• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Main Dishes
      • Beef
      • Chicken and Turkey
      • Pork
      • Seafood
      • Meatless
      • Pizza, Sandwiches and Hot Dogs
      • Pasta and Rice
      • Arepas and Tamales
      • Quesadillas and Tacos
      • Soups
      • Stews
    • Side Dishes
    • Appetizers and Snacks
    • Salads
    • Desserts
    • Breakfast and Brunch
    • Drinks
    • Breads and Cakes
    • Sauces, Condiments and Dips
    • Menus and Lists
  • Videos
  • About
    • More Facts About Me
    • Contact
    • Work with Me
    • Press
  • Pantry
  • Cookbook
  • Español
My Colombian Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Main Dishes
  • Side Dishes
  • Soups
  • Desserts
  • Subscribe
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    My Colombian Recipes » Recipes » Main Dishes » Pork » Lechona Tolimense (colombian-style Stuffed Pork)

    Lechona Tolimense (Colombian-Style Stuffed Pork)

    Jun 12, 2010 · Modified: Sep 19, 2022 by Erica Dinho · 71 Comments

    FacebookPinterestTwitterYummly
    Jump to Recipe Print Recipe

    Lechona is a traditional Colombian dish made with pork, vegetables and spices. This amazing meal is very popular during the holidays.

    Lechona Tolimense-Colombiana (Colombian Style Stuffed Pork)|mycolombianrecipes.comPin

    Lechona Tolimense (Colombian-Style Stuffed Pork)

    Erica Dinho
    5 from 71 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian
    Servings 6 servings
    Calories 1968 kcal

    Ingredients
     

    • 2 pounds pork fat back skins
    • ¼ cup pork fat or lard
    • 4 scallions chopped
    • 4 garlic cloves finely chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon sazon with azafran or color
    • ¾ cup peas yellow or green
    • 1 ¼ cups cooked white rice
    • Salt and pepper
    • 2 pounds pound pork meat cut into small pieces

    Instructions
     

    • In a medium sauce pan melt the pork fat or lard. Add the scallions and garlic. Cook for about 3 minutes.
    • In a large bowl mix the pork meat, cooked rice, ground cumin, sazon, peas,, salt and pepper.
    • Add the pork fat and onion mixture to the bowl. Cover and place in the refrigerator for 1 hour.
    • o assemble: Rinse the pork fat skin under cold water and pat dry. Lay the pork fat skin on a baking sheet or baking pan lined with foil, top with rice mixture. Start rolling the pork skin to enclose the rice and pork mixture completely. Tie with kitchen string to hold it together.
    • Preheat the oven to 475 F.
    • Bake for about 40 minutes uncovered to allow the skin to brown.Cover with foil and cook for about 45 minutes more.
    • Remove from the oven and transfer it to a cutting board. Carve the lechona after it has rested for at least 15 minutes. Serve with arepa, salted potatoes and lime wedges on the side.

    Notes

    *I used green peas for this recipe, but traditionally lechona is made with yellow peas.
    *In Tolima lechona is stuffed with of pork and yellow peas, however, in other parts of Colombia they add prok, rice, peas and potatoes to their lechona.
    *You can prepare your lechona up to 3 days ahead before serving, just keep it uncooked in the fridge covered and bake it when ready to serve.

    Nutrition

    Calories: 1968kcalCarbohydrates: 13gProtein: 25gFat: 200gSaturated Fat: 76gPolyunsaturated Fat: 23gMonounsaturated Fat: 90gTrans Fat: 0.3gCholesterol: 258mgSodium: 966mgPotassium: 473mgFiber: 1gSugar: 1gVitamin A: 338IUVitamin C: 10mgCalcium: 34mgIron: 2mg
    Keyword colombian christmas food
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Lechona Tolimense-Colombiana (Colombian Style Stuffed Pork)|mycolombianrecipes.comPin

    Lechona Tolimense is a traditional dish, originally from the Tolima department of Colombia, is often served on special occasions. This popular dish consists of a whole pork stuffed with rice, peas and spices , cooked in a brick oven for about ten to twelve hours.

    Lechona ColombianaPin

    Lechona was Mamita's favorite Colombian dish and it was the main course at our Noche Buena, New Year's Eve celebrations and at her birthday parties. The most important thing for Mamita was that the skin was really crispy.

