Boyacense stew

​

Probably the most famous dish in Boyacá cuisine. This recipe contains broad beans, cob, sabanera potato, Creole chicken, pork, cubios, peas, hibias, chuguas, among other elements grown in the region. Variations of this succulent delicacy can be seen in various places in the highlands.

​

​

Sotaquireño Indians

​

Spanish encomenderos arrived in the territory of the Sotaire indigenous people in 1542 after a long journey over nearby places. There, the locals offered a meal wrapped in stem leaves to the strangers. The feast was so special that Don Pedro Áñez indicated that that “Indian” food was “the second wealth of America after gold.” Containing beef, pork and chicken, as well as different types of potatoes, peas, beans, mute, among others, this dish is an icon of the ancestral cuisine of Boyacá.

​

​

Wheat Cuchuco

​

Wheat cuchuco soup is a culinary classic from Boyacá. A recipe prepared by the ancestors who, in the middle of a wood stove, cooked the pork backbone together with the ripened wheat, as well as peas, beans and potatoes. The cuchuco in its different presentations was the dish with which the peasants ate themselves after their arduous days of work.