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    My Colombian Recipes » Recipes » Main Dishes » Seafood » Cazuela De Mariscos (seafood Stew)

    Cazuela de Mariscos (Seafood Stew)

    Feb 13, 2023 by Erica Dinho · 79 Comments

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    Jump to Recipe Print Recipe

    This Colombian Cazuela de Mariscos is a comforting and flavorful one pot dish perfect for a week night meal or a dinner party.

    Cazuela de Mariscos ColombianaPin

    What is Cazuela de Mariscos?

    It's a thick soup almost a stew made with coconut milk, seafood, spices and vegetables. This dish is popular in the Pacific and Caribbean regions of Colombia. Every family and cook has its own version.

    What’s in Colombian Cazuela de Mariscos?

    The main ingredients in this dish are a seafood mixture, that’s totally your choice depending on your taste and budget. It can include any combination of clams, shrimp, mussels, oysters, squid and any firm white fish.

    In addition to your choice of seafood, you’ll need butter, olive oil, bell pepper, onion, garlic, paprika, coconut milk, heavy cream, tomato paste, parsley or cilantro, and white wine. Any good white wine will work to make this recipe. Use a wine you’d like to drink, not one labeled as “cooking wine.”

    Cazuela de Mariscos a la colombianaPin

    What to Serve with this Seafood Dish?

    Some good side dishes to serve with this cazuela de mariscos recipe are plantain chips, patacones, avocado and a simple salad. If you want a filling and complete meal white rice or crusty bread are a wonderful options.

    Cazuela de Mariscos Colombiana (Seafood Stew) |mycolombianrecipes.comPin

    Seafood Soup Recipe (Cazuela de Mariscos)

    Erica Dinho
    5 from 74 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main dish
    Cuisine Colombian
    Servings 4 servings
    Calories 1398 kcal

    Ingredients
     

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • ½ cup chopped green pepper
    • ½ cup chopped red bell pepper
    • 1 cup chopped onion
    • 2 minced fresh garlic cloves
    • 1 cup grated carrot
    • 1 tablet fish bouillon
    • ½ teaspoon paprika
    • 4 cups heavy cream
    • 1 can 13.5 oz coconut milk
    • ⅓ cup white wine
    • 2 pounds jumbo shrimp peeled and deveined
    • 12 littleneck clams scrubbed
    • 2 pounds swordfish cut into 1 inch pieces
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon tomato paste

    Instructions
     

    • In a large, saucepan over medium heat, warm the olive oil and butter.
    • Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
    • Add the cream, fish bouillon, coconut milk; bring to a boil. Add the seafood and cover, reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
    • Add the wine and tomato paste, simmer for 20 minutes.
    • Garnish with fresh cilantro and parsley and serve hot

    Notes

    *You can use sea bass, cod, halibut or haddock to make this dish.
     

    Nutrition

    Calories: 1398kcalCarbohydrates: 20gProtein: 85gFat: 107gSaturated Fat: 59gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.1gCholesterol: 707mgSodium: 1598mgPotassium: 1739mgFiber: 3gSugar: 12gVitamin A: 10374IUVitamin C: 49mgCalcium: 328mgIron: 2mg
    Keyword Cazuela de Camarones, Colombian Food, Colombian recipes, Recetas Colombianas
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Recetas de Comida ColombianaPin

    Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy Cazuela de Mariscos recipe is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family.

    The first time I had this dish was in Cartagena, a beautiful city located in the Caribbean region of Colombia and I immediately felt in love with it. I really enjoy the combination of seafood and coconut milk, it is absolutely wonderful. This Cazuela de Mariscos is definitely one of my favorite Colombian seafood dishes.

    Esay Seafood StewPin

    More Simple and Elegant Seafood Recipes:

    Seafood, Chicken and Pork Rice

    Fish and Coconut Soup

    Shrimp Soupy Rice

    Crispy Battered Fish

    How to make Cazuela de MariscosPin

    More Seafood Recipes

    Ceviche De Camarón Con Coco (Coconut Shrimp Ceviche)Rice With Coconut And Shrimp (Arroz Con Coco Y Camarones)Cazuela De Pescado Al Coco Gratinada (Fish And Coconut Casserole Al Gratin)Camarones Con Salsa De Tamarindo (Shrimp With Tamarind Sauce)Pescado Gratinado Con Camarones (Fish And Shrimp Au Gratin)
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    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. Empar

      August 01, 2009 at 3:40 pm

      5 stars
      Hola Erica!.
      Encantada de que me dejaras la tarjeta de visita, Gracias a eso puedo visitarte y conocerte.
      Estoy dándome una vueltecita por tu blog y ésta receta en particular me ha llamado mucho la atención, porque a pesar de vivir en zona costera y en un pueblo marinero, no conocia la crema de marisco con leche de coco y creo que tiene que darle un toque de sabor especial. Tomo nota de ello porque la leche de coco me gusta.
      Te enlazo a mi blog para poder hacerte visitas a menudo.
      Un beso.

