The aroma hangs heavy in the air, a symphony of frying dough, sizzling meats, and sweet spices. It’s a sensory overload, a vibrant snapshot of Colombia in its purest form. Everywhere you look, bustling street vendors offer tempting morsels, golden-brown and glistening under the tropical sun. This is the world of “cositas ricas,” the delicious little things that define Colombian snack culture and offer an accessible, flavorful introduction to the country’s culinary heart.
“Cositas ricas” translates literally to “delicious little things,” but the phrase encompasses so much more than just size. It represents the snacks, appetizers, and street food that Colombians enjoy throughout the day, from breakfast until late at night. These aren’t just fleeting bites; they’re deeply rooted in tradition, reflecting regional ingredients, time-honored techniques, and the spirit of Colombian hospitality. Sharing “cositas ricas” is a way to connect, celebrate, and savor the simple pleasures of life. These small but mighty culinary offerings are truly a window into the soul of Colombia.
From the ubiquitous empanada to the versatile arepa, and the sweet comfort of buñuelos, “cositas ricas” offer a delicious journey. So, let’s dive in and explore this delectable world, bite by bite.
Empanadas A Colombian Staple
No exploration of “cositas ricas” would be complete without the mention of empanadas, perhaps the most iconic Colombian snack. These savory pastries are ubiquitous, found in every corner of the country, from bustling city centers to quiet rural villages. An empanada is essentially a pocket of dough, filled with a savory mixture, and then either fried to a golden crisp or baked until perfectly browned. The beauty of the empanada lies in its versatility; the fillings are endlessly adaptable, reflecting local ingredients and culinary traditions.
The most common empanada fillings typically include ground beef, shredded chicken, or a hearty combination of potatoes and rice. Sometimes, vegetables like peas or carrots are added to the mix, creating a more substantial and balanced bite. Seasoning is key; a blend of spices, herbs, and sofrito (a flavorful base of onions, garlic, and peppers) gives each empanada its distinctive character.
But the real magic happens when you start exploring the regional variations. In some areas, you might find empanadas made with a cornmeal dough, lending a slightly gritty texture and a characteristic corn flavor. Other regions prefer a wheat flour dough, resulting in a lighter, flakier pastry. The fillings also vary widely. In Popayan, for instance, you’ll find “empanadas de cambray,” smaller, delicate empanadas often filled with a sweet and savory mixture of rice, potatoes, and sometimes meat.
No matter where you are in Colombia, an empanada is rarely enjoyed alone. They are typically served with a side of “aji picante,” a fiery Colombian hot sauce made with peppers, onions, cilantro, and vinegar. The aji adds a welcome kick and cuts through the richness of the empanada, creating a balanced and satisfying flavor experience. Squeeze lime on top for another zesty kick.
Arepas More Than Just Corn Cakes
While empanadas might be the most ubiquitous snack, arepas are arguably the most fundamental. These simple corn cakes are a staple food in Colombia, enjoyed at any time of day, from breakfast to dinner. Arepas are made from a special pre-cooked cornmeal called “masarepa,” which is mixed with water and salt to form a dough. The dough is then shaped into patties and cooked on a griddle, in a skillet, or even deep-fried.
The beauty of the arepa lies in its simplicity and versatility. It can be enjoyed plain, as a blank canvas for other flavors, or it can be filled or topped with a variety of ingredients. Like empanadas, a wide variety of arepas can be found across the nation.
One of the most popular variations is the “arepa Boyacense,” a sweet and cheesy arepa from the Boyaca region. This type of arepa is made with a mixture of cornmeal, cheese, and sugar, resulting in a slightly sweet and savory treat. Another favorite is the “arepa de huevo,” a unique creation where an egg is cooked inside the arepa, creating a burst of flavor with every bite.
Arepas with cheese, aptly named “arepa con queso,” are another satisfying option. Or if you’re craving something sweet, “arepa de choclo” uses sweet cornmeal for the base.
Popular fillings and toppings include cheese, shredded meat (beef, chicken, or pork), avocado, and “hogao,” a flavorful Colombian tomato and onion sauce. The possibilities are endless.
Regional differences abound when it comes to arepas. In some regions, the arepas are made with a thicker dough and cooked over an open flame, giving them a smoky flavor. In other regions, the arepas are thinner and crispier, perfect for soaking up sauces and fillings. The type of cornmeal used also varies, influencing the texture and flavor of the final product. Exploring the different types of arepas is a culinary adventure in itself.
