Typical lunches in Colombia are known for their abundance and variety and have become a symbol of the country’s gastronomic culture. Unlike other countries, where lunch tends to be a light meal, in Colombia it is the main meal of the day. As such, it is packed with multiple ingredients and complementary dishes.
Elements of a typical lunch in Colombia
A typical Colombian lunch, commonly known as an “almuerzo ejecutivo,” is characterized by including a variety of elements that make it complete and nutritious. It usually begins with a soup, which can vary depending on the region and the season. Following that, the main course is served, featuring a salad, a source of carbohydrates (such as rice, potatoes, or plantains), and a portion of protein (such as beef, chicken, fish, or legumes).
These lunches are designed with workers in mind, offering a quick meal that also provides the necessary energy to continue their workday. As a result, they are often prepared with simple and easy-to-cook ingredients. Additionally, their price is affordable for most workers, ranging between 12,000 and 15,000 pesos ($3 to $5). This makes them a popular choice for those seeking a balanced meal on a budget.
Why do Colombian lunches include so many ingredients?
The diversity of ingredients in Colombian lunch is no accident. This type of meal dates back to rural traditions, where lunch had to be nutritious enough for those working in the fields. Moreover, these varied lunches reflect Colombia’s agricultural and cultural abundance, where fertile land allows access to many fresh ingredients. Thus, the structure of this meal, which includes a starter, a main dish with several elements, and a dessert or drink, is a reflection of the country’s rich gastronomy.
Colombia’s ‘Almuerzo Ejecutivo’
Soup, a key element in Colombian lunches
Most Colombian lunches start with a hot soup. The soups vary by region, as each department has its own typical recipes. In Bogotá, Cundinamarca, and Boyacá, it is common to find “ajiaco,” a thick soup made with three types of potatoes, as well as corn, chicken and guascas, a type of aromatic herb. On the coast, “sancocho de pescado,” a filling soup made with fish, cassava, plantain, and other vegetables, stands out for its unique blend of maritime flavors. The soup serves multiple purposes: it provides nutrients, helps people to warm up in cold weather, and aids digestion.
Main dishes
After the soup, the main dish includes a generous portion of carbohydrates and proteins. It is common to find several types of carbohydrate in the same dish. These could include rice, potato, pasta and fried or baked plantain. This combination is typical, as Colombian lunch is a hearty meal, designed for those who engage in intense physical activity throughout the day. For example, “bandeja paisa,” a traditional dish from Antioquia, contains rice, beans, ripe plantain, fried egg, chorizo, ground beef and pork belly, along with avocado and arepa (a type of flatbread made of ground maize dough).
Fresh salads and accompaniments
The use of fresh ingredients is key to Colombian lunches. Although salads are not usually very elaborate, fresh accompaniments such as slices of tomato, grated carrot, and onion, or a cabbage salad with lemon and salt, are often served. These side dishes provide a crunchy texture and a tangy touch that contrasts with the density of carbohydrates and proteins, achieving a balance of flavors and textures that enriches the culinary experience.
Drinks and dessert
No Colombian lunch is complete without a drink. “Aguas frescas” are popular and vary by region and season. These include tropical fruit juices made from passion fruit, lulo, soursop, blackberries, guava, and more. Water mixed with panela, a type of unrefined whole cane sugar, typical in Latin America, is also popular particularly on the Caribbean coast. These drinks add a refreshing and sweet touch to the lunch. Finally, the meal is finished with a small dessert, such as guava paste or curd with syrup.