2. In the region of Antioquia, apart from the international cuisine, traditional cuisine dishes is born and developed in isolated rural settings elsewhere in the country for generations, which have survived the processes of industrialization, urbanization and globalization. Tray Paisa. Antioquia The dish is composed of a tray of beans, rice, eggs, slices of ripe, pork, ground beef, sausage and avocado. the region of Antioquia

3.  bandeja paisa  Antioquia beans  Beans with hoof  Cream of beans  Antioquia sancocho  Antioquia tripe soup  morcilla Antioquia  chorizo ​​ Antioquia  Roast or grill charcoal  Posta or boy sweats  Caramelized Pork  patacones Antioquia  Hogao  Warmed  Arepa paisa traditional  Corn Arepa pelao  arepa try strained  Arepa of mute  Arepa muleteer  Arepa with triangles of chocolate antioqueño  antioqueño cheese  Rice soup with meat powder  Quick fried  stuffed potato  Sausage  meatloaf or chicken  tamal Antioqueño  pie antioqueño  caramel country with figs  Pandeyucas  Pandequesos  Pandebono  chocolate parviao  rice with chicken  Porridge  Caspiruleta or Caspiroleta

4. Gastronomy Bogotá, Cundinamarca and Boyacá highlands Gastronomy Bogotá, Cundinamarca and Boyacá highlands of the Indians arises Muiscas and European traditions. Muiscas ate porridge porridges of maize and potato as food spiced with guasca traditional to give the spicy taste. With the arrival of Europeans, was added chicken and other condiments that transform the porridges made ​​in pots and subsequently developed different types of dishes and soup kitchens as the melting pot, stew, porridge, tripe, etc.. Guasca Potato and local ingredients are in the Andean region and specifically the area covered today by Cundinamarca, Boyacá and part of the Santanderes

5. rice soup tripe ajiaco cream corn columbine broth Chocolate Tamal Top flank blasted with potatoes Strawberries with cream Curd with molasses cream dessert Cooked Boyacense Figs with caramel Sabajón almojábana Masato Muffins Salmagundi fruit Fruit salad Feijoa Juice Physalis Cabins Soup cuchuco wheat, corn or barley Peto corn. piglets (breaded sausage) Bogota Fritanga - Corn Wraps Cassava Cake pie Oatmeal ice Merengón (with Soursop, Peach, Strawberry, etc)

6. Gastronomy vallecaucana Vallecaucana The kitchen was created at the center of Valle del Cauca near Buga and Carthage. Vallecaucana cuisine originated from the kitchen of the Great Cauca in Popayan and includes ingredients from the kitchen of the Pacific coast. In 2005, Unesco designated the town of Popayan, as the first city of gastronomy for its variety and meaning to the intangible heritage of Colombians. The kitchen Cauca was selected to maintain their traditional methods of preparation through oral tradition.

7. Jumbles and Principles Pandebono arepa valluno tambourines Aborrajados pies vallunos Roasted Hogao Sweet pastries with corn Roasted banana with cheese piglets Peach cake beverages shampoos Lulada Juice borojó Peach juice Badea Sorbet Sweets & Desserts Chola Caspiroletas Black and white gelatin (Andalusia) blancmange sweet Debittering Shepherds pie pots Dulce de leche Sweet Cassava Dulce de Coco Sweet Earmuff Sweet Mango Sweet Yams Sweet Rice Dishes and Soups rice atollado tamales Valluno Tamale pianguas Pusandao stiff Chicken stew Tail Stew Couscous Rice Panela Widow Fish Salt beef stew

8. Cuisine of the Caribbean Coast The dishes of the Caribbean Coast in preparation and ingredients vary by region and incorporate the cultural traditions of indigenous, European, black and mestizo. They are ingredients such as marine fish and crayfish, shellfish, beef, chicken, pork, wild bush, yucca, plantains, yams, legumes, dairy, rice, corn, and native fruits. The most popular dish of the region is the stew that varies in preparation and ingredients: beef, fish, shellfish, turtles, chicken, goat, deer, among other native species. The Arawak Indians of the Sierra Nevada de Santa Marta based on foods vegetables like parsnips, bananas, cassava, celery, yams, taro, potatoes, beans, potatoes, cabbage, corn, onions and sugar. Sometimes include meats and cereals, snails and lizards. They spend whole days chewing coca leaves for survival. As far as drinks are concerned, include the sugar water with lemon or juice and rum. As a native fruit trees consume the fruits of granadillo and guava, among others.

9.  Arepa egg  Sweet Arepa  Repuelas  Rice  Rice pastel  Rice bocachico  rice with crab  Coconut Rice  Shrimp and Coconut Rice  rice offal  Shrimp Rice  Rice chipi-chipi  Rice stick noodles or  Rice bean siskin  Lentil Rice  Lisa Rice  eafood Rice  rice bird  rice ripe banana  Vegetable Rice  Rice sardines  Tuna Rice  Pork Rice  Rice sweetbreads  Cucayo  Buns  Bun angel  Meat steak  Meat post  Meat puyada  Meat sticks  Beef stew  Ground beef  Chichas  Chicha carob  Chicha rice with sweet potato cut  Chicha pineapple rice  Chicha de cañandonga  Chicha cut with sweet corn  Seafood  Shrimp Cocktail  Cocktail oyster  Seafood cocktail  Seafood Casserole  Coconut Lobster  corozo Juice  Mango juice  Guava juice  Banana juice  Melon Juice  Juice pin  Medlar juice  Papaya juice

10. http://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Colombia Taken from: By: Karen Heredia Teresa Pinilla Francy Saavedra Deisy Salamanca COURSE: 1102