Arepas are a type of cornbread made from ground corn dough or precooked corn flour that can be used in a variety of ways. Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic are among the countries that consume it. Arepas are consumed at any time of day in Venezuela, across the country, and by people of all socioeconomic classes.

From beans, cheese, and avocado to shredded beef and onions, the golden disks with a crispy, browned crust are commonly stuffed with a variety of ingredients, and the combinations are seemingly endless. Arepas are traditionally served with a cup of strong coffee and hot dipping chocolate as part of a Venezuelan breakfast.

They are known as the viuda because they are not filled with anything for breakfast (widow). The word erepa is derived from the word arepa.

Obleas are thin Colombian wafers that have a slightly brown color and a round shape. Arequipe caramel and other toppings like fruit jams, grated cheese, or chocolate sprinkles are commonly used. Because it doesn't have a strong flavor, shredded cheese is usually added for texture.

Obleas are also popular in countries such as Venezuela, El Salvador, and Mexico. Some say the first obleas were made in the 1940s near Floridablanca in Santander, where the first oblea factory was established. The wafers can be served with fillings like condensed milk or Chantilly cream, depending on regional preferences.

They're usually purchased from street vendors who have stacks of wafers and a variety of topping jars.

What exactly is Lechona? The word "lechona" means "suckling pig" in English. But don't get it all mixed up. This dish is nothing like the standard pig on a spit you've had at luaus and barbecues. Lechona is said to have originated in the Tolima Department (region), but it is now found throughout Colombia.

A whole roasted pig is stuffed with onions, peas, potatoes, fresh herbs, and various spices in a traditional Colombian dish known as lechona. The pig is roasted for an extended period of time until the meat is tender and juicy. Because one lechona can serve up to 100 people, it is typically served at parties and celebrations.

This one-of-a-kind Colombian delicacy can be found in a variety of restaurants across the country's major cities.

Arroz con huevo is a popular lazy lunch in Latin America that consists of rice with a fried egg on top. This simple dish was once known as comida de pobre (poor people's food), but it is now enjoyed by people from all walks of life.

The dish has many variations; for example, in the Caribbean, it is frequently served with plantains, while Spaniards serve it with a savory sofrito. Arroz con huevo is best served with freshly grated cheese and finely chopped parsley on top.

Ingredients

• Ecuadorian or Latin style cooked rice about 1 cup per person
  
• 1-2 eggs per person
  
• Oil for frying eggs
  
• Fried ripe plantains 2-3 slices per person
  
• Avocado slices
  
• Tomato and onion curtido salsa

Instructions

• Heat the oil to medium, add the eggs and cook to desired doneness.
  
• Serve the fried egg(s) with rice and ripe plantains. Can also add avocado slices, tomato slices or tomato onion curtido salsa.

Sancocho is a Colombian chicken stew that can also be made with fish, plantains, beef, or pork and is served after most parties and as a Sunday meal. It was originally made exclusively with hens in the El Valle region. With the addition of potatoes, corn, and plantains, it's a hearty stew.

White rice, spicy aji sauce, and avocado slices are traditionally served on the side. The thick broth is filling and could easily feed a family, and the best part is that it can all be made in one pot. To enhance the flavors even more, some people like to top the dish with fresh coriander, onions, and a squeeze of lime juice.

It gets its name from the Spanish word sancochar, which means "parboil." It's found all over Latin America. The corn, which has been soaking up all the flavors in its kernels, may be the best part, despite the fact that the ingredients are simple.

Since 2005, Colombia's national dish, bandeja paisa, also known as bandeja de arriero, bandeja montanera, and bandeja antioquena, has been a heavy, caloric meal served on a large, oval platter and intended to be eaten for lunch.

The platter was designed to provide nutrition and energy to farmers throughout the day, and it contains a total of 13 ingredients, including golden-fried chorizo sausages with lime, hogau sauce, cooked white rice, ground beef, plantain, arepa (a thin, fried corn cake), avocado, stewed red beans, fried pork belly, and a fried egg on top.

This colossal dish is traditionally served with mazamorra, a milk-based drink with smashed maize that is served chilled. Bandeja paisa is one of the most protein-dense dishes on the planet, and it's especially popular in Colombia's Paisa region, which includes the departments of Antioquia and a portion of the Valle del Cauca.

When it was declared the national dish in 2005, it was suggested that the name be changed to bandeja montanera to avoid excluding people from outside the Paisa region, which sparked a massive public outcry. Regardless of the name, you should unbuckle your belt before attempting this massive meal.

Calentado is a traditional Colombian breakfast made from reheated leftovers from the night before. It dates back to a time when much of Colombia's population was impoverished and nothing was thrown away. Rice, beans, plantains, steak, fried eggs, and arepas are common ingredients in this filling breakfast.

Other ingredients, such as sausages or chicharrónes, are popular additions. Due to the large amount of food, calentado is now typically served on weekends, and it is recommended that it be served with coffee or a cup of hot chocolate on the side.

The word calentado literally means "heated," and it refers to the act of reheating leftovers.

