What To Eat In Medellin

In most parts of Colombia, including Medellin, you’ll find two kinds of food, “comida rapida” meaning “fast food” like hot dogs (perros), and shish kebabs (chuzos). You also have the regular restaurants offering all types of local foods as well as international foods.

Whenever traveling you should follow my guidelines on how to eat and not get sick when traveling.

In Parque Lleras you’ll find all sorts of international food including sushi, mexican, and local food. Usually the vendors of fast food are small places, or food carts found on various street corners.

The food in Medellin is based on some core ingredients including beens, eggs, beef or pork, potatoes, plantains, and the famous “arepa”, a corn based bread similar to the Mexican tortilla.

Some of the most well known typical plates that you may want to try include the following:

Bandeja Paisa: Traditional Antioquia dish with beans, ground beef, egg, rice, plantain, chorizo sausage, pork cracklings, arepa and hogao (a sauce based on tomatoes and onions).:

Ajiaco (Soup): Ajiaco is a Colombian Potato soup. It typically contains pieces of chicken, large chunks of corn on the cob, two or three kinds of native potatoes, and guasca (Galinsoga parviflora), a weedy, aromatic herb that lends the dish part of its distinctive flavour.
The soup is typically served with heavy cream, capers and avocado, all mixed in just before eating in the proportions each individual prefers.:

Sancocho (Soup): Sancocho is probably the most famous of all Colombian soups and is a soup based on chicken, potatoes, and plantains. However many places offer sancocho de res (sancocho made with beef):

Mondongo (Soup): In Colombia sopa de mondongo is often eaten as the soup course of a traditional almuerzo. The soup in Colombia, is often made with chicken or beef stock, with a lot of cilantro. Many vegetables such as peas, carrots and onion are used to flavor the chicken or beef stock. Salt and pepper, along with corn, are also thrown into the soup for extra flavoring. The tripe used for this soup is varied. The most typical kind of tripe is beef tripe, but in several other regions across the nation, pork tripe and chicken or turkey tripes are also used in the soup:

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