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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.
Leonor Espinosa De La Ossa, also known by her nickname 'Leo', is a Colombian chef whose Bogotá restaurant, Leo Cocina y Cava, featuring a fusion of traditional and modern Colombian cuisine, first brought her to international attention when it opened in 2007.
Anthony Bourdain: No Reservations is an American travel and food show that originally aired on the Travel Channel in the United States and on Discovery Travel & Living internationally. In it, host Anthony Bourdain visits various countries and cities, as well as places within the U.S., where he explores local culture and cuisine.
العربية; Aragonés; Azərbaycanca; Башҡортса; Български; Català; Čeština; الدارجة; Ελληνικά; Español; Esperanto; Euskara
A bollo is a bun, popular in Latin America, made from corn, yuca, or potato. 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 ]
Italians brought new recipes and types of food to Colombia but also helped in the development of Colombian cuisine. Spaghetti and pizza are popular foods in current day Colombia originating from Italy. [36] Like in many other countries, the Italian cuisine is widely popular in most cities and many municipalities of Colombia. [37]
Calentao', sometimes spelled calenta'o (Colombian Spanish creole folk slang for "heated," derived from the Standard Spanish word calentado) is a Colombian cuisine dish made from reheated leftovers including rice, egg, pasta, beans, potatoes and other foods such as arepa, chorizo, and ground beef.
Chuzo desgranado is a typical fast food that originated from Barranquilla and spread throughout the Caribbean region of Colombia that contains charcoal-grilled meats such as chicken, beef, pork loin and ribs, bacon, chorizo, sausages and botifarra, small fried potato pieces (used as a topping for hot dogs), Costeño cheese, mozzarella cheese, bollo limpio and/or French fries, cooked sweet corn ...