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Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. [1] Colombian cuisine varies regionally and is influenced by Indigenous Colombian , Spanish , [ 2 ] and African cuisines, [ 3 ] with a slight Arab influence in some regions.
العربية; Aragonés; Azərbaycanca; Башҡортса; Български; Català; Čeština; الدارجة; Ελληνικά; Español; Esperanto; Euskara
Full Indigenous peoples of Colombia are estimated to be around 4-10% of the country’s population, [4] [5] [6] however most still hold on to indigenous traditions and folklore. Indigenous influences in Colombian culture include cuisine, music, architecture, language, folklore, clothing, etymology, and artisan crafts.
Leonor was born on January 12, 1963, in Cartago, Valle del Cauca, Colombia.She is the second of six children of Juan Antonio Espinosa and Josefina De la Ossa de Espinosa, originally from Sincé, a municipality located in the Colombian Caribbean region.
Most commonly known as tostones in Jamaica, Puerto Rico, Mexico, Nicaragua, Cuba, Honduras and Venezuela, fritos in Dominican Republic, they are also known as tachinos or chatinos (Cuba), bannann peze , patacones (in Ecuador, Panama, Venezuela, Colombia, Costa Rica and Peru) and, sometimes, patacón pisao in Colombia. [1] [2]
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Huevos pericos. In Colombian and Venezuelan cuisine, perico is a dish prepared with scrambled eggs, butter, sautéed diced onions, bell pepper, and tomatoes. [1] Scallions are a frequent substitution or addition to the onions, especially in Colombia.