Colombia’s Llanos Orientales, a vast region spanning the departments of Meta, Casanare, Arauca and Vichada, is known for its expansive savannas, majestic landscapes and rich gastronomy.
Typical dishes from the Llanos combine indigenous and colonial influences, featuring the flavors of meat, tubers, and corn – traditional staples of the area.
Five meat dishes from Colombia’s Llanos Orientales
Each department in Colombia’s Llanos Orientales brings unique elements to the region’s gastronomy. In Meta, traditional and modern versions of mamona are popular. Casanare offers a variety of beef and capybara stews. Arauca is known for dishes like hallacas, wrapped in banana leaves, while Vichada, closer to the border with a smaller population, preserves indigenous cooking methods, incorporating Amazonian fruits into soups and stews. Here are some of the most iconic dishes from Colombia’s Llanos.
Mamona, or Ternera a la Llanera (Llanos-Style Veal)
Mamona, also known as “ternera a la llanera,” is the most iconic dish of Colombia’s Llanos Orientales. It consists of a young calf, slowly roasted on stakes over hot coals. The meat, seasoned with salt, lemon and garlic, is cooked to a juicy texture with a distinctive smoky flavor. The slow roasting process imparts tenderness, and the ritual of its preparation is almost as significant as the dish itself. Mamona is typically served with yuca, roasted plantain and arepas, creating an authentic and festive experience.
Chigüiro Asado (Grilled Capybara)
This dish is popular in the departments of Arauca and Casanare. Capybara meat is tender with a unique flavor that often surprises visitors but is highly appreciated by locals. The meat is marinated with salt, garlic and sometimes lemon, then slowly roasted over wood embers, similar to mamona, for a smoky taste and juicy interior. Grilled capybara is typically served with yuca, ripe plantain and arepas, accompanied by sauces like ají llanero.
Tungos Llaneros (Llanos-Style Tamales)
Tungos llaneros are a simple type of tamal traditional to Colombia’s Eastern Plains, made primarily with corn dough and wrapped in banana leaves. Known for its simplicity, the dish uses basic ingredients – corn, water or broth and salt – allowing the natural flavor of the corn to stand out.
The dough is carefully wrapped in leaves, tied and then boiled for about an hour until firm. While some variations include cheese or meat fillings, the most common version is plain, making it a practical food suited for long workdays in the fields.
Hallacas Llaneras (Llanos-Style Hallacas)
In the Plains, hallacas are made with corn dough and filled with seasoned beef or pork, capers, raisins and olives. The mixture is wrapped in banana leaves, tied with fique string, and steamed. Traditionally served during Christmas festivities, this dish also appears at celebrations throughout the year.
Pisillo de Chigüire (Shredded Capybara)
Pisillo de chigüire consists of shredded capybara meat stewed with onion, garlic, bell pepper and other seasonings. Prepared with patience, it’s served with rice and yuca, highlighting the meat’s tender, juicy flavor. Although capybara may seem unusual to some, pisillo de chigüire is deeply rooted in llanero cultural identity and offers a unique culinary experience for visitors to the region.