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Welcome, you are in Marca País
Welcome, you are in Marca País
Colombian soups: flavors representing each region of the country
Colombian soups are an exquisite gastronomic sample that our country has to offer. From the Great Colombian Caribbean to the Western Colombian Andes, each region has a unique dish that captivates those who try it.
Soups are an important part of Colombia’s delicious gastronomy. From the traditional ajiaco santafereño to the mote de queso from the Gran Caribe Colombiano, each preparation reflects the cultural richness of the country of beauty. Discover the most representative ones!
Gran Caribe Colombia: the typical mote de queso and sancocho de pesado
The cuisine of the Gran Caribe Colombiano is full of flavor and tradition. It also offers a wide variety of dishes that reflect the region’s diversity and richness. Soups from this part of the country are especially popular and delicious, combining fresh, local ingredients with culinary traditions handed down from generation to generation.
Sancocho de pescado: One of the most iconic dishes of the region is sancocho de pescado, prepared with sea bass, generally the catch of the day, and accompanied by ñame, yuca, and plantain. It is a burst of flavor and the combination of fresh ingredients makes this dish a great culinary experience, transporting those who taste it to the coasts of the Gran Caribe Colombiano.
Mote de queso: This typical dish of the Gran Caribe Colombiano is made with ñame, salty costeño cheese (crumbled), onion, garlic, cumin, and lemon juice. Once cooked, the soup should have a creamy consistency and is often served with fried plantains or tostones that add a crunchy contrast to the smoothness of the mote de queso. In addition, in 2023 it was selected by Taste Atlas as one of the 100 best soups in the world.
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Andes Occidentales Colombianos: the flavor of mondongo antioqueño
The gastronomic culture of the Andes Occidentales Colombianos is characterized by the use of ingredients such as potatoes, legumes, beef, pork, and corn. This region of majestic mountains offers different types of soups that reflect the richness of its local products and culinary traditions.
Mondongo antioqueño: This dish is a variant of mondongo found in other regions of the country, but with some unique features that make it distinct and delicious. It is mainly made with beef tripe and includes a variety of tubers and vegetables. Mondongo soup is characterized by its sweet and sour flavor and is served with white rice or arepa. Its combination of flavors is a reflection of Antioquia's culinary richness.
Pacífico Colombiano: the delicious tradition of sancocho de pescado
The cuisine of the Pacífico Colombiano is extremely enticing and captivates all who taste it. Most dishes highlight delightful contributions from Afro-Colombian culture, enriching each recipe with history and flavor. The Colombian soups of this region are a clear example of this cultural fusion, standing out for their richness of ingredients.
Sancocho de gallina vallino: Although sancocho is a common dish in almost all regions of Colombia, the caleña version stands out for using chicken instead of fish, pork, or beef, as is common in other variants. This delicious dish is characterized by a thick broth, accompanied by potatoes, yuca, corn, and green plantain. Its unique flavor is due to the special seasoning of the Valle del Cauca, and those who visit Cali cannot leave without trying it.
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Andes Orientales Colombianos and the ajiaco santafereño, the region’s traditional soup
In the plains and mountains of the Andes Orientales Colombianos, you can find exquisite soups such as cocido boyacense and the traditional ajiaco santafereño. The local gastronomy of this region perfectly fuses indigenous native flavors, creating a cuisine rich in diversity and tradition.
Ajiaco santafereño: This is a traditional Colombian soup originating in Bogotá. It is a classic of the national gastronomy and is made with three different types of potatoes: criolla, pastusa, and sabanera, which are cooked in a chicken broth with guascas and corn. Some people add capers and cream, ingredients that give it a unique and creamy flavor. Definitely, trying ajiaco santafereño is one of the most authentic gastronomic experiences in Colombia.
Macizo Colombiano: authentic flavors like locro nariñense
The gastronomy of the Macizo Colombiano is characterized by the result of the blend between peasants and indigenous communities. This cultural fusion is reflected in the region’s traditional dishes. Soups like locro nariñense and cocido de papa are some of the most typical of this area of the country.
Locro nariñense: This is a popular soup from the cuisine of Nariño, prepared with papa pastusa and cheese in a milky broth. This dish is characterized by its creamy flavor, a result of the combination of the region’s potatoes, which are especially soft and have a unique texture, along with fresh cheese that melts into the broth.
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Amazonía – Orinoquía Colombiana: the essence of the unique quiñapira
The cuisine of the Amazonía – Orinoquía Colombiana brings together the best of our indigenous and colonial heritage, while also including some of the flavors from neighboring territories. The Amazonian table is extensive and is characterized by the use of a great deal of hot pepper. Soups like quiñapira and ajicero are the most well-known.
Quiñapira: This is a traditional soup from Vaupés that is distinguished by the combination of two essential elements: hot pepper and an animal protein, usually fish. This dish is a fundamental part of daily life in the communities of the region. Quiñapira is not only a nutritious staple, but also a culinary tradition that connects people with their natural environment and ancestral customs.
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