Pipián: Pipián (or pepián) in some regions is a common dish in Central America and northern South America, and the definition of what it is can vary greatly over this region. In Colombia, pipián is a thick paste made of crushed boiled potatoes, onion, tomoato, garlic, red pepper, achiote (a local spice), ground peanuts and chopped hard-boiled egg. Everyone has their own recipe, and some may include ground beef, cinnamon or other ingredients and spices. Once a thick paste is made, the pipián is usually deep fried in a folded-over bit of dough to make empanadas. It can also be mixed with cornmeal, chopped pork, lard and some other ingredients, wrapped in banana leaves and boiled or steamed to make tamales.
Fritanga: Fritanga is a popular meal throughout Colombia, from the coast to the highlands. Fritanga refers to a heaping plate of meat, which may include chorizo sausage, blood sausage, ribs, chops, steaks, organs such as heart or kidneys and more in any combination. Guaranteed to sate any carnivore and send any vegan into therapy, fritanga is generally served with potatoes and/or fried bananas. Unlike the parrillada of neighboring Ecuador, fritanga is not grilled but fried in oil in a deep saucepan. If you’re in Colombia and you think your arteries are up for it, give this most typical dish a try!
Cuy (Guinea Pig): Guinea Pig is a traditional dish in the Andes, and is eaten in parts of Colombia, Ecuador, Peru and Bolivia. It was a staple of the diet of the Inca Empire, and it still enjoyed in mainly indigenous communities in the Andean highlands. It is usually served fried or grilled once the hair and organs have been removed. Once you get past the notion that it is a house pet, cuy is pretty tasty: it tastes sort of like a cross between chicken and pork and is fairly mild.
Pernil (Roast Pork): Pernil is a leg of pork which has been seasoned and roasted. The rub is generally made of mixture of onion, garlic, bay leaves, celery, salt, pepper and cloves, blended with water or beer and then applied to the roast. Individual recipes may vary. This favorite is generally served hot with potatoes, but cold pernil sandwiches are also popular (and tasty!) (recipe)
Frijoles con Pezuña (Red Beans with Pork): The emblematic dish of the Antioquia region, this dish is usually made with a ham hock (sort of like the meaty part of a pig ankle) although bacon or regular ham can be substituted. The beans are cooked for several hours with the pork, some sliced carrots and a couple of cups of hogao, which is a sauce made of tomato and onion with spices. Some recipes call for green bananas to be added early on, and others call for a sweet banana when the dish is almost done, which gives the whole dish a vaguely sweet flavor.
Christopher Minster - I'm a freelance writer. I mostly write about travel, history and culture. I enjoy writing fiction as well.
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