    Lechona Tolimense (Colombian-Style Stuffed Pork)Pin

    Noche Buena and New Year's Eve dinners at my grandmother's house were filled with tables groaning under the immense amount of food piled on top of it and people bustling to get to it. Two different kinds of pork roast,  lechona, tamales, buñuelos, natilla, hojuelas, arroz con leche, brevas caladas, and two or three salads. Memories that I will always treasure. Mamita passed away about 10 years ago and even though the loss is over-whelming, I can’t help but remember her with a smile. She was the best Grandmother any girl could ask for.

    Lechona and/or also known as lechon asado is a popular Colombian dish.Pin

    Lechona Tolimense is a delicious meal. My mom has a recipe to make a small Lechona at home using pork skin and I want to share it with you. Sorry, but I could not afford a whole pig.

    Enjoy it!

    Lechona Tolimense (Colombian-Style Stuffed Pork)Pin
    Pork skin PackagePin
    Lechona Tolimense (Colombian-Style Stuffed Pork)Pin
    Lechona. La lechona es un plato típico de la región colombiana del Tolima Grande.Pin
    Lechona Tolimense (Colombian-Style Stuffed Pork)Pin
    Lechona Tolimense (Colombian-Style Stuffed Pork)Pin
    La Lechona es hoy uno de los platos tradicionales y de mayor reconocimiento en la cocina típica. ColombianaPin
    La Lechona es hoy uno de los platos tradicionales y de mayor reconocimiento en la cocina típica. ColombianaPin
    La Lechona es hoy uno de los platos tradicionales y de mayor reconocimiento en la cocina típica. ColombianaPin

    Note: If you want to see pictures of a traditional lechona made with a whole pig you can visit Nika's blog here. If you are a vegetarian, I don't recommend the pictures.

    La Lechona es hoy uno de los platos tradicionales y de mayor reconocimiento en la cocina típica. ColombianaPin

    More Christmas and New Year Recipes

    Arroz Con Leche Colombiano (Rice Pudding)Colombian Recipes For Christmas And New Year'sNatilla Colombiana (Colombian-Style Pudding)Alfajores (Dulce De Leche Cookie Sandwiches)Hojuelas O Hojaldras Colombianas (Colombian Hojuelas)
    FacebookPinterestTwitterYummly

    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. CARMEN

      June 12, 2010 at 12:44 pm

      5 stars
      DELICIOSO , ME ENCANTAN TODAS SUS RECETAS , SOY FAN SUYO UN SALUDO

      Reply
    2. Claudia

      June 12, 2010 at 1:39 pm

      5 stars
      OMG! that looks amazing. can't wait to make it. i've made many of your recipes and they have all been great and perfect. where can i purchase the Rumba product? thanks so much for sharing your recipes with us. =o)

      Reply
      • Erica

        June 12, 2010 at 1:54 pm

        5 stars
        Claudia- You can find pork skin at a Latin market.

        Reply
      • Stephany

        November 26, 2020 at 10:15 pm

        5 stars
        I love lechona i am a clombia girl i talk a little of french and i know inglish and spanish i cant go to clombia because of covid.

        Reply
        • Zac

          February 04, 2021 at 1:41 am

          5 stars
          Okay, now that is Epic!!

          Reply
      • Lina maría

        December 29, 2020 at 9:53 pm

        5 stars
        I love all you dishes!!!!!
        Thank you for sharing

        Reply
    3. Francijoe

      June 12, 2010 at 3:16 pm

      5 stars
      This is great to eat for breakfast......:)

      Reply
    4. Lyndsey

      June 12, 2010 at 5:36 pm

      5 stars
      It looks amazing! I agree with Claudia. I love your recipes and have made many! Thanks!

      Reply
    5. Joan Nova

      June 12, 2010 at 5:40 pm

      5 stars
      Sabroso -- but only in small portions and definitely with a squeeze of lime juice.

      Reply
    6. Christine @ Fresh Local and Best

      June 13, 2010 at 12:11 am

      5 stars
      WOW! I'm imagining a whole pig roasted with all these goodies. I've never known that you can buy pork skin alone. This dish is quite a treat, and like your mom I love pork skin to be very crisp.

      Reply
    7. Jeannie

      June 13, 2010 at 3:11 am

      5 stars
      Won't the skin be tough? Looks good from the photos!

