Archives July 2022

Unlike Oaxaca, Puebla, or Yucatan, Queretaro doesn’t have a reputation for being a top foodie destination in Mexico. Tourists flock to Queretaro for its wine and cheese but it isn’t characterized by emblematic dishes like mole poblano, Yucatecan cochinita pibil, or Oaxacan moles.

But that doesn’t mean you can’t find great food in Queretaro.

The Mexican food in Santiago de Querétaro is delicious. You’ll find the usual touristy restaurants around its zocalo (main square) but stray away from Plaza de Armas and you’ll find a wealth of terrific restaurants, fondas (family-owned eateries), markets, taquerias, and street food stalls offering a tasty array of Mexican dishes and antojitos (snacks).

Eating local food is what excites us most about trips. If eating like a local is important to you, then here are twenty great places for you to eat in Santiago de Querétaro.

QUERETARO RESTAURANTS QUICK LINKS

To help you plan your Queretaro trip, we’ve compiled links to top-rated hotels, tours, and other travel-related services here.

HOTELS

Recommended hotels in Centro, one of the most convenient areas to stay for first-time visitors to Queretaro.

• Luxury: La Casa de la Marquesa
• Midrange: City Suites Queretaro
• Budget: El Mexa Hostel

TOURS

• Sightseeing Tour: City Tour in a Classic Ford T Vehicle
• Wine Tour: Haciendas, Wineries, and Magical Towns
• Cooking Classes: Queretaro Cooking Classes

OTHER SERVICES

• Travel Insurance (with COVID cover)
• Mexico SIM Card

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WHAT TRADITIONAL FOOD IS QUERETARO KNOWN FOR?

Aside from wine and cheese, Queretaro state isn’t really known for its regional cuisine, at least not in the same way as Puebla, Oaxaca, Yucatan, Michoacan, or Jalisco. When I told one Queretaro restaurant owner that we were continuing on to Morelia, he said: “Oh! The (regional) food there is better.”

When doing research before our trip to Queretaro, we struggled to compile a list of must-try dishes. One local tourism website listed several “typical dishes from Queretaro”, but most of them – like tacos dorados, cecina, sopes, and huaraches – are common in other parts of Mexico as well.

There don’t seem to be too many dishes whose origins can be traced back to Queretaro, but there are a few dishes that are more commonly eaten than others.

Enchiladas Queretanas

If you were to try just one dish in Santiago de Querétaro, then it should probably be enchiladas queretanas. It’s a type of enchilada filled with chicken and coated in some type of red sauce, probably guajillo sauce. The enchiladas are then served with stewed potatoes and carrots, fresh salad, and cotija cheese.

Enchiladas queretanas are absolutely delicious. They reminded us of enchiladas mineras, a similar type of enchilada from Guanjauato. In Santiago de Querétaro, we suggest going to Los Compadres or Huaraches y Gorditas Conchita for delicious enchiladas queretanas.

Gorditas de Migajas

Gorditas are common throughout Mexico but one type of gordita seems especially popular in Queretaro – gorditas de migajas. It refers to a type of gordita made with pork rind crumbs mixed into the corn masa. Migajas in Spanish means “crumbs”.

Like regular gorditas, gorditas de migajas can be filled with a variety of different ingredients like chicharron, queso, huitlacoche (corn smut), and chicken tinga (shredded stewed chicken). The pork crumbs impart a taste and texture that you can’t get in ordinary gorditas.

You can find gorditas de migajas everywhere in Santiago de Querétaro. Our favorites were from Gorditas del Andador, Huaraches y Gorditas Conchita, and Gorditas El Guero y Lupita.

Guajolotes

Guajolotes refer to a type of Mexican sandwich made with pambazo bread filled with meat (usually pork or chicken), lettuce, crema (Mexican sour cream), and cotija cheese. The bread has a characteristic red color from being drenched in guajillo sauce.

Known as “pambazo mexicano”, this type of sandwich is available in many parts of Mexico. According to one local Queretaro website, guajolotes queretanas are an adaptation of pambazos from Mexico City. They were originally made with the addition of enchiladas. However, enchiladas are no longer added to the sandwich so it’s essentially the same thing as a pambazo mexicano.

Guajolotes are widely available in Santiago de Querétaro. We had it just once, at Huaraches y Gorditas Conchita.

Pozole Rojo

Pozole refers to a pre-Hispanic soup or stew made with hominy corn as its key ingredient. The hominy is mixed with meat (usually pork or chicken) and other ingredients like shredded lettuce, radish, onion, garlic, chili, avocado, and lime.

Depending on what it’s made with, Mexican pozole can be made in three main types – rojo (red), verde (green), and blanco (white). Though all three types are available in Santiago de Querètaro, pozole rojo seems to be the most popular.

We didn’t have pozole rojo in Santiago de Querétaro but we did have pozole blanco, at Los Picapiedra.

THE BEST RESTAURANTS IN SANTIAGO DE QUERÉTARO

I’ve organized this Queretaro food guide by type of establishment to make it easier to go through. You can click on a link to jump to any section of the guide.

Traditional Mexican Restaurants Breakfast Spots Taquerias Dessert Shops / Other Restaurants Mercados / Food Halls / Street Food Stalls

TRADITIONAL MEXICAN RESTAURANTS

1. Los Compadres

Los Compadres is a great local restaurant just a block north of Plaza de Armas. They serve many traditional Mexican dishes and antojitos like enchiladas, gorditas, pozole, tortas, and chilaquiles.

You can barely see them but pictured below is a plate of their tasty enchiladas queretanas. Served with a side of refried beans and a fresh salad, they give you three enchiladas smothered in stewed carrots, potatoes, and cheese.

We had enchiladas queretanas at three different restaurants in Queretaro and the version at Los Compadres was our favorite. It’s so good.

We ordered a gordita de migaja and a gordita de queso as well. Pictured below is the gordita de migaja.

The gorditas at Los Compadres are quite large but unlike other gorditas be migajas, the pork rind crumbs were used as a filling and didn’t seem to be mixed into the corn masa. You can find better gorditas elsewhere so I suggest skipping these.

Los Compadres is located on the corner of Calle 16 de Septiembre and Calle Pasteur Norte, just a 2-minute walk north of Plaza de Armas. It’s a great place to go for inexpensive traditional Mexican food in the Historic Center.

Los Compadres is a colorful restaurant with fun murals and decorations adorning its walls. It seems popular with the locals so expect a crowd when you eat there.

Los Compadres

Address: Calle 16 de Septiembre 46, Centro, 76000 Santiago de Querétaro, Qro.
Operating Hours: 9AM-10:30PM, Tue-Sun (closed Mondays)
What to Order: Enchiladas queretanas, agua de jamaica

2. Gorditas del Andador

Gorditas del Andador is a tiny hole-in-the-wall that serves some of the best gorditas de migajas in Santiago de Querétaro. You can get them filled with whatever guisados (stews) they have available that day.

We asked our server for an assortment and she came back with a tasty quintet filled with chicharron, chicken tinga, beans, cheese, and other fillings. Their gorditas aren’t that big but they’re absolutely delicious.

Aside from their stellar reviews, what drew us to Gorditas del Andador was the crowd of locals waiting to get their gorditas to go. We had to wait around 15-20 minutes to get our orders, which is never a bad thing when you want the best food.

Gorditas del Andador is a tiny fonda or family-owned Mexican eatery. One woman kneads and flattens the corn masa, another fries them up, while a third fills them with the various stews. It’s the type of family-run establishment that you often see in Mexico.

There’s just one table, a bench, and a few plastic chairs inside Gorditas del Andador so most people get their orders to go. It’s rustic and perhaps not a place for people who want tablecloths and silverware, but it doesn’t get more local or authentic than this.

Gorditas del Andador

Address: And. Libertad 22, Centro, 76000 Santiago de Querétaro, Qro.
Operating Hours: 11AM-4:30PM, daily
What to Order: Gorditas de migajas

3. Gorditas los Pinos

Gorditas los Pinos makes tasty gorditas that are different from the offerings at Gorditas del Andador. The latter specializes in deep-fried gorditas de migajas (mixed with pork rind crumbs) while Gorditas los Pinos makes regular gorditas cooked on a comal. The results are noticeably different with the non-fried gorditas being much softer and smoother in texture.

Personally, I prefer gorditas de migajas but the offerings at Gorditas los Pinos are delicious as well. Like any savory gordita, you can get them filled with a variety of different ingredients like chicharron, huitlacoche, higado (liver), huevos (eggs), and stewed vegetables.

Here’s a closer look at the gordita filled with huitlacoche. Huitlacoche is the Mexican term for corn smut, a mushroom-like fungus that grows on corn. It’s an interesting and often used ingredient in Mexican cuisine.

Gorditas los Pinos is a humble eatery located about a 6-7 minute walk west of Plaza de Armas.

Gorditas los Pinos

Address: 76000, Calle José María Pino Suárez 15, Centro, Santiago de Querétaro, Qro.
Operating Hours: 9AM-9PM, Mon-Sat / 9AM-6PM, Sun
What to Order: Gorditas

4. Los Picapiedra

Los Picapiedra is a great local restaurant that offers just three dishes on their menu – pozole, tostadas, and tacos. Rojo seems to be the color of choice for pozole in Santiago de Querétaro but Los Picapiedra makes a darn delicious pozole blanco. It’s hearty and tasty and loaded with strips of shredded chicken and hominy corn.

Pictured below is the medium size pozole. Los Picapiedra serves it in small and large sizes as well.

Pozole in Mexico is always served with a plethora of sides like shredded lettuce, chopped onions, radish slices, lime, and one or more salsas. You top your pozole with the condiments and then mix it all up to eat.

Los Picapiedra makes tasty tacos and tostadas topped with different types of meat as well. If I remember correctly, these were made with suadero which is the meat cut from the area between the pig or cow’s belly and leg.

When a restaurant focuses on just one or two dishes, chances are, it’s going to be good. Los Picapiedra is an example of that. The restaurant is located at the corner of Manuel Gutierrez Najera and Calle Independencia, near Iglesia de la Santa Cruz.

Los Picapiedra

Address: Manuel Gutiérrez Nájera 35, La Santa Cruz, La Cruz, 76020 Santiago de Querétaro, Qro.
Operating Hours: 2-11:30PM, Mon-Sat (closed on Sundays)
What to Order: Pozole blanco

5. Rico Menudo Doña Pueblito

If you’re in the mood for tripe in Queretaro, then Doña Pueblito is one of the best places for you to visit. Like Los Picapiedra, it’s a highly focused restaurant that offers just one dish on their menu – menudo.

Also known as pancita or mole de panza, menudo refers to a traditional Mexican soup made with beef tripe served in a broth flavored with red chili peppers.

I absolutely love tripe so this was easily one of my favorite meals in Queretaro. Menudo is typically garnished with chopped onions, dried oregano, salsa, and lime juice.

Doña Pueblito is located along busy Calle Ignacio Zaragoza. It’s outside the Centro Historico area but definitely worth a visit.

Rico Menudo Doña Pueblito

Address: La Santa Cruz, La Cruz, 76020 Santiago de Querétaro, Qro.
Operating Hours: 7:30AM-1:15PM, Fri-Wed (closed on Thursdays)
What to Order: Menudo

BREAKFAST SPOTS

6. La Biznaga Arte y Cafe

La Biznaga Arte y Cafe is easily one of the best and most popular restaurants in Queretaro City. We stayed for two weeks at an Airbnb close to this restaurant and there was always a line of locals waiting to be seated. Eat here just once and you’ll understand why.

La Biznaga serves amazing food in a fun, unpretentious space with lots of trinkets and interesting decorations to look at (more on that later). They’re open for breakfast and lunch from 9AM till 2PM and for dinner from 5 till 10PM.

We ate at La Biznaga twice, once for breakfast and another time for dinner. They offer seriously delicious breakfasts like huevos al gusto, chilaqauiles, enmoladas, and enchiladas. You can get any of their breakfast dishes in a set meal with a basket of sweet bread, coffee or tea, and juice with one free refill. They offer hot chocolate as well.

Pictured below is the huevos al gusto served with a side of refried beans. These were easily the best refried beans we’ve had anywhere in Mexico.

Just as good was this omelette with mushrooms and/or ham and a side of those delicious refried beans.

Every single dish, drink, salsa, and condiment we had at La Biznaga was delicious, but in my opinion, what really sets them apart is their bread. I don’t know if they bake them all in-house but their bread is AMAZING.

