TYPICAL FOOD
Boyaca have one of the best cuisine in the country , product of your rich lands where can harvest different vegetables and fruits.
The cuisine is mainly peasant and is a tradition that passes from generation to generation.
Boyaca is a paradise of food, if you visit this region you should try some of their typical meals or you have lost the trip.
SOUPS
AJIACO
Is a chicken soup that contains different types of potatoesand can usually served in earthenware bowls. Is also often
include sweet corn cobs.
If you came to Boyaca, you will find this delicious soup in many traditional restaurants as well as homes in Boyaca.
BROTH OF POTATOES ( CALDO DE PAPA)
It consists of a very simple soup with potatoes , rib of beef, chopped onion and coriander.
This soup is very typical of boyacenses breakfast, and you can go with eggs, chocolate and a good bread.
The potato soup is a delicious peasant food, which will give you the energy needed you to start your daily activities with all the enthusiasm and joy possible.
CUCHUCO DE TRIGO
This soup is very nutritious and healthy.
Someone Ingredients of this soup is:
Pork backbone, wheat cuchuco, wheat flour,green beans ,carrots, coriander,
potatoes (papa criolla papa sabanera), green peas, scallions, white Cabbage,
garlic and avocado.
This soup is very special in the region in preparation wood stove gives a subtly smoky flavor .
MAZAMORRA CHIQUITA
cilantro and garlic beans , beans , potatoes, and a plant called : stems.
MUTE SOUP
Although the Mute Soup is a typical dish of Santander and Norte de Santander, this is also present in the Boyaca kitchen.
It is made from corn , beef rib and pork with a lot of vegetables and spices.
The mute can traditionally cooked in wood-burning stoves for better flavor.
MEAT AND SAUSAGES
RELLENA
This food is based to the intestine of the cow or pig,
prepared from pig blood and rice with peas and
occasionally small pieces of potato.
THE SAUSAGE BOYACENSE (LONGANIZA BOYACENSE)
The sausage consists of the pig intestine filling a mixture of spiced minced meat.
The boyacense sausage prepared in wood-burning stoves to have a smoky in flavor. It is usually accompanied with other meats, meat, potatoes, pepper and lemon.
DRINKS
MAZATO DE ARROZ ( RICE DRINK)
It is a fermented rice-based drink with brown sugar , you can also add cloves and cinnamon.
It is common to eat accompanied by mantecada .
It is common to eat accompanied by mantecada .
SABAJON DE FEIJOA ( ZABAIONE)
Is a fermented drink made from feijoa.Esta drink only can find in the town of Tibasosa , where the production of this fruit is abundant. There also are usually prepared different desserts , sweets, and drinks with this fruit.
CHICHA
The Chicha is a drink widely from pre-Hispanic times .
The Chicha is an alcoholic beverage resulting mainly from the non- distilled fermented corn.
This drink is used in rural households , as table-talk.This drink is one of the most representative of the region.
JUMBLES, DESSERTS AND SWEETS.
ALMOJABANA PAIPANA
In Boyacá, you can found in most bakeries.
The cruller is typical of Paipa Town and surrounding areas.
When traveling boyaca not forget to visit Paipa, and try a delicious fresh cruller.
It's a cake or bun made of corn flour and cottage cheese to which butter, egg and sugar is added.
BOYACENSE AREPA
Who does not crave this delicacy of Boyacense cuisine, accompanied by a hot chocolate or a aguadepanela a cold day?
This is one of the gastronomic wonders of this land of friendly and good people.
His original recipe with corn dry and mix with salt, butter, egg white or beaten egg, forming a mass left to dry and then is prepared on the grill.
Tasty sweet , which has inside cheese and occasionally slice guava.
MANTECADA ( SHORTBREAD )
Shotbread is a food for milder flavor and fluffy texture that covers the palate and draws us with its smell.
Shortbread is traditionally served with a glass of mazato , chicha or hot chocolate.
Shotbread is a food for milder flavor and fluffy texture that covers the palate and draws us with its smell.
Shortbread is traditionally served with a glass of mazato , chicha or hot chocolate.
ENVUELTO DE MAZORCA BOYACENSE (FILLED BUN OF COP)
It is a food of Indian origin made with corn dough, which is wrapped in corn husks and boiled or parboiled in boiling water. there is usually sweet and savory.
It is a food of Indian origin made with corn dough, which is wrapped in corn husks and boiled or parboiled in boiling water. there is usually sweet and savory.
The sweets come with cheese and guava delicacy while bring salted rice ,
peas , chickpeas and meat sticks.
One of the most interesting things in the process is the making of the dough,
where the corn is ground in a traditional corona mill.
where the corn is ground in a traditional corona mill.
CUAJADA CON MELAO (MELAO CURD)
The melao curd is a dessert that is serving curd, which is a kind of tasteless cheese from cow's milk, washed in portions with a liquid caramel made with melted brown sugar in water called "molasses" or "roan.
The melao curd is a dessert that is serving curd, which is a kind of tasteless cheese from cow's milk, washed in portions with a liquid caramel made with melted brown sugar in water called "molasses" or "roan.
DATILES ( DATES)
This fruit is not well known in our country, originally from Iran,
is grown, harvested and processed in Soata, a small town in Boyaca. Soata is one of the few regions in Colombia where there is marketing.
The Dates are prepared in such a way that prove to be a very special appetizer, to sweeten the palate of the visitors in this region.
FRESH FIGS AND SWEET BLACKBERRIES
Preparation: Cook this fruits with little water and a good portion of sugar.
It is served on small plates.
This meal is usually accompanied with cottage cheese.
No comments:
Post a Comment