      Reply
      • Janice

        January 30, 2014 at 11:31 pm

        5 stars
        Hi! This is my first visit to your blog! We are a group of volunteers and starting
        a new project in a community in the same niche. Your blog provided us beneficial information
        to work on. You have done a marvellous job!

        Reply
      • Jessica Boada

        October 11, 2021 at 7:42 pm

        Hi i would like to know when do you add the1/2 spoon of prapika

        Reply
    2. Erica

      October 01, 2009 at 9:19 pm

      5 stars
      Gracias Empa r!!!

      Reply
    3. Respondon

      November 19, 2009 at 9:35 pm

      5 stars
      They make tablets of fish boullion? I never knew 🙂 I'm the only person in my family who would eat this, but maybe I'll invite some people over and give it a try.

      Reply
    4. Nicky

      January 22, 2010 at 12:34 am

      5 stars
      Erica, I cooked this recipe today for my husband and it was a complete success. I am originally from Colombia and after eating some delicious cazuelas back there I though it was too difficult to do it at home BUT you proof me wrong. Thanks!

      Reply
      • Erica

        January 22, 2010 at 8:13 am

        5 stars
        Nicky- Thank you so much for your feedback and your wonderful comment!

        Reply
      • Nina

        August 19, 2022 at 5:02 pm

        5 stars
        My son loves it, thanks

        Reply
    5. Carolina

      February 20, 2010 at 2:08 am

      5 stars
      I've been looking for a cazuela con leche de coco.......mmm....I'm going to try it. I'm from Barranquilla and I miss this combination....coco con todo!!
      Thanks for the recipe, Erica!!

      Reply
    6. Sophie

      March 03, 2010 at 9:54 am

      5 stars
      This dish was great. I made it for my Colombian husband and he loved it. Thanks for the recipe.

      Reply
    7. Sandra G

      March 13, 2010 at 8:20 pm

      5 stars
      Made this last night, simply delicious!

      Reply
    8. Nina

      March 23, 2010 at 1:22 pm

      5 stars
      Erica,

      This recipe looks really great. My husband and I often eat in one of two Colombian restaurants when on Bonaire. We LOVE the seafood soup in both and your recipe sounds like it is very close to what we get there.

      Question: after removing the soup from the heat and discarding any unopened clams, you return the soup to the flame and simmer 20 minutes - with all the fish?

      On Bonaire, they garnish with lime. Is this traditional?

      Can't wait to try this!

      Nina

      Reply
      • Erica

        March 23, 2010 at 1:25 pm

        5 stars
        Nina- Yes!

        Reply
    9. Patricia

      April 15, 2010 at 8:44 pm

      5 stars
      Hola Erica prepare esta deliciosa receta pero al final me encontre con que tenia que adicionar el vino y la pasta de tomate, y la pasta no aparece en los ingredientes, al final no supe que cantidad de pasta de tomate poner ?

      Gracias Erica por tus excelentes recetas !!

      Reply
    10. Juliana

      May 05, 2010 at 1:59 pm

      5 stars
      Hi Erica!
      My husband LOVESSSS Cazuela de Mariscos!! I am definitely going to try this recipe soon. I am from Bquilla and over there we make it au Gratin!! (some parmesan cheese on top then broil it) Just to die for! little rich but simply delicious!!!!
      Thanks a lot,

      Reply
      • Erica

        May 05, 2010 at 2:37 pm

        5 stars
        Juliana-That sounds amazing! I am going to try that next time!Thank you!

        Reply
    11. Francijoe

      May 07, 2010 at 11:08 am

      5 stars
      I love this stew but I don't see how much tomato pasta to put it. Also do you have a rice thats almost the same?

      Reply
    12. Erica

      May 07, 2010 at 11:56 am

      5 stars
      Francijoe- 1 teaspoon tomato paste. I am going to post a rice with seafood soon, but I have Rice with Shrimp on my recipe list!

      Reply
      • Emma

        February 26, 2022 at 7:01 pm

        Hi Erica,

        My mom was from the coast of Colombia and I love sudado de mariscos. I want to try your recipe but it seems odd to me to add the wine and tomato paste after the seafood has been cooked. Shouldn't the wine and tomato paste be added during step 3 with the cream, fish bouillon, coconut milk?