These sweet pastry breads were fantastic. We ate here for an early dinner one day and their sandwich bread and pizza crust were incredibly delicious too.

La Biznaga makes their own style of pizzas with a wide variety of ingredients. This one was topped with vegetarian chorizo, avocados, beans, tomatoes, onions, cilantro, and pimento peppers.

As described, the crust on this pizza is amazing. It’s crunchy on the outside but soft and airy on the inside. It’s so good.

La Biznaga makes delicious burgers and sandwiches as well. This one was made with herbs, hummus, mushrooms, olives, cheese, and spinach served on the most amazing paprika-dusted garlic bread.

Here’s a closer look at the sandwich. I’m not a vegetarian (yet) but I’d have no problem giving up meat with sandwiches as good as this. This was seriously delicious.

For dessert, we enjoyed this equally delicious pay de guayaba (guava pie). I’m not exaggerating when I say that everything we had at La Biznaga Arte y Cafe was a winner.

From the mural on its facade to its fun interior, La Biznaga Arte y Cafe certainly lives up to its name. It’s an artsy cafe and restaurant that offers great service and some of the most delicious food in Santiago de Querétaro.

La Biznaga opens for breakfast at 9AM. Not a morning passed when we walked by this restaurant and didn’t find people already lined up outside before opening time. After a couple of meals here, it isn’t hard to see why it’s so popular.

Here are a few pictures from inside the restaurant. It’s an eclectic space filled with interesting bric-a-brac. This dining area is partly open so it gets a lot of good light.

This is one of the darker indoor dining spaces. The room through that doorway has a loft-like second floor that you can reach via a ladder. Pretty cool right?

La Biznaga Arte y Cafe

Address: Manuel Gutiérrez Nájera 17, La Santa Cruz, La Cruz, 76020 Santiago de Querétaro, Qro.
Operating Hours: 9AM-2PM, 5-10PM, Mon-Sat (closed on Sundays)
What to Order: Breakfast, sandwiches, burgers, pizza

7. El Tocino

Across the street from La Biznaga Arte y Cafe is El Tocino, another good place to have a classic Mexican breakfast in Santiago de Querétaro. They offer traditional breakfast dishes like huevos divorciados (pictured below), huevos motuleños, chilaquiles, and molletes.

Huevos divorciados literally means “divorced eggs” and refers to a classic Mexican breakfast dish served with eggs and two types of salsas.

Pictured below is huevos motuleños, a tasty Mexican breakfast dish that’s originally from the town of Motul in Yucatan. It consists of corn tortillas topped with black beans, fried eggs, cheese, and tomato sauce.

We really lucked out with our choice of Airbnb because Manuel Gutiérrez Nájera is filled with many restaurants serving good food.

El Tocino isn’t nearly as popular as La Biznaga but it’s definitely worth checking out as well. We ate here just for breakfast but they serve lunch and dinner as well.

Like La Biznaga, El Tocino has a cute and artsy interior. It’s a fun place to enjoy a simple but delicious Mexican breakfast in Queretaro City.

El Tocino

Address: Manuel Gutiérrez Nájera # 12, La Santa Cruz, La Cruz, 76000 Santiago de Querétaro, Qro.
Operating Hours: 9AM-6PM, daily
What to Order: Breakfast

TAQUERIAS

8. Mr. Jaibo

If you’re in the mood for shrimp or fish tacos, then Mr. Jaibo is one of the best places for you to visit in Santiago de Querétaro. It’s a small taqueria that serves tacos, tostadas, ceviches, and other seafood dishes made with the freshest fish and shrimp.

I was talking to the restaurant’s owner and he was proud to tell me that they source their seafood fresh from the market every morning. I believe him because these fish and shrimp tacos were some of the best I’ve had anywhere in Mexico, and I’ve spent time in coastal cities like Puerto Vallarta and Playa del Carmen. They were so good.

Three tacos were enough to fill me up but I needed to try their shrimp tostadas as well. I’m glad I did because these were every bit as delicious as the tacos.

I didn’t try them but you may want to go for their fish and chips as well. Another guest staying at the same Airbnb complex as us raved about them.

Mr. Jaibo is located on the north side of Manuel Gutiérrez Nájera, on the way to Mercado “La Cruz”. If you like seafood, then you need to visit this restaurant.

Mr. Jaibo

Address: Manuel Gutiérrez Nájera 9_7, La Santa Cruz, La Cruz, 76020 Santiago de Querétaro, Qro.
Operating Hours: 1-7PM, Wed-Sun (closed Mon-Tue)
What to Order: Seafood dishes

9. Santa Cecina, Taqueria del Barrio

Like Mr. Jaibo, Santa Cecina serves amazing tacos in Santiago de Querétaro, but instead of seafood, they make theirs with cecina and chorizo. Cecina refers to thinly sliced meat – typically beef or pork – that’s been salted, marinated, and sun-dried.

The cecina itself is delicious but another thing I really liked about these tacos is that they’re made with french fries. We’ve eaten tacos all throughout Mexico and this was the first time we’ve had them with fries. We enjoyed them A LOT.

I suggest getting tacos with both cecina and chorizo. Be sure to get them with cheese as well for more richness and flavor.

Salsas are a quintessential part of Mexican cuisine and the sauces at Santa Cecina are on point.

Santa Cecina is located on the corner of Av Reforma Ote and Av Luis Pasteur Sur, in a less touristy part of Queretaro City’s Historic Center.

Santa Cecina is a small taqueria with just four or five tables. It’s got colorful murals, fantastic food, and a great vibe.

Santa Cecina, Taqueria del Barrio

Address: Calle Pasteur, Esq, Av Reforma Ote 70, Centro, 76000 Santiago de Querétaro, Qro.
Operating Hours: 11:30AM-9:30PM, Sun-Wed / 11:30AM-10:30PM, Thurs-Sat
What to Order: Tacos

10. Haga Su Taco

Tacos de guisado are tacos filled with different types of stew. We’ve enjoyed these tacos many times in Mexico City but this was the first time we’ve had DIY tacos de guisado.

Haga su Taco literally means “Make your Taco”. At this taqueria, you’re welcome to fill tortillas with whatever stews they have that day. How fun!

The stews weren’t labeled so I’m not sure what type of stews I got. One was made with some type of stewed meat while the other was a rich mole, similar in taste to mole poblano. ¡Que rico!

If you’ve never had tacos de guisado, then you should try them at Haga Su Taco. It’s a fun concept that you don’t see too often in Mexico.

One Mexican couple who was eating there for the first time seemed pleasantly surprised by the concept.

Haga Su Taco

Address: 76020, C. Felipe Luna Sur 46, La Cruz, Santiago de Querétaro, Qro.
Operating Hours: 10AM-5PM, daily
What to Order: Tacos de guisado

11. Taqueria El No Que No

If you want good old-fashioned tacos al pastor, then Taqueria El No Que No is a great place to visit in Santiago de Querètaro. They serve the usual taqueria fare like tacos filled with al pastor meat, suadero, chorizo, and bistec.

Pictured below are two tacos de suadero and one taco al pastor. Both were delicious.

Like a proper taqueria, El No Que No opens only at night, from 5:30 till 11:30PM. It’s located along busy Calle Ignacio Zaragoza, about a block away from Rico Menudo Doña Pueblito.

Haga Su Taco

Address: Calle Ignacio Zaragoza 125, La Santa Cruz, La Cruz, 76000 Santiago de Querétaro, Qro.
Operating Hours: 5:30-11:30PM, daily
What to Order: Tacos

DESSERT SHOPS / OTHER RESTAURANTS

12. Neveria Galy

I read about Neveria Galy on a local blog post about must-try dishes and drinks in Santiago de Querétaro. It’s an ice cream shop that makes nieves – a type of water-based Mexican ice cream flavored with natural fruits.

There’s never a bad time for nieves ice cream but what you should try at Neveria Galy is the nieves de limon con vino tinto or lemon ice cream with red wine. It’s like a slushie made with lemon sorbet and wine.

As described, Queretaro is famous for its wine production so anything made with wine is always a good idea.

Neveria Galy is conveniently located in the heart of the Historic Center, just a block away from Plaza de Armas. Locals complain that their prices are a bit high but that’s probably because of the shop’s prime location.

Neveria Galy

Address: C. 5 de Mayo 8, Centro, 76000 Santiago de Querétaro, Qro.
Operating Hours: 11AM-9PM, daily
What to Order: Nieve de limon con vino tinto

13. Fresario

I love helados or Mexican milk-based ice cream. I usually get mamey (sapodilla) or fresas con crema (strawberries with cream). When we walked into Fresario, I thought I was getting the latter but as it turns out, they’re not an heladeria at all but a shop that offers whole strawberries topped with cream and cinnamon. Cool!

Mexican strawberries and cream ice cream is divine but actual Mexican strawberries topped with cream is just as delicious. And perhaps healthier too.

Fresario is a brand new shop so it isn’t showing up on Google Maps yet. It’s located along Calle Venustiano Carranza, a couple doors away from Libreria Sancho Panza.

Fresario

Address: Calle Venustiano Carranza 57A, La Santa Cruz, La Cruz, 76020 Santiago de Querétaro, Qro.
What to Order: Strawberries with cream

14. La Piccola Italia (Italian Food)

We usually stick to local food when we travel but we couldn’t ignore the popularity of this Italian restaurant along Calle 5 de Mayo. Like La Biznaga Arte y Cafe, there was always a line of locals waiting to get into this restaurant.

We had lunch here just before leaving Queretaro. La Piccola Italia offers a good selection of pizza and pasta dishes. Pictured below is their spaghetti all’ amatriciana. No matter where you are in the world, there’s never a bad time for pizza and pasta.

The pasta dish was decent but this thin crust salsiccia fresca pizza with Italian chorizo and salami was pretty good. La Piccola Italia doesn’t serve out-of-this-world Italian food but it’s good enough to scratch the itch.

La Piccola Italia is located along busy Calle 5 de Mayo so it isn’t hard to spot.

La Piccola Italia is a casual but lovely restaurant with a beautiful interior.

La Piccola Italia

Address: C. 5 de Mayo 100, La Santa Cruz, La Cruz, 76020 Santiago de Querétaro, Qro.
Operating Hours: 1-10PM, Mon-Wed / 1-11PM, Thurs-Sat / 1-9PM, Sun
What to Order: Pizza, pasta

MERCADOS / FOOD HALLS / STREET FOOD STALLS

We love going to mercados or Mexican traditional markets. You’ll find at least one in every city. Aside from dozens of vendors selling fresh produce, there’s always a prepared food section with fondas or family-owned restaurants selling excellent food for very reasonable prices.

In Santiago de Querétaro, the main market is Mercado Josefa Ortiz de Dominguez “La Cruz”, or Mercado “La Cruz” for short.

MERCADO “LA CRUZ”

As far as we could tell, there are just three eateries inside Mercado “La Cruz”. Naturally, we went to all three of them.

15. Huaraches y Gorditas Conchita

All the prepared food stalls inside Mercado “La Cruz” are excellent but Huaraches y Gorditas Conchita may be our favorite. It’s a buzzing spot that serves typical Mexican snacks like huaraches, sopes, gorditas, and tacos.

Pictured below is a trio of antojitos – huarache, gordita, and sope. They’re very similar dishes made with fried corn masa dough. They differ in shape but they can be topped or filled with a variety of ingredients like stews, roasted meats, beans, sour cream, cheese, and salsa.

Pictured below is a tasty quesadilla stuffed with chicharron.

The antojitos at Conchita are tasty but if you visit on a weekend, then we suggest going for a plate of their enchiladas queretanas. They’re delicious and available only on Saturdays and Sundays.

Other dishes available only on weekends are guajolotes (pictured below), pozole, tacos dorados, and hot cakes.

Every prepared food stall at Mercado “La Cruz” is always this busy. They all serve delicious food at very reasonable prices so it isn’t hard to understand why.

For a truly local dining experience in Santiago de Queréterao (or anywhere in Mexico for that matter), we highly recommend going to these fondas. It’s a great place to rub elbows with locals whilst digging into cheap but tasty Mexican antojitos.

Huaraches y Gorditas Conchita

Address: Garibaldi 71, Centro 76020 Mercado Josefa Ortiz de Dominguez, La Cruz, 76020 Santiago de Querétaro, Qro.
Operating Hours: 7AM-2:30PM, Tue-Sun (closed on Mondays)
What to Order: Gorditas, huaraches, sopes, enchiladas queretanas, guajolotes

16. Gorditas El Guero y Lupita

Gorditas El Gureo y Lupita is a similar stall with a highly focused food menu. They serve just gorditas – either with migajas or queso, or a mixture of the two. These may have been even better than the gorditas at Conchita.

