35 Authentic Colombian Food Recipes for Flavorful Delights

Let’s embark on a culinary journey to Colombia, where vibrant flavors and rich traditions come together in every dish. From comforting arepas to zesty ceviches, these authentic recipes will transport your taste buds straight to South America. Get ready to discover 35 mouthwatering dishes that will bring the warmth and hospitality of Colombian cuisine right into your kitchen—your next favorite meal awaits!

Bandeja Paisa

Craving a meal that’s truly a feast? Bandeja Paisa is Colombia’s ultimate comfort dish, a hearty platter packed with flavor and texture. You get a little bit of everything—tender meats, creamy beans, and crispy bites—all on one plate. It’s perfect for a weekend project or when you want to impress a crowd with something unforgettable.

Ingredients

– 1 cup dried red kidney beans, soaked overnight (or use canned for a shortcut)
– 1 lb pork belly, cut into ½-inch slices (look for a good fat-to-meat ratio)
– 1 lb flank steak, thinly sliced (or skirt steak for more tenderness)
– 2 cups white rice, rinsed (long-grain works best)
– 2 plantains, ripe but firm (yellow with some black spots)
– 4 eggs, large
– 2 tbsp vegetable oil, or any neutral oil
– 1 tsp salt, adjust to taste
– ½ tsp ground cumin, for depth
– 1 avocado, sliced (serve fresh for creaminess)
– 4 arepas, store-bought or homemade (warm them up before serving)

Instructions

1. Drain the soaked kidney beans and place them in a large pot with 4 cups of water.
2. Bring the beans to a boil over high heat, then reduce to a simmer and cook for 1.5 hours, or until tender.
3. Season the beans with ½ tsp salt and ½ tsp cumin during the last 30 minutes of cooking.
4. Heat 1 tbsp vegetable oil in a skillet over medium-high heat until it shimmers.
5. Add the pork belly slices and cook for 6–8 minutes per side, until golden brown and crispy.
6. Remove the pork belly from the skillet and set it aside on a paper towel to drain excess grease.
7. In the same skillet, add the flank steak slices and cook for 3–4 minutes per side, until browned but still pink inside.
8. Cook the white rice according to package directions, using 2 cups of water and ½ tsp salt for fluffy results.
9. Peel the plantains and slice them diagonally into ½-inch pieces.
10. Heat the remaining 1 tbsp oil in a clean skillet over medium heat and fry the plantain slices for 2–3 minutes per side, until golden and caramelized.
11. Fry the eggs in the same skillet, sunny-side up, for 3–4 minutes until the whites are set but yolks are runny.
12. Warm the arepas in a toaster or oven at 350°F for 5 minutes until heated through.
13. Arrange all components—beans, meats, rice, plantains, eggs, avocado slices, and arepas—on a large platter.
Now dig into this vibrant platter where the crispy pork belly contrasts with creamy beans, and the runny egg yolk ties everything together. Serve it family-style for a fun, interactive meal, or pack leftovers for a next-day feast that tastes just as amazing.

Ajiaco Santafereño

Zesty and comforting, Ajiaco Santafereño is the Colombian chicken and potato soup that feels like a warm hug in a bowl. You’ll love how the three different potatoes create this incredible creamy texture that’s both hearty and soothing. It’s the perfect cozy meal for chilly evenings when you want something special but not complicated.

Ingredients

– 2 lbs bone-in chicken thighs (skin-on adds more flavor)
– 8 cups chicken broth (homemade or good quality store-bought)
– 1 lb russet potatoes, peeled and sliced ¼-inch thick (they’ll break down and thicken the soup)
– 1 lb Yukon Gold potatoes, peeled and cubed (for creamy texture)
– 1 lb red potatoes, peeled and cubed (they hold their shape well)
– 1 large white onion, diced
– 4 garlic cloves, minced
– 2 ears corn, cut into 2-inch rounds (frozen works fine too)
– ½ cup heavy cream (adds richness, can substitute with half-and-half)
– 2 tbsp chopped fresh cilantro
– 1 avocado, sliced (for serving)
– ¼ cup capers (for serving, they add salty brightness)

