18 Flavorful Colombian Recipes Authentic

Craving bold, vibrant flavors? Dive into the heart of Colombian cuisine with these 18 authentic recipes that bring warmth, color, and irresistible taste to your table. From crispy empanadas to hearty bandeja paisa, each dish is a celebration of tradition and comfort—perfect for home cooks ready to spice things up. Get ready to fall in love with every bite!

Arepas with Cheese Filling

These golden, crispy arepas stuffed with melty cheese are a Venezuelan street food favorite—easy to make at home with just a handful of ingredients!

• 2 cups pre-cooked white cornmeal (masarepa)
• 2 1/4 cups warm water
• 1 tsp salt
• 1 tbsp vegetable oil, plus extra for cooking
• 1 cup shredded mozzarella or queso blanco

1. In a large bowl, whisk together the cornmeal, warm water, 1 tsp salt, and 1 tbsp vegetable oil until a soft dough forms. Let rest for 5 minutes.
2. Divide the dough into 8 equal balls. Flatten each into a 1/2-inch thick disc, then press 2 tbsp shredded cheese into the center. Fold the edges over to seal, reshaping into a smooth patty.
3. Heat a skillet over medium with a thin layer of vegetable oil. Cook the arepas for 5–6 minutes per side, pressing lightly with a spatula, until deeply golden and crisp.
4. Transfer to a plate and let cool slightly—the cheese will stay molten for about 10 minutes!

The magic here? That crackly exterior gives way to a steamy, cheesy center—no fancy tools required.

Tip: For extra flavor, mix a pinch of garlic powder into the dough or brush cooked arepas with melted butter.

Bandeja Paisa with Fried Plantains

Bandeja Paisa is Colombia’s hearty answer to comfort food—a loaded plate of savory meats, beans, and crispy plantains that’s as satisfying to make as it is to eat. Here’s how to bring this flavor-packed feast to your table.

• 1 cup cooked white rice
• 1 cup cooked red beans (or canned, drained)
• 2 ripe plantains, sliced into 1/2-inch thick rounds
• 1/4 cup vegetable oil, divided
• 1/2 lb ground beef
• 1/2 tsp ground cumin
• 1/2 tsp salt, plus extra for sprinkling
• 1/4 tsp black pepper
• 1 chorizo sausage, sliced
• 1 fried egg (per serving)
• 1 avocado, sliced

1. Cook the beef: Heat 1 tbsp oil in a skillet over medium heat. Add the ground beef, cumin, 1/2 tsp salt, and black pepper. Cook for 6–8 minutes, breaking it into crumbles, until browned. Set aside.
2. Fry the chorizo: In the same skillet, add the chorizo slices and cook for 3–4 minutes per side until crispy. Remove and set aside.
3. Fry the plantains: Heat remaining oil in the skillet over medium-high. Add plantains and fry for 2–3 minutes per side until golden and caramelized. Sprinkle lightly with salt.
4. Fry the eggs: In a separate pan, fry eggs sunny-side up or to your preference.
5. Assemble: Divide rice, beans, beef, chorizo, plantains, and avocado among plates. Top each with a fried egg.

The magic of Bandeja Paisa is in the contrast—crispy plantains against creamy avocado, rich beef with a runny egg yolk. It’s a party on a plate!

Tip: For extra-crispy plantains, let the slices sit at room temp for 10 minutes before frying to dry them slightly.

Ajiaco Bogotano Chicken Soup

This comforting Colombian classic is a creamy, herb-filled hug in a bowl—perfect for chilly nights when you crave something hearty yet fresh.

