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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
Many aspects of Colombian culture can be traced back to the early culture of Spain of the 16th century and its collision with Colombia's native civilizations (see: Muisca, Tayrona). The Spanish brought Catholicism , the feudal encomienda system, and a caste system that favored European descendants.
Pages for logged out editors learn more. Contributions; Talk; List of Colombian dishes
Variations are found in the cuisines of Colombia, Ecuador, Cuba (Tamal de maíz solamente) and Panama. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. [1] This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.
Picada or Picada Colombiana is a Colombian cuisine dish [1] prepared with pieces of steak, chicken, arepa, potato, yuca , morcilla, chorizo, chicharron, carne de cerdo and plantain. The ingredients are usually fried. The word picada means chopped in Spanish. [2]
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In the Paisa region of Colombia, parva refers to a wide variety of small baked goods and sweets that are used as quick snacks or morning meals, and are either sweet or savory. [1] This type of food is usually accompanied with coffee, hot chocolate, or sweeter drinks like aguapanela .