page_title: Colombian culture
section_title: Food
hierarchical_section_title: Colombian culture / Food
caption_attribution_description: Español: La chuleta valluna, es un plato típico de la región del Valle del Cauca - Colombia y la cultura Afrocolombiano del pacífico; es una milanesa, generalmente preparada empleando un corte magro de lomo de cerdo (aunque puede emplearse res o pollo). Suele ir acompañada con arroz, rodajas de tomate, cebolla, Tajada fritas de plátano maduro o papas fritas y una bebida llamada Lulada.
context_page_description: Many aspects of Colombian culture can be traced back to the early culture of Spain of the 16th century and its collision with Colombia's native civilizations. The Spanish brought Catholicism, the feudal encomienda system, and a caste system that favored European-born whites. After independence from Spain, the criollos struggled to establish a pluralistic political system, between conservative and liberal ideals. The conservatives supported the involvement of the Catholic Church in the state, while liberals favored the separation of these. The conservatives managed to outsource public education to the Catholic Church, and for many years, the church controlled the country's education system. Both parties engaged in multiple civil wars resulting in a slow development of the country and the isolation of regions until the end of the 19th century. Ethno-racial groups maintained their ancestral heritage culture: whites tried to keep themselves, despite the growing number of illegitimate children of mixed African or indigenous ancestry. These people were labeled with any number of descriptive names, derived from the casta system, such as mestizo, mulatto and moreno.
context_section_description: There is a large variety of dishes that take into account the difference in regional climates. For example:
  In the city of Medellín, the typical dish is the bandeja paisa. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa, and chicharrón. It is usually accompanied by avocado, tomato, and special sauces.
  In the city of Cali, the most traditional dish is "sancocho de gallina" - a soup composed mostly of chicken, plantain, corn, coriander, yuca root, and other seasonings.
  In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavoured with a locally grown herb called "guasca". Traditionally, cream and capers are added just before eating. Both soups are served with white rice, salads with a hint of lemon, avocado, or plantain chips, sweet or salty. For breakfast people often eat changua, a milk, scallion, and egg soup.
  In the Caribbean coast, seafood is popular, including fish and lobster. Coconut rice is a common dish along the coastal cities, as are patacones, or fried plantain patties.
  In the Llanos, meat from the barbecue, such as the "ternera llanera" is common, and also typical river fishes like the "amarillo".
  In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.
  Inland, the dishes reflect the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing, and other animals' raising. Such is the case of the sancocho soup in Valledupar, the arepas (a corn based bread-like patty). Local species of animals like the guartinaja, part of the wayuu Amerindian culture.
  In the Tolima region, the Tamales Tolimenses are a delicacy. These tamales are made of a corn dough and feature peas, carrots, potatoes, rice, chicken, pork, and various spices. They are wrapped in plantain leaves and boiled for three to four hours. Pandebono for breakfast with hot chocolate.
  On the Islands of San Andres, Providencia, and Santa Catalina, the main dish is rondon, a seafood dish made of coconut milk, fish, conch, cassava root (yuca), sweet potato, white yams, and pumpkin seasoned with chili peppers and herbs. They also have a crab soup which is considered a delicacy. It is made with the same ingredients as rondon, without the fish.
  Ají picante, a spicy, cilantro-based sauce, is used as a condiment for many dishes and sides, including empanadas, platacones, and soups. This traditional sauce is from the city of Antioquia.
caption: Cutlet "Valluna", a typical dish of the Valle del Cauca region of Colombia and the Afro-Colombian culture of the area near the Pacífic Ocean. It includes a milanesa, usually prepared with a lean pork loin beef or chicken can also be used. Traditional accompaniments include rice, sliced tomatoes, onions, chopped fried plantains or fries and a drink called "Lulada" made with lulo fruit, water and sugar[citation needed]
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