Colombian Gastronomy

The Colombian gastronomy is the outcome of the merging of food, practices and culinary traditions of local Native American cultures, Spanish and African. This mixing defines not only our gastronomic identity but also the cultural identity and population of our country.

Colombia prehispanic, tubers and fruits predominance

The feeding pattern of the pre-Hispanic population was mainly marked by the consumption of native products from agriculture and hunting, inside which predominated a variety of tubers and fruits.

Spanish contributions to Colombian gastronomy: meats and spices

Between the sixteenth and nineteenth centuries after the discovery of America, new ingredients were incorporated into the Indian diet, forming the basis of the Colombian Andean cuisine. Rice, pulses, meat from different animals, sugar, wheat, vegetables and spicesas well as new preparation techniques through pewter utensils are some of the major Spanish contributions to our gastronomy.

African culinary tradition, chips and candies

The third most important contribution comes with Africans brought on the time of the Colony to work as slaves at the mines and cane fields. Baking techniques like chips and candies preparation, stacked cereal, sauces, seafood and tubers like yams and bananas are blended with indigenous and Spanish contribution, creating a gastronomic identity for each region of Colombia. 



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