Each region of Colombia has a typical dish. The main ones are bandeja paisa, ajiaco and sancocho.
The Antioquian bandeja paisa (“Antioquia tray”) is served in several cities in Colombia and has gained international recognition. It contains beans, rice, ground beef, pork rind, sausage, black pudding, fried plantain chips, fried egg, tomatoes, avocados, arepa and hogao (seasoning sauce with tomatoes and onions).
Ajiaco is a typical soup from Bogotá made with three kinds of potatoes, chicken, corn and the guasca herb, which give the dish its characteristic flavor. It is served with rice and avocado.
Sancocho is a thick soup with different meats (chicken, hen, pork, fish, beef), potatoes, yucca, plantain, corn, legumes (bean, lentils, peas) and vegetables (carrots, onions, garlic, coriander, celery). The recipe differs by region –in Valle del Cauca and Nariño they use hen, while on the Caribbean coasts fish is the main ingredient.
A typical dish of the Pacific and Caribbean coasts is fried fish with coconut rice and fried plantain. In the Llanos Orientales (Eastern Plains), veal (known as mamona) is very popular.
In addition, each region has its own typical bread, made from corn, wheat, or yucca, such as the arepa, empanada, almojábana, achiras, pandebono, and buñuelo.