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FijiFlavors · Huila
Pork marinated for at least a day in bitter orange, beer, onion, garlic and herbs, then roasted in a clay oven. It’s the dish of the San Pedro festivities in Huila, served with insulso, arepa and cassava.
Traditional dish from Huila
Also known as: asado opita
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Asado huilense — Huila, Colombia
Asado huilense is pork, preferably leg or ribs, cut into large pieces and marinated for at least 24 hours. The marinade contains plenty of salt and a blended seasoning of thyme, bitter orange, scallion, onion, garlic and beer. Each family has its variation.
The next day, the meat is placed in a clay oven heated with firewood until the walls and floor are very hot. It cooks in clay dishes from the oven’s heat, not from direct flame, and is returned to the fire more than once until golden on the outside and juicy inside.
Radio Nacional de Colombia calls it the quintessential typical dish in parts of Huila and links it to the San Juan and San Pedro festivities in June and early July, when the Festival del Bambuco draws visitors to Neiva. A study by Universidad del Rosario includes it, with tamal, insulso and achira biscuit, among the preparations that form the heritage of Huila cuisine.
The asado is served with insulso, a corn envuelto, thin arepa, boiled cassava and a ripe banana envuelto. In Neiva’s restaurants it also appears outside the festival season.
Pork (leg or ribs), salt, bitter orange, beer, thyme, scallion, onion and garlic. Served with insulso, arepa, cassava and envuelto.
In pieces, hot, with insulso, thin arepa, boiled cassava and ripe banana envuelto.
Mainly during the San Juan and San Pedro festivities in June and early July; in Neiva’s restaurants year-round.
Your questions
Pork is marinated for at least a day in bitter orange, beer, onion, garlic and herbs, then roasted in a clay oven heated with firewood.
Mainly at the San Juan and San Pedro festivities in June and early July; in Neiva’s restaurants it appears year-round.
Insulso, which is a corn envuelto, thin arepa, boiled cassava and a ripe banana envuelto.
Flavors of Colombia
Hearty dish from the paisa region: red beans, rice, ground beef, chicharrón (pork crackling), chorizo, fried egg, ripe plantain, arepa and avocado, served on a large platter. It is the dish most associated with Antioquia.
Thick soup of shredded chicken, three types of potato and corn, scented with guascas. It is the dish most associated with Bogotá and is served with capers, cream, and avocado.
Thick hot chocolate, made with water or milk, served with fresh cheese placed inside the cup to melt, and with almojábana or bread. It is part of Bogotá’s onces.
Meat stew with native Andean tubers such as cubios, chuguas and ibias, as well as potatoes, corn, fava beans and peas. Radio Nacional calls it an emblematic dish of Boyacá.
Iced lulo refresher made with chopped and mashed lulo, lime, sugar, water and ice. The Cali city government calls it the city’s emblematic drink; it’s served with fried snacks from the Valle del Cauca.
Beef slowly cooked in a dark, slightly sweet sauce with spices and a mild heat. Cartagena’s press calls it an emblematic flavor of the city; it comes with coconut rice and patacones.
Meat and offal from young goat cooked with salt and then fried until golden, sometimes with the animal’s blood. A dish of Wayuu tradition, offered to visitors who arrive at the rancherías of La Guajira.
Mashed green guineo banana with butter and costeño cheese, sometimes topped with a sauté of tomato and onion. It is the typical breakfast of the banana-growing area of Magdalena and of Santa Marta.
Milk-fed steer slowly roasted on stakes around the fire, seasoned only with salt. It is the dish of the Llanos Orientales and the best-known specialty of Meta, served with cassava, plantain, and potato.
Cuy seasoned with salt, garlic and onion and roasted whole over coals, turning on a spit. A festive dish in families from Nariño, served with potatoes and a peanut chili sauce.
Stew in coconut milk with fish or conch, salted pig tail, green plantain, cassava, yam, breadfruit and dumplings. The ICBF calls it a traditional dish of the islands of San Andrés and Providencia.
A whole pig stuffed with its own seasoned meat and dried yellow peas, roasted for hours until the skin becomes crispy. It is Tolima’s proudest dish, served with insulso.