      Reply
      • Erica

        June 13, 2010 at 10:47 am

        5 stars
        Jeannie- It is really crispy and delicious!!!

        Reply
    8. pierre

      June 13, 2010 at 5:41 am

      5 stars
      i love the way you cook the pork !! thanks for the sharing !!pierre de Paris

      Reply
    9. Joanne

      June 13, 2010 at 7:29 am

      5 stars
      This sounds like one delicious stuffed pork! Thanks for scaling it down...I can't see myself bringing home a whole pig either 😛

      Reply
    10. Barbara

      June 13, 2010 at 7:33 am

      5 stars
      Love the photos, Erica. The one of the dish coming out of the oven made my mouth water.
      Funny comment about your vegetarian hubby!

      Reply
    11. Belinda @zomppa

      June 13, 2010 at 8:10 am

      5 stars
      Mmmmmmmmmm looks wonderful (and pork skin sounds pretty darn good too).

      Reply
    12. Carla

      June 13, 2010 at 8:20 am

      5 stars
      Oh my. Not too pretty to start out, but the end result is beautiful. I can just imagine all of the flavor from being tied in pork fat skins.

      Reply
    13. grace

      June 13, 2010 at 1:19 pm

      5 stars
      welcome home, honey--here's a pig! yeah, that might not go over so well. 🙂 this dish, on the other hand, would be an absolute pleasure to behold upon arriving home--well done!

      Reply
    14. Faith

      June 13, 2010 at 4:12 pm

      5 stars
      I love how crispy the skin got! It must have given so much flavor to this dish!

      Reply
    15. Pilar

      June 13, 2010 at 5:52 pm

      5 stars
      Se ve delicioso!!

      Reply
    16. Erica

      June 13, 2010 at 6:04 pm

      5 stars
      Thank you guys!

      Reply
    17. Oysterculture

      June 13, 2010 at 11:41 pm

      5 stars
      Oh my, another incredible looking dish. My husband just looked over my shoulder and asked when he was getting this. Soon I hope!

      Reply
    18. Jessica

      June 14, 2010 at 1:16 am

      5 stars
      This sounds delicious! I just emailed it to my Aunt who was looking for a recipe like this!

      Reply
    19. norma

      June 14, 2010 at 9:36 am

      5 stars
      Give me all that skin.....que rico s e ve...

      Reply
    20. Chris

      June 14, 2010 at 7:26 pm

      5 stars
      My grandmother used to make me fatback as a kid on summer vacation but she never got fancy like this! Spectacular cooking and presentation, Erica.

      Reply
    21. tasteofbeirut

      June 15, 2010 at 10:12 am

      5 stars
      How interesting Erica; I doubt I will find this here in Lebanon but I am fascinated with the process! Sounds so good too!

      Reply
    22. Sandra

      December 06, 2010 at 11:27 am

      5 stars
      Se ve muy rica pero yo soy del Tolima y en ese departamento se hace con puras carnes, papa, arveja, no se le agrega arroz. En Cundinamarca y otros departamentos es donde le agregan arroz.

      Reply
    23. Christina Mordenti

      December 06, 2010 at 12:33 pm

      5 stars
      I wonder how it would be if I did this recipe with bacon instead of pork skin because I could not find the skin anywhere where I live? Has anyone tried that?

      Reply
    24. Karen

      May 12, 2011 at 10:26 pm

      5 stars
      Erica... Quick question. Where do you find pork fat, or how do you make it?
      Thanks this looks delishhhh!!!

      Reply
      • Erica

        May 13, 2011 at 7:34 am

        5 stars
        Karen- I find pork fat at the meat department at my local market or you can ask the butcher.

        Reply
    25. Christine

      October 19, 2011 at 5:43 pm

      5 stars
      Hi Erica -

      Thank you for your great recipes! My husband is Colombian and I have really wanted to learn how to cook some of his favorites for him when we are in the states, but since my spanish is not fluent enough it was difficult to learn from his mother. I have been using your recipes while I am living in Bogota and so far they all have turned out delicious!

      Lechona is one of his favorites so I am excited to try this one when we return to the states, especially since we just ate some in Tolima this past weekend!

      Reply
    26. Kelly Ospina

      December 15, 2011 at 9:27 am

      5 stars
      Thank you! I've been looking for a version of this recipe that I could make at home for just two people. This is perfect!

