Your Guide to Colombian Cuisine

Boasting nearly 2,000 miles of coastline to the north and west and the Amazon Rainforest at its core, Colombia is brimming with natural ingredients that rival any Latin American nation. Unlike Mexico with its deep-rooted culinary heritage or Peru, where government and chefs have spotlighted local produce and dishes, Colombia is still waiting for its culinary breakthrough.

Part of this delay stems from the complexity of Colombian food, even for locals. In Bogotá, where the high altitude and cool climate make the food hearty and starchy, it serves as sustenance for hardworking individuals. However, Bogotá, as the capital and largest city, has gradually carved out its place in the global culinary scene thanks to an influx of people from all over Colombia and international tourism over the past 30 years.

Nevertheless, the rich subtleties of traditional Colombian cuisine can be elusive if you don’t know what to seek. To help you navigate, we present the Dinogo guide to Bogotá’s culinary landscape.

What Flavors to Anticipate

Bogotá’s culinary landscape features soups, stews, grains, and grilled meats that are generally mild in spice and heat. Instead, they are rich in deep, earthy flavors achieved through smoking, fermenting, wood-grilling, and the use of tropical leaves, herbs, cacao, and coffee. The legacy of Spanish and Arab influences is evident in Colombia’s richly flavored pastries, rice dishes, smoky sausages, and dairy products.

For those who enjoy a bit of heat, there’s the ever-present ají sauce, known as ají criollo — a sometimes thin, sometimes chunky blend of onions, tomatoes, cilantro, vinegar, and local ají peppers. It’s commonly found everywhere, perfect for adding to cheese empanadas, grilled meats, stirring into soups, or drizzling over potatoes and patacones (fried green plantains).

Note: Ají criollo should not be mistaken for the potent, smoky, ochre-colored powder from the Amazon also called ají. This version is traditionally used in stews and starchy dishes, infused into achiote oil, or sprinkled as a finishing touch at some of Bogotá’s more modern restaurants.

The Ultimate Guide to Starchy Delights

No Colombian feast is complete without a hearty dose of carbs. Amasijos are traditional bread-like foods that blend European baking traditions with native flatbreads such as the arepa—a unique creation somewhere between a tortilla and a pancake, often considered the country’s quintessential snack. Arepas can vary from fluffy and airy to dense and flat; they may be deep-fried, pan-seared, or grilled, and can be served plain, stuffed with cheese, or filled with an entire meal, enjoyed at any time of day or night.

Arepas are just a glimpse into the vast world of Colombian amasijos. These can be made from corn, cassava, or wheat, and come in sweet or savory varieties; they can be grilled, toasted, baked, or fried, often with cheesy, buttery fillings or toppings. Some are filled with eggs, rice, meat, or vegetables, although this is more common in Venezuela. They can be eaten as a snack, for breakfast, or as a light meal—but they must always be served warm. Almost every Colombian household has a parrilla para asar arepas, a special device for warming arepas on the stove.

So what isn’t considered an amasijo? Primarily, yeasted breads and pastries such as cakes and tarts. To help you navigate, here are some classic amasijos you'll find in nearly every bakery in Bogotá:

Arepas Blancas: Thick, white corn arepas filled with butter and gooey mild cheese, then grilled to perfection.

Arepas Boyacenses: Slightly sweetened with panela (unrefined cane sugar paste), these arepas are packed with cuajada (milk curd) and grilled over coals, a hot plate, or a traditional flat stone.

Arepas de Choclo: Resembling a pancake made from chewy, savory corn known as choclo, blended with butter and either panela or sugar, and always topped with fresh cheese.

Almojábanas: A soft, slightly sweet cheese bread made from cornmeal, ideal for onces (a light meal in the morning or afternoon) or as a breakfast treat with scrambled eggs and hot chocolate.

Empanadas: These quintessential amasijos are beloved across Latin America, with variations in size, dough, fillings, and cooking methods. In Bogotá, you'll find both corn and wheat versions filled with hearty guisos (stews, typically beef or chicken), potatoes, rice, or just fresh cheese, then either baked or fried. Don’t miss the traditional Bogotá-style empanadas — empanadas bogotanas — made from milled corn, packed with a meat and potato guiso, and deep-fried to perfection.

Pandebonos: These golden, fluffy cheese breads are crisp on the outside and light in the center. Crafted with cassava starch, cornmeal, fresh cheese, and eggs, pandebonos are a specialty of Valle del Cauca, particularly from Cali. In Bogotá, you might find them filled with bocadillo (guava paste), a twist that Cali locals may not appreciate, but it’s a hit with many others.

Top Spots for Delicious Amasijos:

ArepasMisia: Transversal 6 # 27-50, BogotáAbasto: Carrera 6 # 119B-52, BogotáAlmost any tienda de barrio, a local corner storeAlmojábanasAvailable at supermarkets and local stores citywide, but the finest ones are made by a kind señora in the countrysideEmpanadasRestaurante Las Margaritas: Calle 62 # 7-77, BogotáPandebonosPaula Silva’s pop-up: Locations vary, check website for updatesMercado de Paloquemao: Calle 19 # 25-04, Bogotá

Cheese, the Ultimate Delight

Cheese is a staple in Bogotá’s culinary scene, making its way into, on top of, and alongside nearly everything you can think of. From being stuffed into amasijos to melting on top or being served as a side, cheese is omnipresent, even though many indigenous Colombian dishes traditionally avoid dairy.

