Colombian cuisine

Colombian cooking varies by altitude: fish and coconut on the coast, potato and thick soups in the Andes, corn and meat in the valleys.

The potato comes from here as much as from Peru, and the Andes have dozens of varieties. Ajiaco uses three of them not for refinement but because they behave differently in the pot.

The arepa is the country's common denominator, and every region has its own: thin and crisp, thick and cheesy, sweet, fried. One dough, with the shape and filling changing.