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Colombian Cuisine
Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. Colombian cuisine varies regionally and is influenced by Indigenous peoples in Colombia, Indigenous Colombian, Spanish cuisine, Spanish, and African cuisine, African cuisines, with a slight Arab cuisine, Arab influence in some regions. History of Colombian food Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, is one of the oldest cooked dishes in Colombian cuisine and a popular modern dish. It is believed that the name derives from the word for corn in the Chibcha language, Chibcha languages. Regional cuisines Colombian dishes and ingredients vary widely by region; however, some of the mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
El Espectador
''El Espectador'' () is a nationally circulated Colombian newspaper founded by Fidel Cano Gutiérrez in 1887 in Medellín and published since 1915 in Bogotá. It was initially published twice a week, 500 issues each, but some years later became a daily paper. As the oldest newspaper in Colombia still in circulation'', El Espectador'' is considered a newspaper of record for Colombia and a home for prominent writers, including the 1982 Nobel Prize Laurete Gabriel García Márquez. It is a member of the Inter American Press Association and the Asociación de Diarios Colombianos (ANDIARIOS). It defined itself as a "political, literary, news, and industrial newspaper". In 2001, during a financial crisis, It transitioned into a weekly release, but reverted to a daily release on May 11, 2008, a comeback which had long been rumoured. With this change, it now utilized a by tabloid format. From 1997 to 2011 its main shareholder was Julio Mario Santo Domingo. Since 2001, the paper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lechon
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name ''lechón'' (Spanish) or ''leitão'' (Portuguese). The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig. History Many ancient recipes for suckling pig survive from Roman and Chinese cuisine. Since the pig is one of the first animals domesticated by human beings for slaughter, many references to pigs are found in human culture. The suckling pig, specifically, appears in early texts such as the sixth-century Salic law. As an example o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bandeja Paisa
Bandeja paisa (; ), with variations known as bandeja de arriero, bandeja montañera, and bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda, Tolima and Valle del Cauca). refers to a person from the Paisa region and is Spanish for '' platter''. The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon. It is served in a platter or a tray. Origin The origin of the bandeja paisa was influenced by several different cultures that inhabited Colombia throughout the centuries, including the indigenous peoples of Colombia, as well as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mogolla
Mogolla is a small, sometimes sweet, bread produced in Colombia, commonly hand-sized or smaller, with a round top and flat bottom. Mogollas are usually made of wheat or corn meal combinations. One of the most famous versions is filled with pieces of pork rind, called Chicharron. Other versions are sweetened with caramel, honey, or molasses and contain pieces of coconut, nuts, or dried fruit, and sometimes cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b .... References {{reflist Colombian cuisine Breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empanada
An empanada is a type of baked or fried turnover (food), turnover consisting of pastry and stuffing, filling, common in Culture of Spain, Spain, other Southern European countries, North African countries, South Asian countries, Latin American culture, Latin American countries, and the Culture of the Philippines, Philippines. The name comes from the Spanish language, Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia (Spain), Galicia, a region in northwest Spain. An empanada (''empãada'') is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):Entr' esses roubadores / viu jazer um vilão / desses mais malfeitores, / ũa pern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandebono
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 very popular in the Colombian department of Valle del Cauca. This bread can be made in both a round and a ring shape. Etymology The version documented by Edouard André in "Equinoctial America" published in ''Picturesque America'' ''Picturesque America'' (Barcelona: Montaner y Simon, 1884) volume 3, p. 704 is that there was a place called "Hacienda El Bono" on the road between Dagua and Cali where this product was first prepared. In this hacienda, a bread was made that was consumed by the muleteers who passed by on their way to Buenaventura, and everyone knew it as 'El pan de El Bono' (the bread of El Bono). Oral tradition merged the terms to popularize it as 'pandebono'. The somewhat valid historical records suggest that it was Genoveva, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almojábana
Almojábana is a type of bread made with cuajada cheese and corn flour. About An almojábana is a small, bun-shaped bread with a tart flavor. It has some variations between Hispanic America and Spain. The etymology stems from Andalusī Arabic and that in turn from classical Arabic المُجَٰبَّنة "almuǧábbana" (made of cheese), the measure II passive participle of the root ج-ب-ن, the same root as جُبْن "jubn" (cheese). Versions Colombia Almojábanas are made with masarepa or pre-cooked white cornmeal, cottage cheese, butter, baking powder, salt, eggs, and milk. Puerto Rico In Puerto Rico almojábanas are small fried balls eaten in the northwest part of the island. They are made with rice flour, wheat flour, sugar, milk, butter, baking powder, salt, eggs, and fresh white cheese called ''queso de país''. A sweeter version is served on Christmas using coconut milk and vanilla. Sweet almojábanas are rolled in cinnamon sugar and served with a guava sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choclo
Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), is a large- kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. Choclo may also refer to common corn in Argentina, Chile and Uruguay. Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a milder flavor compared to other varieties of field corn, and is better suited for human consumption. When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste. The taste and appearance are somewhat similar to hominy. Choclo is used in the making of humitas in Bolivia, choclo arepas in Colombia Colombia, officially the Republic of Colombia, is a country primarily located in South America with Insular region of Colombia, insular regions in North America. The Colomb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torta
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a type of sandwich in Mexico * a type of omelette in northern Tagalog-speaking areas of the Philippines. Etymology The word comes from the Spanish ''torta'' (), itself from Late Latin ''torta'', an abbreviation of ''torta panis'' ("twisted bread"). 'Torth' – Welsh for 'loaf' is of the same derivation (Latin: torta). The English word "tart" is related. Cakes Latin America and Spain In some countries of Latin America, the word ''torta'', in a very common usage, is for sweet cakes (tortes), such as a Wedding cake, wedding or birthday cake. This meaning is also present in other European languages. For example, the Italian language, Italian ''torta'', German language, German ''Torte'' or French language, French ''tarte''. In Mexico, "t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of flatbread made of ground maize dough 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. Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, '' cuajada'' (fresh cheese), various types of meat, avocado, or (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican '' gordita,'' the Salvadoran '' pupusa'', the Ecuadorian , and the Panamanian or . Origins The is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the , and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an ' was cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