Instructions

1. Place chicken thighs in a large Dutch oven or heavy-bottomed pot.
2. Pour chicken broth over the chicken until completely submerged.
3. Bring to a boil over high heat, then reduce to a gentle simmer at 200°F.
4. Simmer chicken for 35 minutes until fully cooked and tender.
5. Remove chicken from broth using tongs and set aside to cool slightly.
6. Add diced onion and minced garlic to the simmering broth.
7. Cook for 5 minutes until onions become translucent and fragrant.
8. Add all three types of potatoes to the pot.
9. Tip: The russet potatoes will naturally thicken the soup as they break down.
10. Return broth to a simmer and cook for 25 minutes until potatoes are fork-tender.
11. While potatoes cook, shred the cooled chicken, discarding skin and bones.
12. Add corn rounds to the pot and cook for 8 more minutes.
13. Stir in heavy cream until fully incorporated.
14. Tip: Don’t boil after adding cream to prevent curdling.
15. Return shredded chicken to the soup and heat through for 3 minutes.
16. Stir in chopped cilantro just before serving.
17. Tip: Serve immediately while the potatoes are at their creamiest texture.
Perfectly creamy yet with distinct potato textures, this soup delivers layers of comfort in every spoonful. The corn adds sweet pops while the capers provide that essential salty contrast. Try serving it with the avocado slices on the side for dipping or stirring in – they add a cool, buttery element that balances the rich broth beautifully.

Arepas de Queso

Haven’t you been craving something warm, cheesy, and incredibly satisfying? Arepas de queso are your answer—these golden corn cakes from Venezuela are crispy outside, melty inside, and so easy to make at home. You’ll be amazed how just a few simple ingredients create such a comforting snack.

Ingredients

– 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N.)
– 2 ½ cups warm water
– 1 tsp salt
– 1 cup shredded mozzarella cheese (or any melty cheese like Monterey Jack)
– 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. Combine the cornmeal, warm water, and salt in a large mixing bowl.
2. Mix with your hands for 2 minutes until a soft, pliable dough forms with no dry spots.
3. Knead in the shredded mozzarella cheese until evenly distributed throughout the dough.
4. Divide the dough into 8 equal portions and roll each into a smooth ball.
5. Flatten each ball between your palms to form ½-inch thick patties about 3-4 inches wide.
6. Heat the vegetable oil in a large non-stick skillet over medium heat for 2 minutes until shimmering.
7. Place 4 arepas in the skillet, leaving space between them.
8. Cook for 6-8 minutes until the bottoms are golden brown and crispy.
9. Flip the arepas carefully using a spatula.
10. Cook for another 6-8 minutes until the second side is golden brown and crispy.
11. Transfer to a plate lined with paper towels to drain excess oil.
12. Repeat steps 7-11 with the remaining 4 arepas.

Crispy on the outside with a wonderfully soft, cheesy interior, these arepas are pure comfort. The cornmeal gives them a subtle sweetness that pairs perfectly with the salty melted cheese. Try splitting them open while hot and stuffing with shredded chicken or black beans for a heartier meal.

Sancocho de Gallina

So you’re craving something that feels like a warm hug from the inside? Sancocho de Gallina is that dish—a hearty, soul-warming chicken and root vegetable stew that’s perfect for cozy nights in. It’s surprisingly simple to make and fills your kitchen with the most incredible aromas.

Ingredients

– 2 lbs chicken pieces (bone-in for more flavor)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, chopped
– 4 garlic cloves, minced
– 1 green bell pepper, chopped
– 8 cups chicken broth (or water with bouillon)
– 2 ears corn, cut into 2-inch rounds
– 1 lb yuca, peeled and cut into chunks
– 1 lb potatoes, peeled and cubed
– 2 plantains, peeled and sliced
– 1/4 cup fresh cilantro, chopped
– 1 tsp ground cumin
– Salt to taste (start with 1 tsp)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2. Season the chicken pieces generously with salt on all sides.
3. Brown the chicken in the hot oil for 4-5 minutes per side until golden brown.
4. Remove the chicken from the pot and set aside on a plate.
5. Add the chopped onion to the same pot and cook for 3 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the chopped green bell pepper and cook for 2 minutes until slightly softened.
8. Sprinkle in the ground cumin and stir for 30 seconds to toast the spices.
9. Return the browned chicken to the pot.
10. Pour in the chicken broth, making sure the chicken is fully submerged.
11. Bring the liquid to a boil, then reduce heat to maintain a gentle simmer.
12. Cover the pot and simmer for 30 minutes until the chicken is tender.
13. Add the yuca chunks and simmer for 15 minutes until beginning to soften.
14. Add the potato cubes and corn rounds, simmering for another 10 minutes.
15. Stir in the plantain slices and cook for 8 minutes until all vegetables are fork-tender.
16. Stir in the chopped cilantro just before serving.

For that final touch, taste and adjust salt if needed. Freshly cooked sancocho should have tender chicken that falls off the bone and vegetables that are soft but not mushy. The broth becomes rich and slightly thickened from the starches. Serve it in deep bowls with a wedge of lime for squeezing over the top—the bright acidity cuts through the richness perfectly.

