Empanadas, Fritanga and Street Food

Specialised

The Colombian EMPANADA is usually maize-dough and DEEP-FRIED, not wheat and baked — filled with potato and shredded beef or pork, eaten with ají and lime. Regional forms: the pastuza of Nariño, the vallecaucana, the antioqueña, the empanada de pipián in Popayán. FRITANGA is the mixed fried platter — chicharrón, morcilla, chunchullo, longaniza, papa criolla, arepa, yuca — laid on a board. Beside them: BUÑUELOS (cheese, round, at Christmas), ALMOJÁBANAS, PANDEBONO, PAN DE YUCA, PANDEYUCA, CARIMAÑOLAS, PATACÓN, papa rellena, arepa de huevo, chuzo and the obleas with arequipe.