Colombian Caribbean Foodways

La Costa

Regional

Atlántico, Bolívar, Magdalena, Cesar, Córdoba, Sucre and La Guajira: the costeño coast, hot, and eating nothing like Bogotá. COCONUT in the rice (arroz con coco, cooked until the oil separates and the grains catch), plantain, YUCA and ÑAME, maize as bollo and arepa, the sharp fermented SUERO COSTEÑO and the salty QUESO COSTEÑO in everything, fried fish with patacón and coconut rice, and the enormous freshwater fishery of the Ciénaga Grande and the Magdalena. Cattle on the sabanas of Córdoba and Sucre; GOAT in the dry Guajira. ⚠ NOT ONE KITCHEN: Cartagena, Barranquilla, the Montes de María, the Sinú valley and the Guajira desert differ.