Arroz con Pollo

You know those cozy, one-pot meals that just hit the spot on a busy weeknight? Yeah, this Arroz con Pollo is exactly that kind of comfort food. It’s basically chicken and rice cooked together with some vibrant spices, making your whole kitchen smell amazing while dinner practically cooks itself.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts if you prefer white meat)
• 1.5 cups long-grain white rice, rinsed (rinsing removes excess starch for fluffier rice)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 3 cups chicken broth (low-sodium recommended so you can control saltiness)
• 2 tbsp olive oil (or any neutral oil like avocado or vegetable)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (adds a subtle smoky flavor)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 tbsp tomato paste
• 1 bay leaf
• Salt and black pepper to taste (start with 1/2 tsp salt and adjust later)

Instructions

1. Season the chicken thighs evenly on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
3. Place the chicken thighs in the pot in a single layer, making sure not to overcrowd them—you may need to do this in two batches.
4. Cook the chicken for 5–6 minutes per side, until golden brown and a crisp crust forms; the chicken will finish cooking later with the rice.
5. Transfer the seared chicken to a clean plate and set aside.
6. Reduce the heat to medium and add the diced onion and red bell pepper to the same pot, scraping up any browned bits from the bottom.
7. Sauté the vegetables for 5–7 minutes, stirring occasionally, until the onion turns translucent and the pepper softens.
8. Add the minced garlic, cumin, oregano, and smoked paprika, and cook for 1 minute until fragrant—this toasts the spices and deepens their flavor.
9. Stir in the tomato paste and cook for another 1 minute to caramelize it slightly.
10. Add the rinsed rice to the pot and stir to coat it evenly with the vegetable and spice mixture, toasting it for about 2 minutes.
11. Pour in the chicken broth and add the bay leaf, stirring to combine everything and dissolve any stuck-on bits.
12. Return the seared chicken thighs to the pot, nestling them into the rice mixture.
13. Bring the liquid to a boil over high heat, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
14. Simmer for 20 minutes without lifting the lid—this ensures the rice cooks evenly and absorbs the liquid properly.
15. After 20 minutes, remove the pot from the heat and let it stand, still covered, for 10 minutes to allow the rice to steam and firm up.
16. Discard the bay leaf, then fluff the rice gently with a fork to separate the grains without mashing them.
17. Stir in the chopped fresh cilantro just before serving. Getting that bright, fresh flavor in at the end makes all the difference.

Grab a fork and dig into this hearty dish—the rice is tender and infused with all the savory spices, while the chicken stays juicy and falls apart easily. Serve it straight from the pot with a squeeze of lime or a side of avocado slices for a fresh twist.

Tamales Tolimenses

Kind of like the ultimate Colombian comfort food package, tamales Tolimenses are these incredible bundles of flavor wrapped in banana leaves. You get tender meat, fluffy rice, and savory veggies all steamed together until magical. Perfect for when you want something truly special that feeds a crowd with minimal fuss.

Ingredients

– 2 cups masa harina (the fine corn flour works best)
– 1 cup cooked shredded chicken (rotisserie chicken saves time)
– 1/2 cup cooked pork shoulder, shredded (or substitute with more chicken)
– 1 cup cooked white rice (day-old rice holds up better)
– 1/2 cup chopped carrots (about 1/4-inch pieces)
– 1/2 cup green peas (frozen works perfectly)
– 1/4 cup chopped red bell pepper (for color and sweetness)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp ground cumin (toast it first for more flavor)
– 4 large banana leaves, cut into 12×12 inch squares (thaw if frozen)
– Kitchen twine for tying

Instructions

1. Place banana leaf squares in a large heatproof bowl and pour boiling water over them to soften for 2 minutes until pliable.
2. In a large bowl, combine masa harina with 1 1/2 cups warm water and mix until a soft dough forms that holds together when pressed.
3. Heat vegetable oil in a skillet over medium heat and sauté chopped carrots for 3 minutes until slightly softened.
4. Add red bell pepper to the skillet and cook for 2 more minutes until fragrant.
5. Stir in ground cumin and cook for 30 seconds until aromatic, being careful not to burn it.
6. Remove skillet from heat and mix in shredded chicken, pork, cooked rice, and green peas until well combined.
7. Lay a softened banana leaf square flat and spread 1/4 cup of masa dough in the center, leaving 2-inch borders.
8. Top the masa with 1/2 cup of the meat and vegetable mixture, spreading it evenly over the dough.
9. Fold the banana leaf sides over the filling, then fold the ends to create a tight rectangular package.
10. Tie each tamale securely with kitchen twine to prevent unfolding during cooking.
11. Arrange tamales in a steamer basket standing upright and steam over boiling water for 45 minutes.
12. Check water level halfway through and add more boiling water if needed to maintain steam.
13. Remove one tamale after 45 minutes and carefully open to check if masa is firm and cooked through.
14. Let tamales rest for 5 minutes before serving to allow flavors to settle.
Zesty and wonderfully textured, these tamales deliver a satisfying contrast between the soft masa and the hearty filling. The banana leaves infuse everything with an earthy aroma that makes each bite feel like a special occasion. Try serving them with a simple avocado salad or spicy salsa for a complete Colombian meal experience.

