Search
Brazil
Argentina
Bolivia
ChileColombia
Ecuador
Guyana
French Guiana
Falkland Islands (Malvinas)
Paraguay
Peru
Suriname
Uruguay
Venezuela
Germany
Austria
Belgium
Croatia
Denmark
Spain
Finland
France
Greece
the Netherlands
Hungary
Ireland
Iceland
Italy
Luxembourg
Norway
Poland
Portugal
the United Kingdom
the Czech Republic
Sweden
Switzerland
Turkey
the United States
Mexico
the Dominican RepublicTurkey
South Africa
Australia
FijiFlavors · Boyacá
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.
Traditional dish from Boyacá
Also known as: cocido de Boyacá
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
Click a photo to enlarge it.
Cocido boyacense — Boyacá, Colombia
The Boyacá cocido brings together meats such as free-range chicken, pork and longaniza with the tubers of Boyacá’s highlands: cubios, chuguas, ibias, arracacha and various potatoes. It also includes fresh corn in pieces, fava beans and peas in the pod. Everything is cooked together, and each ingredient keeps its shape.
Radio Nacional de Colombia calls it one of Boyacá's emblematic dishes and highlights the role of native tubers, which are increasingly hard to find. There is no standard recipe: ingredients vary according to altitude and locality within the department.
The most told history links the cocido to the 'olla podrida', the Spanish stew that arrived with colonization. Locals are said to have exchanged some of the meats, which were expensive at the time, for the tubers they already cultivated.
In Boyacá, cocido is served as a gesture of hospitality and on special occasions, with the family gathered. The most common way is to eat the ingredients on the plate, without the broth, topped with hogao, a sauté of scallion and tomato; some prefer it with broth, like a soup.
Meats (chicken, pork, ribs, longaniza), cubios, chuguas, ibias, arracacha, potatoes, fresh corn, fava beans and peas in the pod. Served with hogao.
Ingredients are placed on the plate without the broth, with hogao on top; some families serve the broth on the side or as a soup.
Family lunches, welcoming visitors and special occasions.
Your questions
They are native Andean tubers, cultivated in the highlands of Boyacá and used in the cocido alongside potatoes.
The most common way is to eat the ingredients on the plate, without the broth, with hogao on top. Some families serve it with broth, like a soup.
At restaurants serving typical Boyacá cuisine, such as in Tunja, Paipa and Villa de Leyva.
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.
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.
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.
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.
