The gastronomy of the Santander department, located in the heart of the Andes Mountains in north-central Colombia, stands out for its flavor, variety, and quality, making it one of the most representative in the country. The typical dishes of this region reflect the cultural influences and traditions that have shaped Santander’s history over time. Below are some of the region’s most emblematic dishes.
Arepa Santandereana
Although arepas are a common food throughout Colombia, Santander has its own version. The arepa santandereana is made with yellow corn, is thin and crispy, and contains pieces of fried pork cracklings, known as chicharrón. This simple yet delicious dish is an essential part of the local culinary identity.
Mute Santandereano
The mute santandereano is a thick, hearty soup that combines beef ribs, pork, tripe, chickpeas, corn, potatoes, yucca, and various spices. Its preparation is labor-intensive and requires several hours of cooking. It is often served with avocado and, on some occasions, rice. This traditional dish reflects the generous, rural character of Santander’s cuisine.
Cabro or Cabrito asado
Cabro or cabrito asado (roasted goat) is one of the most exquisite and representative dishes of Santander. The goat is cooked either in the oven or on the grill and is served with sides such as potatoes or yucca. This dish, known for its intense flavor and careful preparation, is a delicacy often enjoyed on special occasions.
Pepitoria Santandereana
Pepitoria is a Colombian take on a European dish. In Santander, it is prepared with goat offal and blood, mixed with rice, egg, cheese, vegetables, and spices. Although it may sound unusual to some, it is a traditional dish highly valued in the region. It is often served as a side dish to roasted goat, along with arepa, yucca, potatoes, avocado, and patacones (fried plantain). In local markets, it is common to find pre-cooked offal and blood, which makes the preparation of this dish easier.
Carne Oreda
Carne oreada is a typical dish made from beef seasoned with spices, salt, lemon, and, in some cases, beer. The meat is then dried in the sun, giving it its distinctive texture and flavor. It is usually served with yucca and is a popular choice in local bars and restaurants.
Hormiga Culona
Hormiga culona (big-butt ant) is one of the most curious and indigenous foods of Santander. It consists of queen ants from the Atta genus, collected during the rainy season, and then roasted. This dish is often eaten as an appetizer or snack and has gained notoriety not only for its unique flavor but also for being a symbol of Santander’s gastronomy.