Popayan, known as Colombia’s “White City,” not only stands out for its historical and cultural richness but also for its exquisite gastronomy. In 2005, it was declared a UNESCO Creative City of Gastronomy — making it the first city in the world to receive this recognition within the Creative Cities Network. In its kitchens, Indigenous, Spanish, and African ingredients come together, giving life to unique dishes that have been passed down from generation to generation.
Five typical dishes from Popayan you must try
Among its most representative recipes are pipian tamales and empanadas, the salpicon de Baudilia, carantanta, champus, and the picada de patoja — all prepared with dedication and a deep respect for tradition. And, since dessert is never absent from the table, the city’s most emblematic sweet is the famous aplanchados.
Pipian tamales and empanadas
Pipian is a stew made with mashed red potatoes, ground peanuts, and seasonings such as onion, garlic, and annatto. It serves as the heart of two of Popayan’s most iconic dishes.
Pipian tamales are prepared by wrapping corn dough filled with the stew in plantain leaves, then steaming them for several hours. They are usually served with a spicy peanut sauce known as aji de mani. These tamales are a staple at festive breakfasts or family lunches.
Pipian empanadas, on the other hand, are small, crispy pastries fried until golden. They are filled with the same potato and peanut stew and served with aji de mani. Perfect as snacks in the mid-morning or afternoon, they pair wonderfully with coffee or a soft drink.
Salpicon payanes or salpicon de Baudilia
The salpicon payanes is a refreshing, colorful drink that should not be confused with the fruit salpicon found in other regions of Colombia. It is made with chopped pineapple, papaya, soursop, lulo, Andean blackberry, and strawberries, mixed with fruit juice — usually pineapple or soursop — sugar to taste, and plenty of shaved ice. Sometimes condensed milk or cream is added for extra richness.
Its texture is similar to a slush, and it can be enjoyed as a drink or dessert, especially on warm afternoons. The name honors Baudilia Garcia, a street vendor who popularized the recipe in Popayan’s historic center in the 20th century. It is even said that Simon Bolivar himself tasted an early version of this drink during his visits to the city.
Carantanta
@laparrillapopayan Nuestra carantanta caucana 🤤 #fyy #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #popayancolombia🇨🇴 #vira ♬ sonido original – 𝐀𝐥𝐞𝐣𝐚𝐧𝐝𝐫𝐨🥀
Carantanta is a crunchy fritter born from the creative reuse of leftover corn dough stuck to the pans where arepas were cooked. These thin sheets are dried and then fried, resulting in a light and golden snack.
Traditionally enjoyed as an afternoon treat or as a side dish with soups at dinner, carantanta has also been reinvented in modern presentations, often served with guacamole, hogao (tomato and onion sauce), or regional dips.
Champus
Champus is a thick, festive beverage made with cooked corn, panela (unrefined cane sugar), lulo, pineapple, cinnamon, and cloves. The preparation involves cooking the corn until tender and then mixing it with the juices and fruits, resulting in a texture somewhere between a drink and a dessert.
It is a traditional part of celebrations and family gatherings, typically consumed in the afternoon or during local festivities, where it becomes a symbol of togetherness and joy.
Picada de patoja
The picada de patoja is one of the most abundant and shareable dishes of Popayan, showcasing the culinary diversity of the Cauca region. It is a generous platter that brings together various traditional preparations, which may vary depending on the family or establishment.
It usually includes crispy pipian empanadas, carantanta, fried pork belly or ribs, papa criolla, blood sausage, corn envueltos, small portions of pipian tamales, and the essential aji de mani as a dipping sauce. Some versions also add arepas, sausage, or fried ripe plantains, depending on the occasion.
Designed for sharing during family lunches or dinners, this dish is perfect for celebrations and social gatherings, representing abundance, hospitality, and the characteristic flavors of the city.
Aplanchados from Popayan: a regional dessert
The aplanchados of Popayan are one of the city’s most emblematic sweets, celebrated for their crunchy texture, delicate flavor, and deep connection to Cauca’s pastry-making tradition. They are flat puff pastries filled with soft custard made from milk, eggs, sugar, and vanilla, then topped with a generous dusting of powdered sugar. Their name comes from the “pressing” process in the oven that gives them their smooth, golden, and crispy finish.
These sweets became an icon thanks to Doña Chepa, a renowned pastry artisan who popularized them in Popayan’s historic center. Today, they are a staple at food fairs, traditional shops, and the National Gastronomic Congress. Typically enjoyed in the afternoon as a snack or dessert, paired with coffee or a glass of milk, aplanchados are an essential part of the city’s sweet tradition.