Colombian Recipes

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COLOMBIAN RECIPES
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CONTENT
CONTENT ........................................................................................................................................ 2
GLOSSARY ....................................................................................................................................... 5
AJÍ PICANTE (HOT SAUCE).................................................................................................................... 6
HOGAO O GUISO (CREOLE SAUCE) .......................................................................................................... 7
SALSA DE AGUACATE (AVOCADO SAUCE) .................................................................................................. 8
GUACAMOLE SIMPLE (GUACAMOLE SAUCE) ................................................................................................ 9
OTRA VERSIÓN DE GUACAMOLE (GUACAMOLE OTHER VERSION) .................................................................... 10
SALSA ROSADA (PINK SAUCE) .............................................................................................................. 11
CHIMICHURRI (CHIMICHURRI SAUCE) ..................................................................................................... 12
ALIÑOS (SEASONING PASTE)................................................................................................................ 13
POTECA DE AHUYAMA (PUMPKIN OR SQUASH MASH) .................................................................................. 15
EMPANADAS (PATTIES) ...................................................................................................................... 16
PATACONES (FRIED GREEN PLANTAINS) .................................................................................................. 18
PLATANITOS (GREEN PLANTAIN CHIPS) .................................................................................................. 19
TAJADAS DE PLÁTANO (FRIED SWEET PLANTAIN) ...................................................................................... 20
BANANOS CALADOS (SWEET FRIED BANANAS) ........................................................................................... 21
PLÁTANOS ASADOS CON BOCADILLO Y QUESO (BAKED PLANTAINS WITH GUAVA AND CHEESE) ................................ 22
TORTA DE PLÁTANO MADURO (PLANTAIN CAKE) ....................................................................................... 23
BUÑUELOS DE PLÁTANO MADURO (RIPE PLANTAIN BALLS) ........................................................................... 24
YUCA FRITA (FRIED CASSAVA) ............................................................................................................. 26
YUCA ASADA (ROASTED CASSAVA) ........................................................................................................ 27
PAN DE QUESO (CHEESE BREAD) .......................................................................................................... 28
PAN DE BONO (CHEESE BREAD) ............................................................................................................ 29
CHICHARRÓN COLOMBIANO (COLOMBIAN STYLE FRIED PORK BELLY) ............................................................... 30
BUÑUELOS (BUÑUELOS)..................................................................................................................... 31
PAPAS SALADAS (SALTED POTATO) ....................................................................................................... 32
PAPAS CHORREADAS (POTATOES WITH CREAM SAUCE) ............................................................................... 33
PAPA CRIOLLA ASADA (ROASTED ANDEAN POTATOES) ................................................................................ 35
SALCHIPAPAS (POTATO FRIES AND HOT DOGS) ......................................................................................... 36
CHOCOLATE SANTAFEREÑO (HOT CHOCOLATE) ........................................................................................ 37
REFAJO (COLOMBIAN REFAJO) ............................................................................................................ 38
JUGO DE MANGO (MAGO JUICE)........................................................................................................... 39
JUGO DE BANANO EN LECHE (BANANA DRINK).......................................................................................... 40
JUGO DE SANDÍA (WATERMELON JUICE) ................................................................................................. 41
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AVENA (OATMEAL DRINK)................................................................................................................... 42

QUESITO (FRESH CHEESE) .................................................................................................................. 43
AREPAS DE QUESO (CHEESE AREPAS) ..................................................................................................... 44
AREPA CON CHORIZO Y HOGAO (AREPA WITH CHORIZO SAUSAGE AND CREOLE SAUCE) ........................................ 45
AREPA BOYACENSE (AREPA FROM BOYACA) ............................................................................................. 46
AREPAS RELLENAS DE QUESO (CHEESE STUFFED CORN CAKES) ...................................................................... 48
AREPAS CARISECAS (SWEET AREPAS) ..................................................................................................... 49
AREPAS DE MAÍZ PETO (HOMINY CORN AREPAS) ........................................................................................ 50
AREPAS DE CHOCLO CON QUESITO (CORN CAKES WITH FRESH CHEESE) ........................................................... 51
AREPAS DE YUCA (CASSAVA AREPAS) ..................................................................................................... 53
AREPA SANTANDEREANA (AREPA FROM SANTANDER) .................................................................................. 54
AREPITAS FRITAS CON GUACAMOLE (FRIED MINI AREPAS WITH GUACAMOLE) .................................................... 55
AREPUELA O ANISITA (SWEET AREPA WITH ANISE) ..................................................................................... 56
AREPA DE HUEVO (AREPA FILLED WITH EGG) ........................................................................................... 57
AREPAS CON POLLO Y AGUACATE (AREPAS WITH CHICKEN AND AVOCADO) ....................................................... 59
AREPAS CON SALMÓN Y CAMARONES (AREPAS WITH SALMON AND SHRIMP) ....................................................... 60
AREPA CON CAMARONES Y HOGAO (AREPA WITH SHRIMP AND CREOLE SAUCE) .................................................. 61
AREPA CON CARNE A LA CRIOLLA (AREPA WITH CREOLE BEEF) ..................................................................... 62
AREPA CON CARNE Y CHAMPIÑONES (CORN CAKE WITH BEEF AND MUSHROOMS) ................................................ 64
AREPA CON CARNE DESMECHADA (AREPA WITH SHREDDED MEAT) .................................................................. 65
HUEVOS PERICOS (SCRAMBLED EGGS WITH TOMATO AND SCALLIONS) ............................................................. 66
CARNE DESMECHADA O ROPA VIEJA (SHREDDED BEEF) ................................................................................ 67
CARNE CON CHIMICHURRI (STEAK WITH CHIMICHURRI SAUCE) ...................................................................... 69
CARNE MOLINA O CARNE EN POLVO (POWDERED BEEF) ............................................................................... 70
SUDADO DE ALBÓNDIGAS (MEATBALL STEW) ............................................................................................ 71
SOBREBARRIGA AL HORNO (BAKED FLANK STEAK) ..................................................................................... 72
ESTOFADO DE RES (BEEF STEW IN TOMATO SAUCE) ................................................................................... 74
POLLO ASADO (ROASTED CHICKEN) ....................................................................................................... 75
PIERNAS DE POLLO ASADAS (ROASTED CHICKEN LEGS) ................................................................................ 76
SUDADO DE POLLO (CHICKEN STEW) ..................................................................................................... 78
ARROZ CON POLLO (CHICKEN AND RICE) ................................................................................................ 79
ARROZ BLANCO (WHITE RICE) ............................................................................................................. 80
ARROZ CON ZANAHORIA (RICE WITH CARROTS) ........................................................................................ 82
ARROZ CON COCA COLA (RICE WITH COCA COLA) ..................................................................................... 83
ARROZ CON COCO BLANCO (COCONUT RICE) ........................................................................................... 84
ARROZ ATOLLADO (PORK RISOTTO) ...................................................................................................... 85
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ARROZ CON FIDEOS (RICE WITH ANGEL HAIR PASTA).................................................................................. 87

ARROZ CON CEBOLLA AL CARAMELO (RICE WITH CARAMELIZED ONIONS) ......................................................... 88
AJIACO BOGOTANO (CHICKEN AND POTATO SOUP) .................................................................................... 89
SANCOCHO DE GALLINA VALLUNO (CHICKEN SANCOCHO) ............................................................................ 90
SOPA DE LENTEJAS (LENTIL SOUP) ....................................................................................................... 92
CREMA DE MAZORCA (CORN CREAMY SOUP) ............................................................................................ 93
SOPA DE VERDURAS (VEGETABLE SOUP) ................................................................................................. 94
SOPA DE ARROZ CON POLLO (RICE AND CHICKEN SOUP) .............................................................................. 96
SOPA DE PLÁTANO (PLANTAIN SOUP) .................................................................................................... 97
FRÍJOLES COLOMBIANOS (COLOMBIAN STYLE BEANS) ................................................................................. 99
CAZUELA DE MARISCOS (SEAFOOD STEW) .............................................................................................. 100
CEVICHE DE CAMARONES (SHRIMP CEVICHE) ........................................................................................... 102
CAMARONES AL AJILLO (SHRIMP IN GARLIC SAUCE)................................................................................... 103
COCTEL DE CAMARONES (SHRIMP COCKTAIL) .......................................................................................... 104
PATACONES CON CAMARÓN Y AGUACATE (FRIED GREEN PLANTAIN WITH SHRIMP AND AVOCADO) .......................... 105
CAMARONES A LA CRIOLLA CON COCO (CREOLE AND COCONUT SHRIMP) ......................................................... 107
TILAPIA A LA PLANCHA CON PESTO DE CILANTRO (TILAPIA WITH CORIANDER PESTO) ......................................... 108
BANDEJA PAISA (PAISA PLATTER) ........................................................................................................ 109
SALPICÓN DE FRUTAS (FRUIT COCKTAIL) ............................................................................................... 111
ENSALADA DE AGUACATE Y TOMATE (AVOCADO AND TOMATO SALAD) ........................................................... 112
PUDÍN DE PAN (BREAD PUDDING) ........................................................................................................ 113
AREQUIPE (HOMEMADE SWEET MILK) .................................................................................................... 114
ALFAJORES (SWEET MILK COOKIE SANDWICHES) ...................................................................................... 115
TORTA DE TRES LECHES (THREE MILKS CAKE) ......................................................................................... 117
DULCE DE UCHUVAS (GOOSEBERRY PRESERVE) ........................................................................................ 118
FLAN DE COCO (COCONUT FLAN) ........................................................................................................ 119
FLAN DE LECHE (TRADITIONAL FLAN) ................................................................................................... 121
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GLOSSARY
A
Aliños: Seasoning
Arequipe: Sweet milk
B
Bocadillo: Guava paste
D
Dulce de leche: Sweet milk
G
Guayaba: Guava
Guiso: Creole sauce
H
Hogao: Creole sauce
M
Mazorca: Corn
P
Papas criollas: Andean potatoes
Patacón: Fried green plantain
Patilla: Watermelon
Plátano maduro: Ripe plantain
U
Uchuva: Yellow gooseberry
Y
Yuca: Cassava
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AJÍ PICANTE (HOT SAUCE)
Ají picante or Ají Piqué is a spicy sauce from Antioquia. We keep it in the refrigerator all year round. It is an absolute
must for Colombian Empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for
Patacones.
Ingredients
¼ cup chopped fresh parsley
½ cup chopped scallions
¼ cup water
¼ teaspoon salt
½ cup chopped fresh coriander
½ cup chopped tomato
½ cup white vinegar
1 seeded small hot pepper or 1 red habanero pepper
1 tablespoon lime juice
1 teaspoon sugar
2 tablespoons vegetable oil
Ají Picante
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Directions
Put the vinegar, water and habanero pepper in a blender for 2 minutes.
Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
Pour in a glass jar and cover. Refrigerate up to 10 days.
HOGAO O GUISO (CREOLE SAUCE)
Hogao is one of the most traditional Colombian seasoning sauces. We use Hogao as a base for many typical Colombian
dishes or just as a dipping sauce for Pátacones, Platanitos and Yuca frita or just as a topping for arepas. I keep it
refrigerated for up to 1 week. In Colombia you will find different versions of this sauce.
Hogao o Guiso
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Ingredients (makes about 2 cups)

¼ teaspoon ground pepper
¼ teaspoon salt
1 clove garlic, minced
1 cup chopped scallions
1 teaspoon ground cumin
2 cups fresh chopped tomatoes
Directions
Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring
until softened.
Reduce the heat to low, add the salt and, cook for 10 minutes more, stirring occasionally until the sauce has thickened.
Check and adjust the seasoning.
SALSA DE AGUACATE (AVOCADO SAUCE)
Avocado Sauce or Guacamole is simple and quick to make and delicious as a dip with plantain chips, fried yuca, patacones
and potato chips.
Ingredients
¼ cup mayonnaise
¼ cup sour cream
¼ teaspoon fresh ground pepper
¼ teaspoon salt
¼ teaspoon Tabasco (optional)
1 tablespoon chopped onion
2 small avocados
2 tablespoons chopped fresh coriander
3 tablespoons olive oil
4 tablespoon fresh lime juice
Directions
Peel and chopped the avocados. Place the avocados, oil and lime juice in a blender or food processor.
Add the mayonnaise, sour cream, onion, Tabasco, salt and pepper and blend until smooth and well mixed. Add the
chopped coriander and blend to mix.
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Salsa de Aguacate
GUACAMOLE SIMPLE (GUACAMOLE SAUCE)
You can vary the amount of jalapeño pepper according to taste. To ripen the avocados, leave them in a closed paper
bag at room temperature. This is a very simple guacamole recipe, but delicious!
Ingredients (4 servings)
¼ cup chopped fresh coriander leaves
¼ cup onion, finely chopped
¼ teaspoon salt
1 lime
2 ripe small avocados
3 tablespoons fresh jalapeño pepper, desseded and finely chopped
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Directions
Cut each avocado in half, working around the pit. Twist apart, and remove the pit with a knife. Peel off the skin and toss
in a bowl. Add the lime juice to prevent from browning, mash the avocados.
Add the onion, Jalapeño pepper, coriander and salt.
To serve as a dip, transfer to a serving dish, garnish with cilantro and serve with tortilla chips.
Guacamole Simple
OTRA VERSIÓN DE GUACAMOLE (GUACAMOLE OTHER VERSION)
This is a different version for guacamole and it’s delicious.