Like Huaraches y Gorditas Conchita, Gorditas El Guero y Lupita is always buzzing with locals. They have a limited seating area so be prepared to eat on your feet.

Gorditas El Guero y Lupita

Address: Garibaldi 4-A, Centro, 76000 Santiago de Querétaro, Qro.
Operating Hours: 8:30AM-3:30PM, daily
What to Order: Gorditas

17. Don Chamorro

How beautiful does this plate of pork look? If you’re a massive meat eater, then you need to enjoy a meal at Don Chamorro.

Chamorro refers to the cut of pork sliced from the upper part of the shank. At Don Chamorro, you can enjoy it in tacos or in a plated portion for two (pictured below) with a side of corn tortillas and salsa.

For just MXN 105, you can enjoy the most tender chamorro meat wrapped in DIY tacos. It was such a big plate of food we wound up bringing home the leftovers and eating them with beer later that night.

Like the previous two stalls, Don Chamorro is hugely popular so get ready to rub elbows with locals as you dig into the most succulent pork shank meat.

Don Chamorro

Address: Garibaldi 73, Centro, 76000 Santiago de Querétaro, Qro.
Operating Hours: 7AM-2:30PM, daily
What to Order: Chamorro

EL PUEBLITO DE LA CRUZ

If you don’t like the grittiness of a Mexican mercado, then perhaps El Pueblito de la Cruz is more up your alley. It’s a trendy open-air food hall located along Manuel Gutiérrez Nájera.

El Pueblito de la Cruz is a lovely food hall with around eight or nine establishments. Most offer food and beverages but there’s also a small theater and a cute shop that sells Japanese specialty items like chopsticks and ceramics.

Set in a planted courtyard, none of the restaurants and cafes have indoor seating. All the tables are in the courtyard and for communal use so you’re free to sit anywhere and order from any establishment.

Isn’t the space beautiful? We just loved the vibe of this place.

When you’re traveling in a large group, going to these food halls is always an excellent choice because there’s usually something for everyone.

A colorful nook tucked away in the farthest corner of El Pueblito de la Cruz.

18. Norteño Style

If you’re in the mood for Sonora-style food in Santiago de Querétaro, then look no further than Norteño Style. This terrific restaurant specializes in the most delicious grilled meats, burgers, and burritos.

Behold the Norteño Style burger – 180 grams of grilled beef served with lettuce, tomato, onions, goat cheese, and a dressing made with pickles and sun-dried tomatoes. This, my friends, was SERIOUSLY delicious.

I’ve become wary when ordering burgers or steaks in Mexico because many places overcook the meat. Not here. As you can see below, the burger patty was nice and juicy – medium rare just like I asked. ¡Muchisimas gracias!

This beautiful burrito de rib was just as perfectly cooked and delicious. We love how they serve their dishes with a side of grilled spring onions. To eat, you grab the stalk and bite into the bulb cowboy-style. They’re so juicy and sweet!

Here’s an inside look at our supremely delicious burrito. It’s made with premium rib meat, Chihuahua cheese, and caramelized onions wrapped in a large wheat tortilla.

Norteño Style

Address: Manuel Gutiérrez Nájera 22, La Santa Cruz, La Cruz, 76000 Santiago de Querétaro, Qro.
Operating Hours: 2-10PM, Wed-Sat / 2-8PM, Sun (closed Mon-Tue)
What to Order: Burgers, burritos, grilled meats

19. Rey del Kebab

If you love Lebanese food like we do, then you’ll definitely want to enjoy a meal at Rey del Kebab. It’s a Mexican-Lebanese-owned restaurant that serves delicious Middle Eastern favorites like shawarma, hummus, baba ghanoush, and falafel.

Behold the shawarma, the Lebanese classic street food dish that served as the inspiration for Mexico’s taco al pastor. Rey del Kebab serves theirs with a side of hummus and the most delicious french fries.

If you think that Lebanese food is an entirely foreign concept in Mexico, think again. As described, it served as the inspiration for the iconic taco al pastor.

Mexico welcomed a large wave of Lebanese immigrants in the late 19th and early 20th centuries. Shawarma evolved into tacos arabes to suit local tastes before evolving further into tacos al pastor.

The only thing missing from this platter of the most tender chicken brochetas were a couple of tortillas, so I could make my own DIY shish tawook. Did I already mention how good these fries were?

Rey del Kebab

Address: La Santa Cruz, La Cruz, 76020 Santiago de Querétaro, Querétaro
Operating Hours: 11AM-10PM, Tue-Sun / 2-10PM, Mon
What to Order: Lebanese food

IGLESIA DE LA SANTA CRUZ STREET FOOD STALLS

Like fondas, street food stalls are among the best sources for cheap but authentic food in Mexico. In Santiago de Querétaro, you’ll find a cluster of street food stalls in front of Iglesia de la Santa Cruz.

The plaza is home to around ten stalls offering Mexican dishes and drinks like tamales, atole, elotes, esquites, and buñuelos.

Walk around any Mexican city early in the morning and you’ll undoubtedly find vendors selling tamales and atole. They pre-date the Hispanic period and are among the most common breakfast items you can enjoy in Mexico.

A tamal is a dish of masa corn dough steamed in corn husks or banana leaves while atole is a hot corn and masa beverage sweetened with piloncillo, vanilla, and cinnamon. They’re usually sold and eaten together.

Elotes and esquites are among our favorite Mexican street food snacks. They consist of Mexican white or yellow corn flavored with butter, garlic, mayonnaise, cotija cheese, chili powder, and lime juice.

We’ve had elotes and esquites everywhere in Mexico but this was the first time we’ve had esquites like this. Keep scrolling to see what I mean.

Can you recognize what that chunk of goodness is? What you’re looking at is esquites con tuetano, or esquites with bone marrow. This is definitely the most sinfully delicious variation of esquites we’ve seen so far in Mexico.

Located on the left side of the church, Elotes y Esquites La Cruz is the stall responsible for that devilishly delicious version of esquites. They also make esquites mixed with other ingredients like shrimp and chicken feet.

I don’t know how common these types of esquites are but it’s the first and only time we’ve seen it in Mexico. Don’t miss it!

LOCATION MAP

To help you navigate to these restaurants in Queretaro, I’ve pinned them all on the map below. It includes many other restaurants we had on our list but couldn’t get to. Click on the link for a live version of the map.

FINAL THOUGHTS ON THE FOOD IN QUERETARO

Queretaro may not have as many regional specialties as other states in Mexico but as you’ve seen in this food guide, there’s certainly no shortage of excellent Mexican food in Santiago de Querétaro.

As described, Queretaro is known for its wine and cheese production. I’ll write about it in a separate guide but you’ll definitely want to visit one of the many wineries within an hour’s bus ride from Santiago de Querétaro. Tequisquiapan and Bernal are beautiful pueblos magicos and make for great bases to go wine and cheese tasting in Queretaro.

Until then, I hope you enjoyed reading this Queretaro restaurant guide. If you have any questions or suggestions, then please let us know in the comment section below. We’d love to hear from you.

Thanks for reading and have a delicious time eating your way through Santiago de Querétaro!

Disclosure

Some of the links in this article on the best restaurants in Queretaro are affiliate links, meaning we’ll earn a small commission if you make a purchase at no added cost to you. As always, we only recommend products and services that we use ourselves and firmly believe in. We really appreciate your support as this helps us make more of these free travel guides. Muchas gracias!

Don’t you just love a good sandwich? I do.

For me, the sandwich is like the perfect comfort food. It’s something I gravitate to no matter where we are in the world. It’s portable, it can be a complete meal, and you can eat it pretty much anywhere using little more than your hands. Plus, it’s often a cheap and filling choice of dish when you’re traveling on a budget.

From the classic American BLT to the tasty but heavy Portuguese francesinha, here are sixty delicious sandwiches that you need to try from different countries around the world.

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Photo by bhofack2

WHAT IS A SANDWICH?

For purists, a sandwich is a portable dish made with a variety of different ingredients like meats, vegetables, cheese, and spreads held together between two pieces of bread, usually sliced bread. While this definition may be accepted in the west, in other parts of the world, that isn’t always the case.

The modern definition of a sandwich can be traced back to 18th-century England. It’s named after John Montagu, the 4th Earl of Sandwich. While playing a game of cribbage, he asked that pieces of meat be served to him between two pieces of bread so he wouldn’t have to eat with a fork or get the cards greasy from eating meat with his bare hands.

While the term “sandwich” may be credited to Lord Montagu, meals consisting of meat enjoyed between pieces of bread or wrapped in bread have been consumed for much longer than that.

One of the earliest recorded eaters of meat wrapped in bread was Hillel the Elder, a rabbi and scholar who lived in Jerusalem during the first century BCE. He’s said to have wrapped Paschal lamb and bitter herbs in soft matzah flatbread during Passover. Known as the Koreich, it’s a meal that’s still prepared to this day during the Passover Seder.

The truth is, the concept of a sandwich made with two pieces of bread is more of a western definition. In the broadest sense, a sandwich is a portable meal consisting of different ingredients held together by bread.

A sandwich can be made in many ways. The fillings can be served between two slices of bread, they can be stuffed in a bun or roll, or wrapped in flatbread. By that definition, hamburgers, hot dogs, hoagies, tacos, and burritos are all examples of sandwiches.

DELICIOUS SANDWICHES FROM AROUND THE WORLD

This is a big list of sandwiches. To make it easier to digest, I’ve broken it down by continent. Click on a link to jump to any section of the guide.

North America South America Europe Asia Africa

NORTH AMERICA

1. BLT (USA)

The BLT is a textbook example of a classic sandwich. BLT stands for “bacon, lettuce, and tomato” and refers to the main ingredients used to make this popular sandwich.

Recipes for the BLT may vary but at its most basic, it’s made with bacon, lettuce, sliced tomato, and mayonnaise sandwiched between two slices of toasted bread. It can be made with any type of bread like white, rye, or whole wheat bread.

Depending on preference, additional ingredients can be added to a BLT sandwich like avocados and other types of sliced meat. When made with three slices of bread and two tiers of ingredients, it becomes known as a club sandwich.

Photo by Nalga

2. Club Sandwich (USA)

A club sandwich (or clubhouse sandwich) is a type of sandwich made with bacon, ham, chicken or turkey, tomato, lettuce, and mayonnaise sandwiched between three slices of toasted white bread. The sandwich is cut into quarters or halves and held together by cocktail sticks.

The club sandwich is basically a larger version of the BLT. Bacon, lettuce, tomato, mayonnaise, and white bread are standard ingredients. Depending on preference, other ingredients like grilled chicken, turkey, ham, roast beef, cheese, and mustard are added to the sandwich.

Club sandwiches are often garnished with a pickle and served with a side of french fries, potato chips, potato salad, or coleslaw.

Photo by bbivirys

3. PB&J (USA)

When I think of the US and American food, one of the first dishes that comes to mind is the PB&J. It’s one of the most iconic sandwiches on this list. Short for “peanut butter and jelly sandwich”, this simple but delicious sandwich is quintessential American comfort food.

As its name suggests, a peanut butter and jelly sandwich consists of peanut butter and fruit jam spread between two slices of untoasted white bread. It’s a favorite among children, with the average American estimated to consume around 1,500 PB&J sandwiches before graduating from high school.

Photo by baibaz

4. Grilled Cheese Sandwich (USA)

Like the PB&J, the grilled cheese sandwich is a simple sandwich but it’s also one of the most delicious. It’s a type of hot toasted or grilled sandwich made with two slices of bread slathered with butter and oozing with melted cheese.

Grilled cheese sandwiches are commonly made with American or cheddar cheese, though any type of melted cheese can be used. The cheese is sandwiched between two slices of bread and then heated until the bread browns and the cheese melts.

Grilled cheese sandwiches are delicious on their own but they’re even better when paired with tomato soup. A grilled cheese sandwich served with a hot bowl of tomato soup is one of my absolute favorite food pairings.

Photo by bhofack2

5. Corned Beef Sandwich (USA)

The corned beef sandwich is a Jewish deli staple consisting of corned beef and mustard served between two slices of toasted rye bread. It can be made with sauerkraut and is typically served with a pickle on the side.

