GASTRONOMY

WHYCOLOMBIA?

• CARTAGENA

Visitors can select the literary menu tour of Gabriel Garcia Marquez by visiting key

gastronomic-related locations associated with his Nobel Prize work.

Tag along one of the connoisseurs at Bazurto Market and enjoy some of the most varied city cuisine in

numerous restaurants like El Gobernador, La Comunion, La Cocina de Pepina, Carmen, Don Juan, La Vitrola, Alma and

among others.

Colombia’s geographical and cultural diversity permeates through its rich traditional cuisine. The rondon, egg arepas, the cuy and the Colombian ant are just some of the most typical dishes.

Popayan is a great culinary destination and where the National Culinary Congress is held. Its varied cuisine earned Popayan the UNESCO World City of Gastronomy award.

The increased number of restaurants and the new culinary trends set by some of Colombian chefs have made some of these cities a must-see foodie destination.

Sea bass in Shell�sh sauce

Plaza de Paloquemao,Bogota.

• BOGOTA

Walk the Paloquemao Market considered one of the most

important in the country.

Restaurants like Andres Carne de Res, Leo, Harry Sasson, El Cielo and Criterión

have been included among the 50 best in Latin America which come to show how much this

destination has to offer.

Ajiaco is a potato-based stew made with several types of potatoes from the highlands of Cundinamarca, herbs called

guascas, corn and local naturally-raised chicken served in typical places like the restaurant Casa Vieja or “The Old House”.

Carimañola (Stuffed Yuca fritter)

Ajiaco (Chicken stew)

Empanadas de Pipian (Potato and Peanut stuffed Empanadas)

• BARRANQUILLA

Visit the city during its gastronomic fair Sabor Barranquilla.

Some of its most staple dishes are: Sancocho de Guandul (pigeon pea stew), Butifarra (Colombian style sausage) arepa de Huevo (Arepa �lled with egg), carimaño-las (Stuffed Yuca), bollos de yuca (yuca wrapped in corn husks) and fruits like corozo, tama-rind, zapote and medlar.

• CALISome of Cali’s staple dishes are: sancocho de gallina cocido en leña (wood-�red chicken stew), manjar blanco (blancmange), pandebonos (Colombian cheese bread), desamargado (Candied lime shells), champus (lulo, pineapple and corn drink), cholao (frozen dessert), lulada (lulo drink), marranitas (green plantain fritters), aborrajados (fritters), and fruits like chontaduro (peach palm), carambola and badea (giant granadilla) are used in several ways.

The La Maria route begins at El Paraiso Hacienda. You will tour several restaurants that serve typical dishes like Sancocho de gallina (chicken stew), �ambre de pescado (�sh and rice packets), tentempié de salmuera (brined meat), sopa de pandebono,(poached egg and cheese bread soup) and green plantain bean soup.

• BOYACASome of its most staple dishes are cocido boyacense (Boyaca region stew), fritanga (Fried food platter), Boyaca style arepas.

Try Canelazo a Sugar Cane and Cinnamon hot drink.

Visit the local market of Villa de Leyva a beautiful Heritage town or the market of Sutamarchan a town very famous for its sausages.

• COFFEE CULTURAL LANDSCAPE

Experience �rsthand the coffee culture in a landscape declared a UNESCO World Heritage Site.

Stay at one of the coffee plantations such as the Venecia or San Alberto Hacienda and learn the production process of the smoothest coffee in the world.

Visit the restaurant Rancho Eden and discover typical Colombian dishes.

• POPAYAN

Tuesday mornings are the perfect day to go to Silvia’s farmers market and mingle with the local Guambiano indigenous community.

In 2005, Popayán was declared by the UNESCO as the �rst city of gastronomy because of its variety and meaning to the intangible patrimony of Colombian culture.

Other must-see places are the historical district of Popayan, the Mesa Larga cooking festival at the Alfonso Lopez Market ( Every day from 5 am until 3 pm )

Visit Popayan during its National Culinary Congress in September.

Papa Chorriada (Cream and Cheese potatoes)

Bandeja Paisa (Local dish Platter)

SOCIAL INDICATORS

COLOMBIA

• AMAZONAS

Come close to the local communities and learn about their rich gastronomic traditions.

Try Patarashca – a typical dish made of �sh wrapped in banana leaves. Fariña (manioc �our), Tucupi (cassava fermented broth), and the most famous the mojojoi worm eaten alive, fried or in leaves. Drinks like copoazu ice cream, araza juice or caguana a drink made from cassava starch combined with fruit juice.

Ceviche

• PACIFICYou must visit Nuqui and Bahia Solano in the Colombian Paci�c in order to discover its local dishes like cheese soup, smoked albacore tuna in coconut milk garnished with fried yuca or achin, coconut squares, pineapple juice made with rice milk or rice water, Colombian rice with sausage, guarru soup which is a porridge made with yellow corn, cheese, smoked meat and spices, lulo juice and shredded coconut sweet called Cocadas.

POPULATION

48.2 million people(2015-DANE)

OFFICIALLANGUAGE

Spanish

CURRENCY

Colombian Peso(COP)

INTERNATIONALCALLING CODE

+57

NATIONALMONUMENTS

1,085 throughout thenational territory

INTANGIBLECULTURALHERITAGE

9

CULTURALAND NATURALHERITAGE OFHUMANITY

8

#COLOMBIAISMAGICALREALISM

WEATHER

Colombia is considered a country with a tropical climate 365 days a year without seasons, only experiencing dry and

rainy seasons throughout different regions.

COLD LAND

TEMPERATE LAND

HOT LAND

+2,000 MASL

800 AND 2,000 MASL

800 MASL 24 and 36 °C

16 and 24 °C

Under 16 °C