martes, 11 de noviembre de 2014





Introduction.


the purpose of this paper is to extend our knowledge on the desired topic. also identify ways to represent a country, and as it is known internationally.


Food typical of Colombia.



Colombia's cuisine is the result of the fusion of food, culinary practices and traditions of local, European (mostly Spanish) and African American Indian cultures. Although there is no consensus on a single dish that represents the entire Colombian cuisine, the arepa stand and stew as the most representative. Other prominent regional dishes are the paisa, santafereño ajiaco, Tolima and Huila lechona and nicknamed coastal cheese, among others.


The lulada is a typical drink of Valle del Cauca, especially in Cali, capital of departamento.1

Arepa with chorizo is a Colombian fast food.

Traditional dish of Antioquia gastronomy, "paisa".

Traditional dish santafereña regional cuisine, fish covered is varied in San Andres de Tumaco.
From the diversity of wildlife in a variety essentially Colombia Creole cuisine, with little influence from foreign cuisines arises. Colombian dishes in preparation and ingredients vary by region and include the traditions of Spanish, mestizo and African cultures. Some of the most common ingredients in the preparations are cereals such as rice and maize, tubers such as potatoes and cassava varieties of legumes (beans), meat as vaccine, chicken, pork, goat, guinea pigs and other wildlife seafood. It is important also the variety of tropical fruits such as mango, banana, papaya, guava, pineapple and passion fruit.

Colombia has a regional dish, but not a national, but are well known stew and corn bread in its various forms. Among the most representative regional dishes are santafereño ajiaco paisa tray, cheese nicknamed, Tolima lechona, castor beans or veal plains, the mute Santander, tamales and fish, especially in coastal regions. February



Obejtives. 



• To be know the different foods offered by the country.
• To be expand our knowledge in every meal of the regions.

•  To be identify the typical food of each department.

















How to make a typical dish of Antioquia?







Estefania León Florez. 9-1