Ingredients

• 1.5 lbs bone-in chicken thighs (skin-on)
• 8 cups chicken broth
• 1 lb russet potatoes, peeled and chopped into 1-inch cubes
• 1 lb Yukon Gold potatoes, peeled and chopped into 1-inch cubes
• 1 lb papa criolla (or substitute fingerling potatoes), sliced 1/4-inch thick
• 1 large white onion, finely diced
• 4 garlic cloves, minced
• 2 ears corn, cut into 2-inch rounds
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh guascas (or substitute dried oregano)
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 tsp salt, plus more to taste
• 1 avocado, sliced (for serving)
• 1/4 cup capers (for serving)

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium-high. Add chicken thighs, skin-side down, and cook for 5 minutes until golden. Flip and cook 3 more minutes. Remove and set aside.
2. In the same pot, sauté onion and garlic for 3 minutes until soft. Pour in 8 cups chicken broth, scraping up browned bits. Add chicken thighs, 1 tsp salt, and bring to a simmer. Cover and cook 20 minutes.
3. Remove chicken, shred meat (discard bones/skin), and return to pot. Add all potatoes, corn, cilantro, and guascas. Simmer uncovered for 25 minutes, stirring occasionally, until potatoes break down slightly to thicken the soup.
4. Stir in 1/2 cup heavy cream and simmer 5 more minutes. Taste and adjust salt.

The magic? The papa criolla dissolves into the broth, creating a velvety base that clings to every spoonful. Serve topped with avocado slices and capers for pops of briny contrast.

Tip: Guascas (a Colombian herb) is key for authentic flavor—find it in Latin markets or online, but dried oregano works in a pinch.

Sancocho de Gallina Traditional Stew

This hearty Colombian stew is a one-pot wonder, simmered with tender chicken, starchy veggies, and a hint of citrus for a comforting meal that tastes like home.

Ingredients:

• 1 whole chicken (about 3 lbs), cut into 8 pieces
• 2 tbsp olive oil
• 1 large white onion, diced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 8 cups chicken broth
• 2 ears of corn, cut into 2-inch rounds
• 2 green plantains, peeled and cut into chunks
• 1 lb yuca (cassava), peeled and cut into 2-inch pieces
• 1 lb potatoes, peeled and quartered
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges (for serving)
• 1 tsp salt, plus more to taste

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium-high. Add chicken pieces and sear until golden, about 5 minutes per side. Transfer to a plate.
2. In the same pot, sauté onion, 4 minced garlic cloves, and green bell pepper until soft, 5 minutes. Stir in 1 tsp cumin, 1 tsp oregano, and 1 tsp salt.
3. Return chicken to the pot. Add 8 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
4. Add corn, plantains, yuca, and potatoes. Simmer uncovered for 25–30 minutes until veggies are fork-tender and broth thickens slightly.
5. Stir in 1/4 cup cilantro. Taste and adjust salt if needed. Serve with lime wedges for squeezing.

The magic of sancocho is in its layers: the citrus brightens the rich broth, while the starchy veggies melt into the soup, thickening it naturally.

Tip: For extra depth, char the corn and plantains in a dry skillet before adding them to the stew.

Empanadas Colombianas with Spicy Aji Sauce

These golden, crispy empanadas are stuffed with savory beef and potatoes, then served with a vibrant spicy aji sauce for the perfect bite.

Ingredients

• For the dough: 2 cups pre-cooked yellow cornmeal (masarepa), 2 cups warm water, 1 tbsp vegetable oil, 1 tsp salt
• For the filling: 1 lb ground beef, 1 large russet potato (peeled and diced), 1/2 cup chopped white onion, 1 minced garlic clove, 1/2 tsp ground cumin, 1/4 tsp paprika, 1/4 cup chopped cilantro, 1 tbsp vegetable oil, 1/2 tsp salt
• For the aji sauce: 1/2 cup chopped scallions, 1 minced garlic clove, 1/4 cup chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt, 1/4 tsp sugar, 1 small jalapeño (seeded and minced), 1/4 cup water
• For frying: 2 cups vegetable oil

Instructions

1. Make the dough: In a bowl, mix 2 cups masarepa, 2 cups warm water, 1 tbsp vegetable oil, and 1 tsp salt until smooth. Cover and rest for 10 minutes.
2. Cook the filling: Heat 1 tbsp oil in a skillet over medium. Add onion and garlic; cook 2 minutes. Add beef, 1/2 tsp salt, cumin, and paprika; brown for 5 minutes. Stir in potatoes and 1/4 cup water; cover and simmer 10 minutes until tender. Mix in cilantro.
3. Shape empanadas: Roll dough into 12 balls (2″ wide). Flatten each into a 5″ circle. Add 2 tbsp filling, fold, and seal edges with a fork.
4. Fry: Heat 2 cups oil to 350°F in a deep pot. Fry empanadas in batches for 3–4 minutes until golden. Drain on paper towels.
5. Make aji sauce: Blend scallions, garlic, cilantro, lime juice, 1/2 tsp salt, sugar, jalapeño, and 1/4 cup water until smooth.