      Reply
    27. Gretel

      December 20, 2011 at 9:26 pm

      5 stars
      Thank you so much for this! My family has always wanted to make Lechona but it's difficult to find a whole pig and also quite expensive. We're making this for Christmas, you saved us!! 😀

      Reply
    28. Andrea

      December 24, 2011 at 6:44 pm

      5 stars
      Dear Erica, you have saved Christmas this year for our family. See we ordered lechona from a local Colombian Restaurant and it was ok tastewise, but it had no pork skin. You know lechona is not lechona without the skin, I just came back from my very american store and they had the pork skin to my surprise. I am about to sfuff it with the "semi-lechona" we ordered. Thanks! I would've never thought of buying pork skin! Merry Christmas.

      Reply
    29. Nana

      January 09, 2012 at 4:42 pm

      5 stars
      Genial!

      nunca pense en poder hacer lechona en mi casa. Tambien soy vegetariana por salud 🙁
      Pero, el solo cuarito le va a dar ese sabor delicioso q' es lo q' mas me gusta.... uy q rico!

      Where can I find the skin? I've never seen it!

      Reply
    30. Ana Maria Garcia

      January 10, 2012 at 6:20 pm

      5 stars
      Me encantan tus recetas, he tratado algunas y me han salido bien. Me encanta este blog porque mi hijo (un futuro chef) tiene la oportunidad de conocer mas de nuestra comida tradicional. Gracias.

      Reply
    31. Cristina

      September 10, 2012 at 10:35 am

      5 stars
      Thanks for this recipe. I'm going to try it. I've been planning to cook a lechona, but this is fantastic for a first time try-out before attempting the real deal.

      Reply
    32. Melissa B. { hungryfoodlove }

      December 10, 2012 at 9:19 pm

      5 stars
      This is too much! pork, crispy and stuffed with more yummines... I loved this so much I had to link it in my site along with my roasted pork post. I need to try this some day.

      Reply
    33. Aida

      March 17, 2013 at 5:10 pm

      5 stars
      This Lechona Tolimense recipe is the greatest. If I can make it my husband will love me forever...:0)
      My local supermarket does not carry the pork skin...where can I get it???

      Reply
    34. Martha gomez

      May 04, 2013 at 11:02 am

      5 stars
      Receta para tamales,porfa.gracias

      Reply
    35. Enver

      December 22, 2013 at 6:43 pm

      5 stars
      MMmmmm!!..Al visitar Colombia comi Lechona y quede sorprendido de tan sabroso . A aquellos que nunca la han comido les digo que traten de probarlo y acuerdensen que solo en Colombia y aquellos Colombianos son los expertos en preparras.

      Reply
    36. Cony Joan

      December 23, 2014 at 11:30 am

      5 stars
      Hola!!!! una preguntica.....la carne se cocina antes de meterla dentro de cojin hecho con la piel del marranito???
      Gracias!!!
      Nosotros te seguimios desde Milano en Italia!!!! 🙂

      Reply
      • Erica Dinho

        December 23, 2014 at 11:45 am

        5 stars
        No.

        Reply
    37. Maria Marino

      December 26, 2014 at 4:57 pm

      5 stars
      LOVE all your recipes... Thank you for sharing!!!!
      Me ENCANTAN todas tus recetas... Mil gracias por compartirlas!!!! 🙂

      Reply
    38. Anonymous

      April 27, 2015 at 3:55 pm

      5 stars
      Erika eres la mejor!!! desde que descubri tus resetas haz echo mi vida y la de mi familia Colombiana, sentirnos como en casa. seguimos tus resetas y las preparamos en familia.
      Gracias
      Desde Arkansas

      Reply
    39. miguel

      March 23, 2016 at 4:17 pm

      5 stars
      intentare hacerla se mira bien

      podrias subir una de tamalez tolimenses
      muchas gracias

      Reply
    40. Rolando Madamba

      May 01, 2016 at 9:21 pm

      5 stars
      I watch food channel sometimes and I seen how they prepare this lechona.. The next day I tried to cook on my version...I stuff with spanished rice,carrots, onion, green peas,raisins,Parmesan cheese and I put lemon grass,black pepper, garlic and other seasonings on the akin before I stuff it..came out pretty good.my family ang friends was shock on the out come....skin was so crispy...I cook together with a pork belly lechon..

