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Food in Colombia

(Written by anonymous)
I love this site!! Great job!!I thought it would be informative and fun if you could try to add a section about Colombian foods. Draw from your experience. I have talked to Colombian's who reccomend this site to me quite often. anyway keep up the great work, Audios via condios,

By Peter (Moderator) (Trustee board) (Dev team) on Jun 27, 2000, 21:00 in Friendly Talkzone.

Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Jun 30, 2000, 21:00:

No title given (Written by Anonymous)
desserts, snacks what ever, what about santafereno chocolate?? I just got my ticket, and I am already to go to Colombia , and now your telling me there isn't shit to eat, well this trip is screwed, and I'm not going. Instead I'll be heading for the long life veggie house(PLUG) in Berkeley, Ca where all meat is MOCK!! Just kidding no ticket yet. I know the lonely planet(outdated???) gives a lot of suggestions as to where you can get what!! I'll try getting information from folks in Colombia. I am vegetarian, and when I go to Tijuana (2-3 million people)in Mexico, all I can find are hot dogs wrapped in bacon. Well I did find one vegetarian shop that was alright, but I was really suspicious of meat contaminating my soup Culanary choices in bogota are probably more promising than Medillen???

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Jul 2, 2000, 21:00:

No title given (Written by daniel)
Deserts: Arequipe with Figs, Arroz Con Pazas, Quesillos(melted cheese with guava paste served very hot) it's exquisite, chocolate for days(JET chocolatinas, Nucitas, Choco Break, I could go on forever), Colombians love sweets, so you will have no problem finding nice deserts. Each region has their specific desert.
Vegetarian: No Problem, go to the local market...not the grocery store, you'll find all kinds of vegies to cook up. In Bogota there are many places that serve Vegetarian. My favorite place to eat vegetarian is Crepes and Waffles...check it out!!!!
Colombian dishes: To many to list. Try Ajiaco(has chicken)! That's my favorite. It might be hard to find in a restaurant that serves it, but ask around and see if anyone knows of one.
I hope that this will suffice.

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Sep 25, 2000, 21:00:

to reality/chuckles (Written by paisano)
I will ignore your comments to try to respect others on this site.
OK< so about your article, what was the point of posting it? Does this have to do with the title "food in colombia?" Or again, are you just attemting to scare people off of visiting? Yes, sadly, things like that happen in Colombia, but in many other countries as well, for differnt reasons.
I guess just in case the people visiting this site don't watch the news, you are the official bearer of bad news. How about posting something positive about Colombia?!
By the way, I think you and chuckles are the same person. I was on this site a few minutes ago and all these last supposed comments posted back to back, one right after another.

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Sep 25, 2000, 21:00:

paisano (Written by to reality/chuckles)
I will ignore your comments to try to respect others on this site( while i masterbate watching gay porn on the internet.)
OK< so about your article,since it wasn't in playgirl i wasn't paying that much attention but,. what was the point of posting it? Does this have to do with the title "hot gay men in colombia?" Or again, are you just attemting to scare people off of visiting our slums and coca fields? Yes, sadly, things like that happen in Colombia every minute of everyday, but in many other countries as well, for differnt reasons.
I guess just in case the people visiting this site don't watch the news, you are the official palm bearer of bad news. How about posting some homosexual activity so i can get off?!
By the way, I think you and chuckles are the same person. I was on this site a few minutes ago and all these last supposed comments posted back to back, one right after another. i'd like to talk about falacio and sodomy not food for christs sake.

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Sep 25, 2000, 21:00:

Don't even use my name:reality, chuckles, juan, wanna-be lucia, (Written by lucia)
Don't even try to post on this site using my name (Lucia) when it's not me! That whole posting about "speaking spanish/security blanket" and all the others-man, speak for yourself and let others speak for themselves.
You sound like a psychitzo-claiming you're paisa (paisano, fool) and me as well as all these other personalities. I thought for a minute somewhere back that you were intelligent enough to hold a net-conversation, but from now on,I'll just know to ignore your ignorant comments, as well as all the other ignorant comments that are obviously you as well, disguising your self. Go take some anti-psychotics.

As for Hernando Ochoa, these comments have nothing to do with food. It's just one guy having conversations with himself, using multiple names, including others' on this site, and the food topic was lost long ago--bring it back. But watch out, this guy will come back with a rude comment, using someone else's name-maybe yours.

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Sep 27, 2000, 21:00:

here we go again, not doing our homework LUCIA, (Written by reality man)
i never said that id didn't like colombian, i can do without the conjealed pigs blood rice cakes and the guinie pig i can't do because i had one as a pet 20 years ago and i just wouldn't feel right. yes colombia food is the bomb, when cooked right. Bandeja la paisa or montonero however you call it is always filling, chorizos, bonuellos, yellow arepas rock the white ones suck, they taste like matzo crackers im sorry. impenadas rock the hizouse. some of the fish dishs i can rotter, the ones that looked like torched fishees i can't eat a fish that looks like it didn't survive a nuclear winter. Anyway, my point, as vague as it is, is that food from all over the world rox, open your minds, just because you are from colombia doesn't mean that you can only listen to joe arrojo, eat colombian food everyday, and watch betty la fea. theres more to it than that. one thing i have noticed is that colombian people are very proud of who they are, thats great and i won't dis that, but try to be more open in life. Theres a lot better salsa out there, other food rox, and betty la fea sux and couldn't hold a candle to several shows here in the states.