Patacones con Hogao

Aren’t you always looking for that perfect snack that’s both crispy and bursting with flavor? Patacones con Hogao brings you exactly that—golden fried plantains topped with a savory Colombian tomato-onion sauce that’s ridiculously addictive. You’ll love how these transform simple ingredients into something truly special.

Ingredients

– 2 green plantains (look for ones that are completely green and firm)
– 1/4 cup vegetable oil (or any neutral oil with high smoke point)
– 1 large tomato, diced (about 1 cup)
– 1/2 cup finely chopped white onion
– 2 garlic cloves, minced
– 1/4 cup chopped cilantro
– 1/2 tsp ground cumin
– 1/4 cup water
– 1 tsp salt (adjust to your preference)

Instructions

1. Cut both ends off each plantain and make 3 shallow lengthwise slits through the skin.
2. Peel the plantains carefully, removing all the tough outer skin.
3. Slice each plantain into 1-inch thick rounds on a slight diagonal.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
5. Fry plantain slices for 3-4 minutes per side until light golden yellow.
6. Remove plantains from oil and drain on paper towels.
7. Place one fried plantain slice between two sheets of parchment paper.
8. Use the bottom of a heavy plate or glass to flatten the plantain to about 1/4-inch thickness.
9. Repeat with all remaining plantain slices.
10. Tip: Flatten while still warm for easier pressing and better texture.
11. Heat the same skillet with remaining oil over medium heat.
12. Add chopped onion and cook for 3 minutes until translucent.
13. Add minced garlic and cook for 1 minute until fragrant.
14. Stir in diced tomatoes and cook for 5 minutes until they break down.
15. Sprinkle in 1/2 tsp cumin and 1 tsp salt, stirring to combine.
16. Pour in 1/4 cup water and simmer for 3 minutes until sauce thickens slightly.
17. Tip: Don’t skip the water—it helps create the perfect saucy consistency.
18. Stir in chopped cilantro and cook for 1 more minute.
19. Return flattened plantains to the hot oil and fry for 2 minutes per side until crispy and deep golden brown.
20. Tip: Fry in batches to avoid crowding and ensure even crisping.
21. Remove patacones from oil and drain on fresh paper towels.
22. Arrange crispy patacones on a serving plate.
23. Spoon warm hogao sauce generously over the top.

Unbelievably crispy plantains meet that saucy, savory topping in the most satisfying crunch you’ll experience. The contrast between the crunchy base and soft, flavorful hogao makes every bite exciting—perfect for dipping, sharing, or honestly just eating straight from the pan.

Papas Criollas al Horno

Did you know these little golden potatoes are about to become your new favorite side dish? Papas Criollas al Horno transforms humble ingredients into something truly special that pairs with just about anything. You’re going to love how simple yet impressive these turn out.

Ingredients

• 2 lbs small yellow potatoes (about 1-inch diameter, no need to peel)
• 3 tbsp olive oil (or avocado oil for higher heat)
• 1 tsp kosher salt (use half if using table salt)
• 1/2 tsp black pepper (freshly cracked works best)
• 1 tsp dried oregano (rub between fingers to release oils)
• 2 cloves garlic, minced (about 2 tsp)
• 2 tbsp fresh parsley, chopped (curly or flat-leaf both work)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash the potatoes thoroughly and pat them completely dry with paper towels—this helps them crisp up better.
3. Toss the dried potatoes with olive oil in a large bowl until evenly coated.
4. Sprinkle kosher salt, black pepper, dried oregano, and minced garlic over the potatoes.
5. Mix everything with your hands to ensure each potato gets seasoned—this is my favorite way to get even coverage.
6. Spread the potatoes in a single layer on your prepared baking sheet, making sure they don’t touch.
7. Roast for 25-30 minutes until the potatoes are golden brown and easily pierced with a fork.
8. Give the pan a gentle shake halfway through cooking to promote even browning on all sides.
9. Remove from oven and immediately toss with fresh parsley while still hot.

Might I suggest serving these right away while they’re crispy? The exterior gets beautifully golden while the inside stays creamy and tender. They’re fantastic alongside grilled meats or even as a hearty addition to breakfast—try them with fried eggs for something different.