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Ingredients
1/3 cup finely chopped white onions
½ cup chopped fresh coriander
1 small jalapeño pepper, deseeded and finely chopped
1 small ripe tomato, chopped
2 ripe avocados
Juice of 1 lime
Salt and pepper
Directions
Cut each avocado in half, working around the pit. Twist apart, and remove the pit with a knife. Peel off the skin and toss
in a bowl. Add the lime juice to prevent from browning, mash the avocados.
Add the onion, jalapeño pepper, tomato, coriander, pepper and salt.
To serve as a dip, transfer to a serving dish, garnish with coriander and serve with tortilla chips.
Otra Versión de Guacamole
SALSA ROSADA (PINK SAUCE)
Salsa Rosada or Salsa Golf is a simple mix of ketchup and mayonnaise. It is extremely popular all over Colombia and South
America, is served with various snacks. It taste particularly good served with seafood.
Ingredients
¼ cup kétchup
¼ teaspoon lime juice
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¼ teaspoon Tabasco (Optional)

½ cup mayonnaise
fresh ground pepper
salt
Directions
In a small bowl combine all the ingredients and mix well. Season with salt and pepper.
Salsa Rosada
CHIMICHURRI (CHIMICHURRI SAUCE)
Chimichurri is a traditional Argentinean herb sauce, but there are other South American variations. In Colombia we add
coriander to the chimichurri. You can keep this sauce refrigerated for up to a week.
Ingredients
¼ cup chopped green onions
½ cup fresh coriander
1 garlic clove, peeled
1 ½ cups fresh parsley
3 tablespoons red wine vinegar
Salt and pepper
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Directions
Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.
Chimichurri
ALIÑOS (SEASONING PASTE)
Aliños Sauce is a seasoning mix paste that my grandmother kept in her refrigerator year-round. I use Colombian Aliños
as a base in some of my recipes and to marinade meat or poultry.
Ingredients
½ medium green pepper, chopped
½ medium onion, chopped
½ medium red pepper, chopped
½ tablespoon saffron
½ teaspoon cumin
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2 cloves garlic, crushed

4 scallions, chopped
Cup water
Aliños Colombianos
Directions
Place all the ingredients in a food processor or blender and process to make a paste.
Transfer to a glass jar with a lid and store in the refrigerator for up to 1 week.
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POTECA DE AHUYAMA (PUMPKIN OR SQUASH MASH)
Poteca de Ahuyama is a Colombian version of mashed squash or pumpkin, made with hogao which is a mixture of scallions,
garlic, tomatoes and cumin. This is a traditional dish from Tolima department of Colombia, located in the Andean region
of the country.
This Poteca de Ahuyama makes a great side dish for any meal, especially for holidays like Thanksgiving and Christmas.
This dish makes for a great way to incorporate a traditional Colombian dish into the holiday season. Poteca de Ahuyama
is a winner with guests and an unusual twist on the seasonal squash or pumpkin.
Poteca de Ahuyama
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Ingredients
¼ cup of milk
½ cup of chicken, vegetable or beef stock
¾ cup of hogao
2 butternut, acorn squashes or medium pumpkins, peeled, seeded, and cut into chunks
3 tablespoons of butter
salt and pepper
Directions
Place the squashes and salt in a pot with water. Cover and cook over medium-high heat until tender, about 15 minutes.
Mash with a potato masher and season with salt and pepper.
Add the butter, chicken stock, milk and hogao. Cook for about 5 minutes, stirring often. Serve warm.
EMPANADAS (PATTIES)
These Colombian Patties are a popular snack in Colombia and are served by most Colombian restaurants in the USA.
Traditionally, these delicious fritters are made with shredded pork and beef, or ground meat. Serve them with ají and
lime wedges on the side.
In Colombia, empanadas are also sold outside of the churches. They are usually small and just have potato filling, a great
alternative for vegetarians and absolutely delicious. For the vegetarian version of this Colombian Empanadas recipe,
follow all the instructions and just omitting the beef and pork.
Ingredients (twenty, 3 inch patties)

lime and ají for serving
vegetable oil for frying
Dough:
½ tablespoon sazon with saffron
½ teaspoon salt
1 tablespoon vegetable oil
1 ½ cups precooked yellow cornmeal
2 cups water
Filling:
¼ cup chopped green onions
¼ cup chopped white onions
¼ teaspoon black pepper
½ pound ground pork and beef
½ teaspoon salt
1 chicken or vegetable bouillon tablet
1 chopped garlic clove
1 cup chopped tomato
1 tablespoon olive oil
2 cups peeled and diced white potatoes
2 tablespoon chopped red bell pepper
2 tablespoon chopped fresh coriander
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Empanadas
Directions
To prepare the dough: Place the precooked yellow cornmeal in a large bowl. Add the sazon with saffron and salt and stir
to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until
smooth. Cover with plastic and set aside for 20 minutes.
Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until
tender. Drain and gently mash the potatoes. Set aside.
Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently,
for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, coriander, salt and black pepper. Cook for about 15
minutes.
Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture
is fairly dry.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between
the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top
plastic and place 1 tablespoon of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges
by crimping with the tines of a fork.
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Fill a large pot with vegetable oil and heat over medium heat to 360° F.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime wedges on the
side.
PATACONES (FRIED GREEN PLANTAINS)
Patacones or Tostones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. Patacones
are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato
and onion sauce) or ají (hot salsa).
Ingredients (8 patacones)
2 large green plantains
salt to taste
Patacones
Directions
Peel the plantains and cut cross-wise into ½” slices
In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.
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Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the
plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece
of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness.
Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in
batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of
water will cause the oil to splatter.
Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle
with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.
PLATANITOS (GREEN PLANTAIN CHIPS)
Plantain chips or Platanitos are very popular in Colombia. You will find them in any supermarket in bags, just like you
find potatoes chips in the United States. However, the best platanitos are prepared fresh at home. Try them with avocado
sauce.
Ingredientes (4 – 6 servings)
2 large green plantains
salt
vegetable oil (for frying)
Platanitos
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Directions
Peel the plantains and using a mandolin or a sharp knife, slice the plantains (the thinner the better).
Fill a large skillet with enough vegetable oil to completely cover the plantain chips. Heat the oil to 360° F.
Fry the plantains in the hot oil, turning occasionally until brown on both sides. Drain on paper towel to absorb excess oil.
Sprinkle with salt to taste and transfer to a serving plate.
TAJADAS DE PLÁTANO (FRIED SWEET PLANTAIN)
Tajadas de Plátano maduro are one of the most popular side dishes in Colombia. The Colombian people eat plantains
prepared in every form imaginable and this way is delicious and simple to make.
Ingredients (6 – 8 servings)
½ cup vegetable oil
3 Large very ripe plantains
Directions
Peel the plantains and cut diagonal into about ½ inch thick slices.
In a large pan, heat the oil over medium-high heat. Add the plantain slices to the pan, keep in a single layer, and cook
about 2 minutes on each side.
Remove the plantains with a slotted spoon and transfer to a plate lined with paper towels. Serve warm.
Tajadas de Plátano
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BANANOS CALADOS (SWEET FRIED BANANAS)
This delicious dessert will make the perfect finale to any Colombian meal. It is best served warm over vanilla ice cream.
Bananos Calados
½ cup fresh orange juice
1 cinnamon stick
1 tablespoon fresh orange zest
1 tablespoon butter
2 tablespoons water
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4 small bananas, firm with no spots and peeled

4 tablespoons brown sugar
vanilla ice cream for serving
Directions
Cut the bananas in half crosswise.
In a large nonstick pan over medium heat. Add the butter and cook for 1 minute. Add the bananas, brown sugar, water
and cinnamon stick. Cook the bananas, turning constantly during 5 minutes.
Reduce the heat to medium low. Add the orange juice and orange peel and cook 5 more minutes, discard cinnamon stick
and serve with vanilla ice cream.
PLÁTANOS ASADOS CON BOCADILLO Y QUESO (BAKED PLANTAINS WITH

GUAVA AND CHEESE)
Plantains are eaten all over Colombia and South America. This delicious vegetable is made in different ways. Plátanos
Asados con Bocadillo y Queso make a delicious side dish. Omit the guava paste for a classic plátano asado con queso or
baked plantain with cheese.
Plátanos Asados Con Bocadillo y Queso

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1 tablespoon melted butter
4 slices of guava paste ½ inch thick
4 slices of mozzarella cheese ½ inch thick
4 very ripe plantains
Directions
Preheat the oven to 400°, cut the ends of the plantains and peel.
Place them in a baking dish and brushed with the butter, bake for 30 to 40 minutes.
Remove from the oven and slice the plantains lengthwise but not go all the way trough, stuff them with the guava paste
and cheese slices.
Return to the oven and bake 10 more minutes until the cheese melts and serve.
TORTA DE PLÁTANO MADURO (PLANTAIN CAKE)
Colombian people love plátanos and bocadillo or plantains and guava paste in English. We mix these ingredients to make
a customary Colombian dish called Torta de Plátano. This dish requires the use of very ripe plantains, heavily spotted.
This plantain cake is tradionally served as a side dish, however the sweetness of the guava paste make this recipe a great
dessert.
¼ teaspoon ground cinnamon
½ cup milk
½ cup mozzarella cheese, grated for topping
1 teaspoon sugar
1 ½ cups vegetable oil for frying
2 cups guava paste
2 cups mozzarella cheese, cubed
3 beaten eggs
4 large very ripe plantains
Directions
Peel the plantains and cut them into thin strips about ¼” in thickness. Preheat the oven to 350° f.
In a deep skillet, add vegetable oil. Heat oil over medium-high heat. Add the plantain slices and fry for approximately
2 minutes, stirring and turning occasionally.
Remove the plantains using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil
and set aside.
In a medium bowl, combine milk, beaten eggs, sugar, cinnamon, guava paste, cheese cubes and fried plantain. Mix
well.
Pour mixture into a greased baking pan, sprinkle grated cheese on top and bake for 30 minutes.
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Torta de Plátano Maduro
BUÑUELOS DE PLÁTANO MADURO (RIPE PLANTAIN BALLS)
These Buñuelos de Plátano Maduro are absolutely delicious and they can be served as an appetizer, side dish, snack or
even as a dessert. If you prefer not to have them sweet just omit the guava paste.
Ingredients (15 – 16 units)

1/3 cup guava paste, diced
1/3 cup mozzarella cheese, diced
3 large very ripe plantains
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sugar for garnish (optional)

Buñuelos de Plátano Maduro
Directions
Cut the plantains in half, but don’t peel.
Place the plantains in a medium pot and cover with water. Cook over medium heat for about 8 – 10 minutes.
Remove the plantains from the water and peel. Mash with a potato masher or a fork.
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Form 15 balls of about 1 ½ to 2 tablespoons of plantain mash. Flatten them with your hands and place 1 piece of guava
paste and 1 piece of cheese in the center.
Form the ball again and place in a heavy pot with hot oil, over medium high heat. Fry for about 4 minutes turning over
once, until golden brown.
Using a slotted spoon, transfer to a plate lined with paper towels to absorb the oil. Serve hot and sprinkle with sugar if
you like.
YUCA FRITA (FRIED CASSAVA)
Yuca frita is very popular in Colombia and is served by just about every typical Colombian Restaurant in the world. Serve
with salsa rosada or your favorite dipping sauce.
Yuca Frita
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½ tablespoon salt
2 lb fresh or frozen cassava
vegetable oil
Directions
In a large pot cover the cassava with water, add salt and bring to a boil, reduce the heat to medium low and cook about
15 to 20 minutes or until is tender.
Remove the cassava from the water and pat dry with paper towels. Cut the cooked cassava into ½ – inch strips.
Fill a large frying pan with enough vegetable oil to 350° F. When the oil is hot, place the cassava into the heated oil
carefully. Fry them until golden brown on both sides about 6 to 8 minutes.
Remove the cassava pieces from the oil using a slotted spoon and drain on paper towels. Sprinkle with salt and serve.
YUCA ASADA (ROASTED CASSAVA)
In Colombia yuca is one of the most popular vegetables. We incorporate this vegetable into a lot of our recipes and it is
one of the most popular side dishes. Yuca is used in Colombia in many. Roasted yuca or Yuca Asada is a healthier variation
of the Fried Yuca.
Yuca Asada
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1 pound frozen yuca or cassava
1 teaspoon dried coriander leaves
1 teaspoon garlic poder
1 teaspoon ground cumin powder
1 teaspoon onion powder
1 teaspoon dried parsley leaves
2 tablespoons fresh lime juice
pepper
salt
Directions
Preheat the oven to 400° F
In a large pot with salted water cook the yuca for 15 minutes. Drain a set aside.
In a medium bowl mix the olive oil, spices, salt and pepper. Add the yuca to the mixture, tossing to coat.
Arrange the yuca mixture in a single layer in a baking dish coated with cooking spray and bake 30 to 40 minutes or until
the yuca is tender and browned.
Stir in lime juice, sprinkle salt and pepper and serve.
PAN DE QUESO (CHEESE BREAD)
This is one of the favorite Colombian snacks, the delicious and traditional Pan de Queso.