        Thanks!

        Emma

        Reply
    13. Oliver

      May 25, 2010 at 6:44 pm

      5 stars
      I made this stew for my friends and add lobster and its was absolutely delicious. Thank you for this wonderful Colombian food recipes.

      Reply
    14. Adriana

      October 29, 2010 at 11:25 am

      5 stars
      Hello Erica, great recipe as always! I have a question though: when do you add the paprika? It's listed in the ingredients but I didn't see when you add it.

      Reply
    15. Antonio

      December 16, 2010 at 9:31 am

      5 stars
      I made this cazuela de mariscos yesterday and my wife could not stop eating it. It was delicious, perfect for this weather. Thank you for all your hard work showing Colombian food to the world.

      Reply
    16. Cajun Remoulade

      December 19, 2010 at 6:36 pm

      5 stars
      My sister in law is Colombian but refuses to cook for us. He mother, however, is more than willing to cook for us when she visits the states. But that's only like once every two years, so I have to wait but it's worth it. I think I might try this recipe myself and hope it's half as good as it sounds. Thanks for sharing this wonderful looking recipe

      Reply
    17. rebecca

      December 31, 2010 at 9:06 am

      5 stars
      Hi, the recipe looks great...one thing though, after I went and bought all the supplies I realized that you need tomato paste... IT IS NOT listed in the ingredients list...you should add it to the list so people don't have to go back to the supermarket...

      Reply
    18. Sofia

      April 15, 2011 at 6:02 pm

      5 stars
      Hello Erica, I should avoid lactose, so I thought I can try your recipe since coconut milk is lactose-free. Please give me some hope by recommending how to replace the heavy cream and cook this tasty recipe for my wonderful boyfriend who dies to try Colombian food! 😀

      Reply
      • Erica

        April 15, 2011 at 6:24 pm

        5 stars
        Sofia- Use coconut milk and omit the heavy cream!

        Reply
    19. Carolina

      June 26, 2011 at 10:37 am

      5 stars
      I made this cazuela de mariscos and it was delicious. I added scallops and my family loved it. I am making it again today!

      Reply
    20. Sandra

      June 28, 2011 at 2:58 pm

      5 stars
      I am making this recipe today, it looks delicious - just have a couple questions:

      1/3 cup of wine? How much tomato paste?

      Thank you!
      Sandra

      Reply
      • Erica

        June 28, 2011 at 6:49 pm

        5 stars
        Sandra-1/3 cup wine and 1 tablespoon tomato paste.

        Reply
    21. Sandra

      June 28, 2011 at 9:21 pm

      5 stars
      Thank you Erica!! Just finished it and it is delicious!! My husband does not like clams so I added scallops - yum!!

      Congratulations on an amazing recipe!!

      Reply
    22. Claudia

      July 10, 2011 at 5:28 pm

      5 stars
      Where do you buy the fish boullion from? I've been to supermarkets and small ethnic stores but they don't carry it.

      Reply
      • Erica

        July 10, 2011 at 9:06 pm

        5 stars
        Claudia- I buy fish bouillon at my local supermarket.

        Reply
        • Erika

          February 14, 2017 at 5:33 pm

          5 stars
          I am making this for my Colombian husband for Valentine's Day. But I just realized that I inadvertently bought fish stock instead of fish boullion. Is that ok? How much should I use?? Thanks!!!

          Reply
      • RG

        March 15, 2023 at 11:32 pm

        You can buy Fish Bullion at Amazon’s buy
        Better Than Bouillon fish base or lobster base or if use fish stock instead of cream then it will become to watery soup; so just use 1 cup of it a follow the recipe. Some folks here indicate use Rice if you do then it will become like a fish soup from Veracruz Mexico know as Arroz a la tumbada soup.

        Reply
    23. Richard Toro

      August 05, 2011 at 3:36 am

      5 stars
      Hola Erica. Quiero saber si hay que agregar agua al cazuela o no?

      Reply
      • Erica

        August 05, 2011 at 8:28 am

        5 stars
        Richard- I don't add water.

        Reply
    24. Ferri

      April 29, 2012 at 11:56 am

      5 stars
      One alternative if you think is too rich is to remove the butter, the heavy cream and the fish bouillon, then boil the shrimp heads and shells with two laurel leaves to make your own bouillon (boil 15 mins then remove shells/heads) careful with salt, this is pretty salty.

      Reply
    25. Andy

      October 01, 2012 at 11:36 pm

      5 stars
      Erica, es posible hacerlo en un slow cooker? Como cambiarias la receta?

