Colombian Cuisine Basics

PAPAS CRIOLLAS OR ANDEAN POTATOES

9 comments March 19, 2009

  Papa Criolla is a yellow and small potato  very popular in Colombia. We use them in soups and stews, mashed, boiled, baked or fried and they are delicious. In the United States you can find them frozen or canned but I prefer them frozen. You can find it at AmigosFood.

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RIPE PLANTAIN (PLATANO MADURO)

1 comment March 2, 2009

Ripe plantains  or Plátano Maduro look like large, over-ripened, yellow bananas. The skin becomes heavily spotted, almost completely black. This is when they are sweet and delicious and ready to eat.

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GUAVA PASTE (BOCADILLO)

7 comments March 2, 2009

In Colombia we use Guava Paste or Bocadillo in all kinds of dishes. It is a combination of guava pulp and sugar which is cooked slowly until it becomes thick enough to form into a block, which is the form in which it is usually sold. Guava Paste can be found in Latin markets and [...]

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SEASONING PASTE (ALIÑOS)

16 comments February 25, 2009

Aliños is a seasoning mix paste that my grandmother kept in her refrigerator year-round. I use it as a base in some of my recipes and to marinade meat or poultry.

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CHEESE CORNMEAL PATTIES (AREPAS DE QUESO)

44 comments February 12, 2009

Arepa is a typical Colombian recipe from the region Antioquia, my home state. We serve them warm for breakfast, spread with butter and cheese on top, with a good cup of Colombian hot chocolate. These arepas are an essential part of the Colombian daily diet. You can serve them as a main course or appetizer [...]

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MASAREPA

30 comments February 12, 2009

Masarepa: is precooked corn flour used to make Colombian arepas, empanadas and tamales. One of the brands available in the United States is GOYA. You can find Goya masarepa in the Latin aisle at supermakets. BUY IT

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