Discover The Delicious Gastronomy Of Boyacá

Boyaca gastronomy includes a whole set of delicacies typical of the beautiful Colombian land. You will find succulent dishes that, in addition to being provocative, are abundant. It is a kitchen that reflects the wealth and generosity of its inhabitants. Similarly, the variety of ingredients and preparations are exquisite on the palate.

If you are a lover of typical food, without a doubt, Boyacá gastronomy is one of the options to delight you. Its cuisine contrasts with the beauty of its landscapes, its colonial architecture and the hospitality of its people. Although Boyacá has a wide culinary offer, below, you will get to know some of the most representative dishes.

1. The stew in Boyacá gastronomy

It is an exquisite dish of Boyacá gastronomy that originated in colonial times. Although it has had some variations in its preparation, it still retains its culinary roots.

It is a delicious stew made with native products of the region. Its preparation includes green beans and a series of local tubers such as chuguas, cubios, ibias and potatoes. It also has tomato, onion, milk, bay leaf, thyme, oregano, garlic, pepper, salt, oil and pork or chicken bacon.

All this is mixed and cooked in water, for two or more hours, until it is soft on the palate. Without a doubt, it is a dish that you cannot stop trying if you visit that region.

2. The changua

It is an appetizing broth that is very simple to prepare and very inexpensive. It is not for all palates, as it mixes salt and sweet, which may seem strange to some. The changua is a food widely consumed in the breakfast of the Boyacenses.

Its ingredients are water mixed with milk, salt, onion and coriander. Eggs and butter can be added and it is accompanied by toast and almojábana, which is a baked cheese bread. You can drizzle finely chopped onion and cilantro over the broth. It is served very hot in clay pots.

3. Wheat cuchuco with backbone

It is a delicious soup very representative of Boyacá gastronomy. Its main ingredients are pork backbone and peeled wheat. Wheat, when ground, should be thick to make a thick soup. In addition, it contains Creole potatoes, broad beans, beans, peas, carrots, chives, garlic, salt, pepper and coriander.

The well seasoned meat is cooked first and then the other ingredients are added over medium heat for an hour. This combination, as well as the substance of the spine, offer an exquisite result.

4. La picada, emblem of Boyacá gastronomy

It is great to share in family settings, with friends or on walks. Its main ingredients are blood sausage and sausage. These are sausages made with seasoned pork tripe and meat. The blood sausage has a rice filling, mixed with the animal’s blood and peas.

The picada also has Creole potatoes, yucca, plantain, arepas, chicharrón, pork ribs and beef, all broken into pieces. You can taste it with a good chili pepper and a delicious cold beer.

5. Corncob Wrapped

Boyacense corn wraps are another of the typical foods of this region. They are made by preparing a dough with the corn kernels or ground corn, cheese, brown sugar, butter and salt. There are those who add cinnamon and raisins to the mixture to taste.

The dough is wrapped in corncob leaves and steamed or baked. You can taste these delicious corncob wraps for breakfast, afternoon tea, and dinner.

7. Arepas of Boyacá gastronomy

Arepas are a delicious ideal food for a good breakfast. However, they can also accompany other meals. They are made from wheat flour, corn flour, eggs, salt, butter, sugar, ricotta or cheese. They are prepared on the grill or in the oven.

You can accompany them with a hot drink such as agua de panela or chocolate. In the gastronomy of Boyacá, it is customary to replace bread with nutritious and delicious arepas.

8. The chicha

Chicha has an important place in the history of Boyacá gastronomy. It was created by the indigenous people and highly revered in colonial times. Its preparation is done by hand with very simple and inexpensive ingredients. Without a doubt, you can delight your palate by tasting this delicious fermented drink of ancient tradition.

Chicha is made with corn flour, panela water, and drinking water. This mixture must be fermented for seven to ten days in clay pots. It has an exquisite sweet and sour taste and its alcohol content is low. However, you should consume it in moderation.