      Reply
      • Erica

        October 02, 2012 at 7:05 am

        5 stars
        Andy,Pienso que si, pero nunca la he hecho......La verdad no se cunto tiempo tomaria cocinar los mariscos....Me tocaria intentarla antes de decirte 🙂

        Reply
    26. Sabina

      January 08, 2014 at 5:05 pm

      5 stars
      If I cat get swordfish is there another type of fish you recommend ?

      Reply
      • Erica Dinho

        January 09, 2014 at 9:03 am

        5 stars
        Mahi-Mahi or halibut.

        Reply
        • Anna p

          April 30, 2019 at 5:52 pm

          5 stars
          Can the Mahi Mahi be frozen or does it need to be fresh?

          Reply
          • Erica Dinho

            May 01, 2019 at 3:46 pm

            5 stars
            It can be frozen.

            Reply
            • Anna p

              May 03, 2019 at 7:18 pm

              5 stars
              Does it need to be thawed before adding it in or can you add it frozen

    27. oswaldo

      April 05, 2014 at 8:15 pm

      5 stars
      yo la hice y mi esposa y mi hija se kedaron con ganas de comer mas asi ke manana la are de Nuevo jejejeje gracias a ustedes estoy cocinando mas y aprendiendo poco a poco me gustan sus recetas MUCHASSSSSS GRACIASSSS!!!!!!!!!

      Reply
    28. Jennifer

      September 19, 2014 at 10:33 am

      5 stars
      This cazuela de mariscos is amazing. I can't stop making it and all my family loves it, even my kids.

      Reply
    29. jessika

      September 28, 2014 at 8:35 am

      5 stars
      Hola, esta bien. La receta y todo lo demas, lo q no entiendo es por q no la escribiste también en español.
      También quiero saber para q se utiliza la paprika, por q en la preparación No se utiliza, gracias

      Reply
      • Erica Dinho

        September 28, 2014 at 9:50 am

        5 stars
        Receta en español: https://www.mycolombianrecipes.com/es/cazuela-de-mariscos-colombiana/

        Reply
    30. Andrea

      January 23, 2015 at 8:43 am

      5 stars
      Hola! Esta pagina es perfecta para mi novio Aleman que es chef y quiere aprender a cocinar cosas típicas de Colombia (mi tierra querida). Sigue con el excelente trabajo! Saludos!

      Reply
    31. patricia

      February 13, 2015 at 8:56 am

      5 stars
      for how many people is this recipe thank you

      Reply
    32. patricia

      February 13, 2015 at 8:58 am

      5 stars
      can you please tell me for how many people is this recipe
      thank you

      Reply
      • Erica Dinho

        February 13, 2015 at 9:25 am

        5 stars
        4 to 6 servings.

        Reply
    33. Paul

      March 14, 2015 at 10:15 pm

      5 stars
      If you like cazuela de mariscos you have to make this recipe, it's delicious.

      Reply
    34. Nando

      May 16, 2015 at 3:45 pm

      5 stars
      I love this recipe! Have made it a few times now. So simple! Yet so tasty 🙂 thank you.

      Reply
    35. Daiana

      February 02, 2016 at 12:16 pm

      5 stars
      Hello Erica, I wanted to double check some info on this recipe. Wouldn't keeping the shrimp in there for 20 mins make them rubbery? I just wanted to double check since once they go rubbery I can't go back, hope this makes sense. Thanks for any tips or help you can provide me with.

      Reply
      • Erica Dinho

        February 04, 2016 at 1:28 pm

        5 stars
        Hi Daiana, I used frozen shrimp, but you can cook them less if you prefer.

        Reply
        • Anna p

          April 30, 2019 at 5:58 pm

          5 stars
          Uncooked frozen shrimp?

          Reply
          • Erica Dinho

            May 01, 2019 at 3:46 pm

            5 stars
            Yes

            Reply
    36. Jennifer

      February 02, 2016 at 1:41 pm

      5 stars
      Hola Erica,

      Se tiene que utilizar ese pescado o se puede sustituir? Gracias! 🙂

      Reply
      • Erica Dinho

        February 04, 2016 at 1:27 pm

        5 stars
        Se puede omitir o sustituir.

        Reply
    37. Platanos, Mangoes and Me!

      February 04, 2016 at 9:25 am

      5 stars
      Hola Erica

      Have not visited in such a long time. Have Ben traveling so much and lots of other interesting things

      This "casuela" is mouthwatering and the pictures are gorgeous.

      All the best to,you and your familia

      Reply
    38. Jessica

      March 04, 2016 at 10:47 am

      5 stars
      I Cooked today for my no-Latino Husband hahaha Im Colombian and was a Hit!!