Lentejas al Estilo Colombiano

Hey, you know those days when you want something hearty and comforting but don’t want to spend hours in the kitchen? Here’s a Colombian-style lentil stew that’s packed with flavor and comes together with minimal fuss. It’s the kind of meal that feels like a warm hug in a bowl.

Ingredients

– 1 cup brown lentils, rinsed (no need to soak)
– 1 medium yellow onion, diced (or white onion)
– 2 cloves garlic, minced
– 1 large carrot, peeled and diced
– 1 large tomato, diced (or 1 cup canned diced tomatoes)
– 4 cups vegetable broth (or chicken broth)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– Salt to taste (start with 1/2 tsp)
– Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add the diced carrot and tomato to the pot, cooking for 3-4 minutes until the tomato begins to break down.
5. Sprinkle in 1 teaspoon of ground cumin and 1/2 teaspoon of dried oregano, stirring constantly for 30 seconds to toast the spices.
6. Pour in 1 cup of rinsed brown lentils and 4 cups of vegetable broth, scraping any browned bits from the bottom of the pot.
7. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
8. Cover the pot and simmer for 35-40 minutes, stirring occasionally, until the lentils are tender but not mushy.
9. Season with salt starting with 1/2 teaspoon, then taste and adjust as needed.
10. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.

A perfect bowl of these lentils should be thick but not pasty, with each ingredient maintaining its texture while blending into a cohesive stew. The cumin gives it that distinctive earthy warmth, while the vegetables add subtle sweetness. Try serving it over white rice with a squeeze of lime and chopped cilantro for that authentic Colombian touch—it transforms a simple lentil dish into something truly special.

Frijoles Antioqueños

Grab your favorite pot because we’re making a Colombian comfort classic that’s about to become your new go-to bean dish. Frijoles Antioqueños are creamy, flavorful red beans simmered with savory ingredients until they’re melt-in-your-mouth perfect. You’ll love how these humble beans transform into something truly special with just a little time and care.

Ingredients

– 2 cups dried red beans, rinsed and picked over
– 8 cups water for initial cooking
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 2 medium carrots, peeled and diced
– 1 green plantain, peeled and cut into ½-inch chunks
– 6 cups chicken broth (vegetable broth works too)
– 1 tsp ground cumin
– Salt to taste (start with 1 tsp)
– ¼ cup chopped fresh cilantro for garnish

Instructions

1. Place the rinsed red beans in a large pot with 8 cups of water and bring to a boil over high heat.
2. Boil the beans for 10 minutes, then drain and rinse them—this helps reduce the compounds that can cause digestive discomfort.
3. Heat the olive oil in the same pot over medium heat until shimmering.
4. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until golden but not browned.
6. Add the diced carrots and plantain chunks, stirring to coat with the oil and aromatics.
7. Return the drained beans to the pot and pour in the chicken broth.
8. Stir in the ground cumin and 1 teaspoon of salt.
9. Bring the mixture to a boil, then reduce heat to low and cover the pot.
10. Simmer for 2 hours, stirring occasionally to prevent sticking.
11. After 2 hours, check if the beans are tender by pressing one between your fingers—they should mash easily.
12. If the beans need more time, continue simmering for another 30 minutes and check again.
13. Once beans are tender, use a wooden spoon to mash some against the side of the pot to thicken the broth naturally.
14. Taste and adjust salt if needed, adding ¼ teaspoon at a time.
15. Stir in the chopped cilantro just before serving.

These beans develop the most incredible creamy texture where they practically melt in your mouth. The plantain chunks become tender and sweet, creating wonderful contrast with the savory broth. Try serving them over rice with a fried egg on top for the ultimate comfort meal, or enjoy them as a hearty soup with some crusty bread for dipping.

Empanadas Colombianas

Get ready to fall in love with these golden, flaky pockets of joy! Colombian empanadas are the perfect handheld snack that’ll transport your taste buds straight to Bogotá. You’re going to be amazed at how simple they are to make at home.

Ingredients

– 2 cups pre-cooked yellow cornmeal (masarepa)
– 2 cups warm water
– 1 tsp salt
– 1 tbsp vegetable oil (plus more for frying)
– 1 lb ground beef
– 1 small yellow onion, finely chopped
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 cup chopped fresh cilantro
– 1 large potato, peeled and diced into 1/4-inch cubes
– Vegetable oil for frying (enough to reach 2 inches deep in your pot)

