Top 9 Must-Try Dishes in Colombia

Colombian cuisine, shaped by ancient indigenous and European traditions, showcases the nation's rich cultural and geographical diversity through delicious regional dishes found in both the mountainous regions and coastal plains.

Although cooking methods differ across regions, one thing remains constant: meals are crafted with an abundance of fresh produce, showcasing the country’s lush climate and fertile lands.

With two distinct coasts and numerous rivers descending from the mountains, there’s an array of fish and seafood to enjoy. To cap off a meal, nothing beats sampling the exceptional variety of fresh fruits, many of which aren’t available in grocery stores elsewhere.

Discover the top culinary delights to experience in Colombia.

Bandeja paisa

Hailing from Antioquia but loved throughout the nation, this generous paisa platter is a calorie-packed feast meant to fuel hardworking rural folks in the mountains. While it might seem excessive to some, its deliciousness is undeniable.

Purists insist that a true bandeja paisa includes 10 essential ingredients: rice, beans, pork rinds, ground beef, sausage, egg, black pudding, avocado, grilled plantains, and arepa. Interestingly, it should always be served on an oval plate.

Where to sample this delicacy: Hato Viejo in Medellín.

Hormigas culonas

Colombia’s fascinating culinary tradition finds its roots in the pre-Hispanic indigenous communities of Santander, who harvested giant flying ants as a convenient protein source.

Enjoyed as a snack, hormigas culonas—literally meaning fat-arsed ants—are toasted in a pan over an open flame. Only the females are consumed, as the males are considered too insignificant. Some say they taste like coffee grounds with a hint of earth, while others regard them as the caviar of the Andes. Purchase a pack and see what you think!

Where to enjoy them: Elvia in Barichara creates gourmet sauces featuring ants and even offers smoked-ant flavored butter.

Cazuela de Mariscos

A beloved dish along both coasts, this hearty seafood medley in a creamy coconut sauce is indulgent but sure to make your tastebuds dance. While most variations feature fish, shrimp, and squid, other delightful ingredients often make an appearance.

Typically accompanied by fried green plantains and lemonade sweetened with panela, this dish is perfect for cleansing the palate.

Where to enjoy it: Galeria Alameda market in Cali.

Tamales

With deep indigenous roots, the humble tamal may be one of Colombia’s most underrated gourmet treasures. Crafted from spiced maize meal with meat and vegetables, cooked in a tightly wrapped banana leaf, it might not impress at first glance. However, once you untie it and peel back the natural wrapping, the delightful aroma will captivate you.

In a well-made tamale, the juices from the meat and veggies infuse the masa without making it soggy, keeping it firm. While there are many regional variations, the finest tamales are said to come from the Tolima department. Traditionally enjoyed in the morning, they also make a great midday meal.

Where to taste it: Tamales Tolimenses del Viejo Felix in Bogotá.

Sancocho

Regarded as the crown jewel of Colombian soups, sancocho is a hearty, slow-cooked dish featuring a variety of meats, plantains, and cassava.

Ideally prepared over a smoky wood fire, a perfect sancocho strikes a balance—not too thick or watery—and boasts a rich, rust-colored hue. Traditional versions include sancocho de gallina made with a free-range hen and sancocho trifásico, which combines pork, beef, and chicken. Lighter fish versions are also quite popular.

Where to savor it: Hacienda Origen in Medellín.

Arepas

Few foods spark as much debate among visitors to Colombia as the humble arepa. These grilled maize flatbreads are ubiquitous at mealtimes and also make for a popular quick snack, available in countless variations.

Don’t judge them by the unappetizing, cardboard-like versions found in fast food chains; instead, seek out the warm arepas Santanderenas, where yellow maize flour is blended with ground pork rinds, or try the sweet arepas de chocolo, which are best enjoyed with fresh white cheese.

Where to enjoy them: Restaurante Gallineral in San Gil for excellent arepas Santandereanas.

Helado de paila

Crafted before your eyes in a bronze bowl resting on a large block of ice, helado de paila is a delightful ice cream found in the southernmost regions of the country. With just a few all-natural ingredients, primarily creamy fresh buttermilk, it’s as wholesome as ice cream can be.

Legend has it that the earliest versions were crafted on blocks of ice transported from mountaintop glaciers. Nowadays, wholesalers supply the ice, but the traditional method has remained unchanged for generations.

Where to find it: Look for the carts stationed outside schools in Pasto and Ipiales.

Empanadas

Beloved by people from all walks of life, the empanada is Colombia’s most cherished street food. This fried maize pastry, stuffed with meat and accompanied by a tangy hot sauce, can be found at small carts and hole-in-the-wall fry shops throughout the country. It’s a popular choice for a mid-morning snack or while enjoying a drink, but they’re delicious at any time of day.

Where to enjoy them: El Zaguan de San Antonio in Cali.

Ajiaco

Renowned as Bogotá’s signature dish, ajiaco is a creamy chicken and creole potato soup, infused with capers and wild mountain herbs. Originating from colonial times, it’s perfect for warming up on chilly afternoons in the capital.

Packed with nutrients, it’s considered one of the healthiest traditional dishes in the country. If you enjoy this, try another famous Bogotano soup for breakfast, the milky, herb-infused changua.

Where to enjoy it: La Puerta Falsa in Bogotá.

Vegetarians and vegans

Although gaining popularity, vegetarianism is still a relatively niche movement in Colombia, with only about 5% of the population avoiding meat products. Nonetheless, even medium-sized cities typically feature a few dedicated vegan and vegetarian eateries, and most reputable Colombian restaurant chains offer several vegetable-based main dishes and clearly labeled meat-free options on their menus.

In rural areas, the situation can be more challenging; however, with a wealth of fresh fruits and vegetables available, it’s not the worst destination for herbivores. Beans, chickpeas, and other legumes are commonly served at simple restaurants, but they are often cooked with meat stock, so it's wise to inquire before ordering. Many street snacks are vegetarian-friendly, though they usually contain cheese, making it trickier for vegans.