Colombian cuisine

A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.

thumb|upright|Aspic with chicken and eggs Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.

sweet confection

Ceviche, cebiche, sebiche, or seviche is a cold dish consisting of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.

A tamale is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Kibbeh (, also kubba and other spellings; ; ) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.

An arepa () is a type of flatbread made of ground maize dough that may be stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.

thumb|250px|Chicha served at the yearly Archaeology Museum, Sogamoso|Fiesta del Huán, to celebrate the December solstice at the Sun Temple in [[Sogamoso, Boyacá, Colombia]] Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (Chenopodium quinia), kañiwa (Ch

crunchy, slightly browned cooked rice

' (; ), known in Portuguese as ' ( or ), is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula and in Ibero-America.

' (), (), soffritto (), (), () or ' () typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking.

piglet fed on its mother's milk

bread-based dessert popular in many countries' cuisines

A buñuelo (, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, where the sweet form is called lokma and the rest pişi, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas, Easter, and Hanukkah. They will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

An alfajor or alajú (, plural alfajores) is a traditional confection. Originally from present-day Spain, it is found now in Argentina, Bolivia, Southern Brazil, Chile, Colombia, Dominican Republic, Ecuador, El Salvador, Southern France, Paraguay, Peru, the Philippines, Uruguay, and Venezuela.

Tostones (, from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

thumb|Grilled botifarra vermella thumb|White botifarra thumb|Black botifarra thumb|Barranquilla butifarras, Butifarra Soledeñas|butifarras soledeñas Botifarra (; ; ) is a type of sausage and one of the most important dishes of the Catalan cuisine.

coconut-flavoured rice

culinary traditions of Colombia

thumbnail|right|Oblea from Karlovy Vary spa, Czech Republic Oblea is a wafer dessert from several countries in Latin America, and has variants across Europe. It consists of two thin wafers sandwiching a sweet filling. While obleas are typically filled with arequipe, they may also contain jam, cheese, fruits, whipped cream, or a combination of multiple fillings. They are sometimes served with marmalade, condensed milk, chocolate, raspberry sauce, cheese, coconut or other toppings.

'''''' is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef.

thumb|Aguapanela with lemon juice in a plastic cup thumb|right|250px|Usually a half block of a panela is added to water and boiled until it dissolves. Aguapanela, agua de panela or agüepanela is a drink commonly found throughout South America and a few parts of Central America and Caribbean. Its literal translation means 'panela water', as it is an infusion made from panela, which is derived from hardened sugar cane juice.

Panela () or rapadura () is an unrefined whole cane sugar, typical of Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico (where panela refers to a type of cheese, queso panela). Just like brown sugar, two varieties of piloncillo are available; one is lighter () and one darker (). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boi

species of ant

typical meal popular in Colombian cuisine

thumbnail|Cachapa with queso de mano

sauce of South America's Andes region

() is a term in Spanish for a variety of custards and similar sweet desserts in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as . In Colombia, the delicacy does not include eggs, and is called .

Cocada are a traditional coconut confectionery found in many parts of Latin America and Europe. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, the Dominican Republic, Cuba, Spain, Mexico, Panama, Venezuela, Ecuador, and also in the former Estado da Índia Portuguesa.

', or masamorra', (from , from , influenced by Spanish , 'dough') is the name for numerous traditional dishes in the Spanish and Hispanic American regional cuisines.

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.

Pionono, sometimes spelled pianono in the Philippines, describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean. They are named after Pope Pius IX's name in Italian, .

traditional dish in Peruvian cuisine

corn kernels boiled in lime

term used in Spanish-speaking area of the world in reference to milk-based delicacies

stone

Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Colombia, Ecuador, Peru and northern Argentina.

Pandebono or pan de bono is a type of Colombian bread made of cassava starch, cheese, eggs, and in some regions of the country, guava paste. Traditionally, it is consumed with hot chocolate, still warm a few minutes after baking. It is especially common in the Colombian department of Valle del Cauca. This bread can be made in both a round and a ring shape.

Pasteles (; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal. In Hawaii, they are called pateles in a phonetic rendering of the Puerto Rican pronunciation of pasteles, as discussed below.

hispanic American confection made with guava pulp and panela

traditional Colombian seafood dish

A bollo is a bun, common in Latin America, made from corn, yuca, or potato. Variations are found in the cuisines of Colombia, Ecuador, Cuba (tamal de maíz solamente) and Panama. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.

type of South American bread

thumb|Moronga Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage. It is found in Uruguayan, Argentine, Cuban, Colombian, Puerto Rican, Central American (El Salvador, Belize, Guatemala, Honduras, Nicaragua, Panama and Costa Rica), Mexican, and Paraguayan cuisine.

thumb|Street vendor selling chicheme among other food and beverages in Panama City Chicheme is a beverage consisting of fermented atole or cream, made from pounded corn. It is traditional in some Latin American countries and regions such as the Caribbean coast of Costa Rica, Colombia (mainly in the municipality of Ciénaga de Oro in Córdoba), and Panama (mainly in the Chiriquí Province and La Chorrera in the Panama Oeste Province). Additionally, in the Guanacaste Province in northern Costa Rica, it is also made with purple corn.

A carimañola, also called caribañolas, yuca fritters, or pastel de yuca, is a traditional fried food commonly found in the Caribbean coastal regions of Colombia and Panama. It is made primarily from yuca (cassava) dough, which is stuffed with ground beef, shredded chicken, or cheese, and then deep-fried until golden and crispy. Carimañolas are typically eaten as a breakfast item, snack, or appetizer.

thumb|Tajadas thumb|Venezuelan cuisine [[Pabellon criollo with caraotas fritas, tajadas, cheese, and rice with a fried egg on top.]]

bread

Typical Caribbean dish made with coconut milk and seafood

sugar cane-based beverage

Colombian Caribbean Region cheese

Pernil (pernil asado, pernil al horno, roast pork) is a slow-roasted marinated pork leg or pork shoulder common in Puerto Rico, Dominican Republic, Cuba, Colombia, Venezuela and Ecuador. Pernil is typically accompanied by rice and is commonly shared during Christmas.

Colombian pastry

Colombian seafood stew

EE. UU

Polvorosas (Spanish pronunciation: [polβoɾosas]) are traditional Venezuelan and Colombian cookies. They are often made with flour, cornstarch, sugar, milk, and butter (or lard). The word stems from "pólvora," meaning particles that are reduced to one solid thing, in other words, dust. The cookies are known for having a crumble like texture, so they are broken down while being consumed. These cookies are a variation of the Spanish "polvorón," and were adopted by Colombians and Venezuelans during the Spanish colonization.

Milhojas ("thousand sheets") is a type of dessert of French origin that is found nowadays in Spain and Latin America. It is a local name for mille-feuille in Spanish-speaking countries.