1
.
A
monster
of
a
meal
.
It
contains
meat
,
chicharron
,
avocado
,
sausage
,
egg
,
beans
,
rice
,
arepita
and
quite
often
more
.
As
the
name
suggests
,
it
is
most
often
eaten
in
the
central
region
of
the
country
,
and
you'll
find
the
biggest
,
most
portions
around
a
city
in
the
north
of
Colombia
.
2
.
There
are
many
variations
on
this
,
but
some
of
the
most
dishes
are
Mojarra
,
Bagre
and
Sierra
.
They
are
whole
,
so
will
often
come
served
as
they
were
caught
(
only
cooked
and
fried
,
obviously
)
.
Usually
accompanied
by
rice
,
beans
,
salad
and
fried
plantain
.
It
is
a
soup
made
from
3
types
of
potatoes
(
Colombia
has
a
variety
of
potatoes
)
,
as
well
as
chicken
,
alcaparra
,
mozorca
and
rice
.
There
are
arguments
about
where
to
get
this
dish
,
but
we
recommend
it
found
in
the
capital
.
3
.
It's
a
typical
dish
from
the
Tolima
region
of
Colombia
.
It
consists
of
a
pork
(
with
its
head
still
visible
)
,
and
very
often
arepas
on
the
side
.
The
pork
is
with
yellow
peas
,
onion
,
rice
and
various
spices
.
To
ensure
the
meat
is
tender
,
it
is
often
slow
-
cooked
for
up
to
ten
hours
.
4
.
It
is
a
soup
made
of
onion
,
garlic
,
lemon
,
Costeño
cheese
and
something
akin
to
yam
,
or
yucca
.
It
is
another
dish
from
the
Caribbean
Coast
.
5
.
The
filling
in
them
is
chicken
,
pork
belly
,
pork
ribs
,
boiled
egg
,
carrots
,
peas
,
potatoes
,
rice
,
condiments
,
and
masa
,
all
wrapped
with
plantain
leaves
.
In
the
Tolima
region
of
Colombia
it
is
to
eat
them
for
breakfast
with
hot
chocolate
and
arepa
.
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