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Aborrajado is a Colombian dish consisting of cheese-stuffed sweet plantain slices that are battered and deep-fried. Although the name aborrajado means battered, the dish can also be baked or grilled. Aborrajado is traditionally served as an appetizer or a snack, but some people like to add slices of bocadillo guava paste, so this dish can also be served as a dessert.
MOST ICONIC Aborrajados
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Flan de coco or coconut flan is a delicate dessert that is popular in Colombia, Costa Rica, and parts of the Caribbean. It is typically made with eggs, coconut milk, condensed milk, cream, vanilla extract, and flaked coconut. The dessert is usually baked in small ramekins with caramel on the inside, so when flan de coco is inverted, it has a nice caramel layer on top and on the sides.
Before serving, the dessert is often topped with flaked coconut.
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Obleas are thin Colombian wafers characterized by their round shape and a slightly brown color. They’re customarily spread with arequipe caramel and other toppings such as fruit jams, grated cheese, or chocolate sprinkles. The shredded cheese is usually added for texture as it doesn't have an overpowering flavor.
Obleas are also popular in Venezuela, El Salvador, and Mexico, among other countries. Some people claim that the first obleas were made around Floridablanca in Santander, where the first oblea factory was set up in the 1940s. Depending on regional preferences, the wafers can be served sandwiched with fillings such as condensed milk or Chantilly cream.
MOST ICONIC Obleas
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Enyucado is a savory-sweet dish originating from the Colombian coast. Although there are many versions of this dish, it is usually prepared with a combination of yuca, sugar, shredded or crumbled cheese, grated coconut, butter, and anise seeds.
After the cake has been baked, it is typically cut into squares, then served at room temperature or warm. Enyucado can be consumed as an afternoon snack with coffee on the side, but it is also often served as a side dish accompanying meat.
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Postre de natas is a traditional dessert made with a combination of milk, egg yolks, and sugar syrup. Due to the fact that the preparation of postre de natas is time-consuming, it is usually made for special occasions. The milk is heated, and milk skin and cream is skimmed off the top, then combined with beaten egg yolks and sugar syrup.
Once assembled, the dessert is usually garnished with a few raisins on top before it's left to chill and thicken in the refrigerator.
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Dulce de brevas is a traditional dessert made with figs, lime juice, panela sugar, and cinnamon. The figs are slit crosswise on top, then left to soak overnight in a combination of water and lime juice. The following day, they are rinsed and cooked in water with panela sugar and cinnamon sticks until the sugar is dissolved and the concoction has a syrupy texture.
Once prepared, the figs in syrup are usually served with queso fresco on the side.
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Pastel de Gloria is a Colombian dessert consisting of puff pastry that is traditionally filled with guava paste, dulce de leche, and (most often than not) cheese. These tiny treats are baked until golden brown and puffy. Before serving, warm pasteles de gloria are typically sprinkled with sugar.
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Pastel borracho is a traditional cake, its name meaning drunk cake due to the fact that it is a rum-drenched sponge cake topped with crème Anglaise and pitted prunes. The rum syrup is usually made with dark rum, water, and sugar, while crème Anglaise is made with whipping cream, vanilla, egg yolks, sugar, and evaporated milk.
The sponge cake is typically cut in half, then covered with the rum syrup, crème Anglaise, and prunes. The other half of the sponge cake is placed on top and the process is repeated. Before serving the cake, it is recommended to refrigerate it until it is well-chilled.
Torta negra is a Colombian black cake that is usually served at special occasions such as weddings, baptisms, and Christmas. This rich cake is filled with figs, raisins, and prunes, spiked with port and rum, and generously flavored with warming spices such as cinnamon, cloves, and nutmeg.
The sweet burnt brown sugar known as dulce quemado is used as a sweetening agent, although it can be replaced with molasses if there is no dulce quemado available. Other key ingredients include eggs, butter, flour, and baking powder. The preparation of this cake is time-consuming since it requires soaking and cooling, so it is recommended to start preparing it at least 6 days before baking.
Torta de pastores is a traditional cake originating from the Valle del Cauca region. It is made with a combination of rice pudding (arroz con leche), crumbled sponge cake, butter, cheese, eggs, raisins, port or muscat, and warming spices such as nutmeg and cinnamon.
The ingredients are mixed together, and the combination is baked until the top develops a golden brown color. There are a few variations on this cake, so conserved lemons, figs, and oranges are sometimes incorporated into the mix. The cake can be served warm or cold, and it is especially popular during the festive Christmas season.
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