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Oct 3, 2000, 21:00:

community rules (Written by Peter)
http://poorbuthappy.com/colombia/documents/play_nice.html
all posts not following these will be deleted from now on, so there will be no more name-calling and impersonating...

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Oct 4, 2000, 21:00:

your wish my command :) (Written by peter)
http://poorbuthappy.com/colombia/food/

It's not *really* live yet, but feel free to start putting recepies in and send me ideas...

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Oct 4, 2000, 21:00:

Arepas (Written by Nat)
Arepas are probably the most common food in Colombia. There are probably as many styles of Arepas as there are regions. They are basically fried disks of precooked cornmeal. They have a flavor similar to grits (common in the Southern United States) The differences arise in seasonings. Some are unseasoned some are cooked with white Cheese others have meat cooked inside.

The typical Sunday Breakfast consists of arepas, eggs (scrambled with butter, tomatoes, garlic, and diced green onions),chorizos(spanish style sausages)and tostinos(fried green plantains)served with tinto(sweet black coffee) or hot chocolate.

On the Atlantic Coast they are first deep fried until they inflate, then they are removed from the oil and raw egg is poured into the inflated arepa through a small hole along with a teaspoon of salt water. The arepa is then replaced in the hot oil until the egg is cooked. These latter type of arepas are delicious for breakfast. This last type of arepas have their origins from the arabic influence in colombia.

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on May 30, 2001, 21:00:

No title given (Written by Anonymous)
Ingredients Ingredientes
1 c corn meal
1 t harina de maíz

2 egg yolks
2 yemas de huevo

1 t baking powder
1 c polvo de levadura

1 c oil
1 t aceite

1/4 lb white sugar
1/4 lb azúcar

4 T water (approx.)
4 C agua (aprox.)


Cooking Cocimiento
On a flat surface, combine all of the ingredients except for the sugar and water (this is used for the syrup) and knead them well.
Form small circles leaving in the center a hole (like a small doughnut).
Pour the oil into a big and deep frying pan and get it medium hot. Carefully place into the oil the buñuelos one by one, and let them slowly fry while turning them. Cover them for a couple of minutes, then remove the lid and turn up the heat until the buñuelos turn a golden colour.
Before placing them onto a serving dish, remove the excess oil by putting them in a strainer covered with paper towels.
Put them on a big plate, let them cool down and then place the syrup on top.

Almíbar (sugar syrup):
Place the sugar and the water in a small saucepan at low heat.
Stir until the sugar is melted and when the syrup starts to thicken a bit, remove it from the stove and let it cool down, then pour it over the buñuelos. Se revuelven todos los ingredientes (excepto el azúcar que es para el almíbar), se amasan muy bien y se forman círculos dejando un hueco en la mitad.
En un sartén grande y hondo se pone a calentar el aceite y cuando esté caliente pero no hirviendo, se meten los buñuelos uno por uno con mucho cuidado y se dejan fritar lentamente dándoles vueltas. Se tapan por unos minutos, luego se destapan, se sube la temperatura del aceite y se dejan dorar.
Una vez ya listos se ponen en un colador con papel absorbente para que escurra el aceite. Se dejan enfriar un poco y luego se sirven en una bandeja grande con almíbar encima.

Almíbar:
En una olla se pone a derretir el azúcar con el agua a fuego lento.
Cuando esté ligeramente espesa, se retira del fuego y se deja enfriar un poco y luego se vierte encima de todos los buñuelos.


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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Jun 26, 2001, 21:00:

To good to be true? (Written by carlosebastian)
Colombia has some of the best foods in the world. There are so many different types of fruits we have, mangos, bannana's, oranges, theres just so much that I wont tell you because you have to go visit colombia. You'll experience the nicest people in the world. Of course theres some bad people but thats how it is in every country, every country has there bad and good side. Colombia has the most beautifulest women in the world too(just in case your single: )
When thing when or if you ever go to colombia make sure to go to palmeria,cali. Cali I think is the coolest city in the world if your a huge salsa fan. Cali es el capital de salsa.Well theres one things i know we all will agree on that "COLOMBIA #1) is latin americas best kept secret. we have beaches, the food isnt organic its pure, alot of fruit. Well Im hopping to god i go back to colombia to visit for a good three months at manizales, then go to Cali then bogota. Well good bless you all ciao: )

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francis says on Jan 8, 2004, 15:13:

Recipe for Colombian Empanadas Recipe for Colombian EMPANADAS
(15 APROX.)


