Top 9 Colombian Side Dishes

Both savory and sweet in flavor, arroz con coco is a flavorful Colombian side dish consisting of white rice, coconut milk, sugar, salt, and water. When mixed with raisins, arroz con coco becomes slightly sweeter, while the version without raisins is more savory and traditionally served with fish dishes. It is recommended to use coconut milk without stabilizers so that it can separate into fat and solids.Expand

Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. In Venezuela, arepa is eaten at any time of the day, throughout the whole country, and across all socio-economic groups. The golden disks with a crispy, browned crust are commonly stuffed with a variety of ingredients, and the combinations are seemingly infinite, from beans, cheese, and avocado to shredded beef and onions. For a Venezuelan breakfast, arepas are traditionally paired with a cup of strong coffee and hot dipping chocolate. Since they are not filled with anything for breakfast, they are commonly referred to as the viuda (widow). The name arepa comes from the word erepa, which is the indigenous word for this corn bread, as its origins are believed to be from the indigenous tribes across Venezuela, such as Timoto-Cuicas, Arawak, Carib, and Karina. Today, arepas are usually served at traditional eateries called areperas.Expand

Arepa Santandereana is a Colombian arepa variety from the El Santander department. These arepas are made with yellow corn masa, cassava, and crispy pork belly – also known as chicharrón. They are usually grilled, and it is recommended to consume them while fresh and hot. Arepa Santandereana is traditionally eaten as a snack, but it can also be served as an accompaniment to traditional Colombian dishes.Expand

Plátanos asados is a Colombian dish that is usually served as a side dish or an appetizer. It is quite simple to prepare the dish, which is made with ripe plantains, butter or oil, and thick slices of mozzarella. Apart from this classic version, some people also like to use guava slices in addition to the cheese. The plantains are peeled, rubbed with butter or oil, baked, then slit open horizontally and stuffed with mozzarella. The combination is then returned to the oven for a short while so that the cheese melts, and the dish is ready to be consumed. It is recommended to garnish it with hot sauce, if desired.Expand

One of the most omnipresent local dishes in the Paisa region of Colombia is the traditional arepa paisa, made from soaked threshed corn that is shaped and grilled until golden brown. This crispy and luscious corn cake can be eaten on its own, served as a side dish, or stuffed with variable fillings such as cheese, meat, or eggs - you can eat it with whatever choice of filling you want. The versatility of the arepa paisa is only matched by the love the locals have for it - a typical breakfast in this region is centered on it (topped with butter, salt, and slices of cheese), and sometimes the dish is part of all meals of the day! And because you can find arepa paisa at every supermarket, street vendor or restaurant, there's always a perfect one available at all times.Expand

Enyucado is a savory-sweet dish originating from the Colombian coast. Although there are many versions of this dish, it is usually prepared with a combination of yuca, sugar, shredded or crumbled cheese, grated coconut, butter, and anise seeds. After the cake has been baked, it is typically cut into squares, then served at room temperature or warm. Enyucado can be consumed as an afternoon snack with coffee on the side, but it is also often served as a side dish accompanying meat.Expand

Papas chorreadas is a Colombian dish in which red potatoes are covered with a combination of cream, cheese, tomatoes, and scallions. The other, optional ingredients include cumin, butter, coriander, and crumbled bacon bits for garnish. The dish derives its name after the word chorrear, meaning to pour or flow, referring to the sauce that is poured over the potatoes. Papas chorreadas is traditionally served as a side dish accompanying various meat dishes such as grilled chicken or steaks.Expand

Cayeye is a Colombian dish originating from the Caribbean (coastal) parts of the country. Also known as mote de guineo, it is prepared by cooking guineos (small green bananas), which are then mashed and combined with refrito – a concoction made with tomatoes, achiote, garlic, onions, and red bell peppers. Once prepared, cayeye is traditionally served for breakfast with a variety of ingredients: from beef, fish, and seafood to grated cheese, fried eggs, and avocados.Expand

Chuyaco is a traditional fruit salad originating from the department of El Valle del Cauca. It is prepared with oranges, panela sugar, orange juice, scallions, and hot chili peppers such as habanero or scotch bonnet. The oranges are peeled and sliced, then combined with dissolved panela sugar, orange juice, green parts of the scallions, chili peppers, and seasonings. The resulting sweet, spicy, and tangy fruit salad is chilled before consumption, and it is usually served as an appetizer or an accompaniment to various grilled meat and seafood dishes.Expand