½ cup feta cheese
½ cup queso fresco
½ teaspoon sugar
1 beaten egg
1 cup warm milk
1 teaspoon baking powder
1 tablespoon butter, melted
1½ cups all purpose flour
Salt to your taste
Directions
Pre-heat the oven to 350°F.
Dissolve the baking powder in ½ cup of the warm milk, add 1 tablespoon flour, and the sugar. Stir until well combined.
Set aside for 5 minutes.
In a medium bowl, Add the rest of the milk, butter and stir well. Add the egg, flour, salt, cheese and using your hands
mix well. Cover with plastic and let it sit at room temperature for about 40 to 50 minutes.
Divide the mixture into 12 equal size portions, shaping them into balls or doughnut shape. Cover loosely with plastic wrap
and let it sit at room temperature for about 30 minutes.
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Place on a baking sheet lined with parchment paper and bake for about 25 to 30 minutes or until golden on top. Serve
warm.
Pan de Queso
PAN DE BONO (CHEESE BREAD)
Pandebono is a traditional colombian cheese bread. You can eat these fantastic cheese balls, accompanied by a cup of
Colombian coffee of course.
Ingredients (12 units)

½ cup precooked cornmeal
2/3 cup cassava starch or yuca flour
1 cup Mexican queso freso or Colombian quesito
1 large egg
1 ¼ cup feta cheese
Directions
Pre-heat the oven to 400°F.
In a food processor, place the cassava flour, cheese and precooked cornmeal. Process until well combined. Add the egg
slowly while food processor is running.
Divide the mixture into 12 equal size portions, shaping them into balls.
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Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve
warm.
Pan de Bono
CHICHARRÓN COLOMBIANO (COLOMBIAN STYLE FRIED PORK BELLY)
Chicharrón or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main
components of the famous “Bandeja Paisa”. If you are counting calories, I wouldn’t eat Chicharrón every day, but if you
make a Bandeja paisa you have to include it.
½ teaspoon salt
1 teaspoon baking soda
1 ½ pounds pork belly with meat, washed and cut into 4 pieces
2 cups water
Directions
Place the pork belly pieces, skin side down on a work surface and then make 1 ½ inch crosswise cuts on each piece, being
careful not to cut through the skin.
Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-
low heat until the water evaporates.
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When all the water is evaporated increase the heat to medium and cook the chicharrones for about 15 to 20 minutes or
until they are golden and crispy.
Chicharrón Colombiano
BUÑUELOS (BUÑUELOS)
Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot
chocolate or coffee.
On December 7th in Colombia, friends get together to celebrate “el dia de las velitas”, a Christmas tradition in honor of
the Virgin Mary. They light candles in front of their houses or on their balconies, cook traditional Christmas treats, like
Natilla, Buñuelos and Hojuelas and of course, they party :).
Traditionally they are made with Costeño cheese (Queso Costeño) which is a Colombian white cheese that is a little
saltier and harder that Queso Fresco. You can use feta cheese because it’s the most similar cheese to Queso Costeño.
Ingredients
¼ cup finely grated Queso fresco or fresh farmer cheese
½ teaspoon sugar
¾ cup cornstarch
1 cup finely grated feta cheese
1 tablespoon milk
2 eggs
2 tablespoon yucca flour or cassava starch
Pinch salt
Vegetable oil for frying
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Directions
Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft dough is obtained.
Form small balls using your hands.
In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil. Cover the
pot and after about 3 to 4 minutes, turn the heat up and fry until golden brown.
Remove from the oil and drain on a plate lined with paper towels. Serve.
Buñuelos
PAPAS SALADAS (SALTED POTATO)
Papa Salada is a traditional Colombian side dish and is a typical accompaniment to our asados or grilled meats. In my
opinion, the best papas saladas are found in Medellin at a chain restaurant called Kokoriko, where their specialty is
roasted chicken.
Ingredients
2 tablespoons salt
2 ½ cups water
12 small red potatoes, washed and un-peeled
Directions
In a medium pot, place the potatoes and water.
Turn the heat to medium and add the salt.
Cover the pot and cook for about 40 minutes or until all the water has evaporated. Swirl the pot to cover all the potatoes
with the salt.
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Papas Saladas
PAPAS CHORREADAS (POTATOES WITH CREAM SAUCE)
Papas Chorreadas is a typical Colombian side dish, born in the Andean zone of the country, these creamy potatoes are
delicious with meat dishes. And they are a must as a side dish for Sobrebarriga al Horno.
You can make a vegetarian version of papas chorreadas using vegetable bouillon instead of the chicken bouillon.
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon salt
1 cup heavy whipping cream
1 cup shredded mozzarella cheese
1 tablespoon butter
1 tablespoon chopped coriander
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1 tablet chicken bouillon
1 ½ cups dice tomatoes
3 scallions cut into 2 inches long
8 medium red potatoes, partially peeled
Pepper to taste
Water
Papas Chorreadas
Directions
Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30
minutes until tender. Drain and set a side.
For the souce:
While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir
and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.
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Add cream, coriander and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
In a serving dish place the potatoes and pour the sauce on top. Serve them hot.
PAPA CRIOLLA ASADA (ROASTED ANDEAN POTATOES)
Papas Criollas are absolutely delicious and in Colombia we cook them in many different ways. Although this recipe entails
roasting papas, fried papas are a very popular street food that is sold in paper bags by street vendors.
Papa Criolla Asada
Ingredients
½ teaspoon black pepper
½ teaspoon salt
2 pounds frozen papa criolla
Directions
Preheat the oven to 400° F.
In a large bowl mix the olive oil, salt and pepper.
Add the potatoes to the oil mixture and mix well until coated.
Arrange the potatoes in a single layer in a baking sheet for about 40 minutes or until browned.
Sprinkle with salt and serve.
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SALCHIPAPAS (POTATO FRIES AND HOT DOGS)
Salchipapas is one of those dishes you are going to find all over Colombia on the kids menu at restaurants. You can eat
Salchipapas with Pink Sauce.
Salchipapas
1 cup pink sauce
4 large potatoes, peeled
8 sausages
salt
Directions
Heat the oil in a large heavy pot over medium high heat.
Cut the potatoes into about 1/3 inch thick sticks and place them in a bowl with salted cold water.
Drain and pat dry the potatoes and add to the hot oil in batches, turning until cooked and golden, for about 8 minutes.
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Meanwhile, cut the sausages crosswise into 3 pieces each and then cut small, ¼” deep crosses into the tips of those
pieces and set aside.
With a slotted spoon transfer the fries to a plate lined with paper towels and season with salt.
Add the sausages to the oil and fry for about 2 minutes. Transfer them to a plate lined with paper towels.
To serve, divide the fries and sausages in equal amounts and serve with pink sauce on the side.
CHOCOLATE SANTAFEREÑO (HOT CHOCOLATE)
Chocolate Santafereño is popular all around Colombia, especially in Bogotá, the countries capital. Hot chocolate is a
staple in almost every Colombian home. Drink this hot chocolate at breakfast with arepa and cheese and sometimes as
a “merienda”, an evening snack with Colombian pastries or bread and cheese.
Chocolate Santafereño
¼ teaspoon ground cinnamon
2 ½ tablespoons sugar or to your taste
4 ½ cups whole milk
5 ounces sweet chocolate, chopped
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Directions
Heat the milk in a saucepan on medium heat to just below the simmering point, add the chocolate. When the chocolate
is melted, add the sugar and cinnamon.
Whisk vigorously or transfer to a blender. Reheat gently and serve immediately.
REFAJO (COLOMBIAN REFAJO)
Refajo is a popular Colombian cocktail made with beer and red or orange soda. It is a very simple recipe but refreshing
and delicious. It is very popular in Colombian restaurants and it is a great accompaniment to our BBQs or grilled meats.
Refajo
Ingredients
1 liter red or orange soda (Colombiana soda)
2 liter beer
3 aguardiente shots (optional)
4 cups ice
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Directions
Mix all the ingredients serve and enjoy.
JUGO DE MANGO (MAGO JUICE)
Like many Colombian drinks, this Jugo de Mango or Mango Juice can be made with milk or with just water. Both ways are
wonderfully refreshing and very easy to make.
Jugo de Mango
½ cup crushed ice
3 tablespoons sugar
4 cups water
5 Cups mangoes, peeled and cut into chunks
Directions
Place all the ingredients except the ice in a blender and blend. Add the crushed ice and blend until smooth.
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JUGO DE BANANO EN LECHE (BANANA DRINK)
The Colombian people love fruit juices and in fact, we end almost all our meals with them. Jugos de fruta are very
popular in Colombian restaurants and homes. Some people prefer the juices made with water and some prefer them with
milk, either way if you visit a Colombian home, they will offer you juice instead of soda, as that is part of our culture.
Jugo de Banano en Leche

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¼ cup crushed ice
¼ teaspoon vanilla extract
1 cup milk
1 ½ teaspoon sugar
2 ripe large bananas, peeled and cut into chunks
pinch ground cinnamon
Directions
Place all the ingredients in a blender until smooth.
Serve immediately and enjoy.
JUGO DE SANDÍA (WATERMELON JUICE)
This Jugo de Sandía or Patilla is delicious and extremely refreshing on a hot day. Try it, your kids will love you for it!
Jugo de Sandía
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¼ cup ice water
1 cup crushed ice
2 tablespoons sugar
5 cups watermelon, peeled and cut into chunks
Directions
Place all the ingredients in a blender and blend until smooth. Serve immediately and enjoy!
AVENA (OATMEAL DRINK)
Avena means oats in English and it’s a traditional Colombian drink that is rich, creamy and delicious. This drink is great
with breakfast or you could serve it at any time of the day.
Avena
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½ cup old fashioned oatmeal
1 cinnamon stick
1 cup water
3 ½ tablespoons sugar
4 cups milk
pinch ground cloves
Directions
Place the water, milk and oatmeal in a medium pot over medium heat and cook about 15 minutes, stirring often with a
wooden spoon.
Add the cinnamon stick, ground cloves and sugar and reduce the heat to low. Simmer for 15 more minutes.
Remove the pot from the heat and set aside to cool.
Place the oatmeal mixture in a plastic container and refrigerate for a least 3 hours.
Discard the cinnamon stick and place the mixture in a blender and blend for 2 minutes. Add more water if you like a
thinner consistency.
Serve cold.
QUESITO (FRESH CHEESE)
Quesito Colombiano can be compared to Mexican Queso Fresco, and is made by simply processing the curds of cow’s milk.
The result is a creamy, soft and white cheese. We Colombians love our Quesito and it is widely used in Colombian cuisine.
You will often find it in Colombian recipes, as a side dish for Colombian desserts, and as an arepa topping for a traditional
every day breakfast. Making Quesito at home is very easy. You can make it using cuajo or rennet tablets, or just white
vinegar. Here you can make it using white vinegar.
Ingredients
½ cup white vinegar
1 gallon of whole milk
Salt to your taste
Directions
Place the milk in a large pot. Heat over medium-high heat to 120 degrees F. if you don’t have a candy thermometer, just
touch the milk with your finger and the milk is ready when you can’t stand the heat of it. Be careful, don’t burn your
fingers!
Remove from heat and add the vinegar. Stir well with a wooden spoon and Let it sit for about 40 minutes at room
temperature.
Line a strainer with a layer of cheesecloth and place it over a large bowl. Pour the mixture into the cheesecloth Let drain
for about 30 minutes. Squeeze out all the liquid, wrapping the curd with the cheese cloth. Add the salt and mix well.
Hang the cheese for about 30 minutes.
Place the quesito in molds or wrap with banana leaves and refrigerate for up to 2 days.
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Quesito Colombiano
AREPAS DE QUESO (CHEESE AREPAS)
Arepa is a typical Colombian dish from the region Antioquia. We serve Arepas warm for breakfast, spread with butter
and cheese on top, with a good cup of Colombian hot chocolate. These Arepas are an essential part of the Colombian
daily diet. You can serve Arepas as a main course or appetizer with any topping you like.
1/3 cup white or mozzarella cheese, grated
1 cup pre-cooked white or yellow arepa flour or cornmeal
1 cup warm wáter
2 tbsp butter
Pinch salt
Directions
Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
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Knead with your hands for about 3 minutes moistening your hands with water as you work.
Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ¼ inch.
Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side,
until a crust forms or they are golden brown.
Arepas de Queso
AREPA CON CHORIZO Y HOGAO (AREPA WITH CHORIZO SAUSAGE AND