Instructions

1. Combine the cornmeal, warm water, salt, and 1 tablespoon vegetable oil in a large bowl.
2. Mix with your hands until a smooth dough forms that doesn’t stick to your fingers.
3. Cover the dough with a damp cloth and let it rest for 15 minutes to hydrate properly.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
5. Add the chopped onion and cook for 3-4 minutes until translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the ground beef, breaking it up with a wooden spoon, and cook for 5-6 minutes until browned.
8. Sprinkle in the cumin and paprika, stirring to coat the meat evenly.
9. Mix in the diced potatoes and cook for another 8-10 minutes until potatoes are tender.
10. Remove from heat and stir in the chopped cilantro, then let the filling cool completely.
11. Divide the rested dough into 12 equal portions and roll each into a ball.
12. Place one ball between two sheets of plastic wrap and press into a 5-inch circle using a flat plate.
13. Place 2 tablespoons of cooled filling in the center of each dough circle.
14. Fold the dough over the filling to create a half-moon shape.
15. Press the edges firmly together, then crimp with a fork to seal completely.
16. Heat 2 inches of vegetable oil in a deep pot to 350°F using a thermometer.
17. Fry 3-4 empanadas at a time for 3-4 minutes until golden brown and crispy.
18. Remove with a slotted spoon and drain on paper towels.

Make sure to serve these beauties immediately while they’re still hot and crispy! The contrast between the crunchy corn shell and the savory, spiced filling is absolutely addictive. Try them with a squeeze of lime and your favorite hot sauce for the ultimate experience.

Carne Desmechada

Kicking off your week with a dish that practically cooks itself? Carne desmechada is that magical shredded beef that transforms tough cuts into tender, flavor-packed strands perfect for tacos, rice bowls, or sandwiches. You’ll love how hands-off most of the cooking is, letting the slow simmer do all the work while you relax.

Ingredients

– 2 lbs beef chuck roast, cut into 3-inch chunks
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 cup beef broth (low-sodium preferred)
– 1 (8 oz) can tomato sauce
– 2 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp smoked paprika
– 1 bay leaf
– 1 tbsp white vinegar
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper

Instructions

1. Pat the beef chuck roast chunks completely dry with paper towels.
2. Season all sides of the beef evenly with the salt and black pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef chunks for 4-5 minutes per side until deeply browned.
5. Transfer the seared beef to a clean plate, leaving the drippings in the pot.
6. Add the thinly sliced yellow onion to the hot pot and cook for 5 minutes, stirring occasionally.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the beef broth, using a wooden spoon to scrape up all the browned bits from the pot bottom.
9. Add the tomato sauce, ground cumin, dried oregano, smoked paprika, bay leaf, and white vinegar.
10. Return the seared beef and any accumulated juices to the pot.
11. Bring the liquid to a gentle boil, then immediately reduce heat to low.
12. Cover the pot with a tight-fitting lid and simmer for 3 hours without opening the lid.
13. Remove the pot from heat and transfer the beef to a large bowl using tongs.
14. Shred the beef completely with two forks, discarding any large fat pieces.
15. Return the shredded beef to the pot sauce and stir to combine.
16. Simmer uncovered over low heat for 15 minutes to allow the sauce to thicken slightly.

For ultimate texture, the beef should be so tender it falls apart with just gentle pressure from your forks. That tangy tomato-cumin sauce soaks into every strand, making it perfect for stuffing into warm corn tortillas or piling high over creamy avocado toast for a next-level lunch.

Cazuela de Mariscos

Craving something warm and comforting that feels like a hug in a bowl? Cazuela de Mariscos is your answer—a vibrant seafood stew packed with flavor and perfect for cozy nights. You’ll love how easy it is to whip up this restaurant-worthy dish at home.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup crushed tomatoes
• 4 cups seafood stock
• 1 lb mixed seafood (shrimp, scallops, mussels)
• 1 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced red bell pepper and cook for 4 minutes until slightly softened.
5. Sprinkle in smoked paprika and stir for 30 seconds to toast the spices.
6. Pour in crushed tomatoes and cook for 3 minutes, stirring constantly.
7. Add seafood stock and bring to a boil, then reduce heat to a simmer.
8. Simmer uncovered for 15 minutes to let flavors meld.
9. Season the broth with salt and pepper, tasting and adjusting as needed.
10. Add mixed seafood to the pot, starting with mussels if using.
11. Cook for 5 minutes until shrimp are pink and mussels have opened.
12. Discard any mussels that remain closed after cooking.
13. Stir in fresh cilantro and lime juice just before serving.

Perfectly balanced between briny and bright, this stew boasts tender seafood in a rich, tomato-infused broth. The lime adds a zesty kick that cuts through the richness beautifully. Serve it with crusty bread for dipping or over rice to soak up every last drop.