Photo by chasbrutlag

In our native Philippines, we have a type of corned beef sandwich that’s commonly eaten for breakfast or for merienda (light afternoon snack). It’s made with canned corned beef served in pan de sal, a soft Filipino bread roll that’s typically eaten for breakfast.

Photo by audioscience

6. Reuben Sandwich (USA)

The Reuben sandwich is a type of grilled corned beef sandwich. It’s made with swiss cheese, sauerkraut, and thousand island dressing (or Russian dressing) served between two slices of grilled rye bread.

There are several theories explaining the origin of the Reuben sandwich. One popular account claims that it’s named after Reuben Kulakofsky (shortened to Reuben Kay), a Jewish Lithuanian-born grocer living in Omaha, Nebraska.

During a weekly poker game at the Blackstone Hotel, Reuben Kay asked for a sandwich made with corned beef and sauerkraut. It was served to him with swiss cheese and thousand island dressing on rye bread. The sandwich quickly gained fame when the hotel added it to its lunch menu.

Interestingly, the Reuben sandwich has become associated with kosher-style delis in the US, though the sandwich itself isn’t kosher because it contains both meat and cheese.

Photo by fotek

7. Roast Beef Sandwich (USA)

As its name suggests, the roast beef sandwich is a type of sandwich made with thin slices of roast beef. The roast beef can be served hot or cold between two slices of bread or in a hamburger bun with lettuce, tomatoes, onions, cheese, mayonnaise, and mustard (or horseradish).

Roast beef sandwiches are commonly sold at diners and fast food restaurants across the US. It’s especially popular in Boston’s North Shore area where it’s been a specialty since the early 1950s.

Served in “junior beef”, “regular”, or “super beef” sizes, Boston’s iconic roast beef sandwich is made with ultra-rare, thinly sliced beef served in an onion roll with mayonnaise, barbecue sauce, and a slice of white American cheese.

Photo by bhofack2

8. Monte Cristo (USA)

The monte cristo sandwich is a variation of the French croque monsieur (#36). It’s made with a ham and cheese sandwich that’s dipped in beaten egg and then pan-fried. It’s essentially a savory-sweet french toast ham and cheese sandwich.

In spite of its name and the French sandwich that inspired it, the monte cristo is very much an American creation. It’s said to have been invented in Southern California in the 1960s and became hugely popular after it was served at a Disneyland restaurant.

Photo by Odelinde

9. Patty Melt (USA)

The patty melt is a sandwich made with a ground beef patty, melted cheese (typically swiss cheese), and caramelized onions served between two slices of grilled rye bread. It’s basically a variation of the American cheeseburger served on sliced bread instead of a hamburger bun.

Photo by chasbrutlag

10. Tuna Sandwich (USA)

A tuna fish sandwich is a type of sandwich made with tuna salad – canned tuna mixed with mayonnaise – served between two slices of bread. Depending on preference, it can be made with additional ingredients as well like celery, onions, hard-boiled eggs, black olives, pickle relish, lettuce, and mayonnaise. When made with melted cheese, it’s known as a tuna melt.

The tuna sandwich is one of the most widely consumed sandwiches in the US. Described as a “mainstay of almost everyone’s American childhood”, an estimated 52 percent of all canned tuna in the US is used to make sandwiches.

Photo by bhofack2

11. Egg Salad Sandwich (USA)

As its name suggests, an egg salad sandwich is a type of sandwich made with egg salad. Similar to tuna salad or chicken salad, egg salad consists of hard-boiled or scrambled eggs mixed with mustard, mayonnaise, and other ingredients like celery, onions, herbs, and spices.

Like a tuna fish sandwich, an egg salad sandwich is typically served between two slices of bread with additional ingredients like lettuce, tomatoes, and olives.

Photo by Williamedwards

12. Bagel Sandwich (USA)

Who doesn’t love a good bagel? Dense, chewy, and a little crisp on the outside, they go so well with cream cheese and make for the perfect breakfast dish in New York City or Montreal.

Bagels with cream cheese are great for breakfast but they can be used to make delicious all-day sandwiches as well. Whether they’re made into breakfast sandwiches with bacon and scrambled eggs or turned into a light lunch with turkey, avocados, and cherry tomatoes, there’s never a wrong time of the day for a good bagel sandwich.

While bagels are originally from Poland, the bagel sandwich is likely an American invention. It was popularized in the 1990s by specialty shops like Einstein Bros. Bagels and Bruegger’s Bagels.

Photo by bhofack2

13. Muffuletta (USA)

Muffuletta refers to a type of Italian bread originally from Sicily. While the bread itself has Italian roots, the muffuletta sandwich is an American invention. It was created in the early 20th century by Italian immigrants from New Orleans, Louisiana.

The muffuletta sandwich is made with a muffuletta loaf sliced in half and filled with marinated olive salad, ham, salami, mortadella, Swiss cheese, and provolone. It can be sold whole, in halves, or in quarters.

Aside from the bread, the olive salad is the defining ingredient in a muffuletta sandwich. It’s made with diced green and black olives and a host of other ingredients like celery, carrots, cauliflower, capers, sweet peppers, onions, garlic, herbs, and spices.

Photo by gkrphoto

14. Hamburger (USA)

There are few dishes that are as representative of American cuisine as the hamburger. This sandwich consisting of a ground meat patty – usually beef – placed in a bun with cheese, lettuce, tomato, pickles, and other ingredients is a staple at diners and fast food restaurants across the country (and throughout the world). However, no one can really say for sure where it originated from.

White Castle traces its origin to Hamburg, Germany, which makes sense since it’s called the “hamburger” after all. One story claims that it’s originally from Wisconsin, another links it to Athens, Texas, while yet another says that it was introduced at a county fair in Hamburg, New York.

Of all the hamburger origin stories, the one that seems to carry the most weight suggests that the modern hamburger evolved from the hamburger steak, a dish of minced beef and onion patties served without bread.

Hamburger steaks were widely available in the US by the 1880s, mostly at restaurants that also served bread and sandwiches. Combining the beef patty with bread was a natural progression.

Photo by bhofack2

More commonly known as a “burger”, hamburgers are typically made with beef but the patties can be made with a variety of other meats and ingredients as well like lamb, turkey, mushrooms, vegetables, and tofu.

After beef burgers, the second most popular type of burger may be the chicken burger. Like hamburgers and cheeseburgers, they’re a staple at fast food restaurants across the country.

Photo by fotoatelie

Another popular type of burger is the fish burger. The McDonald’s version of the fish burger – the Filet-O-Fish – has been a mainstay on their menu since the mid-1960s. It was the first non-hamburger item that was added to their menu.

Photo by HandmadePicture

15. Sloppy Joe (USA)

I went to high school in the US and the one sandwich that made the biggest impression on me was the sloppy joe. It struck me because of its funny but perfectly suited name.

Served in a hamburger bun, a sloppy joe is a loose meat sandwich made with ground beef stewed with onions, tomato sauce (or ketchup), Worcestershire sauce, and seasonings. It’s a supremely messy but oddly satisfying sandwich. I enjoyed it so much I remember lapping up the loose pieces of ground beef that would fall on my plate.

Photo by bhofack2

16. Pulled Pork Sandwich (USA)

The pulled pork sandwich is one the most popular and delicious sandwiches you can eat in the southern US. It consists of barbecued and slow-smoked pork – usually pork shoulder – that’s manually shredded and then served with a vinegar-based sauce in a bun.

Proper pulled pork is commonly soaked in brine to give it the moisture it needs to cook for over twelve hours. This long, slow cooking process ensures that the pork is tender enough to be pulled apart easily, hence the name pulled pork.

Whether eaten on its own or in sandwiches, pulled pork is a must when visiting the south. Together with brisket and spare ribs, it forms the Texas Holy Trinity of Barbecue.

Photo by bhofack2

17. Hot Dog (USA)

The hot dog is another American classic. It refers to a steamed or grilled sausage served in a soft hot dog bun. Though the sausages used in hot dogs are cultural transplants from Germany, the hot dog sandwich has become an important part of American street food and baseball culture.

Hot dogs are commonly topped with ketchup, mustard, pickle relish, diced onions, and cheese sauce. Depending on where you are in the world, they can be topped with other ingredients as well like sauerkraut, chili, bacon, jalapeño peppers, olives, and mayonnaise.

Photo by bhofack2

18. Hoagie (USA)

Also known as a sub, hero, grinder, or Italian, the term “hoagie” is what Philadelphians use to call a submarine sandwich. It refers to a family of cold or hot sandwiches made from a long bread roll split through the middle and filled with a variety of meats, shredded lettuce, vegetables, cheeses, and condiments.

The hoagie is an iconic American sandwich and recognized as the official sandwich of Philadelphia. The origin of the term “hoagie” is unclear, though one theory suggests that it gets its name from Hog Island, a World War I-era shipyard that produced emergency shipping for the war.

Italians working on the island would make sandwiches out of various meats, cheeses, and lettuce. These sandwiches became known as “Hog Island sandwiches”. The term was shortened to “Hoggies”, then ultimately “hoagie”.

Photo by bhofack2

19. Philly Cheesesteak (USA)

Like the hoagie, this delicious steak sandwich is an icon of Philadelphia. The Philly cheesesteak is an incredibly delicious sandwich made with thinly sliced steak served in a long hoagie roll with melted cheese – usually Cheez Whiz, American, or provolone cheese. Depending on preference, it can be topped with other ingredients as well like sauteed onions, ketchup, and hot sauce.

The Philly cheesesteak is said to have been invented by Pat and Henry Olivieri in the 1930s. They owned a hot dog stand and decided to make a new sandwich using chopped beef and grilled onions. A taxi driver fell in love with the sandwich and suggested they quit the hot dog business and focus on making these steak sandwiches instead, and so was born the Philly cheesesteak.

Personally, the Philly cheesesteak is my favorite sandwich. I’ve had it in many cities around the world but no one makes it quite like they do in Philadelphia.

Photo by Alp_Aksoy

20. French Dip (USA)

Also known as a beef dip, the French dip is a sandwich made with thinly sliced roast beef, swiss cheese, and onions served on a French roll or baguette. It’s served with a cup or bowl of beef broth produced during the cooking process. You’re meant to dunk your sandwich in this broth before each bite, hence the name French dip.

In spite of its name, the French dip is an American invention, its name a reference to the type of bread used to make the sandwich. No one knows who made it first but two restaurants in Los Angeles, both established in 1908, claim to have invented it – Philippe the Original and Cole’s Pacific Electric Buffet.

Photo by motionshooter

21. Cuban Sandwich (USA)

Like the French dip, the Cuban sandwich sounds like it was invented overseas but it’s very much an American creation. It’s a type of roast pork and cheese sandwich that became popular among Cuban communities in Florida.

The Cuban sandwich is made with roast pork, glazed ham, Swiss cheese, pickles, and mustard served on Cuban bread. Depending on where it’s from, it can be made with salami as well. Once assembled, the sandwich is placed in a press called a plancha which heats and compresses the sandwich.

The Cuban sandwich has long been at the center of a friendly rivalry between Miami and Tampa. Naturally, both cities claim to make the best version of this sandwich. The main difference between the two is that Tampa makes theirs with Genoa salami.

Photo by bhofack2

22. Meatball Sub (USA)

Who doesn’t love a good meatball? Meatballs are perfect with spaghetti but they’re pretty darn delicious when served in a submarine sandwich as well.

A meatball sub consists of several meatballs served with tomato sauce and cheese in some type of bread roll, usually hoagie rolls or a baguette. Depending on preference, it can be made with additional ingredients as well like roasted peppers, garlic, herbs, and butter.

Personally, when I go to a Subway, I usually order just one of two sandwiches – either a Philly cheesesteak or a meatball sub.

Photo by bhofack2

23. Lobster Roll (USA)

I was lucky to go to high school in New England where we had a plethora of delicious seafood dishes like Boston clam chowder and Maine lobsters. Steamed whole Maine lobster with garlic butter may be my favorite seafood dish but lobster rolls aren’t far behind.

Native to New England, a lobster roll consists of chunks of lobster meat mixed with butter (or mayonnaise), lemon juice, salt, and pepper served on a soft New England-style hot dog bun. Oh my!

Photo by f11photo

24. Clam Roll (USA)

The clam roll is another specialty sandwich from New England. It consists of strips of deep-fried clams served with tartar sauce in a soft hot dog-style bread roll.

I didn’t know this at the time but apparently, fried clams are considered an iconic food in New England. According to a New York Times article, fried clams are to New England what barbecue is to the south.