CREOLE SAUCE)
It is a simple dish, super easy to make, flavorful, tasty and fun.
1 cup hogao
2 arepas
2 chorizos, cooked and sliced
Fresh coriander
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Directions
To assemble: place the arepas on a platter and top them with the hogao.
Add the chorizo slices on top of the hogao. Season with salt and pepper, to taste. Add fresh coriander on top and serve.
Arepa con Chorizo y Hogao
AREPA BOYACENSE (AREPA FROM BOYACA)
Arepas are a very important part of Colombian cuisine, as tortillas are for Mexican cuisine. In some parts of Colombia,
like in Antioquia, we serve arepas with almost every meal. I could eat them morning, noon and night with an array of
toppings.
There are many different variations, shapes, and sizes of arepas throughout the country, depending on the region.
This Arepa Boyacense is from Boyacá department of Colombia, located in the Andean region of the country, and it is
made with yellow pre-cooked corn meal, all purpose flour, sugar and fresh cheese. I love the combination of sweetness
from the sugar with the salty cheese. This Arepa Boyacense is absolutely delicious.
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Arepa Boyacense
¼ teaspoon salt
½ cup milk
1 ½ cups hot wáter
2 cups of fresh cheese, Colombian quesito or farmer cheese, crumbled
2 cups yellow pre cooked cornmeal
2 tablespoons sugar
3 tablespoons soft butter, plus more for cooking
5 tablespoons all purpose flour
Directions
In a medium bowl mix the yellow pre cooked cornmeal, flour, water, milk, salt, sugar and butter. Knead with your hands
for about 3 minutes moistening your hands with water as you work.
Form 12 small balls with the dough. Place each ball between 2 plastic bags or parchment paper, and with a flat pot cover,
flatten to about 1/8-inch thickness.
Place cheese into the center of half the masa circles and top the with another masa circle of dough. Using your fingers,
seal the edges around the arepas, which will prevent the cheese from spilling out.
Add the butter to a nonstick pan over medium heat. Place the arepas in the pan and cook about 3 minutes on each side,
until a crust forms or until they are golden brown. Serve immediately.
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AREPAS RELLENAS DE QUESO (CHEESE STUFFED CORN CAKES)
Arepas are definitely one my favorite Colombian dishes and these stuffed arepas with mozzarella cheese or Arepas
Rellenas de Queso are absolutely delicious.
Arepas Rellenas de Queso
¼ teaspoon salt
2 cups hot water
2 cups pre cooked corn meal
2 tablespoon soft butter, divided
12 slices mozzarella cheese
Directions
In a medium bowl mix the pre cooked corn meal, water, salt and butter. Knead with your hands for about 3 minutes
moistening your hands with water as you work.
Form 6 small balls with the dough. Place each ball between 2 plastic bags or parchment paper and with a flat pot cover
flatten to about 1/3 inch. The arepas should be about 5” in diameter.
until a crust forms or until they are golden brown.
Split the arepas using a knife as you would do with an English muffin and stuff wit 2 slices of mozzarella cheese.
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Place the stuffed arepas back on the skillet over medium high heat and cook 2 minutes on each side or until the cheese
is melted and serve immediately.
AREPAS CARISECAS (SWEET AREPAS)
Arepas Carisecas are from El Santander region of Colombia. Traditionally these arepas are made by soaking and grinding
dried yellow corn to make the dough. The dough is then mixed with panela (brown sugar), butter and eggs, then shaped
into patties and baked on hot stones in coal-fired ovens until cooked through and served with butter.
You can use yellow precooked corn flour to make the arepas, because the process is simpler and faster. But feel free to
make them the traditional way using dried corn if you prefer. Either way, these arepas are sweet and absolutely delicious.
½ cup of melted butter
1 cup (8oz) grated panela (or brown sugar)
2 beaten eggs
2 cups of yellow precooked corn flour
3 cups of water, or more if necessary
Cooking spray
Pinch of salt
Directions
Place the panela and water in a small pot and cook over medium-low heat until the panela is dissolved completely and
has a syrup consistency, then set aside.
In a medium bowl combine yellow precooked corn flour, panela mixture, beaten eggs, salt and melted butter. Knead
with your hands until a dough is formed (add water if necessary), then cover and set aside for ten minutes.
Divide dough into 4 or 6 even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board
with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 1/2-inch thick.
Heat a non-stick skillet over medium-low heat and add cooking spray. Add the arepas and cook, moving them around the
pan, rotating them occasionally, about 3 minutes on each side, until a crust forms or they are golden brown. Serve hot
with melted butter.
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Arepas Carisecas
AREPAS DE MAÍZ PETO (HOMINY CORN AREPAS)
Nowadays many Colombians, make arepas from pre cooked corn meal, because it’s easier and faster, but this recipe is
the traditional recipe for corn arepas made from scratch.
Ingredients
¼ cup melted butter
1 pound dried hominy corn
Salt
Water
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Directions
Place the dried corn in a large bowl with water and let it soak overnight.
Rinse and drain. Place it a large pot with salted water and cook over medium heat until the corn is soft, about 2 to 3
hours, stir occasionally, adding additional water if needed.
Drain and let it cool.
Place the hominy corn and butter in a food processor or food grinder and process until a dough is form. Transfer to a
bowl mix thoroughly. Let mixture stand for five minutes.
Form small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ½ inch or
form small patties with your hands.
Add butter to a nonstick pan or a “parilla” over medium heat. Place the arepas in the pan, and cook about 3 minutes
on each side, until a crust forms or they are golden brown. Serve with butter and fresh cheese.
Arepas de Maíz Peto
AREPAS DE CHOCLO CON QUESITO (CORN CAKES WITH FRESH CHEESE)
Arepas de Choclo or Chócolo are traditional and popular Arepas from the Andean region of Colombia are the perfect
breakfast or afternoon snack served with a hot cup of coffee or hot chocolate.
These Arepas de Choclo or Chócolo can be a little tricky to make but I have a tip that can help make the preparation
relatively easy, and of course the more you make them the better you become at getting them just right. I like to start
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cooking them on top of the stove and finish them in the oven, this will help prevent them from breaking up. And, it is
very important to use very fresh corn for this recipe.
If you decide to do the whole process on the stove top, be sure the pan it is well heated. Since the arepas are pretty
delicate, you have to be careful when turning them. Serve them with Colombian Quesito or Queso Fresco.
Arepas de Choclo con Quesito
½ teaspoon sugar
3 tablespoons unsalted butter, plus more as needed
5 cups fresh corn kernels
Queso fresco or white cheese to serve
Salt to taste
Directions
Place all the ingredients in a blender and blend until a thick batter is just formed.
Melt the butter in a large cast iron skillet or griddle, over medium heat.
Keeping the skillet at medium heat, ladle about ¼ cup of the batter onto the skillet, to make an arepa.
Cook, until the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 2 minutes more on the
second side.
If you want to finish in the oven: Cook, until the undersides are golden brown, about 2 minutes. Place pan into oven and
broil for 3 to 4 minutes, until lightly brown.
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Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter,
adding more butter to the skillet as needed. Serve with butter and white cheese on top.
AREPAS DE YUCA (CASSAVA AREPAS)
Arepa is a patty made with precooked corn flour which can be baked, grilled or fried. They are popular in Colombian and
Venezuelan cuisine, and are a very versatile food that can be eaten for breakfast, lunch or dinner.
The most popular arepa in Colombia is made with pre cooked corn flour. However, we also make them with fresh sweet
corn, hominy corn, plantains and cassava.
The recipe is made with cassava, pre cooked corn flour, butter, milk and cheese. Served with cheese, hogao or guacamole
on top, it’s hard to resist going back for seconds. The outside is crispy and golden, while the middle stays wonderfully
moist. These Arepas de Yuca are delicious as a side dish or paired with hot chocolate for breakfast or an afternoon snack.
So if you are even remotely fond of cassava, I thoroughly recommend this recipe!
Arepas de Yuca
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¼ cup of grated mozzarella cheese or queso blanco
½ cup of pre cooked corn flour
1 pound of cassava, cooked
2 tablespoons of melted butter
2 tablespoons of milk
Butter to cook the arepas
Salt to taste
Directions
Mash the cassava and add the pre cooked corn flour, milk, butter and salt to your taste. Let mixture stand for five
minutes.
Make small balls with the yuca mixture. Shape the dough into thick cakes.
Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each
side, until a crust forms or they are golden brown.
AREPA SANTANDEREANA (AREPA FROM SANTANDER)
This Arepa Santandereana is from Santander department of Colombia, located in the central northern part of the country,
and is made with dried yellow corn masa, crispy pork belly (chicharrón) and cassava.
Good homemade arepas with dried corn are a thing of beauty. If you’ve never tasted these arepas, well, lets just say
you’re missing out! Very much like bread, these arepas are best when eaten fresh, straight out of the parrilla or the oven.
This recipe is really not complicated at all, although it does take a little bit of planning since the dried corn needs to be
soaked the night before you plan to make the arepas.
Arepa Santandereana
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Ingredients
¼ cup water or more if needed
½ cup peeled and grated cassava
1 cup of diced crispy pork belly
1 pound dried yellow hominy corn
Salt to taste
Directions
Place the dried corn in a large bowl with water and let it soak overnight.
Rinse and drain. Place it a large pot with salted water and cook over medium heat until the corn is soft, about 2 to 3
hours, stir occasionally, adding additional water if needed.
Drain and let it cool. Place the hominy corn with the rest of the ingredients in a food processor or food grinder and
process until a dough is form. Transfer to a bowl and mix thoroughly. Let mixture stand for 10 minutes.
Knead and form small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover, flatten to
½ inch or form small patties with your hands.
Cook the arepas on a clay comal, the oven, or griddle until they are crispy, about 3 minutes on each side, until a crust
forms or they are golden brown.
AREPITAS FRITAS CON GUACAMOLE (FRIED MINI AREPAS WITH GUACAMOLE)
Arepitas Fritas are one of those classic Colombian treats. Traditional Colombian restaurants serve them as an appetizer
with guacamole, hogao, chimichurri and ají or, as a side dish with pollo asado or Roasted chicken.
They are a hit at parties, or if you’re alone, a handful along with a glass of refajo makes for a delicious treat!
Ingredients (12 arepitas)

1/3 cup queso fresco, crumbled
1 tablespoon butter
1½ cups precooked cornmeal
1½ cups warm wáter
Pinch salt
Vegetable oil
Directions
Combine the cornmeal, warm water, cheese, butter and salt, mixing thoroughly. Let mixture stand for five minutes.
Form 12 small balls with the dough. Place each ball between your palms, pressing to form a thick patty.
Heat oil in a large nonstick skillet over medium heat, then fry arepas in 2 batches, turning over once, until golden, about
3 minutes per side. Drain on paper towels.
Serve with guacamole, hogao, chimichurri or ají.
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Arepitas Fritas con Guacamole
AREPUELA O ANISITA (SWEET AREPA WITH ANISE)
In Colombia we eat all kinds of arepas and these Arepuelas or Anisitas (sweet arepas) are very popular on the Atlantic
coast of Colombia. You can eat them with hot chocolate for breakfast or just as a quick snack with coffee. They are
crispy, sweet and delicious.
1 cup preecooked cornmeal
1 cup warm water
1 teaspoon crused anise seeds
2 tablespoons sugar
Directions
Combine the preecooked cornmeal, warm water, anise seeds and sugar, mixing thoroughly. Let mixture stand for five
minutes.
Knead with your hands for about 3 minutes, moistening your hands with water as you work.
Form 6 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover, flatten to ¼ inch.
Heat the vegetable oil in a large heavy pot to 350 F. Add the arepas in the heated oil one by one, fry for 3 minutes,
turning over once about half way through.
Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels.
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Arepuela o Anisita
AREPA DE HUEVO (AREPA FILLED WITH EGG)
Arepa de Huevo is a typical dish from the Caribbean region of Colombia where they are sold on street stalls. These arepas
are served in Colombian homes for breakfast, but you can serve them at any time of the day. This Arepa de Huevo or
Colombian Arepa Filled with Egg recipe is absolutely delicious with a cup of coffee for an afternoon snack.
½ teaspoon salt
½ teaspoon sugar
1 cup hot water
1 cup pre-cooked corn meal
4 eggs
Directions
In a medium bowl, mix the pre-cooked corn meal, salt and sugar with a fork. Add the hot water and mix using your hands
to form dough. Let it sit for 5 minutes.
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Divide the mixture into 4 equal size portions and form each portion into a ball by rolling between the palms of your hands.
Place a piece of parchment paper or plastic in the kitchen counter, place the ball of dough and cover with another piece
of paper or plastic and with a flat pot cover or a cutting board flatten into rounds, about ¼ inch thick.
Heat the vegetable oil in a large heavy pot to 350° F. Add the arepas in the heated oil one by one, fry for 3 minutes
turning over once, about half way trough.
Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels.
When the arepa is cold enough to handle, with a sharp knife make an opening about 1 ½ inches long on the side of the
arepa, cutting to the middle of the arepa without slicing all the way through, just like making a pocket.
Crack 1 egg into a small ramekin and carefully pour the egg into the arepa pocket. Take the small piece of the dough
you had aside and close the arepa. Add the arepa filled with egg to the hot oil and fry one more time for about 4 minutes,
to cook the egg.
With a slotted spoon, remove the arepas from the oil and drain on paper towel and serve immediately.
Arepa de Huevo
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AREPAS CON POLLO Y AGUACATE (AREPAS WITH CHICKEN AND AVOCADO)
Arepas are a popular dish in Antioquia. They are very versatile, you can top them with almost anything and you can also
serve them at any time of the day. This Arepa con Pollo y Aguacate can be served for breakfast, lunch or dinner.
Arepas con Pollo y Aguacate

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¼ cup chopped onions
¼ teaspoon cumin powder
¼ teaspoon sugar
½ cup mayonnaise
2 small avocados
4 chicken breast, bone-in, skin on
4 tablespoons lime juice
4-5 inch round arepas
Fresh ground pepper
Olive oil
Salt
Directions
Make round arepas, 4-5 inches in diameter, cover them with foil and set aside.
Place the chicken breast, skin side up on a baking sheet and brush them with olive oil and sprinkle with salt and pepper.
Roast for 40 minutes or until the chicken is cooked trough. Set aside until cool.
When the chicken is cool, remove the meat and discard the bones and the skin, shred the chicken meat.
In a medium bowl mix together the mayonnaise, coriander, lime juice, sugar, chopped onions, cumin powder, salt and
pepper. Add the chicken and toss well.
Peel and slice the avocados, drizzle with lime juice and sprinkle with salt and pepper. To assemble, top each arepa with
chicken mixture and top with the avocado slices and serve.
AREPAS CON SALMÓN Y CAMARONES (AREPAS WITH SALMON AND SHRIMP)
Arepas are an essential part of Colombian cuisine. Arepas are popular in Venezuela as well. In Venezuela, they make
arepas thicker and fill them with different ingredients than used in Colombia. In Colombia, we make the arepas thinner
and top them with our favorite ingredients. Nowadays, you can buy arepas in packages at the grocery store, just like
you’ll find Mexican tortillas.
¼ cup grated onion
¼ teaspoon ground cumin
¾ cup mayonnaise
½ cup chopped fresh coriander, plus more for garnish
1 garlic clove, minced
1 lemon
1 tablespoon mustard
3.5 oz cooked salmon fillets, cut into small pieces
4 arepas (about 6 inches)
15 cooked shrimp, diced
Salt and pepper
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Arepas con Salmón y Camarones
Directions
In a mixing bowl, combine the mayonnaise, mustard, coriander, garlic, ground cumin, lemon juice and onion. Mix well.
Fold in the salmon and shrimp. Season with salt and pepper.
Place an arepa in a serving plate, top with the mixture and garnish with coriander.
AREPA CON CAMARONES Y HOGAO (AREPA WITH SHRIMP AND CREOLE