The contrast of the crispy shell and tender spiced filling, paired with the bright heat of the aji, makes these irresistible. Serve immediately for maximum crunch!

Tip: For a shortcut, use store-bought masarepa dough (like PAN brand) and focus on the filling and sauce.

Lechona Tolimense Stuffed Pork

This Colombian showstopper features crispy-skinned pork stuffed with a savory rice and pea filling—perfect for impressing guests at your next gathering.

Ingredients

• 1 (10–12 lb) whole pork shoulder, deboned (skin left on)
• 2 cups cooked white rice
• 1 cup cooked yellow peas
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp white vinegar
• 2 tsp salt, divided
• 1 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Prep the pork: Pat the pork shoulder dry. Rub 1 tsp salt all over the skin and inside the cavity. Let sit uncovered in the fridge for 1 hour (this helps crisp the skin).
2. Make the filling: Heat oil in a skillet over medium. Sauté onion and garlic for 3 minutes until soft. Stir in cumin, oregano, 1 tsp salt, and black pepper. Remove from heat; mix in rice, peas, and vinegar.
3. Stuff and tie: Pack the filling tightly into the pork cavity. Tie securely with kitchen twine at 1-inch intervals.
4. Roast: Place pork on a rack in a roasting pan. Roast at 325°F for 5–6 hours until the internal temperature reaches 195°F and the skin is deep golden and crackling.
5. Rest: Let rest for 30 minutes before slicing. Serve with the crispy skin side up.

The magic here? The contrast between the melt-in-your-mouth meat and the shatteringly crisp skin—a textural dream. Tip: For extra-crispy skin, rub the pork with baking powder (1 tsp) along with the salt before refrigerating.

Changua Milk and Egg Soup

This comforting Colombian breakfast soup is like a warm hug in a bowl—creamy, delicate, and ready in minutes.

Ingredients

• 2 cups whole milk
• 1 cup water
• 2 large eggs
• 2 tbsp finely chopped scallions (white and light green parts only)
• 1 tbsp chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp unsalted butter
• 1 slice stale bread (optional, for serving)

Instructions

1. In a medium saucepan over medium heat, combine milk, water, and butter. Heat until steaming but not boiling (about 3–4 minutes), stirring occasionally.
2. Gently crack eggs directly into the hot milk mixture. Poach for 3–4 minutes, or until whites are set but yolks remain slightly runny.
3. Stir in scallions, cilantro, salt, and black pepper. Cook for 1 more minute to soften herbs.
4. Ladle soup into bowls, ensuring each gets an egg. Serve with stale bread for dunking if desired.

The magic here is in the silky broth—the poached eggs thicken the milk just enough to make it luxuriously velvety without heavy cream.

Tip: For extra richness, swap the water for an additional 1/2 cup milk and add a pinch of nutmeg with the salt.

Mondongo Tripe Soup with Vegetables

This hearty Latin American soup transforms humble tripe into a rich, comforting bowl with tender veggies and a savory broth—perfect for warming up on chilly nights.

Ingredients:

• 1 lb cleaned honeycomb tripe, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 6 cups beef broth
• 2 medium carrots, diced
• 2 medium Yukon Gold potatoes, diced
• 1/4 cup chopped cilantro
• 1 tbsp white vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add onion and bell pepper; sauté for 5 minutes until softened. Stir in 3 cloves minced garlic, 1 tsp cumin, and 1 tsp oregano; cook for 1 minute until fragrant.
2. Add tripe and 6 cups beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until tripe is tender (test with a fork).
3. Stir in carrots and potatoes; simmer uncovered for 20 minutes until veggies are soft. Mix in 1/4 cup cilantro, 1 tbsp vinegar, 1 tsp salt, and 1/2 tsp black pepper.

