Santa Marta´s gastronomy is based on factors such as: The location on the Caribbean Sea, the variety of climates of the Sierra Nevada de Santa Marta and the cultural mix of Indigenous, Spanish and African people.
As along of the Caribbean region of Colombia are very common the seafood, carimañolas (a yuca fritter stuffed with meat), Egg-Stuffed Arepa, enyucado ( cake made from cassava “yuca” and coconut), the yam and cocadas (balls of sweet milk rolled in ground coconut). For example, in Taganga, a small town of fishermen, it´s to find several restaurants which offer dishes based on delicious and exotic seafood.
In these special conditions the food that foreign people could find are dishes based on seafood, coconut rice, egg stuffed arepa, patacon, Yam, bollo limpio (corn cake) with a big variety of meats. Additionally, the daily food of people in Santa Marta consists in preparations made with: Green banana. With this product is prepared the popular “cayeye” ( mashed green banana with butter and cheese), although it is used to prepare another kind of dishes such as fried banana (patacones), boiled yucca with cheese and butter; and finally rice and fish soups.
WHAT TO EAT
As along of the Caribbean region of Colombia are very common the seafood, carimañolas (a yuca fritter stuffed with meat), Egg-Stuffed Arepa, enyucado ( cake made from cassava “yuca” and coconut), the yam and cocadas (balls of sweet milk rolled in ground coconut). For example, in Taganga, a small town of fishermen, it´s to find several restaurants which offer dishes based on delicious and exotic seafood.
In these special conditions the food that foreign people could find are dishes based on seafood, coconut rice, egg stuffed arepa, patacon, Yam, bollo limpio (corn cake) with a big variety of meats. Additionally, the daily food of people in Santa Marta consists in preparations made with: Green banana. With this product is prepared the popular “cayeye” ( mashed green banana with butter and cheese), although it is used to prepare another kind of dishes such as fried banana (patacones), boiled yucca with cheese and butter; and finally rice and fish soups.
Here you can select from the
local seafood recipes and delicacies from The Caribbean Coast such as
fried red snapper with coconut rice and fried plantain chips or the
delectable cayeye with costeño cheese ( cooked green bananas, mashed up
with butter and sometimes hogao a paste made of tomatoes, onions and
salt to taste ). These delicacies are served with the ideal pastry for
each meal ( butterflyfish, tamarind balls, slices of mango, candied
gooseberry, sugary coconut slivers ), and there are many other typical
plates that will delight your palate like no other. In Santa Marta, the
fruit juices made from every fruit imaginable and sold in front the
cathedral are the best around.
In
The Rodadero area, in the historic downtown and at the cruceros pier,
visitors will find a wide variety of restaurants serving plates such as
octopus salad, squid, smoked sting ray and the exquisite sancocho soup
with yellow squash, corn and yams are washed down by some guajiros with
chirrinchi ( a fermented corn drink ), you can also sample the stewed
iguana with coconut milk and the fried turtle. All these plates are
ecological sins that folklore commits with case.
Ceviche
Coconut Rice
Filled Potatoes
Arepas de Huevo
Empanadas
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