      Reply
    41. Carmen Ayala

      December 28, 2016 at 12:33 pm

      5 stars
      Going to try to make it but was wondering can I do a short cut with Carnitas and mix it with the rice and then wrap it with the skin? Love your recipes and so does my husband he is from Bogota.

      Reply
    42. Jill Roberts @ WellnessGeeky

      January 05, 2018 at 1:20 pm

      5 stars
      Definitely your lechona tolimense recipe is awesomeness! This is a great recipe, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!

      Reply
    43. Aurea

      January 20, 2018 at 12:19 pm

      5 stars
      It is such a good recipe, one thing though Erica, is it very hard or is it easy. Thank you!!

      Reply
    44. Robin Hamilton @Wellness Wires

      September 21, 2018 at 10:22 am

      5 stars
      I’m ashamed to say that I’ve never had lechona tolimense! This recipe looks great though so hopefully that will change! Thanks for posting it, Erica!

      Reply
    45. Kara Mathys @Wellnessgrit

      February 04, 2019 at 4:49 am

      5 stars
      I made these lechona tolimense for the super bowl party and it was a crowd favorite. Thanks in advance and also for sharing 😉

      Reply
    46. Marilyn

      April 30, 2019 at 4:58 am

      5 stars
      They don't sell porkskin like that inMiami☹

      Reply
    47. Veronica

      August 07, 2019 at 7:36 am

      5 stars
      We're having a party to celebrate dishes from different cultures and this dish is just what I was looking for, everyone will love it for sure!

      Reply
    48. Rimmy

      August 26, 2019 at 6:14 am

      5 stars
      Thanks for your instructions. I tried to do. Unexpected success

      Reply
    49. Rimmy

      August 26, 2019 at 6:18 am

      5 stars
      i will practise to do gift for my girlfriend in the next halloween.

      Reply
    50. Susan Dubose

      September 10, 2019 at 9:16 pm

      5 stars
      Thank you so very much for this recipe. It was well worth all of the wait time!

      Reply
    51. Richard Tunner

      September 10, 2019 at 9:51 pm

      5 stars
      Good recipe, it's always been one of my favorite dishes to make!

      Reply
    52. Anthony Allen

      September 22, 2019 at 9:46 pm

      5 stars
      I love it ! We will definatelly try it anytime soon.

      Reply
    53. Paul @Diet Blog Pro

      October 24, 2019 at 1:48 am

      5 stars
      lechona tolimense colombian style stuffed pork good idea. i love your recipe i tried your recipe all recipe make great .everyone like it. thanks for sharing.

      Reply
    54. Christina Moore

      November 08, 2019 at 12:00 pm

      5 stars
      Columbian style pork recipe – it must be mouthwatering. We will be having party tomorrow and I am thinking if I will add it to my menu. Maybe steamed vegetable is perfect for a side dish.

      Reply
    55. Whits@amusebouche

      November 17, 2019 at 8:31 pm

      5 stars
      This dish is beautiful and looks so delicious!! Great job as always

      Reply
    56. Peter Crouch

      December 21, 2019 at 10:03 am

      5 stars
      This dish is beautiful and looks so delicious!! Great job as always

      Reply
    57. Peter Crouch

      December 29, 2019 at 3:39 am

      5 stars
      I will make family dinner on the weekends.
      my wife will love it.

      Reply
    58. Beks

      December 30, 2019 at 8:12 pm

      5 stars
      This is very interesting! I've never heard of it.

      Reply
    59. Lori

      December 30, 2019 at 8:22 pm

      5 stars
      wowww, that really look amazing...great recipe!

      Reply
    60. Jessica Luther

      January 09, 2020 at 10:14 am

      5 stars
      It took me 45 minutes to finish this dish your way.
      Really great results. My whole family loves it.
      they asked me to do more next time,
      thank you

      Reply
    61. Sandra Allen

      January 18, 2020 at 3:08 am

      5 stars
      Si usted es religioso para comidas halal y kosher, le informaría cuándo intentaré esto. Perdona mi espãnol. This recipe looks amazing!! Thanks for sharing.

