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On this occasion we bring the #pictureofacacosta of which we will tackle several issues such as, what to do on the coast? What to eat on the coast among many other things.
The cultural mix of Spaniards, Indigenous people and Africans form a typical gastronomic legacy.
a brief summary of the essentials and what you have to try in the pearl of america.
Fish in all its variants, but fried and with patacón is all you need: toastadito, hot and wide, served on a good portion lettuces that in turn rest on the patacón, even more crunchy. You will see it in many local restaurants and you will immediately want to give it a try. The sea offers you red snapper, mojarra (to mention a stellar pair), while the imposing Magdalena River invites you to enjoy its specialties: tarpon and lebranche (another luxury pair). Spread the napkin in your neck, pass a few drops of lemon for the fish you choose and enjoy each delicious bite.
Fish soup for the guayabo, the hangover, the "pea": you've had drinks, nothing seems to get you out of the deserved nightmare of the hangover. No matter, you finally enjoyed it big time. And the solution to the blunder rests on a steaming broth of fish. If the river is the better; with some spices, a broth of the Coast, and fish, lifts up a dead man. How new for another rumba?
The sancocho is the king: the sancocho you see it by all Colombia; is succulent, economical, easy to prepare and extremely generous when it comes to satisfying hunger. But on the coast the sancocho acquires other dimensions: fish is its essential meat and the tubers of all life (potato, cassava and arracacha) are joined by the good yam (more good than bread). Nothing to eat without arepa, banana or avocado. The three favorite escorts of one of the most popular foods in Colombia.
Sea cocktails: seafood, prawns, shrimp, octopus, oysters (chipi chipi), as well as octopus meat are the most demanded to eat with patacones, soups, rice and, of course, picanticos cocktails that people do not stop trying on your visit to Santa Marta. Now, the traditional ceviches are liking a lot with the elaboration of passionfruit or lulo juice - do you dare for the new flavors?
Rice, or praise for versatility: we are not in China, here rice is eaten. Variants are not to be expected in a place where to kill time the most fantastic recipes with white rice are devised. Rice with coconut, with shrimp, with chipi chipi, with meat and vegetables ... What other presentation would you like?
Guineo pachangao: paints well, smells good, knows madness. It sounds cheerful, it sounds like partying, and it is. A feast on the palate with the most traditional dish of Santa Marta. Its main protagonist is Mr. Guineo, a cousin brother of the banana, it turns out not to be so slender, and is rather chubby. They call it cayeye and it's great if it is cooked, it becomes puree and it is soured with hogado (stew to the Colombian old fashioned way). With queso costeño is the best news of the day, and since it has so much acceptance, even the most popular restaurants are already served in their entrances.
To deceive the hunger: we must not resist the impossible, when hunger tightens, better to get by with something rich to snack and confuse for an instant the demands of a roaring and angry belly. And in that, the coastmen take advantage. They have been managed and managed during almost centuries with pecaditos as the egg arepa, the carimañola, the enyucados, the empanadas, etc. With Kola Román, one of Santa's most popular sodas (soda to make you understand), the culinary binomial takes on unsuspected taste.
¿And my dessert ?: The desserts and sweets typical of Santa Marta make the day brighter for the most agrarian personality. Not to exaggerate, but if we know very well the Coast is that their desserts and sweets, by taste and inventiveness, blush any French pastry. So best if you are preparing your taste buds to enjoy tamarind balls, sweet masitas, cocadas, yam cake, dulce de mamey, among others. Paradoxically it is at Easter when these temptations make their appearance in motley and irresistible group.
¿What to eat in Santa Marta?
a brief summary of the essentials and what you have to try in the pearl of america.
- fish
- seafood
- carimañolas
- yam
- enjucados
- green banana
Fish in all its variants, but fried and with patacón is all you need: toastadito, hot and wide, served on a good portion lettuces that in turn rest on the patacón, even more crunchy. You will see it in many local restaurants and you will immediately want to give it a try. The sea offers you red snapper, mojarra (to mention a stellar pair), while the imposing Magdalena River invites you to enjoy its specialties: tarpon and lebranche (another luxury pair). Spread the napkin in your neck, pass a few drops of lemon for the fish you choose and enjoy each delicious bite.
Fish soup for the guayabo, the hangover, the "pea": you've had drinks, nothing seems to get you out of the deserved nightmare of the hangover. No matter, you finally enjoyed it big time. And the solution to the blunder rests on a steaming broth of fish. If the river is the better; with some spices, a broth of the Coast, and fish, lifts up a dead man. How new for another rumba?
The sancocho is the king: the sancocho you see it by all Colombia; is succulent, economical, easy to prepare and extremely generous when it comes to satisfying hunger. But on the coast the sancocho acquires other dimensions: fish is its essential meat and the tubers of all life (potato, cassava and arracacha) are joined by the good yam (more good than bread). Nothing to eat without arepa, banana or avocado. The three favorite escorts of one of the most popular foods in Colombia.
Sea cocktails: seafood, prawns, shrimp, octopus, oysters (chipi chipi), as well as octopus meat are the most demanded to eat with patacones, soups, rice and, of course, picanticos cocktails that people do not stop trying on your visit to Santa Marta. Now, the traditional ceviches are liking a lot with the elaboration of passionfruit or lulo juice - do you dare for the new flavors?
Rice, or praise for versatility: we are not in China, here rice is eaten. Variants are not to be expected in a place where to kill time the most fantastic recipes with white rice are devised. Rice with coconut, with shrimp, with chipi chipi, with meat and vegetables ... What other presentation would you like?
Guineo pachangao: paints well, smells good, knows madness. It sounds cheerful, it sounds like partying, and it is. A feast on the palate with the most traditional dish of Santa Marta. Its main protagonist is Mr. Guineo, a cousin brother of the banana, it turns out not to be so slender, and is rather chubby. They call it cayeye and it's great if it is cooked, it becomes puree and it is soured with hogado (stew to the Colombian old fashioned way). With queso costeño is the best news of the day, and since it has so much acceptance, even the most popular restaurants are already served in their entrances.
To deceive the hunger: we must not resist the impossible, when hunger tightens, better to get by with something rich to snack and confuse for an instant the demands of a roaring and angry belly. And in that, the coastmen take advantage. They have been managed and managed during almost centuries with pecaditos as the egg arepa, the carimañola, the enyucados, the empanadas, etc. With Kola Román, one of Santa's most popular sodas (soda to make you understand), the culinary binomial takes on unsuspected taste.
¿And my dessert ?: The desserts and sweets typical of Santa Marta make the day brighter for the most agrarian personality. Not to exaggerate, but if we know very well the Coast is that their desserts and sweets, by taste and inventiveness, blush any French pastry. So best if you are preparing your taste buds to enjoy tamarind balls, sweet masitas, cocadas, yam cake, dulce de mamey, among others. Paradoxically it is at Easter when these temptations make their appearance in motley and irresistible group.
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