To prepare, clams are dipped in evaporated milk before being coated in flour and then deep-fried in oil or lard.

Photo by bandd

25. Po’ Boy (USA)

What the lobster roll is to Maine and New England, the po’ boy is to New Orleans. This classic Louisiana sandwich consists of different types of meat or fried seafood served on New Orleans-style French bread.

Before I started writing this article on the best sandwiches in the world, I thought that po’ boy sandwiches were always made with fried seafood. As it turns out, they can be made with a variety of fillings as long as they’re served in “po’ boy bread”, which is a lighter and fluffier type of French bread.

I love po’ boy sandwiches made with fried oysters (pictured below) but they can be made with other proteins as well like fried chicken, roast beef, rabbit, catfish, and alligator. Common additional ingredients include tomatoes, shredded lettuce, pickles, mayonnaise, and hot sauce.

Photo by bhofack2

I’m a seafood man so I love po’ boy sandwiches made with fried shrimp as well. Other common seafood ingredients include fried crawfish, catfish, and crab.

Photo by bhofack2

26. Ice Cream Sandwich (USA)

Even though the word “sandwich” is officially part of this next dish’s name, it’s probably the least sandwich-like dish on this list. The ice cream sandwich is a type of frozen dessert made with ice cream sandwiched between two cookies or wafers.

American ice cream sandwiches are sandwich-like in form but they aren’t true sandwiches because they aren’t made with bread. However, in Southeast Asian countries like Singapore, the Philippines, and Thailand, ice cream sandwiches truly are sandwiches. Keep scrolling to see what I mean.

Photo by bhofack2

Ice cream sandwiches in Singapore can be served between two wafers but they can also be served in a rainbow-colored slice of bread. As strange as this looks and sounds, this version of a Singaporean ice cream sandwich can truly be called a sandwich.

Similarly, street ice cream in the Philippines can be served in pan de sal bread rolls. In Thailand, coconut ice cream can be served between slices of white bread or in a hot dog bun.

The concept of ice cream in bread may sound strange to some people but it actually works!

“IMG_4892” by Ken Masrhall, used under CC BY 2.0 / Processed in Photoshop and Lightroom

27. Torta Ahogada (Mexico)

Remember what I said about sandwiches being portable and easy to eat? Well, a few Mexican sandwiches like the torta ahogada turn that notion on its head.

Popular in Guadalajara and Jalisco, torta ahogada literally means “drowned sandwich” and refers to a type of meat-filled submarine sandwich drenched in a spicy tomato- and chili-based sauce.

Made with different types of pork, sliced onions, and lime juice, tortas ahogadas are delicious but nearly impossible to eat with your hands because they’re literally served in a pool of sauce. It’s the only sandwich I’ve ever eaten with a spoon!

Photo by marcoscastillo

28. Cemita Poblana (Mexico)

As I said at the top of this article, I absolutely love sandwiches and the cemita poblana may be one of my favorite sandwiches in the world. A specialty of Puebla, Mexico, it refers to a type of sandwich made with local cemita bread rolls.

Cemitas can be made with a variety of different fillings but the cemita poblana is a specific type of cemita. It’s made with chicken or pork milanesa, quesillo (Oaxaca cheese), papalo, onions, avocado, and chili peppers.

The cemita poblana is absolutely delicious and something that you need to try when you visit Puebla.

29. Guacamaya (Mexico)

This absolute beast of a sandwich is a type of Mexican torta (sandwich) from the city of León. Commonly sold as street food, the guacamaya is made with a bolillo bread roll stuffed with an absurd amount of roast pork, chicharron, avocado, salsa, and lime juice. It may not look it but it’s basically a type of Mexican open-faced sandwich.

30. Pelona (Mexico)

The pelona is another type of sandwich from Puebla. It’s made with shredded meat (usually beef), lettuce, refried beans, salsa, and crema (Mexican sour cream) served on a deep-fried bread roll.

Deep-frying the bread roll gives the sandwich a unique light and crumbly texture. The word pelona literally means “baldy”. Unlike cemita bread rolls, the bread used for pelonas isn’t studded with sesame seeds.

31. Taco (Mexico)

Before anything, authentic tacos in Mexico aren’t like the tacos you see in the US and other western countries. They aren’t made with crunchy deep-fried taco shells folded in half and stuffed with various ingredients. Instead, they consist of soft corn or wheat tortillas topped with a variety of meats (typically pork), chopped onions, cilantro, lime juice, and salsa.

The taco may not seem like a sandwich but based on the most general definition – a portable meal consisting of various ingredients held together by bread – it definitely is. Like pita bread, tortillas are a type of flatbread. They’re used as a vessel to hold the ingredients just like any other type of wrap sandwich.

Photo by resnick_joshua1

32. Burrito (Mexico)

When people think of Mexican food, they often think of tacos and burritos. However, like the crunchy taco, there’s a common misconception that the burrito is an example of Tex-Mex or Cal-Mex cuisine and not authentic Mexican food. This is not true.

Burritos are originally from Chihuahua state in northern Mexico. They’re especially popular in Ciudad Juárez, a city that borders El Paso, Texas. I went on a food tour in Mexico City and according to my guide, burritos crossed the border and eventually became so popular that people assumed they were an example of Mexican-American food.

Burritos are a type of wrap sandwich. The Mexican version is much smaller and thinner than its often gargantuan counterpart in the US. They’re made with flour tortillas and typically filled with just one or two ingredients.

In the US, one popular type of burrito is the breakfast burrito. It’s filled with any combination of breakfast ingredients like scrambled eggs, bacon, potatoes, peppers, and cheese. From my understanding, it originated in New Mexico and is likely a US creation.

Photo by odua

SOUTH AMERICA

33. Arepa (Colombia/Venezuela)

The arepa is a pre-Hispanic bread that’s especially popular in the cuisines of Venezuela and Colombia. Flat and round, it’s made with ground maize dough so it’s essentially a type of South American corn bread.

In both Colombia and Venezuela, arepas are eaten throughout the day, either as a snack or as a side dish. They can be eaten plain but they can also be stuffed with a wide variety of ingredients like shredded meat, fried eggs, black beans, avocados, plantains, and melted cheese.

Like the Mexican gordita or Middle Eastern falafel sandwich (#59), stuffed arepas are a type of pocket sandwich.

Photo by anamejia18

34. Choripan (Argentina)

The choripan is Argentina’s answer to the hot dog. It’s widely consumed in Argentina and in other South American countries like Bolivia, Uruguay, Chile, and Peru.

In much the same way that hot dogs are synonymous with baseball games in the US, choripanes are an important part of football culture in Argentina. It’s a hugely popular sandwich snack that’s commonly sold as street food, especially outside football stadiums.

Choripanes are made with grilled chorizo sausages. The sausages are sliced down the middle and then served in a crusty bread roll with chimichurri or salsa criolla (onion relish).

Photo by zkruger

EUROPE

35. English Muffin Breakfast Sandwich (UK)

Many of us know this irresistible combination of bread, eggs, meat, and cheese as the Egg McMuffin from McDonald’s. However, Ronald McDonald can’t take credit for the invention of this delicious breakfast sandwich.

As you can probably guess from its name, the English muffin breakfast sandwich is originally from the UK. Its origins can be traced back to the streets of 19th-century East London when vendors would set up stalls to sell easy-to-eat breakfast sandwiches to factory workers.

Made with a fried egg, meat, and sometimes cheese served between two halves of a soft roll, it’s essentially a portable sandwich version of the classic English breakfast.

Photo by SouthernLightStudios

36. Croque Monsieur (France)

The croque monsieur is a hot ham and cheese French sandwich. It’s made with baked or boiled ham and sliced cheese (traditionally gruyere) served between two slices of pan de mie (soft bread). The sandwich is lightly seasoned and topped with grated cheese before being baked in an oven or fried in a pan.

The croque monsieur sandwich was said to have been invented at French cafes and bars as a quick snack. Monsieur is the French word for “mister” while croque means “bite”.

Photo by Dpimborough

37. Croque Madame (France)

The croque madame is a variation of the croque monsieur. It’s basically a croque monsieur sandwich served with a poached or lightly fried egg on top.

If you don’t eat meat, then you can enjoy a vegetarian version of the croque madame known as the croque mademoiselle. It’s made with pan de mie, melted cheese, and vegetables like cucumbers, chives, and lettuce.

Photo by Peteer

38. Croissant Sandwich (France)

The French are known for a bevy of delicious pastries like madeleines, macarons, and eclairs, but the croissant is without a doubt the most popular and iconic French pastry of them all. Flaky and buttery, few pastries can brighten up a breakfast table the way freshly baked croissants can.

Croissants are terrific with just butter or jam but they make for great sandwiches as well. Lighter than other types of bread, you can use them to make croissant versions of BLTs, ham and cheese, tuna salad, and egg salad sandwiches.

Photo by ildi_papp

39. Bocadillo de Jamon (Spain)

The bocadillo de jamon is one of my favorite sandwiches in the world. It refers to a simple but delicious Spanish sandwich made with slices of jamon (ham) served in a crusty Spanish-style baguette.

Bocadillo de jamon can be made with just jamon and crusty bread – which is personally my preference – but it can also contain other ingredients like manchego cheese, black olives, tomatoes, and roasted peppers. It’s something you can find pretty much anywhere in Spain.

Photo by nito103

40. Bocadillo de Calamares (Spain)

Bocadillo de calamares is a similarly simple but delicious Spanish sandwich that’s popular in Madrid, especially around Plaza Mayor. It’s made with fried squid rings served in a crusty baguette, either on their own or topped with a mildly spicy sauce made from mayonnaise, garlic, and tomatoes.

Photo by myviewpoint

41. Francesinha (Portugal)

The francesinha is delicious but it has to be one of the heaviest sandwiches I’ve ever eaten.

An emblematic dish in Porto regional cuisine, the francesinha is a Portuguese sandwich made with slices of white bread, linguica (Portuguese sausage), ham, and steak. It’s covered in melted cheese before being topped with a fried egg and drenched in a thick beer and tomato sauce. And if that doesn’t sound filling enough, it’s usually served with a generous portion of fries.

The word francesinha literally means “little French woman” or “frenchie” in Portuguese. It was inspired by the French croque monsieur and adapted to suit the Portuguese palate.

Photo by asimojet

42. Bifana (Portugal)

The bifana is one of the most popular types of sandwiches you can eat in Portugal. It refers to a Portuguese sandwich made with thin slices of marinated roast pork served on a papo seco bread roll. It can be served plain or topped with additional ingredients like bell peppers, onions, tomatoes, cheese, and a fried egg.

Unlike the francesinha which is associated with Porto, the bifana can be enjoyed pretty much anywhere in Portugal. It’s originally from the town of Vendas Novas in the Alentejo region, though Lisbon is known for serving some of the best bifanas in the country.

Photo by PierreOlivier

43. Prego (Portugal)

Francesinhas and bifanas are tasty but the prego is hands down my favorite type of Portuguese sandwich. Like the bifana, it’s a simple sandwich made with garlicky grilled beef served in a crusty papo seco bread roll.

Pregos can be served plain – which is my personal preference – but they can also be topped with additional ingredients like cheese, ham, and a fried egg. Aside from being incredibly delicious, there are two things I find interesting about prego sandwiches.

One, the name prego literally means “nail” in Portuguese. This is in reference to how the garlic flavor is metaphorically “hammered” into the beef using a tenderizing mallet.

And two, pregos are enjoyed just as much for “dessert” in Portugal as they are as a hearty snack. They’re often the last thing Portuguese people eat after a seafood meal.

44. Gyros (Greece)

Gyros refers to a type of Greek wrap sandwich. It’s made with grilled meat – usually pork or chicken – shaved off a vertical rotisserie and served in pita bread with tzatziki, fried potatoes, vegetables, and lemon juice. It’s similar to Lebanese shawarma (#57) or Turkish doner kebab and is arguably the most well-known Greek dish outside of Greece.

Photo by gioiak2

45. Panini (Italy)

The panini is a popular Italian sandwich made with deli ingredients like ham, salami, mortadella, vegetables, and cheese. The fillings are served on some type of Italian bread, commonly ciabatta, focaccia, or michetta.

Similar to a Cuban sandwich, paninis are pressed in a grill and served warm, often with characteristic grill marks on the bread.

Photo by fotek

46. Ftira (Malta)

Ftira refers to a type of ring-shaped Maltese sourdough flatbread. It has a thick crust and a light internal structure with large, irregular holes.

