The atlas / Vol. XIReading

Colombia

1 city in this edition · 11 bites stamped nationwide

Plate XI · Colombia at the table

The cities

1 chapter
Bogotá11 bitesCh. 01 · Ajiaco · Tamal BogotanoStart here

Colombia food starts with city-specific dishes: Bogotá for Ajiaco and Tamal Bogotano.

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Volume seal — close the city

Stamp every listed bite in a city to press its seal. Close every chapter and the Colombia seal presses into the passport.

The rankings

8 lists
Best AjiacoIn pressAjiaco SantafereñoBest Tamal BogotanoIn pressTamal SantafereñoBest ChanguaIn pressChangua con HuevoBest Bandeja PaisaIn pressAlthough it originates from the Antioquia region, the Bandeja Paisa is ubiquitous in Bogotá as the ultimate power lunch. It is a massive, high-calorie platter originally designed to sustain agricultural workers in the mountains. The standard tray includes red beans, rice, ground beef, chicharrón, chorizo, a fried egg, plantains, avocado, and an arepa. Finishing a full portion is considered a rite of passage for many visitors. The trap is ordering it for a light dinner; this heavy dish requires a full afternoon to digest properly.Best Arepa de ChocloIn pressThe Arepa de Choclo is Colombia's sweet and savory corn pancake found at roadside stops and city snack stalls. Unlike the standard white corn arepa, this version is made from fresh yellow corn ground with sugar and butter. It is cooked on a griddle until golden and then folded over a thick slice of melting white cheese. The contrast between the sweet dough and the salty, elastic cheese represents the soul of the Andean highlands. The trap is buying them pre-packaged; they lose their essential texture if not eaten fresh from the griddle.Best LechonaIn pressLechona TolimenseBest ObleasIn pressObleas con ArequipeBest Chocolate SantafereñoIn pressChocolate con Queso