Food Tour Bogota

Bogota’s food culture dates back to pre-Columbian times, when the region was inhabited by indigenous tribes such as the Muisca and the Chibcha. These tribes relied on farming and fishing for their sustenance and used locally available ingredients to create their meals. Corn, potatoes, quinoa, beans, and various types of meat, including guinea pig and llama, were staples in their diet. Many of these ingredients are still used today in traditional Colombian dishes, such as ajiaco soup and bandeja paisa.

In the 16th century, the Spanish arrived in Colombia and brought with them their own culinary traditions. They introduced new ingredients such as wheat, rice, and beef, as well as spices like saffron and cumin. Over time, these new flavors merged with the existing indigenous cuisine, giving birth to a new fusion of flavors. One example of this fusion is the dish known as “ajiaco,” a soup made with chicken, three different types of potatoes, corn, and guascas (a local herb), which is a popular dish in Bogota.

In recent years, Bogota’s food scene has undergone a culinary renaissance. The city is now home to some of the best restaurants in South America, featuring innovative and contemporary cuisine that blends traditional Colombian flavors with modern techniques. Chefs like Leonor Espinosa and Harry Sasson have been at the forefront of this movement, showcasing the diversity of Colombian cuisine to the world. Additionally, street food has always been a big part of Bogota’s food culture, with vendors selling snacks such as arepas (corn cakes) and empanadas (meat-filled pastries) on nearly every corner.