Ftira bread is typically sliced in half and eaten like a sandwich with tuna, olive oil, tomato paste and a host of other Mediterranean ingredients like sun-dried tomatoes, capers, olives, pickled vegetables, and fresh salad. It’s an iconic Maltese dish that was added to UNESCO’s Intangible Cultural Heritage List in 2020.

Photo by RenataA

47. Cevapi (Balkans)

Cevapi or cevapcici is arguably the most recognizable dish from the Balkans. Widely consumed in many countries throughout the region like Serbia, Bosnia and Herzegovina, Croatia, Albania, and Slovenia, it refers to grilled minced meat sausages made from a heavily seasoned mixture of beef, lamb, pork, and mutton.

Cevapi sausages are typically eaten on their own or served in flatbread as pocket sandwiches. Common ingredients in cevapi sandwiches include ajvar (Balkan condiment), kajmak (unripened cheese), cottage cheese, sour cream, onions, and vegetables.

Photo by fotek

ASIA

48. Katsu Sando (Japan)

Japan is our favorite country in the world to visit and a lot of that has to do with the food. Sushi and ramen are usually the first dishes that come to mind when people think of Japanese food, but you can find amazingly delicious sandwiches in Japan as well, none tastier perhaps than the katsu sando.

Sando is the Japanese nickname for “sandwich”. Like toruko raisu (Turkish rice), Neapolitan pizzas, and hamburgers, it’s an example of yoshoku or western-inspired Japanese food.

The katsu sando is a simple sandwich made with a deep-fried breaded pork cutlet slathered with tonkatsu sauce and served between two slices of shokupan (Japanese milk bread), sometimes with thinly shredded raw cabbage. Like many dishes in Japanese cuisine, it’s simple but done to absolute perfection.

Katsu sandos are typically made with pork but the best versions are made with high-quality Japanese wagyu beef.

Photo by [email protected]

49. Fruit Sando (Japan)

Have you ever seen a more beautiful sandwich? The fruit sando is a Japanese sandwich made with two slices of shokupan stuffed with fresh seasonal fruit and whipped cream. Available at every konbini (convenience store) in Japan, you’d think the fruit sando is a recent social media creation but it actually has a history dating back over a hundred years.

There are two stories that trace the origin of the fruit sando to either 1868 Tokyo or 1869 Kyoto. Whoever invented it, it seems that this beautiful and delicious Japanese sandwich was created as a quick and easy way to turn ripe fruit into a shortcake.

Photo by eyescompany

50. Gua Bao (China)

Gua bao (or cua pao) are hugely popular pork belly buns that originated from Fujian province in China. They’ve become a popular street food in many Asian countries like Taiwan, Singapore, Malaysia, and Japan (Nagasaki).

The gua bao is a type of sandwich made with braised pork belly, pickled mustard greens, coriander, and ground peanuts stuffed between two halves of a soft and pillowy Chinese steamed bun (baozi).

In Taiwan, the gua bao is a hugely popular snack that’s sold at many Taiwanese night markets. It’s often referred to as a “Taiwanese hamburger”.

51. Banh Mi (Vietnam)

The banh mi is one of my absolute favorite sandwiches. It’s something I can’t get enough of whenever we’re in Vietnam. An emblematic dish in Vietnamese cuisine, the term “banh mi” can refer to both the Vietnamese sandwich and the French-style mini baguette used to make it.

Like any sandwich, a banh mi can be made with anything but it’s most often made with some type of pork – either pate, sausages, patties, cold cuts, terrine, or floss. The pork is stuffed into hollowed-out French bread with a slew of other ingredients like cucumber slices, fresh coriander, pickled carrots, shredded radish, and herbs.

It almost doesn’t matter what you stuff into a banh mi because what makes this sandwich truly special is the bread. Crusty and crunchy on the outside, it’s soft and pillowy on the inside so it sort of crumbles in on itself when you take a bite. It’s so darn delicious.

Photo by [email protected]

52. Vada Pav (India)

The vada pav is one of the most popular Indian street foods in Mumbai. It’s a type of sandwich made with deep-fried mashed potato fritters served in a soft bread roll.

To make vada pav, potatoes are boiled and then mashed with garlic, mustard seeds, green chili peppers, and spices. The mash is then shaped into a ball and dipped in besan flour before being deep-fried and served in a bread roll, usually with fried green chilis and one or more chutneys.

Photo by [email protected]

53. Dabeli (India)

Dabeli refers to another type of Indian sandwich. It looks similar to vada pav except it tastes more sweet and tangy rather than savory.

Dabeli is made with a masala spice mixture containing red chili peppers, cumin, coriander seeds, cloves, and cinnamon. The spice mixture is added to a cooked potato mash which is then served in a soft bread roll with grated coconut, sev (fried chickpea noodles), onions, roasted peanuts, coriander, pomegranate seeds, and one or more chutneys.

Photo by stockimagefactory.com

54. Bombay Sandwich (India)

Like vada pav, the Bombay sandwich is one of the most popular street foods in Mumbai. It’s a vegetarian sandwich made with a host of vegetables like tomatoes, beetroot, bell peppers, cucumbers, onions, boiled potatoes, and mint chutney sandwiched between buttered slices of white bread.

Bombay sandwiches can be made with plain or toasted bread. They’re satisfying either way but charcoal-grilled versions like the one pictured below are the bomb.

55. Kathi Roll (India)

The kathi roll is a type of Indian wrap sandwich that originated in Kolkata. It’s made with kebab meat wrapped in paratha flatbread with vegetables, egg, paneer, and chutney.

Like many sandwiches on this list, kathi rolls were created out of convenience. Commuters didn’t have time to sit down to a proper kebab meal so Nizam’s restaurant in Kolkata came up with the idea of wrapping kebabs in paratha bread. They’re essentially portable versions of traditional kebab dishes that can easily be eaten on the go.

Kathi (or kati) means “stick” in Bengali and refers to the bamboo skewers used to cook the kebabs.

Photo by stockimagefactory.com

56. Sabich (Israel)

Many people are familiar with falafel but not as many have heard of its lesser-known cousin the sabich. Both are delicious but personally, I think the latter is better.

Sabich refers to a type of Israeli pocket sandwich. Like falafel sandwiches, it’s made with a pita stuffed to the hilt with a variety of ingredients like fried eggplant, hard-boiled eggs, vegetable salad, crunchy pickles, amba (pickled mangoes), and hummus tahini.

The sabich is said to be named after Sabich Halabi, a shop owner who first started selling the sandwich in 1961. Similar to the English muffin breakfast sandwich or the kathi roll, it’s basically a portable version of the traditional Jewish Iraqi breakfast served in a pita.

Photo by bbivirys

57. Shawarma (Lebanon)

Like hummus, shawarma is one of the most internationally well-known Lebanese dishes. It’s a type of Levantine wrap sandwich that’s closely related to the Turkish doner kebab, Greek gyros, and Mexican tacos al pastor.

Shawarmas are typically made with heavily-marinated chicken, lamb, mutton, or beef grilled on a vertical rotisserie. The meat is shaved off the spit and wrapped in pita bread with fried potatoes, onions, cucumbers, tomatoes, and tahini-based sauces.

Photo by gorkemdemir

58. Balik Ekmek (Turkey)

Balik ekmek literally means “fish bread” and refers to a type of Turkish fish sandwich. Commonly sold as street food along the coastal areas of Istanbul, it’s a simple sandwich made with a grilled mackerel fillet served in a bun with lettuce, onions, tomatoes, and a squeeze of lemon.

Photo by FroLove_Misha

AFRICA

59. Falafel (Egypt)

Falafel refers to deep-fried balls or patties made from ground chickpeas, fava beans, or both. It’s a popular dish that’s consumed throughout the Middle East and beyond though it’s said to have its roots in Egypt.

Falafel is often served as part of larger mezze platters though it’s also common to eat them in pita pocket sandwiches with fresh veggies and tahini sauce. In the Middle East, falafel is made with chickpeas but in Egypt, it’s made with dried and ground fava beans.

Photo by bhofack2

60. Braaibroodjie (South Africa)

Braaibroodjie means “barbecue bread” in Afrikaans and refers to the South African version of a grilled cheese sandwich. A staple dish at braais (South African barbecue), it’s a wood- or charcoal-grilled sandwich made with cheddar cheese, red onions, tomatoes, and chutney served between two slices of buttered white bread.

Like the Portuguese prego, braaibroodjie sandwiches are customarily served at the end of the barbecue meal.

Photo by vanderspuyr

FINAL THOUGHTS ON THE BEST SANDWICHES IN THE WORLD

When deciding upon which sandwiches to add to this list, I started writing down all the sandwiches I’ve gotten to try over the years. The first sixty sandwiches that popped into my head are basically what I included on this list. (My apologies for not including any from Oceania as I’m not familiar with any.)

Only after settling on sixty did I organize it by country and continent. After finalizing the list, I was surprised by how many of these sandwiches were invented in America. While it’s true that the time I spent in the US may have influenced my choices, I think there’s more to it than that.

America is a fast-paced country that prioritizes work over quality of life. American workers typically get just ten days of paid vacation time a year compared to their European counterparts who get thirty or more. In Australia, workers are guaranteed twenty days plus eight public holidays.

Americans spend more time at the office and can’t afford to indulge in long lunches. They need fast pre-cooked meals, a demand which helped birth the fast food industry and make quick easy-to-eat meals like sandwiches all the more appealing.

In any case, I hope you enjoyed going through this list of the best sandwiches in the world. I certainly enjoyed writing it and reminiscing about all the delicious sandwiches I’ve eaten in my life.

If you have any personal favorites that aren’t on this list, then please let us know in the comments below. We’d love to hear about it. As they say: “Life is like a sandwich – the more you add to it, the better it becomes.” Cheers!

Cover photo by [email protected]. Stock images via Depositphotos.

What’s the first dish that comes to mind when you think of Belgian food?

For many people, it’s Belgian waffles. For seafood lovers, it’ll probably be moules frites. If your favorite hour is happy hour, then the first thing that comes to your mind may not be a dish at all, but Belgian beer.

These are all perfectly acceptable answers, but there’s so much more to Belgian cuisine than the dishes and drinks that have become popular in the global mainstream.

If you have a curiosity for local food, then be sure to try these twenty traditional Belgian dishes on your next trip to Brussels and Belgium.

FOOD IN BELGIUM QUICK LINKS

If you’re planning a trip to Belgium and want to really learn about Belgian cuisine, then you may be interested in joining a Belgian food or drinking tour.

TOURS

• Belgian Food Tours: Food and Drinking Tours in Belgium
• Belgian Cooking Classes: Cooking Classes in Belgium

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Photo by klenova

WHAT IS TRADITIONAL BELGIAN CUISINE?

There’s a saying that “Belgian food is served in the quantity of German cuisine but with the quality of French food“. Belgian cuisine varies widely from region to region and draws influences from the cuisines of neighboring France, Germany, and the Netherlands.

The foreign influences and regional differences that characterize Belgian cuisine are consistent with the fact that Belgium is divided into three main regions – Flanders (bordering the Netherlands), Brussels (capital), and Wallonia (bordering France). Flemish food is heavily influenced by Dutch cuisine while the Walloon region boasts a regional cuisine that’s more in line with the French style of cooking.

Regional and seasonal ingredients like potatoes, Belgian endives, Brussels sprouts, and grey shrimp are prized in traditional Belgian cooking. Pork is the most widely consumed meat followed by poultry and beef. Mussels, the main component in moules frites, are the most popular choice of seafood.

If mussels and fries sound appealing to you, then you’re going to love Belgium. Like waffles and frites, it’s the country’s national dish.

Aside from being served as a side dish with mussels or steak, frites (Belgian fries) are the most popular snack food in Belgium and something you can enjoy pretty much anywhere in the country.

MUST-TRY BELGIAN DISHES

This Belgian food guide has been organized by category to make it easier to go through. Click on a link to jump to any section of the guide.

Starters / Snacks / Sides Seafood Meat / Poultry Desserts Drinks

STARTERS / SNACKS / SIDES

1. Waffles

As described, the Belgian waffle is arguably the most recognizable Belgian dish outside of the country. It refers to cakes made from leavened batter or dough cooked between two specially designed plates called a waffle iron. The waffle iron gives the cake its characteristic shape, size, and surface texture – commonly a checkered pattern on the top and bottom of the waffle.

While waffles are regarded mainly as breakfast food in other parts of the world, in Belgium, they’re commonly eaten as street food, either plain or topped with different ingredients like whipped cream, chocolate, powdered sugar, and fruits.

