Puchero from Río de la Plata
Puchero is a type of stew originally from Spain, where it is associated with Andalusia. Through Spanish migration, the tradition of making Puchero has spread to other parts of the world, including the Philippine and many parts of Latin America. A lot of different versions have developed over the...
Sancocho
In Colombia, sancocho is a soup or stew containing large pieces of meat, vegetables and root vegetables, served in a broth. In our recipe below, the meat used is chicken, but colombians will use many other types of meat as well, depending on availability. Hen, ox tail, beef ribs,...
Colombian ajiaco
In Colombia, ajiaco is a potato soup made with chicken and guasca (Galinsoga parviflora). It is a popular Sunday meal, served together with various toppings that each guest put into their own bowl according to their own preferences. Colombian Ajiaco Ingredients (6 big servings) For the soup: 2 big...
Changua
Changua is a milk soup with poached eggs. In the central Andes region, it is a poular breakfast soup, especially when its cold outside. Changua is associated with the Boyacá and Cundinamarca departments, including Bogotá. This soup has Muisca origins, and the name changua comes from Chibcha (Muysccubun), a language...
Cuchuco de Trigo
Cuchuco de trigo is a soup made with soaked wheat. Other types of cuchuco are made with corn or barley. Cuchuco the trigo is strongly associated with the altiplano (“high plane”) of Colombia’s Boyacá and Cundinamarca departments, in the Andes region. The name cuchuco comes from the Chibcha (Muysccubun)...
Bandeja paisa
Bandeja paisa is a typical meal in Colombia, especially in the Paisa Region and the department of Antioquia, as well as in the coffee growing Caldas, Quidío and Risaralda. You will also find this dish commonly served up in pars of Valle del Cauca. Bandeja is the Spanish word...
Pandebono
Pandebono (or pan de bono) is a popular bread in Colombia, made from cassava starch and corn. Eggs and cheese in the dough makes it a rich and filling bun. Traditionally, pan de bono is consumed while still warm soon after baking – preferably together with a mug of...