Antioquian and Paisa Foodways

Paisa

Regional

Antioquia and the departments its settlers founded — the colonización antioqueña that created Caldas, Quindío, Risaralda and northern Tolima and Valle in the nineteenth century, and with them the coffee belt. The Paisa kitchen is built on BEANS (cargamanto), pork, maize and plantain: FRIJOLES ANTIOQUEÑOS with pezuña, CHICHARRÓN, CHORIZO, morcilla, MAZAMORRA with panela and milk, AREPA PAISA — thin, white, unsalted, unfilled, a plate rather than a dish — arepa de chócolo with quesito, buñuelos, natilla, and the sancocho. Medellín, and the fondas and the trapiches. ⚠ THIS IS A SETTLER CULTURE with a strong self-image, and its food carries that.