Tolima and Huila Foodways

Regional

The upper Magdalena valley, hot and dry. LECHONA TOLIMENSE — a whole pig boned, stuffed with rice, dried peas, its own seasoned meat and spices, and baked for many hours in a clay or brick oven until the skin is glass — served in squares with arepa or insulso, and the dish of any Tolima or Huila celebration. TAMAL TOLIMENSE, big, in plantain leaf, with rice, chicken, pork, egg and peas. VIUDO DE PESCADO from the Magdalena. ASADO HUILENSE. And the arqueology of SAN AGUSTÍN, a monumental society with no surviving descendants identified with certainty.