SAUCE)
Anyone who is a fan of Colombian cuisine has probably tried the famous “Hogao“, a Colombian Creole Sauce. It’s on
virtually every menu of Colombian restaurants around the world. The ingredients may vary slightly, depending on the
Colombian region of origin of the Hogao. Arepas con Camarones y Hogao or Shrimp and Creole Sauce are a popular
topping to arepas in Colombia.
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2 arepas
2 cups hogao
12 medium shrimp, cleaned and deveined
Fresh coriander for garnish
Salt and pepper
Directions
Season the shrimp with salt and pepper. In a small pot place the hogao and shrimp.
Stir and cook, stirring frequently, until the shrimp are pink and opaque, about 2 minutes.
Top the arepas with the hogao-shrimp mixture. Sprinkle fresh coriander and serve.
Arepa con Camarones y Hogao
AREPA CON CARNE A LA CRIOLLA (AREPA WITH CREOLE BEEF)
Arepas are patties made with pre-cooked corn flour, warm water, butter and salt. They are an essential part of the
Colombian and Venezuelan diet.
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The difference between Venezuelan and Colombian arepas is that the Venezuela arepas are smaller, thicker, and stuffed
with different ingredients, like a sandwich. Colombian arepas on the other hand, are thinner and topped, not stuffed,
with different ingredients, more like an open faced sandwich. Nowadays, you can buy arepas in packages at the grocery
store, just like you will find Mexican tortillas.
There are many different variations, shapes, and sizes of arepas throughout Colombia, depending on the region.
This Arepa con Carne a la Criolla is absolutely delicious. It has a great combination of textures and flavors.
Ingredients
1 cup cooked corn
1 cup of guacamole
1 cup pre-cooked white or yellow arepa flour or cornmeal
1 cup warm water
1 tablespoon ground cumin
2 cups chopped tomato
2 garlic cloves, minced
2 pounds sirloin or skirt, trimmed and cut into small pieces
2 scallions, finely chopped
2 tablespoon butter
2 tablespoons fresh coriander, chopped
4 arepas
Pinch salt
Salt and black pepper
Arepa con Carne a la Criolla
Directions
Combine the cornmeal, warm water, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
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Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to ¼ inch.
until a crust forms or they are golden brown.
In a large skillet, heat the oil over medium heat. Add the tomatoes, scallions, cumin and garlic. Cook for about 7 minutes.
Add the steak pieces into the skillet and cook for 3 minutes per side.
Place an arepa on a serving plate, top with guacamole, the beef and corn. Sprinkle fresh coriander and serve.
AREPA CON CARNE Y CHAMPIÑONES (CORN CAKE WITH BEEF AND

MUSHROOMS)
You can eat arepas for breakfast but also for any meal during the day. The topping combo on this arepa is simple and
delicious, earthy mushrooms and flavorful beef.
Arepa con Carne y Champiñones
¼ teaspoon onions
½ teaspoon fresh thyme
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½ teaspoon ground cumin

1 garlic clove
1 pound thin beef steaks, skirt steaks are a good choice
1 scallion, finely chopped
2 cooked arepas
2 cups portobello mushrooms, sliced
2 garlic cloves crushed
Fresh coriander
Salt and pepper
Directions
To make the beef: Mix the crushed garlic, cumin, scallion, salt and pepper together to make a marinade for the meat.
Rub the garlic cumin marinade on the thin steaks and let marinate for a couple of hours or overnight.
Grill or fry the steaks over high heat to desired doneness. Since they are relatively thin they won’t take too long to cook.
Set aside.
To make the mushrooms: Heat the olive oil in a sauce pan over medium heat. Add the onions, mushrooms, garlic and
thyme and season with salt and pepper. Cook for about 7 minutes or until they are golden brown, stirring often.
To assemble: top each arepa with beef and mushrooms. Garnish with fresh coriander and serve warm.
AREPA CON CARNE DESMECHADA (AREPA WITH SHREDDED MEAT)
In this arepa you can use shredded meat (carne desmechada), avocado and sweet plantain for the topping. Simple, but
absolutely delicious.
1 avocado, diced
1 large ripe plantain, peeled and diced
1 shredded meat
1 tablespoon butter
4 arepas (corn cakes), cooked
Fresh coriander for ganish
Directions
In a medium skillet, melt the butter and add the diced plantains. Brown the plantains for about 3 minutes and set
aside.
Place an arepa on a serving plate, top with the carne desmechada and add avocado and plantain.
Sprinkle fresh coriander and serve.
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Arepa con Carne Desmechada
HUEVOS PERICOS (SCRAMBLED EGGS WITH TOMATO AND SCALLIONS)
Huevos Pericos is a quick and easy egg recipe and one of the most popular breakfast dishes in Colombia which we serve
with arepa, cheese and hot chocolate.
2 medium tomatoes, finely chopped
4 eggs
4 tablespoons chopped scallions
Salt to taste
Directions
In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes,
stirring occasionally.
Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over
medium heat, without stirring, until mixture begins to set.
Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the
consistency you like.
Transfer to a serving plate and serve with arepa or toast.
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Huevos Pericos
CARNE DESMECHADA O ROPA VIEJA (SHREDDED BEEF)
Ideal when you want to prepare a dish ahead of time. Carne Desmechada or Ropa Vieja is another popular recipe in
Colombia and Latin America. This classic beef dish is very easy, and is great over rice, patacones and arepas. It can also
be used as a filling for tacos or empanadas. This traditional dish is made with flank steak, onions, garlic, cumin, tomato
and tomato paste.
½ cups hogao
1 teaspoon salt
1 teaspoon tomato paste
2 pounds flank steak
9 cups water
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Carne Desmechada o Ropa Vieja
Directions
In a pot, place the flank steak, water, salt and pepper. Cook over medium heat for about 1 hour and 15 minutes or
until the meat is cooked.
Measure 1 cup of the liquid used to cook the meat. Set aside.
Remove the beef from the pot, let it cool and shred with a fork or your hands.
In a saucepan, place the shredded beef, hogao, tomato paste and 1 cup of beef liquid. Cook for 6 to 8 minutes, stirring
occasionally.
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Serve hot over white rice or arepa.
CARNE CON CHIMICHURRI (STEAK WITH CHIMICHURRI SAUCE)
¼ teaspoon black pepper
½ tablespoon ground cumin
½ teaspoon salt
1 ½ pounds flank steak, trimmed
Chimichurri sauce
Juice of ½ lime
Carne con Chimichurri

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Directions
Combine 2 tablespoons olive, ½ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon ground cumin and ½ teaspoon mustard
in a small bowl, mix well. Rub the steak with the marinade and place in a large bag. Seal and refrigerate for a least 3
hours or overnight.
Remove steak from marinade bag and remove as much of the marinade as possible. Discard remaining marinade. Place
the steak on the preheated grill and cook 5 minutes on each side for medium doneness or cook until desired degree of
doneness.
Remove from grill and allow the steak to rest for 10 minutes. Slice the steak against the grain and top with chimichurri
sauce.
CARNE MOLINA O CARNE EN POLVO (POWDERED BEEF)
Carne Molida o Carne en Polvo is a staple in the Andean region of Colombia. You would mix it with creole sauce (hogao)
and serve it over white rice.
Carne Molida o Carne en Polvo
½ cup chopped onion
1 pound flank steak
2 cloves garlic, crushed
2 Scallions, chopped
5 cups water
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Pepper
Salt
Directions
Place the flank steak in a plastic bag and add the garlic, scallions, onion cumin, salt and pepper. Refrigerate for about
to 2 hours.
In a medium pot, place the flank steak and water and bring it to a boil over medium-high heat. Reduce the heat to
medium-low and cook the beef for about 1 hour or until the beef is cooked.
Remove the beef from the water and set aside to let it cool. You can save the water used to cook the beef to make soup
or just as a beef stock for other dishes.
Cut the beef into chunks and place in a food processor. Process until the beef is of a powdered consistency as indicated
in the picture.
SUDADO DE ALBÓNDIGAS (MEATBALL STEW)
Sudado is a very common dish in Colombia. You can also make sudado with chicken, beef or pork instead of meatballs.
When you talk about something that’s truly Colombian, there is nothing more typical than “sudado” or stew. We serve
Colombian Sudados over white rice.
Meatballs:
¼ teaspoon salt
¼ warm water
½ cup white cornmeal
½ pound ground beef
½ pound ground pork
4 tablespoons seasoning paste
Stew:
¼ teaspoon salt
1 tablet beef bouillon
1 teaspoon chopped coriander
1 tablespoon seasoning paste
2 large white potatoes cut into four pieces each
4 cups water and more as necessary
4 pieces frozen cassava
Directions
Meatballs:
In a large bowl, combine the beef, pork, seasoning paste, salt, cornmeal and water. Knead with your hands until well
mixed.
Shape the mixture into 8 meatballs, set them on a plate.
Stew:
In a large pot, place the water, beef bouillon, meatballs, seasoning past, saffron; simmer over low heat, covered about
40 minutes.
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Add the potatoes and cassava. Then cover and cook for an additional 35 minutes, until the potatoes and cassava are
tender. Check frequently and add additional water as necessary.
Uncover, check to see if the potatoes and cassava are tender, add chopped fresh coriander, and serve over white rice.
Sudado de Albóndigas
SOBREBARRIGA AL HORNO (BAKED FLANK STEAK)
Sobrebarriga is a particular cut of beef thats Spanish name literally translates to “over the belly” in English. The most
comparable cut of meat is flank steak. There are many different traditional Colombian dishes that use this cut of meat
such as, Carne Desmechada (Colombian-Style Shredded Beef), Sobrebarriga Sudada (Stewed Flank Steak), Sobrebarriga
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en Salsa (Flank Steak in Creole Sauce), and this Sobrebarriga al Horno (Baked Flank Steak). This particular dish is very
popular in the capital of the country, Bogotá, and is usually served with papas chorreadas and white rice on the side.
The traditional way to make Sobrebarriga al Horno is to cook the flank steak in water with vegetables and Colombian
spices, then the piece of beef is top with breadcrumbs and baked in the oven. Cooking the flank steak this way helps the
meat to become very tender and flavorful.
It’s a simple Colombian dish but the taste and texture is absolutely delicious. Serve this dish with a side of papas
chorreadas for a truly homey Colombian meal.
Sobrebarriga al Horno
½ cup of bread crumbs
1 cup of aliños sauce (seasoning paste)
1 dark beer
2 pounds of flank steak
8 cups of water
Salt and pepper, to your taste
Directions
In a pot, place the flank steak, water, aliños sauce, salt and pepper. Cook over medium heat for about 2 hours or until
the meat is cooked.
Remove the beef from the pot and drain. Place the beef in a bowl, add the beer and let sit for 15 minutes. Preheat the
oven to 350°F.
Place the beef on a greased baking sheet, top with the bread crumbs and place in the oven. Cook for about 20 to 25
minutes.
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ESTOFADO DE RES (BEEF STEW IN TOMATO SAUCE)
Colombian people love Estofados. We make them with chicken, fish, beef and pork served over white rice. This Beef
Stew in Tomato Sauce (Estofado de Res) is delicious, with the tomato sauce base adding a sweetness to the dish.
Estofado de Res
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½ teaspoon salt
1 bay leaf
1 cup chopped white onion
1 cup tomato sauce
1 bay leaf
2 large carrots, slice crosswise
2 large potatoes, peeled and cut into small chunks
2 pounds boneless stew beef, cut into 2” x 2” cubes
2 tablespoons all purpose flour
4 cups beef stock
Directions
Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are
translucent.
Coat the beef chunks with the flour and add to the pot, stirring occasionally, until lightly browned.
Add the tomato sauce, beef stock, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to medium low,
cover and let it cook for about 1 hour and 10 minutes or until the meat is tender.
Add the potatoes and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender.
Serve with white rice.
POLLO ASADO (ROASTED CHICKEN)
The skin was crispy and flavourful. It is a beautiful roasted chicken. The aromas of chicken, beer, onion and spices
together were fantastic and the house smelled delicious! Remember, it is important to let the chicken marinate overnight
for better flavor.
Ingredients
¼ cup coriander
¼ teaspoon dried oregano
½ teaspoon fresh thyme
1 cup beer
1 whole chicken (about 5 pounds)
3 garlic cloves
3 scallions
Salt and pepper
Directions
In a food processor, place the scallions, garlic, coriander, thyme, cumin, oregano, salt and pepper. Process to a paste.
Place the chicken in a large plastic bowl, brush with the vegetable oil and add the marinade evenly.
Tie the chicken legs with kitchen string and refrigerate the chicken overnight.
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The next day when you are ready to roast the chicken: Preheat the oven to 425F.
Place the chicken in a roasting pan and add the beer. Roast the chicken for about 1 hour and 30 minutes or until the skin
is crispy and the chicken juices run clear when you cut between a leg and thigh.
Remove the chicken from the roasting pan and place on a plate. Cover with aluminium foil and let it rest for about 15
minutes. Serve with your favorite potatoes.
Pollo Asado
PIERNAS DE POLLO ASADAS (ROASTED CHICKEN LEGS)
This is one of those dishes of which you’ll find many variations all over the world. In Colombia, we season the chicken
with our traditional seasonings and let it sit in the fridge overnight which makes the meat moist and the skin very flavorful.
Colombian restaurants cook this style of chicken on horizontal rotisseries that you can see through the windows while
walking on the streets. The smell of pollo asado is like heaven.
¼ cup fresh coriander
½ cup chopped white onion
1 tablespoon fresh thyme
1 tablespoon paprika
2 tablespoons white vinegar
3 cloves garlic
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5 scallions, chopped
Cooking spray
Salt and pepper
Piernas de Pollo Asadas
Directions
In a food processor, place the scallions, garlic, onion, coriander, thyme, vinegar, cumin, paprika, salt and pepper. Process
to a paste.
Make a Spicy Taco Bake w/ Chips & Sausage
Place the chicken in a zip –bag and add the marinade. Move around to cover evenly. Refrigerate the chicken overnight.
Cover a baking sheet with foil and coat with cooking spray. Position an oven rack in the center of the oven and heat the
broiler to high.
Place the chicken legs on the baking sheet. Broil for about 10 minutes and turn the legs one time and cook for 12 to 15
minutes more or until the chicken is cooked and the skin is browned. Let it rest for 5 minutes and transfer to a serving
plate.
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SUDADO DE POLLO (CHICKEN STEW)
The sauce is what really makes this Sudado de Pollo a wonderful dish and when you mix it with white rice, it is delicious.
It is truly traditional dish in the Colombian cuisine that Colombians eat every day.
Sudado de Pollo
¼ cup chopped fresh coriander
¼ cup chopped red bell pepper
¼ teaspoon pepper
¼ teaspoon salt
1 chicken bouillon
1 minced garlic clove
1 tablespoon saffron
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2 cup chopped tomato
3 cups water
8 chicken drumsticks or thighs, without the skin
8 small yellow potatoes, peeled and cut in half
Directions
In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are
translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring
occasionally.
Add the potatoes and coriander and cook for an additional 30 minutes or until the potatoes are tender.
Serve over white rice.
ARROZ CON POLLO (CHICKEN AND RICE)
Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own
variation.
Arroz con Pollo

