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The culinary delights and treats of the Colombian Pacific Coast
Its coasts and bays favor the creation of a large variety of fish and shellfish dishes that, among other things, are the foundation of the Afro-Colombian diet. Here is a small review of this unknown and surprising gastronomy.
The cuisine of the Pacific Coast, without a doubt a delight for the heart
Due to its geographical location, which includes the subregions of the Serranía del Baudó, the Atrato River Valley, the San Juan River Valley, and the Pacific Coastal Plain, it features a wide variety of fish and seafood-based dishes. However, what truly characterizes the kitchens of this area is their special emphasis on seasonings.
In fact, it is very common to see terraces, gardens, and balconies with small orchards where various herbs and vegetables are grown to wonderfully complement their dishes or side preparations. Among its most recognized dishes are fried fish fritters, squid, shrimp or prawn salad; crab empanadas; lentil soup, hare, clams, and crab; pusandao (catfish broth); quebrao (stew of salted dried beef); red snapper or croaker, seafood casserole; chaupiza (small fish), and piando eggs, among others.
In the Pacific Coast’s cooking, the ‘refrito’ stands out
An extraordinary mixture of ripe tomatoes, spring onions, white onions, criollo chili, green bell pepper, chopped chillangua, poleo, annatto oil, salt, pepper, and cumin results in a delicious base capable of transforming the simplest dish into a succulent delicacy.
The beverages of the Pacific Coast
On the other hand, their drinks are enriched in flavor with natural ingredients such as cinnamon, cloves, nutmeg, and borojó. Among the most famous are tomaseca, viche, arrechón, and tumbacatre. There are also exotic juices like chontaduro, from which a delicious chicha is also made, as well as almirajó and borojó, among others.