The vinegar brightens the rich broth, while the tripe stays wonderfully chewy—a satisfying contrast to the melt-in-your-mouth veggies.

Tip: For extra depth, char a halved tomato along with the onion and pepper in Step 1, then blend it into the broth.

Bunuelos Colombianos Cheese Fritters

These crispy, cheesy Buñuelos Colombianos are the ultimate snack—golden on the outside, stretchy on the inside, and irresistibly savory.

• 1 cup masarepa (precooked white cornmeal)
• 1 cup queso fresco, crumbled (substitute feta if needed)
• 1/4 cup whole milk
• 1 large egg
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 2 cups neutral oil (like vegetable or canola) for frying

1. In a bowl, mix masarepa, queso fresco, 1/4 cup whole milk, 1 large egg, 1 tbsp sugar, and 1/2 tsp salt until a dough forms (it should hold together when pressed).
2. Roll dough into 12 equal balls (about 1.5″ wide), pressing firmly to prevent cracks.
3. Heat 2 cups oil in a deep pot to 350°F over medium heat. Fry 3–4 buñuelos at a time for 4–5 minutes, turning occasionally, until deep golden and crisp.
4. Drain on paper towels and serve warm.

The magic? That queso fresco creates melty pockets inside the crispy corn shell—perfect with coffee or as a party appetizer.

Tip: Keep dough balls covered with a damp towel while frying to prevent drying.

Patacones with Hogao Sauce

These twice-fried green plantains are irresistibly crunchy, especially when dunked in a savory Colombian-style tomato-onion sauce. Trust us—you’ll want to double the batch!

Ingredients:

• 2 large green plantains, peeled and cut into 1-inch thick rounds
• 1/2 cup neutral oil (like vegetable or avocado), divided
• 1 tsp kosher salt, divided
• 1 tbsp olive oil
• 1/2 cup finely diced white onion
• 1/2 cup diced ripe tomatoes
• 1 minced garlic clove
• 1/4 tsp ground cumin
• 2 tbsp chopped cilantro

Instructions:

1. First fry: Heat 1/4 cup neutral oil in a skillet over medium-high. Fry plantain rounds for 3–4 minutes per side until lightly golden. Transfer to a paper towel-lined plate and sprinkle with 1/2 tsp salt. Let cool slightly.
2. Smash: Place each round between parchment paper and flatten with a heavy plate or tortilla press to 1/4-inch thickness.
3. Second fry: Heat remaining 1/4 cup neutral oil in the skillet. Fry smashed patacones for 2–3 minutes per side until deeply golden and crisp. Drain and sprinkle with remaining 1/2 tsp salt.
4. Make hogao: In a separate pan, heat olive oil over medium. Sauté onion for 3 minutes until soft. Add tomatoes, garlic, and cumin; cook for 5 minutes until saucy. Stir in cilantro.

The magic is in the double fry—yielding shatter-crisp edges that hold up to the rich, tangy hogao. Serve warm for maximum crunch!

Tip: For extra flavor, rub smashed patacones with a garlic clove before the second fry.

Tamales Tolimenses Wrapped in Banana Leaves

These Colombian-style tamales are a labor of love, packed with tender meat, veggies, and spices, all wrapped up in fragrant banana leaves for an unforgettable flavor.

Ingredients:

• 2 cups pre-cooked yellow cornmeal (masarepa)
• 4 cups chicken broth, warmed
• 1 lb boneless pork shoulder, cut into chunks
• 1 large chicken breast, cut into chunks
• 1/2 cup diced carrots
• 1/2 cup diced potatoes
• 1/4 cup chopped scallions
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp salt, plus extra to taste
• 1/2 tsp black pepper
• 4 large banana leaves, softened (substitute parchment if needed)
• Kitchen twine, for tying

Instructions:

1. Prep the dough: In a bowl, mix 2 cups masarepa with 4 cups warm chicken broth, 1 tsp salt, and 1/2 tsp black pepper until smooth. Cover and set aside.
2. Cook the filling: Heat 2 tbsp vegetable oil in a skillet over medium. Add pork and chicken; brown for 5 minutes. Stir in 1/2 cup carrots, 1/2 cup potatoes, 1/4 cup scallions, 2 tbsp tomato paste, and 1 tsp cumin. Cook for 10 minutes until veggies soften. Season with salt to taste.
3. Assemble: Lay a banana leaf flat and spread 1/2 cup dough in the center. Top with 1/3 cup filling. Fold leaf over to enclose, tying with twine to secure. Repeat.
4. Steam: Place tamales in a steamer basket over simmering water. Cover and steam for 1 hour until firm.

