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Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. 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. Colombia’s varied cuisine is influenced by its diverse fauna and flora as well as the cultural traditions of several ethnic groups. Colombian dishes and ingredients vary widely by region. Bandeja paisa from Peñol de Guatapé in Antioquia, Colombia.
Organic food is a current trend in big cities, although in general the country’s fruits and vegetables are very natural and fresh. Typical sauces are hogao, a tomato onion sauce, and ají, a spicy raw cilantro-based sauce used as a condiment for many dishes and sides. There are a large variety of dishes that take into account the differences in regional climates. In the city of Medellín, the typical dish is the bandeja paisa. In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made with chicken and potatoes, and flavoured with a locally grown herb called “guasca”. On the Caribbean coast, spicy dishes including fish and lobster can be found.