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Chicken and Stock:
½ tablespoon ground cumin
½ white onion
1 bay leaf
1 scallion
2 garlic cloves
2 whole chicken breast, bone in and skin removed
Salt and Pepper
Rice:
¼ cup chopped green pepper
¼ cup chopped onion
¼ cup chopped red bell pepper
½ cup frozen diced carrots
½ cup frozen diced green beans
½ cup frozen peas
1 chicken bouillon tablet
1 cup long- grain white rice
1 tablespoon tomato paste
2 ½ cups chicken stock
Directions
Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil,
cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the
pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper.
Cook until the onions are translucent, about 4 to 5 minutes.
Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the
chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas,
carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and coriander, mix well with
a fork, cover and cook for 5 minutes more.
ARROZ BLANCO (WHITE RICE)
Plain white rice or Arroz Blanco is the perfect accompaniment to any Colombian meal.You can eat white rice as a side
dish with everything.
1 tablespoon oil
1 teaspoon salt
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2 Cups long grain white rice, rinsed

3½ cups water
Arroz Blanco
Directions
In a medium pot, place the rice and add the water, oil and salt.
Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is
absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.
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ARROZ CON ZANAHORIA (RICE WITH CARROTS)
Rice is a Colombian and Latin cuisine side dish staple, and it is hard to imagine a meal without a rice dish. Some Colombian
people eat rice with beans for breakfast. This Rice with Carrots (Arroz con Zanahoria) is very easy to make and popular
in Colombian homes.
Arroz con Zanahoria
¼ teaspoon salt
1 cup grated carrots
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2 cups long grain white rice

4 cups vegetable stock
Directions
Rinse the rice thoroughly by placing it into a strainer and running cool water over it.
Place the rice in a medium saucepan; then add the vegetable stock, oil, carrots and salt.
Bring to a boil over high heat. Stir once and cover, reduce to low heat and cook for 20 minutes.
Remove the pot from the stove and let it sit for 10 minutes. Fluff the rice using a fork and serve immediately.
ARROZ CON COCA COLA (RICE WITH COCA COLA)
Arroz con Coca-Cola (Coca-Cola Rice) makes a delicious accompaniment to Roasted pork or Roasted Chicken.
Plain boiled long grain white rice is eaten by most people in Colombia every day, but for entertaining this particular
recipe for Arroz con Coca-Cola is very easy to follow and simply delicious. Serve warm with meats or poultry.
1 cup long-grain white rice
1 cup water
1 tablet chicken bouillon
1 ½ cup coca-cola
2 tablespoon butter or oil
2 tablespoon chopped scallions
Arroz con Coca Cola

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Directions
Place the rinsed rice in a medium saucepan; then add the butter, coca-cola, water, chicken bouillon and scallions.
Bring to a boil over medium high heat. Stir once, cover, reduce the heat to low, and cook for 20 minutes, remove the
pan from the stove, and let it sit for 5 minutes. Fluff the rice using a fork and serve immediately.
ARROZ CON COCO BLANCO (COCONUT RICE)
Arroz con Coco Blanco or Coconut Rice is a typical dish from the coast of Colombia and is simply delicious! Serve it with
fish or any other type of seafood.
Arroz con Coco Blanco
1 teaspoon salt
2 cups long grain rice
2 tablespoons sugar
4 cups coconut milk
Directions
Place the rice in a small pot, add the coconut milk, sugar and salt.
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Bring to a boil over medium high-heat. Stir once, cover and reduce heat to low, cook for 20 minutes. Do not remove the
cover. Remove the pot from the heat and let it seat for 5 minutes. Fluff the rice using a fork and serve immediately.
ARROZ ATOLLADO (PORK RISOTTO)
Plain boiled rice is eaten by most people in Colombia every day, but for entertaining, a more interesting rice dish is often
served. Arroz Atollado is a typical dish from the Colombian region Valle del Cauca. Some people add chorizo or longaniza
and chicken to this Arroz Atollado recipe, this one has pork and chorizo, but feel free to make it either way.
Arroz Atollado
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Pork Stock
½ pound boneless pork loin ribs, cut into 1”x1” cubes
1 pound pork sirloin, cut into 1”x1” cubes
4 cups chicken broth and more as necessary
4 cups water
Seasoning
½ teaspoon fresh ground pepper
½ teaspoon salt
1 tablespoon saffron
1½ cups scallions, chopped
2 cups fresh tomatoes, chopped
3 tablespoons sweet red pepper, chopped
Rice
¼ teaspoon salt
1½ cups white rice
2 chorizos or smoked sausage, sliced
2 cups potatoes cut into 1 and ½- inch pieces
3 tablespoons chopped fresh cilantro for garnish
Directions
Pork Stock:
Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat. Add the pork and cook about 2 to 3 minutes on
each side, until just cooked on the outside. Add 4 cups of water and 4 cups of chicken broth. Cover and cook for 30
minutes.
Seasoning:
When the stock is cooking, in a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes,
scallions, garlic, sweet pepper, saffron, salt, black pepper, ground cumin and coriander. Cook for 10 to 15 minutes,
stirring often. Remove from the heat a set aside
Rice:
Remove the pork from the liquid and set aside. Strain the stock and measure, you should have 6 cups, if not add more
chicken broth.
In a large pot or Dutch oven, add the hogao, rice, pork and stock and bring to a boil. Then reduce the heat to medium–
low and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and chorizo and cook for an additional 15 minutes. This rice should have a consistency similar to risotto.
Remove from the heat and sprinkle with coriander and serve.
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ARROZ CON FIDEOS (RICE WITH ANGEL HAIR PASTA)
Rice is a staple in a Colombian diet. Arroz con Fideos is a popular recipe.
½ teaspoon salt
2/3 cup angel hair pasta, broken into 1 ½ inch pieces
1 cup long grain white rice
2 cups water or 2 cups chicken or vegetable stock
3 tablespoons vegetable or olive oil
Arroz con Fideos
Directions
In a small saucepan, heat the oil over medium heat. Add the angel hair pasta and sauté for 2 to 3 minutes or until the
pasta is golden.
Add the rice, stir with a wooden spoon and sauté for 1 minute. Add the stock or water, increase the heat to high and
bring to a boil. Add the salt, cover and decrease the heat to low and cook for about 20 minutes or until the rice is
tender.
Remove from the heat, let it rest for 5 minutes and serve.
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ARROZ CON CEBOLLA AL CARAMELO (RICE WITH CARAMELIZED ONIONS)
Rice or Arroz is cooked all over Colombia and in many different ways. There are many variations of rice recipes. This
Arroz con Cebolla al Caramelo dish is delicious and the caramelized onions add a little sweetness. It is the perfect
accompaniment for grilled meats, fish or poultry.
1 clove of garlic, thinly slice
1 cup onion, thinly sliced
1 teaspoon salt
1 teaspoon sugar
2 cups chicken or vegetable broth
2 cups long grain white rice
Arroz con Cebolla al Caramelo
Directions
In a medium pot, heat the olive oil over medium heat. Add the onions, sugar and garlic and cook about 5 minutes or until
golden brown.
Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute.
Add the broth and salt bring to a boil, stir and decrease the heat to low.
Cover and cook for about 20 minutes or until the water is absorbed and the rice is tender.
Remove from the heat and let rest for 5 minutes.
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AJIACO BOGOTANO (CHICKEN AND POTATO SOUP)
Each region of Colombia has it own specialties and characteristic dishes. For example, in the capital of the country
Bogotá, Ajiaco is a very popular dish.
There are different versions of Ajiaco Bogotano, but it’s usually made with chicken and three kinds of potatoes, corn and
an herb called guascas. This herb gives the soup a wonderful flavor. It is very important to use guascas and andean potato
as they are the key ingredients in this dish.
Ajiaco Bogotano
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¼ teaspoon salt
1/3 cup guascas
1 cup capers for serving
1 cup heavy cream for serving
2 chicken bouillon cubes
2 cups papa criolla (Andean Potato)
3 Chicken breast, skin removed
3 ears fresh corn, cuted into 2 pieces
3 medium red potatoes, peeled and sliced
3 medium white potatoes, peeled and sliced
3 scallions
3 tablespoon chopped coriander
12 cups water
Pepper to taste
Directions
In a large pot, place the chicken, corn, chicken bouillon, coriander, scallions, garlic, salt and pepper. Add the water and
bring to a boil, then reduce heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender.
Remove the chicken and set aside.
Continue cooking the corn for 30 more minutes. Discard green onion and add red potatoes, white potatoes, and the
guacas. Cook for 30 more minutes.
Uncover and add the frozen papa criolla and simmer for 15 to 20 minutes, season with salt and pepper.
Cut the chicken meat into small pieces and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the
side.
SANCOCHO DE GALLINA VALLUNO (CHICKEN SANCOCHO)
Sancocho is a common Colombian dish that you can make with fish, plantain, beef, chicken, pigeon peas or pork. Sancocho
de gallina or Sancocho Valluno is originally from the Colombian Region El Valle. Traditionally this soup is made with hens,
but you can use chicken too. Serve with avocado, white rice and ají on the side.
½ cup seasoning paste (see recipe of Aliños Colombianos)
1 big whole chicken
1 pound frozen cassava cut into big pieces
1 teaspoon salt
2 chicken bouillon cubes
2 green plantains, peeled and cut cross wise into 2 inch pieces
3 ears fresh corn, cuted into 3 pieces
6 medium white potatoes, peeled and cut in half
12 cups of water
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Sancocho de Gallina
Directions
In a large pot, place the chicken, corn, seasoning paste, chicken bouillon, salt and green plantain. Add the water and
bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
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Add the potatoes, yuca and pepper and continue cooking for 30 more minutes or until the cassava and potatoes are fork
tender. Stir in the coriander.
Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly.
SOPA DE LENTEJAS (LENTIL SOUP)
Sopa de Lentejas is a standard in a lot of Colombian kitchens, the Colombian chorizo sausage gives the soup extra flavor.
This is a very substantial soup that would make a meal-in-a-bowl served with white rice.
¼ cup chopped scallions
¼ teaspoon pepper
½ cup chopped tomatoes
½ cup grated carrots
½ cup potato, cuted into bite-sized pieces
½ teaspoon salt
1 cup chorizo, sliced
1 teaspoon vegetable oil
1 ¼ cup dried lentils
5 cups water
Directions
Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using a slotted spoon,
transfer the chorizo to a plate lined with paper towel.
Add the carrots, onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally
about 12 minutes. Stir in the cumin and cook 1 more minute.
Add the lentils and water, bring to a boil. Then reduce the heat to medium low, cover and cook until the lentils become
tender but not mushy about 45 minutes.
Add chorizo and potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water
if necessary. Serve immediately.
93
Sopa de Lentejas
CREMA DE MAZORCA (CORN CREAMY SOUP)
In the Andean zone of Colombia, corn is very popular and we use it in a lot of our recipes. This is a very easy to make,
rich and creamy Corn Soup recipe.
You can serve it with white rice, avocado and grilled beef on the side.
¼ teaspoon pepper
¼ teaspoon salt
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½ cup white potatoes, diced

