1. Breakfast in the Andean Mountains normally consists of this creamy soup made with milk, water, eggs, and scallions. The eggs are dropped into the mixture without breaking the yolks. It is served with cilantro and a piece of (stale) bread that soaks in the mixture.
Changua

2. Tamales
Cooked corn dough filled with meat, chicken and vegetable wrapped in banana leaves. The Tamales Tolimenses which are famous in the Tolima region are filled with chicken, pork, rice, potatoes, carrots, peas and spices.

3. Charapa
If you see Charapa on the menu in the region of Amazonia – DON'T order it! It is a fresh water tortoise and an endangered species!

4. Stuffed pastry that can either be sweet or savory
Stuffed pastry that can either be sweet or savory. The savory Colombian empanadas are filled with beef, chicken and/or cheese as well as with rice and coriander. Compared to the Chilean or Argentinean empanadas they are not baked but fried.
Empanadas

5. Green plantains (a type of banana that isn't so sweet) squashed into thick pancakes that are deep fried in vegetable oil until golden brown.
Patacones

6. Cuy
Cuy: Fried Guinea pig. It was once eaten by Incan royalty and today remains a special food in Peru. While some restaurants serve it cut into small pieces and marinated others prefer a more dramatic presentation. It isn't uncommon to see the entire animal, head, feet and all grilled and served on a platter.

7. Pachamanca
Pachamanca: This is a traditional meal that is served almost exclusively for major celebrations, mainly because it takes hours to prepare. A hole is dug in the earth and heated stones are placed in it. The food is a mixture of meats (lamb, pork, chicken, guinea pig), vegetables (potatoes, corn, beans etc) and herbs and is put in sacking or cloth which then slowly cook in their natural juices.