Typical Dishes of the Andean Region

• Mute Santandereano
• Boyacense stew recipe
• Recipe de lechona
• Chunchullo recipe
• Juan Valerio recipe
• Ajiaco Recipe
• Changua recipe
• Bandeja Paisa Recipe
• We leave you a list of the 15 dishes youpeaks of the Regionn Andean máIt's delicious.
• Learn mores on the Traditional Dishes of the Regionn Andean Colombian
• Arepa de maíz
• Ajiaco
• Rib broth
• Pajarilla broth
• Changua
• Wheat cuchuco with spine
• Boyacense Stew
• The Calentado Paisa

The gastronomya is one of the signs of society and its cultural representations.The dishes youpeaks of the regionn Andean are the result of miscegenation and the culture of the regionn, Andean food shows howmy people aren connected with their ancestors and with nature.

Mute Santandereano

Boyacense stew recipe

Recipe de lechona

Chunchullo recipe

Juan Valerio recipe

Ajiaco Recipe

Changua recipe

Bandeja Paisa Recipe

We leave you a list of the 15 dishes youpeaks of the Regionn Andean máIt's delicious.

The gastronomyto the regionn Andeanhas as a characteristicStica the use of meats, spices and seasonings which give it great flavor.

• 1- Rib broth
• 2- Changua.
• 3- Ajiaco.
• 4- The tamales.
• 5- The bandeja paisa
• 6- Lechono.
• 7- Manjar blanco.
• 8- Chicha.
• 9- Arepas
• 10- Sobrebarriga
• 11- Mazamorra Chiquita
• 12- Calentado
• 13- Santandereano mute
• 14- La Lengua en Salsa
• 15- Pajarilla Broth li>

He ruled hern Colombian Andean is the area located in the center of the countrys, in which three mountain ranges meet, 13 departments converge, among which are:

• Nariñor
• Cauca
• Cauca Valley
• Caldas
• Risaralda
• Quindíor
• Antioquia
• Huila
• Tolima
• Cundinamarca
• Boyacá
• Santander
• North Santander

Learn mores on the Traditional Dishes of the Regionn Andean Colombian

Arepa de maíz

Without going into diatribes about the countrys of origin of the arepa, it can be said that this is the pre-Hispanic dishunique par excellence, in some places it is used as the main meal and in others, such as the regionn Andean of Colombia, it is used as a complement or accompanimentbefore a main dish.

The variety of arepas in Colombia is numerous, in terms of regionn Andean, it is usually consumed alone as an accompanimentbefore the meal or prepared with chicharrón ground.It can be said that the arepa is without a doubt, the food youitches moreit will beUseful since it combines with everything.Do you want to eat soup, sancocho, fish, changua, suckling pig or tamale?An arepa will always bea good companyin view of.

Among the variety of arepas are:

• Arepa de Choclo
• White arepa with cheese
• Arepa paisa li>
• Arepa Boyacense
• Arepa Santandereana
• Arepa de peto

With the incorporationNo cornmealz to the market, the massificationn of the arepa has never taken levelss thought, to the point that it is now commonn Obtain pre-cooked arepas ready to go in stores, which makes it even easierno moreIt's the life of the Colombian family.

Ajiaco

Although its name is somewhat curious for many people, it is a well-known dish in the cuisine of the regionn Andean and traditional Colombian cuisine in general.The main ingredients of this dish are potatoes, three types must be used: sabaneras, criollas and pastusas.In additions, contain pork or chicken meat or a combinationno of both

Other ingredients are chicken, avocado, chili, milk cream and capers.

See COMPLETE Recipe

Bandeja paisa

The mosts characterstico and emblematictico of the area is the bandeja paisa, it is a dish that does not stand out for having a single ingredient as the main protagonist, but because it represents the abundance of the Colombian table.

The bandeja paisa combines a large quantity and variety of food and those who eat it must be prepared to eat this amount of food in a single plate, therefore, it is generally shared among several people.

The bandeja paisa includes:

• Rice
• Bean
• Avocado
• Fried eggs
• Ground beef
• Chicharrón
• Chorizo
• Arepa
• Fried slices of plasticripe tano or patacón

See COMPLETE Recipe

Rib broth

Rib broth is prepared with beef ribs, Sliced ​​potatoes, garlic and onion are added, the final flavor and garnish is given by the cilantro chopped into fine pieces.This is a platepeak of the regionn and is consumed on a daily basis, especially at breakfast, accompaniedarepa or bread.This food is also knownn as broth levantamuertos since the combinationn the rib with vegetables, is capable of providing the dose of energynecessary to face the dayto.

Pajarilla broth

This is a very exotic brothtico that is prepared with the spleen of the beef, accompaniedPeas, carrot and potato marinade.

Changua

This is a very warm soup.pike of the regionn Andina, especially Cundinamarca and Boyacá.Your preparationIt's not very easyeasy and is usually eaten for breakfast.

Among the ingredients of the changua are:

• Water
• Milk
• Salt
• Onionn
• Egg
• Curly coriander

See COMPLETE Recipe

Wheat cuchuco with spine

This is an expensive dishcter that is prepared with wheat cuchuco and pork spine, in additions potatoes and vegetables are added during cooking.n, to eat it is served accompaniedrice and avocado stew.

Boyacense Stew

Many ingredients are involved in this stew and the results are moreIt's so delicious, it's a very characteristic dishStico from the Boyacá area, which combines: Corn on the cobz, Cubios, Pork, Chorizo, Chicken, Beans, Hibia, Criolla potato, Sabanera potato, Chuguas, broad beans and green beans.

It is usually served covered in a stew made of onions, milk, butter and curd.

See COMPLETE Recipe

The Calentado Paisa

It is a dish thatpeak of the regionn Andina which consists of incorporating the remainder of the day's mealto previous, usually it takes rice, piece of plasticripe tano or patacón, ground meat and accompaniedwith a couple of fried eggs, arepa, chicharróno meat andavocado.There is a heated variable where pasta is used instead of rice.

Typical Dishes of the Andean Region

Mute SantandereanoBoyacense stew recipeRecipe de lechonaChunchullo recipeJuan Valerio recipeAjiaco RecipeChangua recipeBandeja Paisa Recipe

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2023-04-11

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