1 cup heavy cream
1 garlic clove, chopped
2 chicken or vegetable bouillon cubes
2 tablespoons chopped fresh cilantro
4 large ears corn, kernels scraped from the cob
5 cups water
Crema de Mazorca
Directions
Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot
and bring to a boil. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
Remove from the heat. Purée the soup in a blender and return to the pot, add the cream and heat over medium heat for
15 minutes, stirring occasionally.
Pour into bowls, garnish with cilantro and potato sticks.
SOPA DE VERDURAS (VEGETABLE SOUP)
Soups are very popular in Colombia. We make a variety of both broth and cream soups. This vegetable soup or Sopa de
Verduras is really easy and quick to make.
95
Sopa de Verduras
¼ cup chopped coriander leaves
1 bay leaf
1 cup onion, finely chopped
1 teaspoon of saffron
2 cups peeled and diced potatoes
96
3 ½ cups frozen mixed vegetables (corn, green beans, peas, carrots and lima beans)
10 cups vegetable broth or chicken broth
salt and freshly ground pepper to taste
Directions
Heat the olive oil in a large heavy pot over medium heat; add the onions and cook until they begin to soften, about 5
minutes.
Add the stock, bay leaf, mixed vegetables, potatoes, cumin, saffron, salt and pepper.
Cook about 25 to 30 minutes into the vegetables are tender. Remove from heat, discard bay leaf, season to taste and
add chopped coriander.
SOPA DE ARROZ CON POLLO (RICE AND CHICKEN SOUP)
Rice and Soup are staples in Colombia and in this Sopa de Arroz con Pollo the rice creates a wonderful consistency. You
can eat it with avocado and banana on the side. Colombians eat bananas with soups and believe it or not, it is delicious,
try it! This is real comfort food.
Sopa de Arroz con Pollo
¼ cup coriander
¼ cup seasoning sauce
½ cup diced carrots
½ cup long grain white rice
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½ cup peas
1 chicken bouillon
2 diced medium white potatoes
7 cups water
8 chicken thighs or drumsticks
Directions
In a large pot place all the ingredients except the rice and coriander. Bring to a boil and then reduce the heat to low and
simmer for 45 minutes.
Add the rice and continue simmering for 15 - 20 minutes more or until the rice is tender. Remove the chicken from the
pot, remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup.
Season with salt and pepper. Stir in the coriander and serve.
SOPA DE PLÁTANO (PLANTAIN SOUP)
Soups are a Colombian kitchen staple and each region has its own variations. This Sopa de Plátano verde is a simple, but
delicious traditional Colombian soup.
¼ cup scallion, chopped
¼ teaspoon ground cumin powder
¼ teaspoon salt
2 beef bouillon cubes
2 tablespoon coriander for garnish
3 large green plantains, peeled and sliced into small chunks
8 cups water
Directions
Place the onion, garlic, scallions and water in a blender and blend for 30 seconds.
Place the water mixture and beef bouillon in a medium pot and bring to a boil. Reduce the heat to medium and add the
rest of the ingredients except the coriander.
Cover the pot and reduce the heat to medium low and cook for 30 minutes or until the plantains are tender.
Take half of the soup and transfer to a blender and purée. Add the purée soup back to the pot, stir and cook for 20 more
minutes.
Divide the soup in bowls and sprinkle coriander on top. Serve with avocado and aji.
98
Sopa de Plátano
99
FRÍJOLES COLOMBIANOS (COLOMBIAN STYLE BEANS)
Frijoles Paisas o Antioqueños is a common dish from the Antioquia region. Few meals are as truly Colombian as this.
These Frijoles Colombianos are served in most casual Colombian restaurants around the world. If you are on a diet, this
is the best reason to break it. You can make the recipe in a regular pot or in a slow cooker.
Fríjoles Colombianos
100
½ green plantain, cuted into ¼- inch
½ pound pork hocks
½ teaspoon salt
1 cup shredded carrots
3 cups cranberry or pinto beans
6 cups water
Sauce:
¼ cup chopped coriander
¼ teaspoon salt
1 clove garlic, minced
1 tablespoon chopped onions
2 cups diced tomatoes
Directions
Regular Pot: Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water
and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-
low. Allow the beans to cook until almost tender, approximately 2 hours.
When the beans are cooking, prepare the sauce. In a large skillet, heat the vegetable oil over medium heat, add the
tomatoes, onions, scallions, salt, garlic, coriander and ground cumin and cook for 10 to 15 minutes.
When the beans are almost tender, add the sauce, plantains, carrots and salt. Cover and cook for another hour or until
the beans are fully cooked. (Add additional water as necessary).
Directions for the slow cooker, use the same ingredients except use just 4 cups water instead of 6.
Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork
hocks and cook on high for about 2 hours.
When the beans are cooking, prepare the sauce. In a large skillet, heat the vegetable oil over medium heat, add the
tomatoes, onions, scallions, salt, garlic, coriander and ground cumin and cook for 10 to 15 minutes.
Add the sauce, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.
CAZUELA DE MARISCOS (SEAFOOD STEW)
Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious
creamy Cazuela de Mariscos is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole
family.
The combination of Seafood and coconut milk is absolutely wonderful.
101
Cazuela de Mariscos
Ingredients (4 - 6 servings)
¼ teaspoon paprika
1/3 cup white wine
½ cup chopped green pepper
½ cup chopped red bell pepper
1 can (13.5 oz) coconut milk
1 cup chopped onion
1 cup grated carrot
1 tablespoon butter
1 tablespoon chopped fresh parsley
1 tablespoon tomato paste
1 tablet fish bouillon
2 minced fresh garlic cloves
2 pounds jumbo shrimp, peeled and deveined
2 pounds swordfish, cut into 1 inch pieces
4 cups heavy cream
12 littleneck clams, scrubbed
Directions
In a large, saucepan over medium heat, warm the olive oil and butter.
Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes,
stirring occasionally. Add salt and pepper.
Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes
until clams open. Remove from heat; discard any unopened shells.
Add the wine and tomato paste, simmer for 20 minutes.
Garnish with fresh coriander and parsley and serve hot.
102
CEVICHE DE CAMARONES (SHRIMP CEVICHE)
This Ceviche de Camarones or Shrimp Ceviche is very popular on the coast of Colombia, but it is also enjoyed throughout
the country. Keep this Ceviche de Camarones refrigerated until ready to serve.
Ceviche De Camarones
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
¼ teaspoon Tabasco sauce
½ cup fresh lime juice
1 cup ketchup
1 garlic clove minced
2 pounds large shrimp, peeled and deveined
lettuce leaves and Saltine crackers for serving
salt and pepper to taste
Directions
In a medium pot, bring 4 cups of water to boil, turn off the heat, drop in the shrimp and cover. Leave the shrimp in the
hot water for 1 minute. Drain off the water and place the shrimp in a plastic bowl.
103
Add the ketchup, lime juice, onion, cilantro, parsley, Tabasco sauce, olive oil, garlic, salt and pepper to taste. Stir to
combine all ingredients. Refrigerate and serve cold over lettuce leaves with saltine crackers.
CAMARONES AL AJILLO (SHRIMP IN GARLIC SAUCE)
Camarones al Ajillo also known as Gambas al Ajillo in Spain are an appetizer very simple and quick to make, yet it is
delicious and elegant.This shrimp dish has a wonderful garlic flavor and you can also have it as a main dish over pasta or
rice. Serve it as an appetizer with lemon wedges, patacones or fresh bread on the side.
Camarones al Ajillo
104
¼ teaspoon dried hot red pepper flakes
1 pound large shrimp, peeled and deveined
2 tablespoons butter
2 tablespoons chopped parsley, plus more for garnish
8 garlic cloves, finely sliced
salt and black pepper to taste
Directions
In a large heavy skillet, heat the butter and olive oil over low heat. Add the garlic, red pepper flakes, salt and black
pepper and cook about 4 minutes, stirring occasionally, until the garlic is tender but not browned.
Increase heat to medium and add shrimp and sauté, turning the shrimp once with tongs, until shrimp are just cooked
through, about 2 minutes each side.
Add the parsley and cook for another 2 minutes. Using tongs, remove the shrimp from the pan, pour the sauce over the
shrimp, garnish with parsley, and serve immediately.
COCTEL DE CAMARONES (SHRIMP COCKTAIL)
Coctel de Camarones or Cocktail is a delicious appetizer. This is a great way to cook, a simple, quick and elegant appetizer
for your friends. Keep this Coctel de Camarones refrigerated until ready to serve.
¼ cup chopped fresh parsley, plus more for garnish
¼ cup finely chopped onion
¼ teaspoon hot sauce (optional)
¼ teaspoon salt
½ cup ketchup
½ cup lime juice, divided
½ cup mayonnaise
1½ pounds large shrimp, shelled and deveined
fresh ground pepper to taste
olive oil, for drizzling
Directions
Place the shrimp in a medium bowl; add 1/3 cup lime juice. Set aside in the refrigerator for 30 minutes. Drain shrimp
and discard lime juice.
In a medium pot over medium high heat, place water and salt. When it comes to a boil add the shrimp and turn off the
heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a plastic
bowl and refrigerate.
In a small bowl combine onion, remaining lime juice, ketchup, mayonnaise, pepper, hot sauce and parsley.
Add the shrimp and serve in glass bowls over lettuce. Serve with Saltine crackers and garnish with olive oil and parsley.
105
Coctel de Camarones
PATACONES CON CAMARÓN Y AGUACATE (FRIED GREEN PLANTAIN WITH

SHRIMP AND AVOCADO)
These traditional Patacones topped with a delicious shrimp and avocado salad are very easy to prepare and ideal to serve
as a delicious snack at any time of the day.
106
Patacones con Camarón y Aguacate

¼ chopped fresh tomato
¼ teaspoon pepper
¼ teaspoon salt
1/3 cup pink sauce
1 pound large shrimp, peeled and deveined
1 small ripe avocado, cut into ½ inch pieces
2 tablespoons chopped red onion
Directions
Make 12 Patacones or fried green plantains, cover with foil and set aside.
In a small pot, over medium heat cook the shrimp until they are pink.
When the shrimp is cooking in a medium bowl, whisk together the pink sauce, lime juice, onion, tomato, salt, pepper,
avocado and coriander.
107
CAMARONES A LA CRIOLLA CON COCO (CREOLE AND COCONUT SHRIMP)
Camarones a la Criolla is a delicious shrimp stew made with coconut milk. It is simple and quick to prepare, just serve it
over coconut rice or white rice. This Colombian classic blends the delicious flavor of coconut milk with the great taste
of shrimp.
Camarones a la Criolla con Coco

108
Ingredients (4 - 6 servings)
¼ cup chopped coriander
¼ cup chopped parsley
1 bay leaf
1 cup chopped onions
1 cup chopped red pepper
1 tablespoon butter
2 cans coconut milk
2 cups chopped tomato
2 pounds shrimp, peeled and deveined
salt
fresh ground pepper
Directions
In a large pot, bring water to a boil. Turn off the heat, add the shrimp and cover. Leave the shrimp in the hot water for
1 minute, drain and set aside.
In a large saucepan over medium heat, melt the butter and vegetable oil. Add the onions, tomato, red pepper, garlic,
ground cumin, salt and pepper. Cook about 10 minutes, stirring occasionally.
Add the coconut milk to the saucepan, bring the sauce to a simmer and then reduce the heat to medium low. Add the
shrimp and cook in the sauce for 5 minutes. Remove from the heat and add the chopped parsley and chopped coriander.
Add salt and pepper if necessary and discard bay leaf.
Serve each portion in a bowl with rice.
TILAPIA A LA PLANCHA CON PESTO DE CILANTRO (TILAPIA WITH

CORIANDER PESTO)
Pescado a la Plancha is a popular dish in Colombia. The cilantro Pesto can be used with many kinds of fish. You can use
tilapia, salmon, cod, trout, sea bass and sword fish. Just pick your favorite and enjoy it!
Fish
1 teaspoon olive oil
4 tilapia fillets
fresh ground pepper
salt
Pesto
1/3 cup parmesan cheese
1/3 cup toasted pine nuts
1 cup olive oil
1 garlic clove
3 cups fresh coriander
109
Tilapia a la Plancha con Pesto de Cilantro
Directions
Pesto:
Add the coriander, pine nuts, garlic to a food processor. Puree, add the cheese and process. With the food processor
running add the olive oil. Process until combined.
Fish:
Place the fillets in a dish and pour the lime juice over the fish, cover and refrigerate. Let the fish marinate for 30 minutes.
Add salt and pepper
In a large skillet, heat 1 teaspoon of olive oil over medium heat and sauté the fish approximately 4 minutes on each side.
Serve immediately with coriander pesto on top.
BANDEJA PAISA (PAISA PLATTER)
Bandeja Paisa is probably the most popular Colombian dish, originally from the Andean region of the country where the
people are called “Paisas. Tradionally, Bandeja paisa includes beans, white rice, fried pork belly (chicharrón), powdered
beef(carne en polvo), chorizo sausages (chorizo), fried egg, ripe plantain, avocado and arepa, but you can substitute the
powdered beef for grilled beef or pork. You can make the beans and powdered beef the day before to make it easier.
1 Colombian Style Beans (Frijoles Colombianos)
1 Colombian Style Powdered Beef (Carne Molida o Carne en Polvo)
1 Colombian Style White Rice (Arroz Blanco)
110
1 Creole Sauce (Hogao)