Buñuelos and Pandebono Sweet and Savory Delights
Beyond the savory snacks, “cositas ricas” also include a delightful array of sweet treats, perfect for satisfying a craving or rounding out a meal. Among the most popular are buñuelos and pandebono, two distinct but equally delicious offerings.
Buñuelos are small, round, fried dough balls, traditionally eaten during the Christmas season. But their deliciousness has transcended holiday celebrations, making them a beloved snack year-round. These light and airy fritters are made with a mixture of cheese, cornstarch, and sometimes yucca flour. The cheese adds a subtle savory note, while the cornstarch gives them their characteristic light and airy texture.
When fried, the buñuelos turn a beautiful golden brown, developing a crispy exterior and a soft, pillowy interior. They are often served with a sprinkle of powdered sugar or a side of hot chocolate, making them the perfect treat for a chilly evening.
Pandebono, on the other hand, is a type of cheese bread that’s also incredibly popular. Pandebono are typically made with a mixture of cassava flour, cornstarch, and cheese. The cassava flour gives them a slightly chewy texture, while the cornstarch contributes to their softness. The cheese adds a rich, savory flavor that is simply irresistible.
Pandebono are often enjoyed for breakfast or as a snack, paired with a cup of coffee or hot chocolate. They are a staple in Colombian bakeries and are always a welcome sight on any breakfast table. Their cheesy, slightly sweet flavor and their soft, chewy texture make them a comforting and satisfying treat.
Other Notable Cositas Ricas
The world of “cositas ricas” extends far beyond empanadas, arepas, buñuelos, and pandebono. A multitude of other delicious snacks and appetizers await discovery.
Consider obleas, thin, crispy wafers filled with arequipe (Colombian dulce de leche), fruit, shredded cheese, and other toppings. They’re a festival of flavors and textures, a sweet and crunchy delight.
Then there’s chicharron, fried pork belly, crispy and intensely flavorful. Colombians love their pork and this is a great way to enjoy it!
And who could forget chorizo, Colombian sausage, often served grilled or fried? It’s typically seasoned with a blend of spices and herbs, giving it a distinctive flavor. Almojábanas are cheese breads similar to pandebono but they often use farmer’s cheese for a slightly different taste. Finally, aborrajados are plantains stuffed with cheese and fried, a sweet and savory combination that is surprisingly satisfying.
Each region of Colombia boasts its own unique specialties. Exploring these regional variations is an essential part of experiencing the full spectrum of “cositas ricas.”
Where to Find Cositas Ricas
The best place to find “cositas ricas” is undoubtedly from street vendors. These vendors are the heart and soul of Colombian snack culture, offering a wide variety of freshly made snacks at affordable prices. The sights, sounds, and smells of a bustling street food vendor are an experience in themselves. Bakeries, known as “panaderías,” also play a crucial role. They offer a wide array of “cositas ricas,” from empanadas and arepas to buñuelos and pandebono. Many restaurants serve these snacks as appetizers or sides, allowing you to sample a variety of flavors. For a truly immersive experience, visit local markets. Here, you can find fresh ingredients for making your own “cositas ricas” at home, as well as pre-made snacks from local vendors.
Making Cositas Ricas at Home (A Simple Arepa Recipe)
While the experience of enjoying “cositas ricas” on the streets of Colombia is unparalleled, it’s also possible to recreate some of these dishes at home. Here’s a simple recipe for making basic arepas:
Ingredients
2 cups masarepa (pre-cooked cornmeal)
2 cups warm water
1 teaspoon salt
Oil for cooking
Instructions
In a large bowl, combine the masarepa, warm water, and salt. Mix well until a soft dough forms.
Let the dough rest for minutes.
Divide the dough into small balls, about inches in diameter.
Flatten each ball into a patty, about inch thick.
Heat a lightly oiled griddle or skillet over medium heat.
Cook the arepas for to minutes per side, or until golden brown and cooked through.
Conclusion
“Cositas ricas” are more than just snacks; they are a reflection of Colombian culture, tradition, and hospitality. They offer a delicious and accessible way to experience the diverse flavors of this vibrant country. From the savory empanadas and arepas to the sweet buñuelos and obleas, there’s a “cosita rica” for every palate. So, the next time you’re looking for a delicious and authentic taste of Colombia, don’t overlook the “cositas ricas” – these small bites offer a big experience. They’re a culinary adventure waiting to be savored. Whether you’re exploring the streets of Colombia or recreating these dishes in your own kitchen, you’re sure to be captivated by the charm and flavor of these delicious little things. Colombian cuisine is waiting for you to discover it and “cositas ricas” is the perfect place to start!