Ingredients:

• One pound of ground beef
• Two bunches of green onions finely chopped including ¾ of green part
• Half white onion finely chopped
• Half red bell pepper finely chopped
• Three large garlic cloves smashed
• Two large potatoes or three average size
• Large bottle of canola oil
• Spices (Mainly soy sauce, basil, oregano and black pepper)

To prepare the masa:
• One package of yellow corn flour “La Venezolana” or “La Colombiana” brand available at Liborio Market
• Goya seasoning with culantro & achiote
• Salt and warm mixture of water/milk (80%-20%) milk is optional

Preparing the primal ingredient: LA MASA:
After being psychologically prepared to be in the kitchen for a couple of hours, pour the flour on a wide clean hard surface (counter) and form a volcano-shape crater in the middle, pour some of the warm water and one pocket of Goya seasoning, to give the masa flavor and an orange color to it. Mix carefully by pouring the flour around the crater inside it with a spoon, until it soaks the water. Open a new crater with the moist flour and pour more warm water, pouring the dry flour around with the spoon. Repeat until all the flour is moist. Knead constantly with your hands and fingertips for around ten minutes, adding salt along the process. The key to a perfect masa is to reach a point where it is neither too dry, because the empanada might crack open while frying, nor too moist with water, because the empanada could “explote” once getting in touch with the hot oil, endangering the safety of the cook.
The trick is to add small amounts of oil while kneading, until reaching the ideal consistency, which is not cracking, neither getting sticky. It might take longer to reach such point when it’s the first time, but patience is the virtue of the best cooks.
Set aside, covering the masa with moist paper towels or kitchen rag to avoid cracking on the surface.

In the meantime, cook the potatoes in boiling water until soft.

EL RELLENO (stuffing):
Cook the carne asada (preferably on the grill for better taste). Set aside to let it cool off. On a cutting board chop the cooked meat finely. Separately, on a wide pan, sauté the garlic with 3 spoonfuls of oil, adding little by little ¾ of the total of the green onions, the white onion, the bell pepper and the seasonings at your own taste, constantly stirring with a wooden spoon, for about 10 minutes. Add the finely chopped meat. Keep on stirring for another couple of minutes to blend the ingredients very well. If the mixture is getting dry, add some oil. Take note of the fact that this relleno will be mixed later on with the smashed potatoes, and is the one carrying the flavor, so don’t be shy seasoning it. The stuffing must have a rich and tasty flavor. An empanada with no flavor is as sad as rice with no salt…
Set the mixture aside. Once the potatoes are soft enough, let them cool off and peel them off. With a large fork smash them, although it doesn’t have to be smashed all the way through. Tiny lumps are OK.
Add the potatoes into the stuffing mixture. Mix well. Double check for flavor and salt. You never know…

Prepare a frying pan with oil up to the middle. Heat well.

Take the masa and start making balls larger than a golf ball. Find a hard round surface to flatten the ball against. It could be a flat dish. You will also need a rectangular piece of thick plastic (like a large zip-lock bag open on both sides) to avoid the ball sticking to the surface of the dish. Have a cup of water at hand to constantly moist your fingertips while flattening the masa balls.
Put the plastic moist with water on the flat dish. Wet your fingertips, take one ball and put it on the dish covered with one end of the plastic then cover the ball with the other end of the plastic. Take a second smaller flat bottom dish and smash the ball against the larger dish underneath. The result should be a round-like masa “CD” of aprox. 5 inches wide and aprox. 1/16 thick. Put the masa on one of your hands still with the plastic, bending it like a hard taco, and with the other hand take some stuffing and put it in the center of the masa. Seal the ends with your moist fingertips making sure to leave some flat in order to make a decorative waving form along the sealed seam, as of an eel’s fin.

Put no more than two empanadas at the same time in the oil, since they might break open. Leave in oil for a few minutes, turn around and wait until golden. Put them on a tray with paper towels to soak the oil.

EL “PIQUE” (Colombian style salsa for empanadas):
Put the remaining chopped green onions in a bowl, adding chopped fresh cilantro, some water, vinegar, lemon juice and some hot sauce, depending on your taste. Pour this pique in every bite you make.

Enjoy!!

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Jan 15, 2004, 06:12:

Upscale eating The NUMBER ONE "resturant" and place to be seen in Cartagena is McDonalds. Every night during Easter it was "packed". Big, nice, clean, primero location and two "bars" one devoted to ice cream dishes. Pretty much the same in the rest of the country. When you've got money,, your kids go to McDonalds at least twice a month.

There are many resturants with seating overlooking some of the most beautiful scenery anywhere,, but ask where to eat lunch and the answer will probably be Crispys,, kind of a fast food chicken place usually a "store front" in the down town areas, sometimes in malls. Kind of nice, if your spanish is bad, order a number 1 thru 10?, papa fritos, frijoles, arroz with a Pepsi-Cola,,
BTW: Pepsi seems to have the upper hand with similar eating establishments.

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bkcarolina says on Mar 16, 2005, 12:36:

french fries suck For French Fries to suck, literally, wouldn't they have to have mouths?

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