4 Colombian Style Fried Pork Belly (Chicharrón Colombiano)
4 Cooked Chorizos Sausages
4 Fried eggs sunny side up
4 Fried Sweet Plantain (Tajadas de Plátano)
Lime and Avocado for Serving
Bandeja Paisa
Directions
Prepare the beans, creole sauce and powdered beef one day ahead and keep in the refrigerator.
When you are going to serve the bandeja paisa, heat the beans and powdered beefand creole sauce. Make the fried pork
belly.
Cook the white rice and plantains.
Fry the eggs and chorizos sausages.
111
To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. You can prefer the beans in
a separate bowl, but you can ladle the beans next to the rice if you like.
Bring the creole sauce in a serving dish to the table, so people can place it on top of the beans if they like.
SALPICÓN DE FRUTAS (FRUIT COCKTAIL)
This simple and delicious Salpicón de Frutas fruit cocktail is the perfect dessert in a summer day.
Salpicón de Frutas
112
4 cups watermelon juice or red or orange soda (Colombiana soda)
6 cups assorted fresh fruit, such as pineapple, papaya, watermelon, mango, apple, banana, and seedless red grapes,
cut into bite size pieces
vanilla ice cream (optional)
Directions
Place cut fruit in a large bowl, pour juice over fruit and stir.
To serve, spoon fruit cocktail into tall glasses and top with vanilla ice cream.
ENSALADA DE AGUACATE Y TOMATE (AVOCADO AND TOMATO SALAD)
This Tomato and Avocado Salad is a simple, quick and delicious recipe, especially during the summer months, when you
find beautiful tomatoes at local farm markets.
Ensalada de Aguacate y Tomate

113
Salad
½ small red onion, thinly sliced
1 English cucumber, sliced crosswise
2 large ripe tomatoes, sliced ¼ -inch tick
2 small avocados, diced
Dressing
¼ teaspoon salt
2 limes
2 tablespoons fresh chopped coriander
3 tablespoons white vinegar
Directions
In a small bowl, whisk the vinegar, olive oil, salt, pepper, lime juice and coriander, then set aside
Place half of the tomatoes slices in a large plate, top the tomatoes with half of the cucumber slices, half of the onions
and half of the avocado pieces and repeat to make another layer on top. Drizzle with dressing and serve.
PUDÍN DE PAN (BREAD PUDDING)
There are many different variations of bread pudding throughout Latin America. This bread pudding is a great dessert
for entertaining because it tastes better the next day, so make it one day ahead.
¼ cup sugar
¼ teaspoon cinnamon
1 can (14 oz) condensed milk
1 loaf white bread, cubed
1 tablespoon vanilla extract
3 cups milk
4 beaten eggs
Directions
Place the bread in a large baking pan and bake in a 400° F oven about 5 minutes.
In a large mixing bowl, whisk together the milk, condensed milk, vanilla, cinnamon, and the beaten eggs and mix well.
Add bread cubes to milk mixture. Let it stand for appromaximately 20 minutes or until bread absorbs most of the mixture.
Pour the bread-pudding mixture into a baking pan. Bake uncovered in a 350° f oven for 1 hour or until a knife inserted
into the center comes out clean.
Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours or overnight.
114
Pudín de Pan
AREQUIPE (HOMEMADE SWEET MILK)
This delicious and traditional Colombian dessert is called Arequipe in the region of Antioquia, Colombia; manjar blanco
in other parts of the country and in the rest of South America it has different names such as dulce de leche, manjar
blanco and cajeta. In Colombia we serve Arequipe with obleas or saltine crackers or just as a base for some typical
desserts.
Ingredients
¼ teaspoon salt
½ teaspoon baking soda
1 cinnamon stick
1 ½ of pounds sugar
96 oz whole milk
Directions
In a medium pot, combine all the ingredients and bring to a boil.
Reduce the heat to medium-low, stirring often with a wooden spoon for about 3 hours or until the color changes to
caramel and the mixture is thick as a pudding. Let it cool.
Pour into a glass container and cover. Refrigerate up to a week.
115
Arequipe
ALFAJORES (SWEET MILK COOKIE SANDWICHES)
Alfajores are popular in Colombia as well as other parts of South America. These delicate sweet milk sandwich cookies
are delicious! The cookies are not too sweet, and had a delicate, soft, and crumbly texture. Combined with the arequipe
(sweet milk) filling and powdered sugar on top, it is the perfect balance of textures and flavors.

½ cup sweetened flaked coconut (optional)
½ teaspoon vanilla extract
1 cup arequipe or dulce de leche (sweet milk)
1 cup cornstarch
1 pound butter, room temperature
1¼ cup powdered sugar, divided
3 Cups all-purpose flour
Directions
Preheat the oven to 350°F.
In a large bowl mix the butter and 1 cup of powdered sugar.
Add the flour, corn starch and vanilla extract then mix with your hands into well combined.
Knead together to form a soft dough. Cover with plastic wrap and let stand for 10 to 15 minutes.
Turn the dough out onto a floured counter and knead for about 2 minutes. Roll out to about ¼ inch-thick and cut out the
cookies with a round cookie cutter.
116
Place them on a floured cookie sheet and bake for about 10 – 12 minutes. Remove from the oven and let cool on a rack
for 10 minutes. In a small plate, place the flaked coconut and set aside.
Spread arequipe or dulce de leche on each cookie then put together two cookies, making a sandwich with the arequipe
in the middle of the two cookies. When you put the cookies together you’ll want some arequipe to come out of the sides.
Take the plate with coconut and cover the edges of each alfajor cookie with it, rolling the cookie edge in the flaked
coconut if using.
Sprinkle them with powdered sugar and enjoy.
Alfajores
117
TORTA DE TRES LECHES (THREE MILKS CAKE)
Torta de Tres Leches or Three Milks Cake is a popular dessert in Colombia and Latin America. This cake gets the name
from the three milks we use, condensed milk, evaporated milk and heavy cream and it is what makes this cake so moist
and delicious.
Every country has their own version for the frosting and in Colombia the cream of tartar frosting is very traditional.
Torta de Tres Leches

Cake
½ teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
5 eggs
6 tablespoons butter
Three Milks Sauce

1 can evaporated milk
1 cup heavy cream
1 can sweetened condensed milk
118
Frosting
¼ cup water
½ cup sugar
½ teaspoon cream of tartar
2 egg whites
Directions
Grease and lightly flour a baking dish.
To make the cake: In a bowl whisk together the flour, salt and baking powder.
In a small pot heat the milk and butter, remove from the heat and set aside.
In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for
5 minutes. Reduce the speed to low. Add the flour mixture, butter mixture and vanilla extract and mix for 1 more minute.
Pour the batter into the baking dish and bake for 40 to 45 minutes or until a toothpick stuck in the middle comes out
clean. Remove cake from the oven and with a fork make holes all over the top of the cake. Set aside to cool for 10 to 15
minutes.
When the cake is cooling, make the milk sauce, whisk together sweetened condensed milk, evaporated milk, heavy cream
and vanilla extract in a mixing bowl.
Pour the 3 milks sauce over the cake until it is all absorbed. Refrigerate for a least 3 hours or overnight before frosting.
For the frosting, in a small pot mix the water and sugar, over medium high heat, stirring constantly for 5 minutes. Set
aside.
Beat the egg whites with cream of tartar until stiff peaks are formed. While beating the egg whites, add sugar syrup and
continue beating for 5 more minutes. Add vanilla extract and beat 1 more minute. Spread the frosting over the cake and
refrigerate into ready to serve.
DULCE DE UCHUVAS (GOOSEBERRY PRESERVE)
Uchuva or yellow gooseberry is a typical Colombian fruit. It is small, round and a little tart and is used in sauces, desserts
and salads. You can serve it with fresh white cheese, similar to the farmer’s cheese in United States or, you can serve it
with vanilla ice cream.
Ingredients
¼ cup sugar
1/3 cup water
1 cup yellow gooseberries or uchuvas washed
Directions
In a small pot over medium high heat, add the water and sugar and bring to a boil.
Reduce the heat to medium low, add the uchuvas and cook about 20 minutes. Remove from the heat transfer to a glass
container and refrigerate.
119
Dulce de Uchuvas
FLAN DE COCO (COCONUT FLAN)
Coconut Flan or Flan de Coco is very popular on the Coast of Colombia. Flan de Leche is the traditional flan and is the
base for many other variations.
Caramel
¼ cup water
1 cup sugar
Flan
1/3 cup heavy cream
1 can coconut milk
1 cup sweet flaked coconut, chopped in the food processor
2 egg yolks
5 Whole eggs
120
Flan de Coco
Directions
To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once
and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each
dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins
in a large roasting pan and set aside.
In a medium bowl, using an electric mixer. Mix the eggs and egg yolks for 2 to 3 minutes. Add the condensed milk, heavy
cream, coconut milk, flaked coconut and vanilla extract and mix for 1 more minute.
121
Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot
water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove
the ramekin allowing the caramel run over the sides. Add some flaked coconut on top if desired.
FLAN DE LECHE (TRADITIONAL FLAN)
Flan is very popular in Latin America and Spain. Colombians have different variations of this delicious dessert, including
mango flan, pineapple flan, coffee flan and just about any flavor of flan you can imagine.
Flan de Leche
122
Caramel
¼ cup water
1 cup sugar
Flan
1 cup heavy cream
1 cup whole milk
1 ½ tablespoon sugar
2 egg yolks
5 whole eggs
Directions
To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once
and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each
dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins
in a large roasting pan and set aside.
In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add the
condensed milk, heavy cream, whole milk and vanilla extract and mix for 1 more minute.
Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot
water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove
the ramekin allowing the caramel run over the sides.

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1

AVENA (OATMEAL DRINK)................................................................................................................... 42

ARROZ CON FIDEOS (RICE WITH ANGEL HAIR PASTA).................................................................................. 87

AJÍ PICANTE (HOT SAUCE)

HOGAO O GUISO (CREOLE SAUCE)

Ingredients (makes about 2 cups)

SALSA DE AGUACATE (AVOCADO SAUCE)

GUACAMOLE SIMPLE (GUACAMOLE SAUCE)

OTRA VERSIÓN DE GUACAMOLE (GUACAMOLE OTHER VERSION)

This is a different version for guacamole and it’s delicious.

Otra Versión de Guacamole

SALSA ROSADA (PINK SAUCE)

¼ teaspoon Tabasco (Optional)

CHIMICHURRI (CHIMICHURRI SAUCE)

ALIÑOS (SEASONING PASTE)

2 cloves garlic, crushed

POTECA DE AHUYAMA (PUMPKIN OR SQUASH MASH)

Ingredients (twenty, 3 inch patties)

PATACONES (FRIED GREEN PLANTAINS)

PLATANITOS (GREEN PLANTAIN CHIPS)

TAJADAS DE PLÁTANO (FRIED SWEET PLANTAIN)

BANANOS CALADOS (SWEET FRIED BANANAS)

4 small bananas, firm with no spots and peeled

PLÁTANOS ASADOS CON BOCADILLO Y QUESO (BAKED PLANTAINS WITH

Plátanos Asados Con Bocadillo y Queso

TORTA DE PLÁTANO MADURO (PLANTAIN CAKE)

Torta de Plátano Maduro

BUÑUELOS DE PLÁTANO MADURO (RIPE PLANTAIN BALLS)

Ingredients (15 – 16 units)

sugar for garnish (optional)

Buñuelos de Plátano Maduro

YUCA FRITA (FRIED CASSAVA)

YUCA ASADA (ROASTED CASSAVA)

PAN DE QUESO (CHEESE BREAD)

Ingredients (12 servings)

PAN DE BONO (CHEESE BREAD)

Ingredients (12 units)

CHICHARRÓN COLOMBIANO (COLOMBIAN STYLE FRIED PORK BELLY)

PAPAS SALADAS (SALTED POTATO)

PAPAS CHORREADAS (POTATOES WITH CREAM SAUCE)

1 tablespoon vegetable oil

PAPA CRIOLLA ASADA (ROASTED ANDEAN POTATOES)

Papa Criolla Asada

SALCHIPAPAS (POTATO FRIES AND HOT DOGS)

CHOCOLATE SANTAFEREÑO (HOT CHOCOLATE)

REFAJO (COLOMBIAN REFAJO)

JUGO DE MANGO (MAGO JUICE)

JUGO DE BANANO EN LECHE (BANANA DRINK)

Jugo de Banano en Leche

JUGO DE SANDÍA (WATERMELON JUICE)

AVENA (OATMEAL DRINK)

QUESITO (FRESH CHEESE)

AREPAS DE QUESO (CHEESE AREPAS)

AREPA CON CHORIZO Y HOGAO (AREPA WITH CHORIZO SAUSAGE AND

It is a simple dish, super easy to make, flavorful, tasty and fun.

Arepa con Chorizo y Hogao

AREPA BOYACENSE (AREPA FROM BOYACA)

AREPAS RELLENAS DE QUESO (CHEESE STUFFED CORN CAKES)

Arepas Rellenas de Queso

AREPAS CARISECAS (SWEET AREPAS)

AREPAS DE MAÍZ PETO (HOMINY CORN AREPAS)

Arepas de Maíz Peto

AREPAS DE CHOCLO CON QUESITO (CORN CAKES WITH FRESH CHEESE)