What Are the Most Popular Colombian Foods?

Photo by Ricardo Gomez Angel

Colombia’s long coastlines, supreme mountains, and lush valleys shape the very soul of its cuisine. Some of the most popular dishes include fritanga, ajiaco, tamales, arepas, and bandeja paisa. 

Let’s dive into each of Colombia’s culinary gems.

Fritanga

Colombian Fritanga is a rustic dish that embodies the country’s love for natural flavors. It’s a mixed fried food platter of meats, plantains, and corn. The dish includes small cut pieces of chicharrón, a crispy pork belly that’s all crunchy on the outside and tender bliss on the inside (if you’ve ever wondered what it would be like to eat the sound of something crunching, this is it). It comes with morcilla (blood sausage), longaniza (Colombian sausage), and chunks of beef, all fried until they're crisp and ready to serve. 

A proper fritanga includes a full spread of fried yuca (cassava), potatoes, plantains, and mazorca (corn on the cob). Each of these starchy sidekicks helps balance the meat’s grease out. Most Colombians also add a squeeze of lime here and a hint of ají (Colombian hot sauce).

The origins of fritanga are as humble as the dish itself. Colombian farmers needed something filling to get the day’s labor completed. Over time, the entire family started enjoying the fritanga. Slowly, it evolved into a social event, with neighbors and friends coming to join in on the meal. If you’re ever invited to a fritanga, just say yes—you’ll thank yourself later (and maybe regret it slightly after the food coma sets in).

Arepa

You may have heard of Colombian arepas. Whether served plain with butter or stuffed with cheese, meats, or eggs, arepas are as much about personal preference as they are about heritage.

At their most basic, arepas are made from ground cornmeal, water, and a pinch of salt, shaped into proper patties, and cooked on a griddle until they develop that signature crisp outside and tender inside. In Bogotá, you might find them thick and cheese-filled, while coastal regions tend toward lighter, thinner varieties. It’s the kind of dish that invites endless creativity.

In the morning, you might enjoy them with a fried egg, a little cheese, or even a spread of sweet arequipe (Colombian caramel that you need to try). For lunch or dinner, an arepa becomes heartier when piled high with shredded beef, chicken, or avocado.

The origins of the arepa date back to pre-Colombian times, long before European settlers arrived in South America. Indigenous communities across what is now Colombia and Venezuela were making versions of this corn-based staple, each region developing its own take on the dish. Made by poor people, it slowly found itself in every household. It still remains a true food of the people—easy to make with basic ingredients.

In today’s Colombia, arepas are as popular as ever. You’ll find them on every corner, in bakeries, markets, and restaurants, and no two are quite the same. They’ve even become a global ambassador for Colombian cuisine, making appearances in Latin American restaurants worldwide. I recommend trying them out with some melted chocolate to get the salt and sugar blend.

Bandeja Paisa

Colombian bandeja paisa is a dish that comes from the Antioquia region. It’s a feast that embodies the rugged, hardworking spirit of the Colombian highlands. If you’re the kind of person who likes a little bit of everything on your plate, bandeja paisa has you covered—and then some.

The dish is centered around a massive platter. At its core, there’s chicharrón (fried pork belly), grilled steak, and a small chorizo sausage. The plate is rounded out with a fried egg perched on a bed of rice, creamy frijoles (red beans), sweet fried plantains, slices of avocado, and arepa on the side. When the fried egg breaks and mingles with the beans and rice, you get a creamy, relaxing taste. The beans are usually slow-cooked with seasonings like onion, garlic, and sometimes a hint of cumin, making them creamy and savory. 

Despite its overwhelming appearance, there’s a balance in the chaos. The richness of the pork belly is cut by the freshness of the avocado, beans and rice. Even the sweet fried plantains add a comforting contrast to the saltier elements.

Like Fritanga, Bandeja Paisa was designed to be filling and energizing. Bandeja paisa represents the warmth, hospitality, and generosity of the paisa culture.

Many restaurants across the country offer their own versions of this colossal plate. It’s a dish that remains true to its origins while adapting to contemporary tastes, but no matter where you eat it, one thing remains constant: you’re going to need a big appetite. Also, just be sure to clear your schedule afterward because this is the kind of meal that calls for a sweet siesta.

Ajiaco

Colombian ajiaco comes from Bogotá and the surrounding Andean highlands. Ajiaco is a warm bowl of soup that originates from the demanding cold mountain weather. It’s a flavorful chicken and potato stew that soothes the soul. 

The foundation of ajiaco is built on chicken and a trio of potatoes. Shredded chicken breast is simmered until tender, while three types of potatoes—papa criolla, papa sabanera, and papa pastusa—are added to the broth. The small, yellow papa criolla melts into the soup, thickening it with a creamy consistency. Meanwhile, the other two varieties—sabanera (a waxy red potato) and pastusa (a starchy white potato)—hold their shape and substance to the dish.

What truly sets ajiaco apart is the addition of guascas, a Colombian herb that infuses the broth with its earthy, slightly bitter flavor. The herb gives ajiaco its distinct taste, a subtle, yet essential element that makes the soup unmistakably Colombian.

The accompaniments of ajiaco are just as important as the soup itself. Traditionally, it’s served with alcaparras (capers), rice, and slices of ripe avocado on the side. The capers provide a small punch, while the sour cream adds a cool, tangy creaminess. Often, a cob of corn (mazorca) is also included, adding some sweetness to the dish. Many people include heavy cream or whipping cream to add to the creamy consistency.

Tamales

Colombian tamales are wrapped in banana leaves and filled with dough, made from masa, a mixture of cornmeal or rice flour, lard, garlic powder, cornmeal and cumin. This dough is what encases the flavorful fillings. The dough itself is seasoned with the broth from the cooked meats. Wrapped in the earthy banana leaf, the masa takes on a subtle, fragrant aroma.

The filling is the key part of this dish. Colombian tamales are typically filled with chunks of seasoned pork, chicken, or both, cooked until tender and juicy. Some Colombians add tender meat or fish instead of pork and chicken. The meats are often marinated with garlic, onion, cumin, and other spices Many versions include vegetables like peas, carrots, and potatoes, which soften during cooking, adding sweetness and texture to the mix. Some even have hard-boiled eggs nestled inside.

Each region of the country has its own variation. The tamal valluno, originating from Valle del Cauca, is wrapped in banana leaves. Culturally, the tamal valluno is reserved for special celebrations, though it’s also a popular weekend breakfast.

In contrast, the tamal tolimense, from the Tolima region, is known for its size and more doughy flavor. Like the tamal valluno, it’s wrapped in banana leaves, but the masa (dough) is mixed with cooked rice. So you get a full package of chicken and rice all in one. It’s popular to have one of these tamales with a warm cup of hot chocolate.

Watch Anthony Bourdain have one in Bogotá.

The act of making tamales is often a collective effort, especially around holidays, where families gather to prepare feasts together. It’s a process that takes time, from preparing the dough to carefully wrapping each tamal in its leaves, and then patiently steaming them to perfection.

These five foods celebrate the country’s rich landscapes and diverse communities. Whether you’re savoring the cheese of an arepa or the warmth of ajiaco, Colombian cuisine invites you to pause and appreciate its depth and flavor. Here, food is a shared story, waiting to be tasted and enjoyed.