The banana leaves infuse the tamales with an earthy aroma, while the juicy filling and fluffy dough make every bite a celebration. Serve with aji sauce for a kick!

Tip: To soften banana leaves, briefly pass them over a gas flame or dip in hot water until pliable.

Arroz con Coco Coconut Rice

This creamy, fragrant coconut rice is a taste of the tropics—perfect as a side dish or paired with grilled shrimp for a full meal.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 tbsp unsalted butter
• 2 tbsp shredded coconut (optional, for garnish)

Instructions:

1. In a medium saucepan, combine the rice, coconut milk, water, sugar, salt, and butter. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and sprinkle with shredded coconut (if using).

The magic here is in the balance—just a touch of sugar enhances the coconut’s natural sweetness without overpowering the dish.

Tip: For extra toasty flavor, lightly brown the shredded coconut in a dry skillet before garnishing.

Carimañolas Yuca Filled with Meat

These golden, crispy Carimañolas are a beloved Colombian street food—think fluffy yuca dough stuffed with savory spiced meat, perfect for a handheld snack or appetizer.

Ingredients:

• 1 lb yuca (cassava), peeled and chopped into chunks
• 1 tbsp olive oil
• 1/2 lb ground beef (or pork)
• 1/4 cup finely diced white onion
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp salt
• 1 tbsp tomato paste
• 1 tbsp chopped cilantro
• 1 egg, beaten (for sealing)
• Vegetable oil (for frying)

Instructions:

1. Boil the yuca in salted water for 20 minutes until fork-tender. Drain, mash until smooth, and let cool slightly.
2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add the ground beef, breaking it apart, and cook until browned (5 minutes). Stir in the onion, garlic, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp salt, and 1 tbsp tomato paste. Cook for 3 more minutes, then mix in the cilantro. Let cool.
3. Divide the yuca dough into 8 portions. Flatten each into a disc, spoon 1 tbsp meat filling into the center, and fold/seal edges tightly (dab with beaten egg to help seal). Shape into oblong croquettes.
4. Heat 2 inches of vegetable oil in a deep pan to 350°F. Fry the carimañolas in batches for 3–4 minutes per side until deep golden. Drain on paper towels.

The magic here? The contrast of crispy yuca shell and juicy, spiced meat inside—plus, they’re freezer-friendly for make-ahead cravings!

Tip: For extra crunch, double-fry: let them cool after the first fry, then refry briefly before serving.

Postre de Natas Creamy Dessert

This silky, cinnamon-kissed custard is Spain’s answer to crème brûlée—minus the fussy torch! Just 5 ingredients transform into a dessert that’s luxuriously smooth with a whisper of citrus.

Ingredients

• 4 cups whole milk
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 2 large egg yolks
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)

Instructions

1. In a saucepan, combine milk and cinnamon stick. Heat over medium until steaming (about 5 minutes), then remove from heat. Discard cinnamon stick.
2. Whisk sugar, flour, and egg yolks in a bowl until pale yellow. Slowly pour in warm milk while whisking constantly.
3. Return mixture to the saucepan. Cook over medium-low heat, stirring nonstop with a wooden spoon, until thick enough to coat the back of the spoon (8–10 minutes).
4. Divide into 6 ramekins. Chill 4+ hours until set—it’ll firm up like pudding but stay creamy inside.

The magic? That ultra-thick texture (thanks to flour instead of cornstarch) makes it perfect for layering with fresh berries or dulce de leche.

Tip: For a caramelized top, sprinkle ramekins with sugar and broil 2 minutes before serving.

Chocolate Santafereño with Cheese

This rich Colombian-inspired hot chocolate gets a salty-sweet twist with a gooey cheese surprise—trust us, it’s a game-changer.

