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Aborrajado is a Colombian dish consisting of cheese-stuffed sweet plantain slices that are battered and deep-fried. Although the name aborrajado means battered, the dish can also be baked or grilled. Aborrajado is traditionally served as an appetizer or a snack, but some people like to add slices of bocadillo guava paste, so this dish can also be served as a dessert.
MOST ICONIC Aborrajados
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Pan de yuca is a traditional bread consisting of cassava flour, eggs, and cheese. It is usually shaped into small, round balls. The bread is popular throughout Colombia and Ecuador, although there are variations on pan de yuca throughout Latin America.
It makes for a delicious warm appetizer or an afternoon snack, preferably paired with a cup of hot chocolate, tea, or coffee.
MOST ICONIC Pan de yuca
MAIN INGREDIENTS
Plátanos asados is a Colombian dish that is usually served as a side dish or an appetizer. It is quite simple to prepare the dish, which is made with ripe plantains, butter or oil, and thick slices of mozzarella. Apart from this classic version, some people also like to use guava slices in addition to the cheese.
The plantains are peeled, rubbed with butter or oil, baked, then slit open horizontally and stuffed with mozzarella. The combination is then returned to the oven for a short while so that the cheese melts, and the dish is ready to be consumed. It is recommended to garnish it with hot sauce, if desired.
MAIN INGREDIENTS
Carimañolas are Colombian snacks made with mashed cassava that is filled with chicken, beef, or cheese before being deep-fried. These fritters are traditionally torpedo-shaped and can be served for breakfast or as an appetizer before a bigger meal.
The meat filling is usually flavored with onions, bell peppers, garlic, cumin, and tomato paste. It is recommended to serve carimañolas warm with ají sauce on the side.
MAIN INGREDIENTS
Chuyaco is a traditional fruit salad originating from the department of El Valle del Cauca. It is prepared with oranges, panela sugar, orange juice, scallions, and hot chili peppers such as habanero or scotch bonnet. The oranges are peeled and sliced, then combined with dissolved panela sugar, orange juice, green parts of the scallions, chili peppers, and seasonings.
The resulting sweet, spicy, and tangy fruit salad is chilled before consumption, and it is usually served as an appetizer or an accompaniment to various grilled meat and seafood dishes.
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