There are dozens of regional waffle variations in Belgium but the two most common are Liège waffles and Brussels waffles.

Liège Waffles

Liège waffles are the most common type of waffle in Belgium. It’s a denser, richer type of waffle made with a thick brioche-like dough and chunks of pearl sugar that caramelize on the waffle’s surface when cooked. Originally from the greater Wallonia region of Eastern Belgium, they’re typically made in plain, cinnamon, or vanilla versions.

Photo by DeborahKolb

Brussels Waffles

The Brussels waffle is the Belgian waffle that most North Americans are familiar with. It’s a lighter, crispier type of waffle made with a thinner and runnier egg-white- or yeast-leavened batter. They’re made in a characteristic rectangular shape with bigger and deeper pockets.

Brussels waffles were popularized in the US in the 1960s. After realizing that many Americans couldn’t identify Brussels as the capital of Belgium, they eventually became known as “Belgian waffles”.

In Belgium, Brussels waffles are commonly dusted with confectioner’s sugar but they can be topped with whipped cream, fruit, and chocolate spread as well.

Photo by Rawlik

2. Frites (Belgian Fries, NOT French Fries!)

Fries are a globally adored snack or side dish and we have France to thank for that. Or should we be thanking Belgium? Although they’re known as French fries in most parts of the world, there’s an ongoing debate between France and Belgium as to the true origin of these delicious deep-fried potatoes.

Fries were first mentioned in a Parisian book in 1775. However, Belgians claim that the dish was invented in Belgium almost a century earlier in the fish-loving city of Namur. The Meuse River froze over in the winter of 1680, forcing the locals to cook potatoes instead of the small fish they were accustomed to.

But if frites really are of Belgian origin, then why is the word “French” in front of “fries”? One theory suggests that the term “French” may describe the dish’s method of preparation, not its origin. “Frenching” refers to a julienne-like method of cutting ingredients to expose all sides for even cooking.

Regardless of where they’re originally from, we can all agree that crispy Belgian fries (frites in French, frieten in Flemish) are delicious and something you’ll probably snack on often in Belgium. Cut no more than 1 cm (0.4 in) thick, they’re double-fried in a mixture of horse and cow fat and always served with some type of sauce or dip like mayonnaise, curry ketchup, andalouse sauce, or samurai sauce.

Photo by oleksandrberezko

3. Stoemp (Belgian Mashed Potatoes)

Stoemp refers to the Belgian version of mashed potatoes. They’re made with pureed or mashed potatoes mixed with other ingredients like bacon, cream, onions, leeks, cabbage, herbs, and spices.

Often served as a side dish, stoemp is typically made with potatoes though it can be made with other types of root vegetables as well.

Photo by fanfon

4. Frikandel

Frikandel is a type of deep-fried skinless sausage. Popular as a snack in Belgium and the Netherlands, it can be enjoyed on its own, in a bun, or sliced through the middle and filled with different sauces and ingredients like chopped onions, mayonnaise, chili sauce, and curry ketchup.

Photo by [email protected]

5. Boudin

Boudin refers to another type of Belgian sausage that’s also popular in France. It’s typically made from pork though it can also be made with chicken or veal.

Boudin in Belgium is made in two main varieties – boudin noir (black) and boudin blanc (white). The former (pictured below) gets its deep red to almost black color from the addition of blood.

In comparison, boudin blanc is much lighter and paler in color. It contains no blood and is often made with milk and fresh herbs.

Photo by aija444

6. Filet Americain

If you have a taste for raw meat, then you’re going to enjoy filet americain. It refers to the Belgian version of steak tartare made with premium cuts of lean raw beef minced in a meat grinder.

Like steak tartare, filet americain needs to be made with the freshest meat to make it safe for consumption. After grinding, the meat is seasoned with salt and pepper and flavored with different ingredients like raw eggs, onions, capers, mayonnaise, mustard, and Worcestershire sauce.

Filet americain is typically enjoyed as a spread on crackers, as a sandwich filling, or as an entree with a side of Belgian fries and salad. Its name literally translates to “American fillet”. How it got that name no one seems to know, other than perhaps its inventor, Joseph Niels.

Photo by fanfon

SEAFOOD

7. Moules Frites

Moules frites (or moules et frites) is a traditional Belgian dish made with mussels and fries. Like waffles and Belgian frites, it’s one of the most popular dishes in Belgium and widely considered to be a national dish.

The mussels in moules frites can be cooked in different ways, but the most common preparation is moules marinière, where the mussels are cooked in white wine, butter, shallots, and parsley. Other common preparations include moules à la bière (beer instead of white wine) and moules parquées (raw mussels served with a sauce made from lemon juice and mustard).

Regardless of how the mussels are cooked, the fries are usually served separately to keep them from getting soggy. This dish is so popular in Belgium that an estimated 25-30 tons of mussels are used each year to prepare moules et frites.

Photo by bhofack2

8. Paling in ‘t Groen

Palin in ‘t groen refers to a Flemish stew of freshwater eel cooked in a green sauce made from white wine and a variety of fresh herbs like parsley, mint, tarragon, sage, and dill. Also known as anguilles au vert in French, its name literally means “eel in the green”.

Palin in ‘t groen is typically eaten with Belgian fries or bread, often with a spritz of lemon juice over the eel.

Photo by bhofack2

9. Waterzooi

Like paling in ‘t groen, waterzooi is a type of Belgian stew that originated in Flanders, specifically in the city of Ghent. It’s made with chunks of fish or chicken served in a vegetable broth thickened with egg yolk and cream.

Originally, waterzooi was made with fish, but due to the pollution in the rivers around Ghent, it’s now more commonly made with chicken. Depending on the cook, it can be enriched with a variety of different vegetables and herbs like onions, carrots, potatoes, parsley, and thyme.

Photo by fanfon

MEAT / POULTRY

10. Steak Frites

If mussels with fries don’t do it for you, then perhaps steak frites is more up your alley.

Steak frites refers to a simple pairing of beef steak, usually entrecôte, and Belgian fries. It’s equally popular in Belgium and France where it’s typically made with prime cuts of beef like rib eye and porterhouse served with a gravy or sauce.

Photo by svariophoto

11. Boulet a la Liegeois

If you like meatballs, then you’re going to enjoy boulet a la liegeois. Originally from Liège, it refers to a dish made with meatballs drenched in a rich, sweet and sour sauce.

Belgian meatballs are typically made with pork and beef (or pork and veal) mixed with breadcrumbs, onions, and parsley. They’re cooked in a pan till golden brown and then coated in a sour-sweet sauce made from vinegar, onions, brown sugar, and sirop de Liège. Sirop de Liège refers to a type of Belgian jam or spread made from apples and pears.

Depending on where you are in Belgium, meatballs may be served with a different type of sauce. Boulet a la liegeois is popular in French-speaking regions but in Flanders, meatballs are usually smothered in tomato sauce or fried in butter with Belgian cherry sauce.

Photo by lenyvavsha

12. Carbonnade a la Flamande

As its name suggests, carbonnade a la flamande refers to a type of Flemish stew made with beef, lots of onions, and Belgian beer. It’s typically made with beef though it can also be made with pork. Other ingredients include mustard (or vinegar), thyme, bay leaves, juniper berries, brown sugar, and butter.

Like many Belgian dishes, carbonnade a la flamande is commonly served with Belgian fries. It can also be paired with stoemp or boiled potatoes.

Photo by fanfon

13. Chicons au Gratin

Chicons au gratin refers to a classic and comforting dish made with Belgian endives wrapped in slices of ham. The ham-wrapped Belgian endive is covered in a rich mornay sauce and grated cheese before being baked to a golden brown.

Photo by frederiquewacquier

DESSERTS

14. Belgian Chocolate

Like Belgian beer, Belgium is famous for its chocolates. Chocolate production has been a major industry in Belgium since the 19th century and forms a big part of its culture and identity, not to mention its economy.

Like Switzerland, Belgium is one of the biggest and most important producers of chocolate in Europe. They import cocoa from Africa, Central America, and South America to produce an estimated 172,000 tons of chocolate each year.

There are over 2,000 chocolatiers in Belgium producing a wide variety of Belgian chocolates, two of the most recognizable being pralines and truffles. Pralines (pictured below) refer to any type of filled Belgian chocolate.

Photo by beats1

Pralines may be prettier but in my opinion, Belgian truffles are the best. Truffles are lumps or balls of ganache-filled chocolates often coated in a high-quality cocoa powder. They get their name from their resemblance to the highly-prized truffle fungus.

No matter what your preference, if you have a taste for chocolate, then you’re going to love Belgium.

Photo by Anaisia29

15. Speculoos

Speculoos refers to a type of Belgian cookie or biscuit. They’re very similar to Dutch speculaas, except they’re made with fewer spices which were considerably more expensive to import into Belgium compared to the Netherlands. Speculoos biscuits were created as a cheaper alternative to speculaas.

Unlike speculaas which is made with a variety of spices like cloves, cardamom, nutmeg, and ginger, speculoos is made with wheat flour, fat, candy syrup, and sometimes cinnamon. In the US and the UK, they’re sold as Biscoff.

Photo by saphira

16. Cuberdon

If Belgian chocolates aren’t enough to satisfy your sweet tooth, then perhaps you’d like to try cuberdons as well. Originally from Ghent, it’s a cone-shaped Belgian candy made with a gum arabic candy crust stuffed with a soft, raspberry-flavored filling. They’re traditionally colored purple but they’re now commonly made into other colors as well.

In Flemish, cuberdon is also referred to as neus (“nose”) because of its resemblance to a human nose. In French, they’re also called chapeau-de-curé, meaning “priest’s hat”.

Photo by Milva_El

17. Rijstevlaai

Rijstevlaai is a type of single crust Belgian pie made with a rice pudding filling. It’s native to the city of Verviers in Liège and is especially popular in eastern Belgium, southeastern Netherlands, and the German region around Aachen.

Photo by myviewpoint

18. Oliebollen

If you like donuts, then you need to try oliebollen. It refers to a type of beignet that’s popular in Dutch and Belgian cuisine.

The oliebol is essentially a type of drop donut made with yeasted dough, currants, raisins, and other dried fruits. They’re drizzled with a generous amount of powdered sugar and are traditionally prepared to welcome the new year.

In Flanders, oliebollen are also referred to as smoutebollen while in Wallonia, they’re known as croustillons.

Photo by mythja

DRINKS

19. Belgian Beers

According to the Brewers of Europe website, Belgians drink an average of about 68 liters of beer per year. Assuming that the average bottle contains about 330 ml, that translates to about four bottles of beer per Belgian per week.

An impressive number, until you learn that Belgians consumed an average of 200 liters of beer per year in 1900. That translates to almost twelve bottles of beer a week for every Belgian! To say that beer has long been an important part of Belgian cuisine and culture would be an understatement.

You could devote an entire website to Belgian beer so I won’t get into it in too much detail here. Just know that there are roughly 1,500 brands of beer in Belgium with over 700 different flavor profiles. From Trappist beers to pils to Lambic beers and Flemish red ales, there really is a beer for everyone in Belgium.

Photo by foto-pixel.web.de

20. Jenever

Belgian beers will keep you plenty busy but if you’re fond of spirits, then you should try jenever as well, especially if you like gin.

Also known as genièvre, jenever refers to a type of juniper-flavored liquor popular in Belgium, the Netherlands, and parts of Germany and France. It enjoys Protected Designation of Origin status and is said to be the spirit from which gin evolved.

Ranging in flavor from neutral, like vodka, to aromatic and malty like whisky, jenever has long been considered the national spirit of Belgium.

Photo by bhofack2

FINAL THOUGHTS ON TRADITIONAL BELGIAN FOODS

Belgian waffles and fries may be hard to resist but as you can see in this Belgian food guide, they’re hardly the only dishes worth pining for in Belgium. Belgian meatballs and beef stew are universally appealing while filet americain and paling in ‘t groen will excite more adventurous eaters.

Whatever you decide to eat in Belgium, just be sure to wash it down with a few pints of Belgian beer. Nowhere in the world will you find beer as good as this so enjoy as much of it as you can, while you can.

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Cover photo by klenova. Stock images via Depositphotos.

We’re originally from the Philippines and find Colombian food to be familiar and very comforting.

In many ways, it reminds us of Filipino food which shouldn’t be surprising considering Colombia and the Philippines share similar histories. We were both colonies of Spain for about 300 years and Spanish influence is still very much apparent in our cultures, especially in our respective cuisines.

