Colombia
Arepas at every hour, a mountain of a Paisa platter, and some of the best coffee on earth.
Wherever you are in Colombia, the day turns on two things: an arepa — a corn cake griddled, split, stuffed or simply buttered in a hundred regional forms — and a tinto, the small black coffee poured from a flask on every corner in the country that grows some of the world's finest beans. There's no single national cuisine here so much as a set of regions that cook differently.
In Medellín and the coffee hills that means the bandeja paisa, a groaning platter of beans, rice, fried plantain, chicharrón, chorizo, egg and arepa built for a farmer's day. In Bogotá it's ajiaco, a chicken soup thick with three kinds of potato, corn and capers, warm against the cold Andean air. The Caribbean coast fries fish and cooks rice in coconut; Tolima slow-roasts a whole spiced pig as lechona. Chase it with anise aguardiente and fresh lulo juice.
- Bandeja paisa (loaded Antioquian platter)
- Arepas (corn cakes)
- Ajiaco (Bogotá chicken-potato soup)
- Sancocho (hearty stew)
- Lechona (stuffed roast pig)
- Empanadas
- Aguardiente (anise cane spirit)