Ingredients

• 4 cups whole milk
• 1/2 cup high-quality unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 cinnamon stick
• 1/4 tsp salt
• 4 oz queso blanco or mozzarella, cut into 1-inch cubes

Instructions

1. In a saucepan over medium heat, whisk together milk, cocoa powder, sugar, cinnamon stick, and salt until smooth. Heat until steaming (about 5 minutes), stirring frequently to dissolve cocoa.
2. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened and fragrant. Remove the cinnamon stick.
3. Divide hot chocolate among mugs and drop 2-3 cheese cubes into each. Let sit for 1 minute to soften before stirring gently—the cheese will melt just enough to create creamy, stretchy ribbons.

The magic here? The cheese doesn’t fully melt but turns delightfully elastic, adding a fun texture contrast to the velvety chocolate.

Tip: For extra depth, add a pinch of instant espresso powder to the cocoa mixture.

Obleas with Dulce de Leche

These delicate, wafer-thin obleas filled with luscious dulce de leche are like edible clouds—light, sweet, and impossibly addictive.

Ingredients:

• 8 store-bought oblea wafers (or 4 large rounds, halved)
• 1/2 cup dulce de leche (store-bought or homemade)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Lay out 4 oblea wafers on a clean surface. Spread 2 tbsp dulce de leche evenly over each, leaving a 1/2-inch border to prevent oozing.
2. Top with the remaining wafers, pressing gently to adhere. Dust lightly with powdered sugar.
3. Let sit for 5 minutes to soften slightly—this keeps the wafers from cracking when bitten.

The magic here? The wafers stay crisp at first bite but melt tenderly against the caramel. Perfect for coffee breaks or as a handheld dessert.

Tip: For a grown-up twist, add a pinch of flaky sea salt to the dulce de leche before assembling.

Ensalada de Frutas Tropical Fruit Salad

Bright, juicy, and just sweet enough, this vibrant fruit salad tastes like sunshine in a bowl—perfect for brunch or a refreshing dessert.

Ingredients

• 1 cup diced fresh pineapple
• 1 cup diced ripe mango
• 1 cup sliced strawberries
• 1 medium banana, sliced
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 tsp flaky sea salt
• 2 tbsp shredded coconut (toasted, optional)

Instructions

1. In a large bowl, gently toss together the pineapple, mango, strawberries, and banana.
2. Drizzle the lime juice and honey over the fruit, then sprinkle with the sea salt. Fold gently to coat.
3. Let sit for 5 minutes to let the flavors meld. Top with toasted coconut if using.

The lime and salt make the fruit flavors pop, while the honey adds a subtle floral sweetness—no syrupy overload here! Serve chilled for maximum refreshment.

Tip: For extra flair, add a handful of chopped mint or a pinch of chili powder.

Pandebono Colombian Cheese Bread

These golden, cheesy rolls are a Colombian staple—crispy on the outside, soft and stretchy inside, and ready in under 30 minutes!

Ingredients

• 1 cup masarepa (precooked white cornmeal)
• 1 cup tapioca flour
• 1 ½ cups shredded queso fresco (or sub feta for a saltier kick)
• 1 large egg, room temperature
• ¼ cup whole milk
• 2 tbsp unsalted butter, melted
• ½ tsp salt

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a food processor, blend masarepa, tapioca flour, queso fresco, egg, milk, melted butter, and salt until a sticky dough forms (about 1 minute).
3. With damp hands, roll dough into 12 equal balls (golf-ball-sized) and place them 2 inches apart on the baking sheet.
4. Bake for 20–25 minutes until deeply golden and puffed. Let cool 5 minutes before serving.

The magic? Tapioca flour gives these rolls an irresistible chew—like a cross between a biscuit and mochi!

Tip: For extra browning, brush the tops with egg wash before baking.

Conclusion

From hearty stews to crispy empanadas, these 18 authentic Colombian recipes bring vibrant flavors straight to your kitchen. Whether you’re craving comfort or adventure, there’s something here for every home cook. Try a dish (or two!), share your favorites in the comments, and don’t forget to pin this roundup for later. ¡Buen provecho!