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Dining is a regional affair. In the mountainous
areas hearty stews and soups prevail. Rice and plantains accompany
many dishes, and corn is part of nearly every Andean diet. Try the
local empanadas (meat pies) and tamales (meat filled corn meal
steamed in a corn husk). Beef prevails over pork and chicken. Arepas
(griddle corn cakes) are very popular and often served in place of
bread. In tropical areas, try Sancocho (a savory vegetable-based
soup). In Bogotá, satisfy your appetite with Ajiaco (a hearty soup
of corn, potato, capers, cabbage and chicken). Tropical fruit juices
are numerous and excellent. Local beers are good, and anise-flavored
Aguardiente liquor has a distinct flavor in every region.
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