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Top Colombian cuisine dishes: All

Rank Topic Wikipedia views
Oct 21 2010
1 Banana (banano) 13116
2 Chocolate - Colombian hot chocolate is made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher is used for heating and pouring, and a utensil called a molinillo - essentially a stick with paddles at the end - is used for stirring and frothing. Colombian hot chocolate often includes cinnamon. 12607
3 Orange (naranja) 6195
4 Mango 5786
5 Pitaya, Dragon fruit (pitahaya) 3105
6 Empanadas 2815
7 Passiflora edulis, passion fruit (maracuyá) 2412
8 Soursop (guanábana) 1853
9 Cherimoya (chirimoya) 1668
10 Carambola, starfruit (carambolo) 1621
11 Mandarin orange (mandarina) 1261
12 Arepas 1180
13 Loquat (Níspero) 1056
14 Sugar-apple (anón) 852
15 Aguardiente is alcoholic drink derived from sugarcane. It is widely consumed at Colombian parties, and ranges in potency from 20% to 40%. Aguardiente is a variation of the Spanish alcoholic drink. 763
16 Chicha is a formerly forbidden strong alcoholic beverage originally made by the indigenous peoples of the Andes. It can be prepared from virtually everything, but is typically made from corn. 741
17 Asado Bogotano 727
18 Feijoa, Pineapple guava 683
19 Mamoncillo, Spanish lime 541
20 Sancocho, is a popular soup originating from the Valle del Cauca region. It combines vegetables and poultry or fish with recipes differing from one region to the other, but usually contains yuca, maize, and is frequently eaten with banana slices. 504
21 Physalis peruviana, Cape gooseberry (uchuva) 438
22 Mamey sapote (mamey) 403
23 Ajiaco 271
24 Naranjilla (lulo) 179
25 Sweet granadilla (granadilla) 134
26 Bactris gasipaes, peach-palm (chontaduro) 114
27 Syzygium jambos, Malabar plum (pomarrosa) 112
28 Banana passionfruit (curuba) 109
29 Inga edulis, ice-cream-bean (guama) 88
30 Aguapanela is made by dissolving panela (a kind of sugarloaf) in hot water. Lime juice may be added for flavor. It is common for Colombians to put cheese in their aguapanela for it to melt. 82
31 Mazamorra 62
32 Pandebono 51
33 Borojoa patinoi (borojó) 44
34 Pandeyuca (Baked cheese bread made with yucca flour) 44
35 Changua, a milk soup with or without a poached egg, usually a breakfast dish 42
36 Achira biscuits 42
37 Lechona, traditional dish from the Tolima department, a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo' 35
38 Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served. 35
39 Hogao (Criollo sauce) 26
40 Quararibea cordata (sapote) 23
41 Aiphanes horrida (corozo) 12
42 Aborrajado (deep fried plantains stuffed with cheese) 9
43 Rubus glaucus, similar to blackberry (mora) 5
44 Pandequeso (cheesy cornbread) 5
45 Strawberry guava (arazá) < 5
46 Strawberry (fresa) < 5
47 Buñuelos < 5
48 Guarapo is made from various fruits kept in a large ceramic jar and left to ferment for about 2 months. Within that time, panela is added into the liquid to makes the alcohol stronger. Grapes and pineapple are typically used. Guarapo is very similar to Chicha. < 5
49 curd biscuits < 5
50 Arroz con coco < 5
51 Champús is a thick drink made from corn, pineapple, lulo, and other ingredients. < 5
52 Guayabamanzana, Guava-apple hybrid < 5
53 bollos (tube-like food made of ground maize -similar to Italian polenta- or from scratched mandioc -yuca-, served with coastal cheese and sometimes whey or butter) < 5
54 Bandeja Paisa, a traditional dish from the Paisa region, consists of white rice, red beans, ground beef, plantain, dirty rice chorizo (or morcilla), chicharron, arepa, avocado and a fried egg. Along with Ajiaco, the bandeja paisa is considered to be one of the national dishes. < 5
55 Refajo is a beverage made by mixing Kola Hipinto(in santanderian region) or Colombiana , a soda very similar to Irn-Bru or cream soda, with beer or rum. < 5
56 Almojábana < 5
57 Hormigas culonas or santandereanas < 5
58 Murrapos, mini-bananas < 5
59 Tree tomato, tamarillo (tomate de árbol) < 5

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