Caribbean Colombian Dishes

Specialised

ARROZ CON COCO — white or the dark arroz con coco titoté, the coconut cooked down until it caramelises. MOTE DE QUESO — a soup of ñame and salty costeño cheese, from Sucre and Córdoba, and nothing like a "mote" elsewhere in the Andes. CARIMAÑOLAS — yuca dough stuffed with meat or cheese and fried. BOLLO — maize, yuca or plantain dough boiled in a leaf wrapper, bollo limpio, bollo de mazorca, bollo de yuca. BUTIFARRA SOLEDEÑA, a Catalan-descended sausage now entirely of Soledad, eaten with bollo and lime. CAYEYE or mote de guineo, mashed green banana with suero and cheese, from Magdalena. POSTA NEGRA CARTAGENERA, beef braised dark with panela and Coca-Cola or panela alone. SANCOCHO DE GUANDÚ. And the fried platter — arepa de huevo, empanada, papa rellena, carimañola — eaten at a fritura stall in the morning.