombian Caribbean islands of San Andres and Providencia. Rondón is a hearty soup made up of a fish fillet mixed with other seafood, as well as coconut milk, plantain, vegetables, peppers and spices.
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Arepa de Huevo
The costeño spin on the classic Colombian arepa was invented in the Atlanticó department, apparently in Luruaco, a pueblo near Barranquilla.
Now to be found across the country, this double-fried arepa filled with an egg, served fresh and piping hot with some salt and spicy sauce. Absolutely superb.
Lobster
While lobster is hardly uniquely Colombian, there is no better dish to enjoy on a trip to the northern coastal deserts of La Guajira than a freshly caught lobster.
Typically served whole and poached in butter and garlic, with patacones and coconut rice, the incredible value and fresh flavor of a Guajira lobster is a true treat for any traveler on the coast.
Chivo Guisado (Goat stew)
This originated in the north of La Guajira and is very popular and delicious. The meat is marinated with homemade vinegar and special seasonings with vegetables added including leeks, green onions and bell peppers.
The goat meat is stewed for about two hours and served with rice and patacones. This dish is commonly found in the César department.
Arroz de cerdo: A family dish
Arroz de cerdo (pork rice) is well-liked and often served at parties or large gatherings. Rice, pork and vegetables including onions, garlic, bell peppers, carrots, green chickpeas and tomatoes are combined and served with fried green plantains or yuca. On the Caribbean coast, cooks add a spice similar to saffron, giving the dish a bright golden yellow colour.
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Carimañolas
These Carimañolas are a great breakfast treat made popular in the Caribbean region of Colombia. The ingredients include yucca and cheese and often meat such as chicken or minced beef as well. These small, torpedo-shaped snacks are deep-fried and often served with a sauce known as suero, a mixture made of fermented milk.
Posta Negra
This dish will be a revelation for most. Posta Negra also has its origins in Cartagena and you can find it in many variations all over the country in better restaurants.
Made with slow-cooked beef covered with a dark sauce similar to the Mexican mole. Posta Negra (black beef) is often served on a bed of rice and topped with fresh, diced tomatoes. The flavor of the sauce is quite powerful, but this is definitely a dish worth trying.
Cocadas Blancas
Cocadas are a coconut-based dessert snack enjoyed throughout Latin America and are especially traditional on the Colombian Caribbean coast.
Made of freshly grated coconut, sugar, coconut water, whole milk and a pinch of cinnamon for additional flavor. These delicious little mouthfuls of sweet coconut can be found throughout the region, but are especially common in Cartagena.
A brown version of the cocada is also made with panela or sugar cane syrup.
Exotic fruits, the natural treasure of Colombia’s Caribbean cuisine
Colombia is well known for its fabulous fruits, with the Caribbean coast being home to some of the most delectable.
Lulo
Lulo is round and yellow. It is juicy and slightly bitter-tasting, with green and yellow flesh full of seeds. Lulo juice is a very healthy drink as the fruit contains many vitamins and minerals.
Guava
Guava (Guayaba) has yellowish to light green skin with pink flesh. The ripe fruit is sweet and has a strong aroma. The pulp can be used in the making of sauces, marinades, jams, jellies, preserves and of course, juices. Guava contains high amounts of antioxidants, fiber, and Vitamin C.
Papaya
Papaya is a fruit of yellow and orange color with a soft texture. It can be enjoyed as is or added to smoothies, juices and even salads. In times of old papaya was valued for its distinct flavour and healing properties.
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