Chuleta Valluna

Perfect for when you’re craving something crispy, comforting, and packed with flavor, Chuleta Valluna is Colombia’s answer to the ultimate breaded pork chop. You get a juicy, tender cutlet coated in a golden, crunchy crust that’s seriously addictive. It’s the kind of meal that turns an ordinary weeknight into something special without requiring fancy skills.

Ingredients

– 4 boneless pork chops, about ½-inch thick (pound them evenly for best results)
– 1 cup all-purpose flour (for that initial crispy layer)
– 2 large eggs, beaten (helps the coating stick perfectly)
– 1 cup breadcrumbs (panko works great for extra crunch)
– 1 tsp garlic powder (or use fresh minced garlic for more punch)
– 1 tsp onion powder (adds subtle sweetness)
– ½ tsp ground cumin (for a warm, earthy note)
– Vegetable oil for frying, about 1 inch deep in the pan (or any neutral oil with high smoke point)
– Salt and black pepper to taste (season generously at each step)

Instructions

1. Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or heavy pan until uniformly ¼-inch thick.
2. Season both sides of all pork chops evenly with salt, black pepper, garlic powder, onion powder, and cumin.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dredge one pork chop in flour, shaking off any excess to avoid clumping.
5. Dip the floured chop into the beaten eggs, coating it completely.
6. Press the chop firmly into the breadcrumbs, ensuring an even, thick coating on both sides.
7. Repeat steps 4–6 for all remaining pork chops.
8. Heat 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy.
9. Carefully place one breaded pork chop into the hot oil—it should sizzle immediately.
10. Fry for 3–4 minutes per side until the crust is deep golden brown and crispy.
11. Use tongs to flip the chop gently to keep the coating intact.
12. Transfer the cooked chop to a wire rack set over a baking sheet to drain excess oil and stay crisp.
13. Repeat steps 9–12 with the remaining pork chops, frying in batches to avoid overcrowding the pan.
14. Let the chuletas rest for 2–3 minutes before serving to allow juices to redistribute.
So satisfyingly crunchy on the outside and tender inside, these chuletas pair amazingly with lime wedges for a zesty kick or tucked into arepas for a handheld feast. The cumin and garlic meld into a savory warmth that’s just bold enough without overpowering—you’ll want to make extra because they disappear fast!

Ropa Vieja

Finally, let’s talk about a dish that’s basically the Cuban version of comfort food perfection. Ropa Vieja translates to “old clothes,” but don’t let the name fool you—this shredded beef stew is anything but worn out. You’re going to love how the flavors come together in this one-pot wonder.

Ingredients

• 2 lbs flank steak
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 cup tomato sauce
• ½ cup dry white wine (or substitute with beef broth)
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1 cup beef broth
• ¼ cup sliced pimento-stuffed green olives
• 2 tbsp capers, drained
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Season the flank steak generously with salt on both sides.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the flank steak for 4-5 minutes per side until deeply browned—don’t rush this step as it builds flavor.
4. Remove the steak from the pot and set aside on a plate.
5. Add sliced onions and both bell peppers to the same pot, cooking for 6-8 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
7. Pour in tomato sauce, white wine, and beef broth, scraping up any browned bits from the bottom.
8. Add cumin, oregano, and bay leaves, stirring to combine.
9. Return the seared flank steak to the pot, nestling it into the sauce.
10. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2.5 hours until the beef shreds easily with a fork.
11. Remove the beef from the pot and shred it using two forks—this is easier when the meat is still warm.
12. Return the shredded beef to the pot along with green olives and capers.
13. Simmer uncovered for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
14. Remove bay leaves and adjust salt if needed.
15. Garnish with fresh cilantro before serving.

That rich, tomato-based sauce soaks into every strand of tender beef, creating layers of savory goodness with briny pops from the olives and capers. Try serving it over yellow rice with fried plantains on the side, or stuff it into warm tortillas for a Cuban-inspired taco night that’ll have everyone asking for seconds.

Lechona Tolimense

Never tried Colombian street food? Lechona Tolimense is your golden ticket to a flavor-packed adventure. Imagine crispy pork skin, tender meat, and fluffy rice all stuffed into one impressive package—it’s basically a party in your mouth that’ll have everyone asking for seconds.