Local cheeses come in a variety of styles: campesino (fresh), cuajada, doble crema (semi-fresh), hilado (similar to mozzarella), and costeño (salted). The aged cheese known as queso Paipa, hailing from the towns of Paipa and Sotaquirá in Boyacá, makes its way to Bogotá menus despite its three-hour journey from the capital.

It’s also quite common to pair cheese with sweet treats. Don’t be surprised if your hot chocolate or agua de panela (sugar water) arrives with a side of white cheese — locals enjoy melting it in their drinks before savoring the mix. Additionally, the fruity salpicón often features a sprinkle of grated cheese. For a quintessential Bogotano treat, try cuajada con melao: a chunk of creamy cuajada cheese topped with warm panela syrup.

The Fruit Scene is Unmissable

Despite Bogotá’s persistent chill, Colombia is a tropical haven. To witness this, visit any market and be amazed by the vibrant variety of fruits, many of which are unique to the region. From feijoa (pineapple guava) and guanábana to passionfruit, lulo, mangosteen, and cactus tuna, the options are dazzling. (For a visual guide, check out our photo explainer.) In Bogotá, fruits are enjoyed in abundance, blended into juices, creamy shakes, preserves, and various snacks and desserts.

For a fruit experience like no other, try salpicón: a lavish blend of diced pineapple, watermelon, papaya, and banana, combined with juice and occasionally topped with ice cream and grated cheese. Though it sounds like a dessert, salpicón is a popular all-day treat, commonly found at carritos (street carts) and a must-have during Bogotá’s weekly Ciclovía events, when around 75 miles of streets are closed to cars, opening them up for bikes, skaters, and pedestrians.

Top spots for exceptional fruit: Mercado de Paloquemao: Calle 19 # 25-04, Bogotá

Grilled Meats Worth a Journey

While it might be tough to match Colombia’s asado with Argentina’s renowned meat culture, Colombia boasts a vibrant grilling tradition of its own. Especially in the scenic savanna surrounding Bogotá, asado is a cherished weekend ritual where families escape the city to indulge in hearty grilled fare.

These countryside asado spots serve up an impressive array of grilled meats, including beef, pork, and chicken, accompanied by a variety of Colombian sides: plantains with melted cheese, slices of bocadillo, arepas, corn on the cob, fried cassava, boiled potatoes, crispy chunchullo (intestines), and sausages like chorizo and morcilla. All of this is typically served in a large paper-lined basket with sides of ají criollo and tangy chimichurri.

Numerous asado spots — the most rustic are called piqueteaderos — lie within an hour’s drive from Bogotá, making for perfect day trips. Top picks include El Tambor in La Calera, about 45 minutes away, and El Humero in Chía. For a more theatrical experience, visit the iconic Andrés Carne de Res and its Bogotá counterpart Andrés D.C., where you can enjoy a juicy braised chicken, baked potatoes with ají criollo, and calentaos — a hearty “kitchen sink” breakfast of leftovers (beans, rice, plantain, meat, vegetables) topped with a fried egg.

Top spots for Colombian grilled meats: El Tambor: Vía Bogotá, Km. 12, Bogotá Andrés Carne de Res: Calle 3 # 11A-56, Chía, Bogotá Andrés D.C.: Calle 82 # 12-21, Bogotá Tábula: Calle 29 bis # 5-90, Bogotá

Don't Overlook the Soups

Soup might not be the first thing that comes to mind when you think of traveling, but in Bogotá, it's a point of pride. Bogotanos are enthusiastic about their soup-centric cuisine, which offers deeply satisfying flavors perfect for countering the city’s chilly climate.

The crown jewel is ajiaco, a robust chicken soup featuring three types of potatoes, corn, and a unique herb called guasca (gallant soldier), finished with pickled capers, fresh avocado, and a dollop of cream. It’s such a cherished dish that it’s a staple on many Colombian Christmas Eve tables.

Other hearty soups incorporate robust grains like barley, wheat, and oats, alongside plantains, native beans, potatoes, and Andean tubers, all designed to soothe at high altitudes. While homemade versions are often the best, you can enjoy top-notch Colombian soups and other traditional dishes at famed Mytouries like Puerta Falsa or Doña Elvira, serving up comforting bowls since 1934.

Top Spots for Ajiaco and Soups:La Puerta Falsa: Calle 11 # 6-50, BogotáDoña Elvira: Carrera 6 # 29-08, BogotáClub Colombia: Avenida 82 # 9-11, Bogotá

Street Food Delights

While Bogotá's street food scene might not rival the vibrancy of cities like Mexico City or Istanbul, there are still plenty of tasty treats to savor on the move. (Be prepared to pay with cash as most vendors do not accept cards.)