      Reply
    62. Melissa

      November 24, 2020 at 3:25 pm

      5 stars
      I was so excited to see this “work around” to make a smaller amount. I worked with a guy years ago who used to bring me a plate of leftovers when he and his family did a whole pig at Christmas, then later tamales they made from their leftovers. It was so good and I have thought of it often. I also got to hear the hilarious stories of he and his uncle and cousins going to get the live pig and hauling it in the back of his very nice Ford Explorer (probably never smelled the same) and the displeasure of suburban neighbors at back-yard pig butchering.

      Reply
    63. Johannes Lörstad

      December 12, 2020 at 6:48 pm

      5 stars
      Thank you for sharing your recipe. It looks absolutely delicious. I only have one question and that is if it’s possible to use some other meat? What would you recommend?
      Thank you again!
      Johannes Lörstad

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Esta publicación está disponible en Español
    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular

    • Envueltos de Plátano Maduro (Ripe Plantain Wraps)
      Envueltos de Plátano Maduro (Ripe Plantain Wraps)
    • Sancocho Colombiano
      Sancocho Trifásico (Three Meats Sancocho)
    • Lapingachos (Colombian-Style Potato Cakes)
      Lapingachos (Colombian-Style Potato Cakes)
    • Torta De Chocolate
      My Aunt’s Chocolate Cake with Dulce de Leche Filling

    Get my Cookbook in Spanish Today!

    Get My Colombian Recipes Cookbook

    Trending Recipes

    • Sudado de Posta o Muchacho (Beef Round Steak Stew)
      Sudado de Posta o Muchacho (Beef Round Steak Stew)
    • Sopa de Lentejas (Lentil Soup) |mycolombianrecipes.com
      Sopa de Lentejas (Colombian-Style Lentil soup)
    • Tres Leches de Mandarina (Tangerine Three Milks Cake)
      Tres Leches de Mandarina (Tangerine Three Milks Cake)
    • Shrimp With Creamy Cilantro Sauce |mycolombianrecipes.com
      Shrimp With Creamy Cilantro Sauce
    • Bistec a la Criolla ( Colombian -Style Creole Steak) |mycolombianrecipes.com
      Bistec a la Criolla (Colombian -Style Creole Steak)
    • Pionono de Arequipe (Dulce de Leche Cake Roll) |mycolombianrecipes.com
      Dulce de Leche and Coconut Roll (Pionono de Arequipe Y Coco)
    • Papas En Chupe
      Chupe de Papa (Colombian-Style Potatoes)
    • Ceviche de Camarones (Colombian-Style Shrimp Ceviche) |mycolombianrecipes.com
      Ceviche de Camarones (Colombian Shrimp Ceviche)

    Join the conversation

    1. Vicente perez on Sancocho Trifásico (Three Meats Sancocho)March 28, 2023
    2. Erica Dinho on Colombian BuñuelosMarch 28, 2023
    3. Anonymous on Colombian-Style Meatballs (Albondigas Colombianas)March 28, 2023
    4. Natalie on Colombian BuñuelosMarch 28, 2023

    Holiday Recipes

    • Colombian Food-Bistec a Caballo
      Bistec a Caballo (Creole Steak on Horseback)
    • Cazuela de Mariscos Colombiana (Seafood Stew) |mycolombianrecipes.com
      Cazuela de Mariscos (Seafood Stew)
    • Sancocho de Gallina (Chicken or Hen Sancocho) |mycolombianrecipes.com
      Sancocho de Gallina (Chicken or Hen Sancocho)
    • Colombian Style Stuffed Potatoes (Papas Rellenas Colombianas) |mycolombianrecipes.com
      Colombian Style Stuffed Potatoes (Papas Rellenas Colombianas)
    • Colombian Recipes for Christmas and New Year's
      Colombian Recipes for Christmas and New Year's
    • Buñuelos Colombianos (Colombian Buñuelos)|mycolombianrecipes.com
      Colombian Buñuelos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosures

    Never Miss a Recipe

    • Sign Up! for email updates

    Contact

    • Contact
    • Work with Me
    nytlogo
    blogher_featured_badge
    qrv_badge_75x75
    parade featured contributor
    radio_interview
    the latin kitchen

    nbc news logo
    Telemundo_logo
    wfsb_channel_3
    logo foxnews

    Copyright © 2009–2023 My Colombian Recipes ®. All rights reserved. Privacy and Terms.