subanyc

The tropical fruits of Colombia used in Colombian cuisine include papaya, avocado, plaintains, zapote, nispero, passion fruit, borojo, mamoncillo, carambola (starfruit), Kiwano melons, pepino melons, lulo, uchuva, guava, mango, and guananbana. They can be found growing all over South America and Colombia. In Colombia, fruit is consumed for breakfast, in refreshing drinks, alcoholic drinks, cooked in main courses, used as a garnish, and enjoyed as a dessert or snack.
Stuffed papaya filled with shrimp; papaya salsa and chutney; green papaya pickle; (more…)

Delicious Latin is a direct specialty in Colombia, and Colombian traditions and styles have been adopted in areas throughout the United States. Colombian cuisine reflects and expresses Colombia’s identity as a nation, as well as integrating part of their culture, with different dishes varying from region to region. As in the United States, there are commonly three meals eaten throughout the day. Distinguishing them is their quantities, as Colombians have light and small meals for both breakfast and dinner, with the lunch being the larger and more substantial meal. Colombian coffee is great with any of (more…)