      The only thing i Add extra was Some curry and some tabasco, to be more spicy!!
      I Love it!

      Reply
    39. Monica

      April 20, 2016 at 5:36 pm

      5 stars
      Oh dear! This was sooo expensive but it was well worth it! My husband asked me do i need to marry a Columbian because i'm making your recipes back to back...I've made this caldo de mariscos, the tamales and i'm making the lentil soup today. All i have to say is deliciososisima! Your instructions are simple and easy to follow. My many respects to your culture and food...i love to cook and eat too! Veri veri veri good! Cheers from Dallas, Tx

      Reply
    40. Nicole

      April 30, 2016 at 11:27 pm

      5 stars
      I will love to try this l ... So cream Mille and seafood for two minutes then in same pot whine and tomato paste? another 20minute con mariscos???

      Reply
    41. Rosalyn

      September 29, 2016 at 9:02 am

      5 stars
      Hola!
      Made this sopa last night for the Colombian hubs (I'm Puertorican) and he LOVED it!!! Cooked this delicious soup after work and it did not take long at all. The only thing i omitted was the fish bouillon (couldn't find it at my store) and it still tasted amazing.

      Gracias por la receta tan deliciosa y facil de hacer. Ahora voy a hacer las papas chorreadas....can't wait!

      Reply
    42. Pilar

      November 12, 2016 at 5:48 pm

      5 stars
      Erika,

      Soy colombiana y vivo en UK. Tus recetas me salvan la vida porque acá encuentro los ingredientes de tus recetas en inglés, sin perder el toque colombiano!!! Mi novio es alemán y está fascinado con la comida de nuestro país y todo gracias a tu blog! Muchas felicitaciones!

      Reply
    43. Angel

      February 07, 2017 at 9:54 pm

      5 stars
      Si no se consigue el fish bouillon con que se reemplaza?

      Reply
    44. Monica

      April 10, 2019 at 8:54 pm

      5 stars
      I was at a Salvadorian restaurant the other day, tried their seafood soup and fell in love. Since then I vowed to find a recipe until I stumbled across this one and made it for me and the hubby. We absolutely loved it! The chunks of vegetables, the fresh seafood and the coconut milk all came together and made for one heck of a dinner. I'vs since tried other recipes but there is no contest. This is the best one out there!

      Reply
    45. Catalina Ruiz

      June 06, 2019 at 8:09 pm

      5 stars
      Gracias por todas estas deliciosas recetas Erica
      Que delicia, te deseo lo mejor
      Excelente trabajo!!!

      Reply
    46. Frank Mosher

      July 12, 2019 at 3:13 pm

      5 stars
      I think your recipe is an excellent one and I would not change a thing, except for the fish seasoning tablet. In Canada and the US, it is easy to buy small bottles of Clam Juice, which in my opinion, is far superior to any available fish tablet. Going to make this recipe at first opportunity. Gracias from Canada.

      Reply
    47. Ray

      March 04, 2020 at 12:33 pm

      5 stars
      This looks delicious - I'll definitely try.

      One question though - the seafood proportions seem a bit off for a dish intended to serve 4 to 6 (seems a bit heavy on the shrimp and swordfish and a bit light on the clams).

      Wondering if those who have made it can comment on that aspect?

      Thanks

      Reply
    48. nicole gomez

      April 14, 2020 at 9:11 pm

      5 stars
      do we put the fish in raw? like the shrimp and swordfish?

      Reply
      • Erica Dinho

        April 20, 2020 at 2:21 pm

        5 stars
        Yes

        Reply
    49. Stephan

      December 20, 2020 at 2:19 pm

      5 stars
      As a person who mainly cooks French and Asian dishes and does most of the cooking that is not Latino, I'm glad to say that my Colombian girlfriend approved this recipe. 😀
      I do use less heavy cream quantity and add water and a bit of French fresh cream to make the sauce a bit less thick to start with. I then reduce.

      Thanks.

      Reply
    50. Emi

      September 03, 2022 at 12:27 pm

      5 stars
      Simplemente divino. Ya lo hice y quedo expectacular. Gracias

      Reply
    51. La semaine d'une gourmette

      October 06, 2022 at 2:07 am

      Is it really 4 cups heavy cream? That seems like a lot!

      Reply
    52. Denise

      December 16, 2022 at 12:48 pm

      5 stars
      This receipt is absolutely perfect! I have made it numerous times and it is always a hit. Everyone loves it. Thank you so much for sharing this wonderful recipe!

      Reply
    53. Juli

      January 02, 2023 at 12:20 am

      Hola Erica,
      We tried this recipe today. It was amazing !!!

      Reply

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    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 →

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