Cuisine Santander Department

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1 cuisine

1.1 dishes
1.2 beverages
1.3 artists





cuisine

santander cuisine, referred santandereas, includes regional specialties , food department s capital city of bucaramanga , other cities such cepita.


dishes

arepa santandereana, corn cake salt , pork
arroz de peñaflor
empanadas santandereana, local empanada
hormigas culonas, roasted big butted ants; winged ants used abundant in march , april
carne oreada, thin steak
sobrebarriga
fricassee santandereana, preparation of viscera , blood of goat mixed white rice , accompanied roasted goat ribs.
bocadillo veleño guava sweet , milk sweet mixed in roll-shaped wrapping.
arepa de pelao . yellow corn cake made of specially ground corn.
sobrebarriga tamales
carne seca
cabrito; goat; cabrito meat kid (baby goat).
mute (food), soup of various grains , meat cow s viscera.
changua, milk , egg broth
fritanga, fried beef, sausage, viscera , blood sausage snacks
pepitoria, rice goat intestine , goat blood
chorizos del valle de san josé, chorizo specialty
yuca

beverages

chicha de maiz, chicha maize
chicha de corozo, chicha palm nut
masato fermented rice drink.
goat milk
guarapo
aguardiente, alcoholic beverage made sugarcane (white rum)
panela s limonada, lemonade drink sugar cane.

artists

the outstanding , representative artists of colombian santander department segundo agelvis, mario hernández prada, carlos gómez castro, martín quintero, oscar rodríguez naranjo , pacheco de suratá.







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