Amasijos: For a quick and satisfying bite, look for sidewalk bakery stalls offering arepas, empanadas, and other starchy snacks. Grab some arepas blancas with grilled chorizo, scrambled eggs, fresh orange juice, and coffee for a hearty Colombian breakfast on the go.

Fruit: Seek out street vendors with plastic cups brimming with fresh, diced papaya, watermelon, pineapple, banana, mangosteen, mamoncillo, tangerines, tiny sweet mangoes, and a host of other tropical fruits.

Corn: A quintessential street food in Bogotá, corn on the cob is grilled over hot coals and seasoned with butter or margarine and a sprinkle of salt, resulting in tender kernels with a satisfyingly crisp exterior. Enjoy this treat at Plaza Usaquén or from vendors near the soccer stadium.

Papas Rellenas: These are whole potatoes that are peeled, mashed, and shaped into balls, then filled with a mix of rice and peas, ground meat, or hard-boiled eggs, and deep-fried. They’re perfect with a splash of ají criollo.

Pastel de Pollo: A savory puff pastry triangle stuffed with seasoned shredded chicken, or occasionally beef or ham and cheese, offering a deliciously salty bite.

Obleas con Arequipe: Colombia’s ultimate street indulgence — crisp wafer cookies filled with a luscious layer of arequipe (dulce de leche) and topped with a delightful array of options: blackberry and strawberry sauces, shredded coconut, chocolate, roasted nuts, whipped cream, and more.

Tamales and Other Leaf-Wrapped Delights

In Colombia, a variety of leaves and natural fibers are used to infuse moisture and flavor into fish, meat, masa, fruit, and other ingredients during cooking. The country boasts over 50 varieties of tamales and envueltos, which are wrapped in palm leaves, plantain leaves, or corn husks, and filled with meat or fish mixed with starches like corn masa, cassava, or rice. Even sweets like bocadillos and alfandoque (a sticky molasses candy) are wrapped in dry plantain or cane sugar leaves.

Tamales and envueltos are readily available at almost every panadería and cafeteria throughout the city, as well as in most supermarkets, where you can grab pre-made versions to steam at home.

Top Spots for Tamales and Envueltos:Plaza de Perseverancia: Carrera 5 # 30-30, BogotáMini mal: Carrera 4A # 57-52, BogotáLa Puerta Falsa: Calle 11 # 6-50, Bogotá

Essential Local Spirits

In Bogotá, you’ll find familiar options like beer, wine, and craft cocktails. However, for a true taste of Colombian tradition, you might want to explore some unique local beverages:

Aguardiente: The most iconic Colombian spirit, aguardiente is a potent anise-flavored liquor that delivers a bold licorice flavor and a powerful kick. It’s usually enjoyed as a shot, in canelazo (a warm mix with panela, cinnamon, and orange zest), or increasingly, in inventive cocktails with tropical fruits and syrups.

Chicha: This traditional corn-based fermented drink, a staple of the Altiplano Cundiboyacense region, is thick, sweet, mildly fizzy, and has a slightly stronger kick than kombucha. While historically brewed by indigenous peoples, you can now occasionally find it at tiendas, small towns, and some bars near the Chorro de Quevedo backpacker area. Be cautious with its varied fermentation process.

Refajo: Colombia’s unofficial national drink, refajo combines light beer with a popular local soda called Colombiana. This orange-hued soda tastes like a blend of cream soda and Texas's Big Red. This refreshing mix is common at social events like barbecues, soccer matches, birthday parties, and casual Sunday gatherings across the country.

Explore our map to discover the top drinking spots in Bogotá.

Additional Drinks to Try

In Bogotá, chocolate is a cherished tradition. While specialty chocolate bars are available throughout the city, the quintessential experience is sipping hot chocolate. Known as chocolate santafereño—named after the city’s old name, Santa Fé de Bogotá—this classic beverage involves melting a block of cocoa with cinnamon, cloves, and occasionally sugar in hot milk or water until frothy and aromatic.

Some variations use panela instead of sugar, and you’ll find this rich drink served at breakfast, dinner, or during onces santafereñas—a mid-morning or afternoon chocolate break accompanied by amasijos, buttered bread, and chunks of cheese melted directly into the cup. It’s essentially Bogotá’s take on a chocolaty tea time.

For those less inclined toward chocolate, Bogotanos enjoy sipping aguas aromáticas—refreshing infusions of fresh or dried herbs like lemon balm, chamomile, mint, basil, thyme, anise, and various fruits, believed to offer medicinal benefits—throughout the day.

Fruit juice is the preferred choice for many, particularly with meals; popular options include papaya, lulo, mandarin, and tomate de árbol (tree tomato). Interestingly, water is rarely seen on the table among Colombians.

Top spots for savoring chocolate santafereño: La Puerta Falsa: Calle 11 # 6-50, Bogotá La Florida: Carrera 7 # 21-36, Bogotá Yanuba: Calle 122 # 17A-17, Bogotá Distrito Chocolate: Carrera 5 # 28-10, Bogotá