Arroz Con Coco will bring a taste of Colombia to your dinner table. This sweet and savory rice is made with evaporated coconut, which caramelizes into shreds and is cooked with raisins. This is the ideal side dish for fish or any other type of seafood.

Colombia's Caribbean coastal region, specifically Cartagena. Colombians are obsessed with this coconut dish.

A savory dish with a subtle sweetness that only requires a few ingredients. This is the best way to impress your guests or even share with your family with a Latin-themed side dish.

Arroz con coco is a flavorful Colombian side dish made with white rice, coconut milk, sugar, salt, and water that is both savory and sweet in flavor. Arroz con coco becomes slightly sweeter when raisins are added, whereas the version without raisins is more savory and traditionally served with fish dishes.

It's best to use coconut milk without stabilizers so that the fat and solids can separate.

The perro caliente is a Colombian hot dog that is distinguished by its large size and unique toppings. The sausage is usually topped with pineapple chunks, mayonnaise, ketchup, mustard, raspberries, bacon, and crushed potato chips after it is steamed or boiled.

Everything is wrapped in paper or served in a styrofoam boat and placed in a bread roll. Because there are so many regional variations of this popular fast food, some chefs like to top theirs with lettuce or a quail's egg.

Perro caliente is widely available in Colombia, but it is also popular in the United States, particularly in the Queens neighborhood of New York City.

Ajiaco is Colombia's national dish, a flavorful chicken and potato soup with herbs and corn added. In the past, ajiaco was thought to be a poor man's dish because it required three different types of potatoes to be cooked together, which are plentiful and inexpensive in Colombia.

The waxy sabanera, the tiny papas criollas, and the soft pastusa are the best potato varieties to use. The final dish will have a thick and creamy texture thanks to these varieties. The potatoes, which are simmered in chicken or beef broth until they break down, provide a unique flavor combination.

Ajiaco is one of the most popular dishes among Colombians living in the mountainous areas surrounding Bogota, owing to the colder climate.

Ajiaco is a hearty stew made with corn, chicken, and three types of potatoes, one of which is the purple-skinned Andean potato found only in that part of the world.

In Ajiaco, the chicken is usually cut into large pieces that are still attached to the bone, and the corn is also served on the cob.

The locally grown herb guasca and Crema, a seasoned and slightly more fermented thinner form of what most people would call sour cream, give this stew its distinct flavor.

Coconut Flan, also known as Flan de Coco, is a popular dish. The traditional flan is flan de leche, which serves as the foundation for a variety of other flans. One of my favorite Flan de Coco recipes!

Coconut flan is a delicate dessert popular in Colombia, Costa Rica, and parts of the Caribbean. Eggs, coconut milk, condensed milk, cream, vanilla extract, and flaked coconut are common ingredients.

When flan de coco is inverted, it has a nice caramel layer on top and on the sides, as it is usually baked in small ramekins with caramel on the inside. The dessert is frequently topped with flaked coconut before serving.

Pan de queso is a cheese bread that originated in Colombia, specifically in the Paisa region. Tapioca flour and grated cheese are the main ingredients, but it's the fermented cassava starch that gives these rolls their lightness and volume.

They're eaten plain or filled with cream cheese or jelly for breakfast or as a parva—a quick breakfast snack.

Ingredients:

• 2 cups all purpose flour
  
• ¼ cup warm milk
  
• ½ teaspoon sugar
  
• 1 tablespoon butter melted
  
• ½ cup queso fresco
  
• ½ cup feta cheese
  
• 1 beaten egg
  
• 1 teaspoon baking powder
  
• Salt to your taste

Instructions:

• Pre-heat the oven to 350°F.
  
• Dissolve the baking powder in the warm milk, add 1 tablespoon flour, and the sugar. Stir until well combined. Set aside for 5 minutes.
• In a medium bowl, Add the butter and stir well. Add the egg, flour, salt, cheese and using your hands mix well. Cover with plastic and let it sit at room temperature for about 40 to 50 minutes.
  
• Divide the mixture into 12 equal size portions, shaping them into balls or doughnut shape.
• Cover loosely with plastic wrap and let it sit at room temperature for about 30 minutes.
  
• Place on a baking sheet lined with parchment paper and bake for about 25 to 30 minutes or until golden on top. Serve warm.

A traditional bread made with yuca flour, eggs, and cheese is known as pan de yuca. Small, round balls are the most common shape. Although there are variations on pan de yuca throughout Latin America, the bread is popular in Colombia and Ecuador.

It's a great warm appetizer or afternoon snack, especially when paired with a cup of hot chocolate, tea, or coffee.

Ingredients:

• 1 cup sour tapioca starch yuca harina
  
• 2 cups queso fresco
  
• 1 ½ teaspoons baking powder
  
• 2 eggs
  
• ¼ teaspoon sugar

Instructions:

• Pre-heat the oven to 450°F.
  
• In a food processor, place the yuca flour, cheese, sugar and baking powder. Process until well combine. Add the eggs slowly while food processor is running.
• Divide the mixture into 12 equal size portions and shape into a ball.
  
• Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until golden on top. Serve warm.