Ingredients

– 1 whole pork shoulder (about 8 lbs), skin scored
– 4 cups long-grain white rice
– 2 cups yellow peas, soaked overnight
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 2 tsp ground cumin
– 1 tsp achiote powder (for color, optional)
– 1/4 cup vegetable oil (or any neutral oil)
– 2 cups pork or chicken broth
– Salt to taste (start with 1 tbsp)

Instructions

1. Preheat your oven to 325°F.
2. Rub the pork shoulder generously with salt, making sure to get into the scored skin.
3. Heat vegetable oil in a large pot over medium heat until shimmering.
4. Sauté diced onion for 5-7 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in ground cumin and achiote powder until combined.
7. Drain soaked yellow peas and add to the pot.
8. Pour in pork broth and bring to a simmer.
9. Cook peas for 45-50 minutes until tender but not mushy.
10. Stir in 4 cups of rice until evenly coated with the mixture.
11. Season with salt, starting with 1 tablespoon and adjusting as needed.
12. Carefully stuff the rice and pea mixture into the cavity of the pork shoulder.
13. Place the stuffed pork in a large roasting pan, skin side up.
14. Roast at 325°F for 6-7 hours until the skin is crispy and internal temperature reaches 195°F.
15. Let rest for 30 minutes before carving to allow juices to redistribute.
16. Use a sharp knife to slice through the crispy skin and serve immediately.

Oh, that crackling skin gives way to the most incredible contrast—juicy, seasoned pork mingling with the savory rice and peas. Serve it family-style with fresh avocado slices and a tangy hogao sauce for dipping, or pile it into warm corn tortillas for a handheld feast that’ll disappear fast.

Ají Picante Colombiano

Zesty and vibrant, this Colombian ají picante is your new go-to hot sauce. You’ll love how it brings fresh, fiery flavor to everything from grilled meats to scrambled eggs. It’s surprisingly simple to make and keeps beautifully in the fridge.

Ingredients

– 2 large fresh tomatoes, cored and quartered (ripe but firm)
– 4 fresh cilantro sprigs, stems included (or substitute parsley if you dislike cilantro)
– 2 fresh scallions, trimmed and roughly chopped (both white and green parts)
– 1 fresh jalapeño pepper, stem removed (seeds in for extra heat, or remove for milder)
– 1 fresh lime, juiced (about 2 tablespoons)
– 1 tablespoon white vinegar
– 1/4 cup water
– 1/2 teaspoon salt (adjust to taste)

Instructions

1. Place the quartered tomatoes, cilantro sprigs, chopped scallions, and whole jalapeño pepper into your blender jar.
2. Add the fresh lime juice, white vinegar, water, and salt to the blender with the other ingredients.
3. Blend everything on high speed for 45-60 seconds until completely smooth and no chunks remain. Tip: For a thinner consistency, add another tablespoon of water and blend for 10 more seconds.
4. Taste the sauce and adjust salt if needed, blending for 5 seconds to incorporate any additions.
5. Pour the finished ají picante into a clean glass jar or bottle using a funnel if needed.
6. Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Tip: The sauce will keep fresh in the refrigerator for up to 2 weeks when stored in an airtight container.
7. Shake the bottle well before each use as natural separation may occur. Tip: For maximum freshness, always use a clean spoon when serving to prevent contamination.
Kick your meals up with this bright, chunky sauce that packs both heat and fresh herb notes. Its texture stays pleasantly thick enough to cling to tacos or drizzle over roasted vegetables. Try swirling a spoonful into mayo for an instant spicy sandwich spread that’ll become your new obsession.

Postre de Natas

Ooh, have you ever tried Postre de Natas? It’s this dreamy Spanish custard dessert that’s way easier to make than you’d think. Think silky smooth texture with a delicate vanilla flavor that just melts in your mouth—perfect for when you want something fancy without the fuss.

Ingredients

– 2 cups whole milk (for creamier texture)
– 1/2 cup granulated sugar (adjust to taste)
– 4 large egg yolks
– 1/4 cup cornstarch (for thickening)
– 1 tsp vanilla extract (or vanilla bean paste for stronger flavor)
– 1/4 tsp salt (to balance sweetness)
– Ground cinnamon for dusting (optional)

Instructions

1. Pour 2 cups whole milk into a medium saucepan and heat over medium heat until small bubbles form around the edges (about 5-7 minutes).
2. Whisk 4 large egg yolks, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a separate bowl until pale yellow and smooth.
3. Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium-low heat, whisking continuously.
5. Cook for 4-6 minutes until the mixture thickens noticeably and coats the back of a spoon.
6. Remove from heat and stir in 1 tsp vanilla extract until fully incorporated.
7. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
8. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
9. Refrigerate for at least 4 hours or until completely chilled and set.
10. Divide into serving dishes and dust with ground cinnamon if desired before serving.
Enjoy how incredibly smooth and creamy this dessert turns out—the vanilla really shines through against the rich custard base. Try it with fresh berries or a drizzle of caramel for an extra special treat.

Conclusion

These 35 authentic Colombian recipes bring incredible flavor and cultural richness right to your kitchen. We hope you’ll try these delicious dishes, share your favorites in the comments below, and pin this article on Pinterest to spread the joy of Colombian cooking with fellow food lovers!