Fauna of colombia In Colombia almost 2000 species of bird have been described, which is more species of bird than there are in North
America and Europe combined. This staggering figure includes one of the biggest birds on earth, the Andean condor.
The best place to witness the bulk of this bird life is in the environs of the Amazon (South Colombia), Minca
(near Tayrona National Park) and the Coffee Region (West Colombia).
Among the most representative appetizers and soups are patacones (fried green plantains), sancocho de gallina (chicken soup with root vegetables) and ajiaco (potato and corn soup). Representative snacks and breads are pandebono, arepas (corn cakes), aborrajados (fried sweet plantains with cheese), torta de choclo, empanadas and almojábanas. Representative main courses are bandeja paisa, lechona tolimense, mamona, tamales and fish dishes (such as arroz de lisa), especially in coastal regions where suero, costeño cheese, kibbeh and carimañolas are also eaten. Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with cheese) and arroz con coco (coconut rice). Organic food is a current trend in big cities, although in general across the country the fruits and veggies are very natural and fresh.
Representative desserts are buñuelos, natillas, torta Maria Luisa, bocadillo made of guayaba (guava jelly), cocadas (coconut balls), casquitos de guayaba (candied guava peels), torta de natas, obleas, flan de arequipe, roscón, milhoja, and the tres leches cake (a sponge cake soaked in milk, covered in whipped cream, then served with condensed milk). Typical sauces (salsas) are hogao (tomato and onion sauce) and Colombian-style ají.
In the city of Medellín, the typical dish is the bandeja paisa. It includes beans, rice, ground meat or carne asada, chorizo, fried egg,
arepa, and chicharrón. It is usually accompanied by avocado, tomato, and special sauces.
In the city of Cali, the most traditional dish is "sancocho de gallina" - a soup composed mostly of chicken, plantain, corn, coriander,
yuca root, and other seasonings.
In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made of chicken, potatoes, and flavoured with
a locally grown herb called "guasca". Traditionally, cream and capers are added just before eating. Both soups are served with white rice,
salads with a hint of lemon, avocado, or plantain chips, sweet or salty. For breakfast people often eat changua,
a milk, scallion, and egg soup.
In the Caribbean coast, spicy cooking, with fish and lobster, is practiced. Coconut rice is a common dish along the coastal cities.
In the Llanos, meat from the barbecue, such as the "ternera llanera" is common, and also typical river fishes like the "amarillo".
In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions.