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n the Llanos, barbecue meat, such as the "plains beef" it is common, and also typical river fish such as "yellow".

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In the Amazon, the cuisine is influenced by the traditions of Brazil and Peru.
Inside, the dishes reflect the mixture of cultures, inherited mainly from Amerindian and European cuisine, and the fruit of the land, mainly agriculture, livestock, river fishing, and raising animals. Such is the case of sancocho soup in Valledupar, arepas (one patty-like corn bread base). Local species of animals like guaratinaja part of Amerindian culture Wayuu.

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In the region of Tolima, the Tolima tamales are a delicacy. These tamales are made from a corn dough and include peas, carrots, potatoes, rice, chicken, pork and various spices. They are wrapped in banana leaves and boiled for three to four hours. Pandebono for breakfast with hot chocolate.

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On the islands of San Andres, Providencia and Santa Catalina, the main course is rondon, a seafood dish made of coconut milk, fish, snail, cassava (manioc), sweet potatoes, white yams, and squash seasoned with chilies and herbs. They also have a crab soup is considered a delicacy. It is made with the same ingredients as rondon without fish.