GaStRoNoMy - PrInCiPaL fOoD

La arepa (cornmeal cake)

If there is a food that characterizes Medellin and Antioquia, it is the arepa. The traditional arepa is made with cooked corn, grated and mixed, without any more ingredients because is inspired and it tastes according to what you put in it. Usually you eat it with butter and salt, but you can also put in avocado, cheese, ground meat, etc.

There is so much variety of arepas as types of corn there are: white, yellow, oven made, corncob and, they come in different shapes, round, thin and, ball shaped. Not long ago, people used to make their own arepas at home, but now its manufacture is industrial and it can be found at stores and supermarkets. Its consumption is a must at breakfast but it can also be eaten with other meals.

Bandeja paisa

It is the typical dish by excellence. It can be found at many popular restaurants, but also at specialized elegant places. When it is complete, it includes: beans, rice, pork, ground meat, sausage, blood sausage, fried eggs, fried plantains, arepa, salad and avocado. It is served on a wooden or porcelain tray

El sancocho

It is a soup for home consumption, very popular around the country. In Medellin and Antioquia is prepared with pork or cow meat and, sometimes chicken. Large pieces of yucca, green plantain, carrots, potatoes, coriander and other seasonings are added to the kettle. It is served as an only dish and it is accompanied with arepa and salad.

Tamal antioqueño

The tamale is a national dish of Indian origin cooked in a plantain leaf. Each region prepares it differently. In Medellín and Antioquia is part of the home menu and, it can be found already prepared at the supermarkets and popular restaurants. It is made with corn mass, pork, cow and chicken meat, carrots, green peas and potatoes. The leaves in which it was cooked keep the food warm to take on a trip to be eaten later.

Mondongo

It is for house consumption but it can also be found at specialized restaurants. Medellín has several places of excellent quality that are visited by tourists. It is made with chopped potatoes, and small pieces of cow tripe. It is served with white rice, arepa, coriander, chili peppers, lemon, avocado and bananas.

La mazamorra

It is an after meal food, meaning, it is eaten after lunch or dinner. Its origin is mainly Indian and it is prepared with grains of cooked corn previously peeled, it is served hot or cold, depending on the particular taste, mixed with milk and accompanied with brown sugar, guava paste or some other sweet.