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All recipes

The full index of Colombian cooking guides and recipes from Sazón Colombia, organized by dish and by region, from tamales to exotic fruit juices.

Every Colombian cooking guide published on Sazón Colombia so far, explained with the real technique behind each dish and its regional variations — from the corn-and-pork tamales of Valle del Cauca to the coconut-and-fish cooking of the Caribbean coast.

Colombia doesn't really have one national cuisine so much as a dozen regional ones, and that shows in this list: a soup can change name, protein, and even the number of potatoes it needs depending on which side of the Andes you're standing on. Pick a dish below for the full guide — what makes it distinct, the steps that actually matter, and the mistakes that ruin it most often.

Traditional foodAjiaco Santafereño: Bogotá's Traditional RecipeHow authentic ajiaco santafereño is made — the three potatoes, the guasca herb, the chicken, and the side dishes — and why every ingredient matters.

Traditional foodColombian Arepas: Types, Differences, and How to Make ThemA guide to the most common Colombian arepas — cheese, chócolo, boyacense, paisa — and how to make them at home without them cracking or sticking.

Traditional foodBandeja Paisa: The Complete Guide to Colombia's Most Famous PlateWhat goes into an authentic Colombian bandeja paisa, how each component is prepared, and the most common mistakes people make cooking it at home.

DrinksColombian Coffee: How to Brew It Well at HomeHow to brew Colombian coffee at home without ruining it — the right grind for each method, water ratio, temperature, and the most common mistakes.

Traditional foodColombian Breakfasts: What's Eaten in Each RegionThere's no single Colombian breakfast — changua in Bogotá, calentado in Antioquia, cuchuco in Boyacá, and egg arepa on the coast. A guide by region.

Traditional foodColombian Empanadas: The Complete GuideWhy Colombian empanadas are made with corn, not wheat, how they're filled, how to fry them without splitting open, and the most common regional variants.

Traditional foodExotic Colombian Fruits to Cook and Drink as JuiceGulupa, chontaduro, lulo, uchuva, and other little-known Colombian fruits — what they are, what they taste like, and how they're eaten or juiced.

Traditional foodMondongo: The Soup That Changes Name by RegionWhat Colombian mondongo is, how to properly clean beef tripe, how long it really takes to cook, and how its regional variants differ from each other.

Traditional foodFish and Coconut: The Cooking of Colombia's Caribbean CoastHow fish is cooked on Colombia's Caribbean coast — fried whole, stewed in coconut milk — and why coconut rice is almost always the side dish.

DessertsColombian Desserts: A Guide by Region and OccasionManjar blanco, buñuelos, natilla, and more — the most traditional Colombian desserts, what sets each one apart, and when people actually eat them.

Traditional foodColombian Sancocho: Regional Variations and How to Make ItSancocho changes protein and even name depending on the region of Colombia. A guide to the most common variations and the base technique for making it.

Traditional foodVallecaucano Tamale: The Traditional Recipe, Step by StepHow vallecaucano tamale is made from scratch — corn dough, pork filling, plantain leaf and slow cooking — and where to order it ready-made in Cali.