Empanadas and bandeja paisa are some of our favorites but here are 25 Colombian dishes that you need to try on your next visit to Bogota and Colombia.

FOOD IN COLOMBIA QUICK LINKS

If you’re planning a trip to Colombia and want to really learn about the local cuisine, then you may be interested in joining a Colombian food or wine tour.

TOURS

• Colombian Food Tours: Food and Wine/Drinking Tours in Colombia
• Colombian Cooking Classes: Cooking Classes in Colombia

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Photo by bhofack2

WHAT IS TRADITIONAL COLOMBIAN CUISINE?

Colombian cuisine is comprised of the culinary traditions of the six main regions of Colombia – the Caribbean, Pacific, Orinoco, Amazon, Andean, and Insular regions. It varies from region to region and can best be described as a mix of native Colombian, Spanish, and African influences. In some parts of Colombia, you can find a distinct Arab influence as well.

The food in Colombia is strongly influenced by local ingredients and the cultural traditions of its ethnic groups, but common ingredients include rice, maize, potato, cassava, and various legumes. Beef, chicken, pork, and goat are commonly consumed proteins as are different types of fish and seafood.

Being a tropical and isothermal country, you’ll find a wide range of tropical fruits in Colombia like lulo, papaya, cape gooseberry, feijoa, guava, and passion fruit. Arepas and patacones are important side dishes while bandeja paisa, sancocho, and ajiaco are widely considered to be national dishes.

MUST-TRY COLOMBIAN DISHES

This Colombian food guide has been organized by category to make it easier to digest. Click on a link to jump to any section of the guide.

Soups / Stews Sides / Starters / Snacks Bread / Rice Mains Desserts Drinks

SOUPS / STEWS

1. Ajiaco

Ajiaco is a type of chicken soup that’s popular in Colombia, Peru, and Cuba. It’s considered a national dish of Colombia and is especially popular in Bogota, where it’s known as ajiaco santafereño.

Colomban ajiaco is traditionally made with chicken, three varieties of potatoes (papas criollas, sabaneras, and tocarreñas), corn on the cob, and the guascas herb. It’s commonly garnished with capers, avocados, and heavy cream.

Photo by nataliamylova

2. Sancocho

Sancocho refers to another traditional soup that’s popular in Colombia and other parts of Latin America like Venezuela, the Dominican Republic, Ecuador, Panama, and Honduras. Like ajiaco, it’s considered a national dish of Colombia.

Sancocho can be prepared in different ways but it’s typically made with large chunks of meat, vegetables, and tubers served in a broth. In Colombia, it’s commonly made with chicken, pork or beef ribs, fish, or ox tail.

Depending on the region, Colombian sancocho is made with different tubers and vegetables like potatoes, cassava, plantains, corn on the cob, carrots, and tomatoes. It’s typically garnished with fresh cilantro and lime juice and served with a side of avocados and white rice.

Photo by Maria_Castellanos

3. Cazuela de Mariscos

Cazuela de mariscos is a type of seafood stew that’s popular along the Caribbean coast of Colombia, especially in Cartagena, Barranquilla, and Santa Marta. It’s made with different types of seafood like shrimp, lobster, fish, squid, and clams cooked in coconut milk.

To prepare, vegetables and aromatics like onions, garlic, carrots, and peppers are sauteed in olive oil and butter before being mixed with coconut milk. The different types of seafood are then added to the pot followed by wine and tomato paste. When ready, the stew is often garnished with fresh herbs like cilantro or parsley.

If you’re visiting Cartagena, then be sure to check out our guide on the best restaurants in Cartagena for suggestions on where to try cazuela de mariscos.

Photo by bbivirys

4. Sopa de Mondongo

Sopa de mondongo refers to a type of tripe soup popular in many countries throughout South America and the Caribbean like Colombia, Puerto Rico, Brazil, and Argentina. It’s made with diced tripe slow-cooked with different vegetables and herbs like onions, garlic, carrots, bell peppers, cabbage, and cilantro.

Sopa de mondongo can be made in different ways depending on where it’s from. In Colombia, it’s typically made with chicken or beef stock, vegetables like carrots, peas, and onions, and lots of cilantro. Beef tripe is most common but in some regions of the country, pork, chicken, and turkey tripe are also used.

Photo by CUNDO

5. Mote de Queso

Mote de queso is a type of soup that’s commonly consumed in the Caribbean region of Colombia. It’s made with ñame (yams) and queso costeño cooked with onions, scallions, garlic, cumin, tomatoes, and lime.

Photo by CUNDO

SIDES / STARTERS / SNACKS

6. Hogao

Hogao refers to a type of sauce commonly used in traditional Colombian cuisine. It’s made with tomatoes and scallions mixed with other ingredients like garlic, cilantro, spices, and seasonings.

Hogao is traditionally used as a base in many recipes or as a dip or topping for Colombian dishes like bandeja paisa, arepas, and patacones. You can think of it as a cooked version of salsa.

Photo by ildi_papp

7. Empanada

The empanada is the perfect example of Spain’s culinary influence on its former colonies. Believed to have originated in Galicia, empanadas have become an important part of the cuisines of the Philippines and many Latin American countries like Argentina, Venezuela, Chile, Mexico, Bolivia, and El Salvador.

Empanada stems from the Spanish word empanar and literally means “enbreaded” or “coated in bread”. It refers to a baked or fried turnover pastry stuffed with a variety of fillings like ground beef, cheese, corn, and vegetables.

Colombian empanadas are typically made with a dough consisting of ground corn or wheat or corn flour. They can be filled with a variety of ingredients like ground meat with mashed potatoes, pumpkin, cheese, peanuts, and meat or chicken stews with rice and vegetables. They’re relatively small in size and almost always deep-fried.

Photo by anamejia18

8. Tamal Tolimense

The tamal is an important dish in the cuisines of many countries throughout Latin America and Colombia is no exception. Tamal tolimense refers to a type of tamal that hails from the Tolima department in the Andean region of Colombia.

Tamales tolimenses are made with a filling of chicken, pork ribs, pork belly, hard-boiled eggs, potatoes, carrots, peas, and rice. The tamal is wrapped in plantain leaves and traditionally eaten for breakfast with chocolate caliente (Colombian hot chocolate) and arepas.

Photo by anamejia18

9. Aborrajados de Platano

Aborrajados de platano refer to a traditional Colombian dish made with deep-fried plantains stuffed with cheese. Typically served as a snack, starter, or side dish, they can also be made with bocadillo or guava paste to go with the cheese.

Aborrajado literally means “battered” and refers to the way the plantains are dipped in batter before being deep-fried.

Photo by CUNDO

10. Perro Caliente

Visit Medellin and you’ll find perro caliente stalls throughout the city. Perro caliente literally translates to “hot dog” and refers to the Colombian version of this popular comfort food.

Colombian-style hot dogs are boiled instead of grilled and generously topped with ingredients like coleslaw, pineapple sauce, mayonnaise, ketchup, mustard, and potato chips.

After a night of drinking in Bogota or Medellin, nothing will satisfy your cravings like an overstuffed perro caliente.

Photo by bhofack2

BREAD / RICE

11. Arepa

Arepas are essentially corn cakes or corn bread made with ground maize dough. It’s especially popular in the cuisines of Venezuela and Colombia where it’s considered a staple dish.

Colombian arepas are known to have at least 42 variants and are commonly eaten throughout the day. Available at street food stalls and restaurants, they can be eaten plain with a dip like hogao or stuffed with various ingredients like meat, eggs, or melted cheese.

In the Caribbean region of Colombia, a stuffed version called arepa de huevo is especially popular. Typically eaten for breakfast, it’s made with an arepa that’s been split open, stuffed with a raw egg, and then deep-fried.

Arepa de huevo is so popular that a festival is held in its honor every year. The small town of Luruaco, credited for inventing arepas de huevo, hosts an annual festival celebrating this delicious deep-fried Colombian treat.

Photo by ildi_papp

12. Almojabana

The almojábana is a type of Colombian cheese bread made with cornmeal and cuajada cheese as its main ingredients. Cuajada cheese is a type of fresh cheese made with non-pasteurized milk.

Almojábanas are typically enjoyed for breakfast or as an afternoon snack with a cup of hot coffee.

Photo by Luisecheverriurrea

13. Pandebono

Like almojábana, pandebono (or pan de bono) is a type of Colombian cheese bread. It’s made with cassava starch, cheese, and eggs and is traditionally consumed with Colombian hot chocolate. In some parts of the country, it can also be made with guava jam.

Photo by anamejia18

14. Arroz con Coco (Colombian Coconut Rice)

Arroz con coco translates to “coconut rice” and refers to a rice dish made with white rice cooked in coconut milk. It’s consumed in many countries throughout the Americas, Southeast Asia, and South Asia.

In Colombia, arroz con coco is especially popular in the Caribbean region where it’s typically eaten as a side dish with fish. It’s made by soaking white rice in coconut milk and mixing it with shredded coconut, water, sugar, salt, and raisins.

Photo by lenyvavsha

MAINS

15. Ceviche de Camarones (Colombian Shrimp Ceviche)

Ceviche is originally a Peruvian dish that’s become popular throughout the Pacific coastal regions of Latin America and beyond. In Peru, it’s traditionally made with raw white fish cured in citrus juices and aromatics but in Colombia, it’s a little different.

Colombian-style ceviche is made with different types of cooked shellfish dressed with lime juice, ketchup, hot sauce, aromatics, herbs, and seasonings. It’s enjoyed throughout the country though it’s especially popular in the coastal regions of Colombia.

Photo by pxhidalgo

16. Bandeja Paisa

If you’re a big eater, then bandeja paisa will be one of your favorite dishes in Colombian cuisine. It refers to an overflowing platter of food consisting of white rice surrounded by a multitude of different meats and side dishes.

Bandeja paisa varies from region to region but it’s commonly made with dishes like carne molida (ground meat), red beans with pork, chicharron (fried pork rinds), chorizo, morcilla (blood sausage), platano maduro (plantains), arepa, hogao, avocado, and a fried egg. Depending on the region and restaurant, it can be made with other meats as well like steak, grilled pork, chicken breast, and wiener sausages.

Just from looking at the picture below, you can see that bandeja paisa is an immensely filling Colombian dish. Like ajiaco and sancocho, it’s regarded as one of Colombia’s national dishes.

Photo by gonzalocallefotografia.gmail.com

17. Lechona Tolimense

Like tamal tolimense, lechona tolimense is a traditional Colombian dish that hails from the Tolima department of Colombia.

It’s traditionally made with a whole pig stuffed with rice, chunks of pork, peas, spices, and seasonings. The stuffed pig is then baked in an oven for ten to twelve hours, until the skin becomes nice and crispy. When ready, it’s usually served with a side of arepas, potatoes, and lime wedges.

Like many whole pig dishes, lechona is typically reserved for holidays and special occasions. Though it traditionally calls for a whole pig, smaller versions can be made with stuffed slabs of pork fatback (pictured below).

Photo by OlafSpeier

18. Carne Oreada

Carne oreada refers to a traditional Colombian meat dish made with sun-dried, salted beef. Thin slices of dry, cured beef are grilled with oil and served with various side dishes like arepas, yucca, and potatoes.

Carne oreada is a specialty of Santander, a north-central Colombian department in the Andes mountains. At the time, refrigeration wasn’t available so people preserved meat by curing it with salt, lime, and beer before leaving it out in the sun to dry.

Photo by FotoRojas

DESSERTS

19. Obleas

Obleas are wafer desserts popular in Spain and Latin America. Traditionally, it consists of two communion wafers held together with dulce de leche, but it can also be made with other fillings and toppings like cheese, jam, fruits, whipped cream, chocolate, and coconut.

The term oblea stems from the Low Latin oblata, meaning “offering” or “bread offered to the Eucharist”.

Photo by Luisecheverriurrea

20. Cholado

Cholado refers to a refreshing Colombian iced dessert popular in the Valle del Cauca department of Colombia. It’s made with crushed or shaved ice, chunks of fresh fruit, fruit syrup, and sweetened condensed milk.

Depending on the vendor, cholado can be served with additional ingredients as well like shredded cheese, grated coconut, whipped cream, and a wafer cookie.

Photo by anamejia18

21. Mazamorra Antioqueña

Mazamorra is a traditional dessert drink from Colombia’s Andean region. It consists of white hominy that’s been cooked until very soft and then served with milk and a side of panela (unrefined whole cane sugar) or guava paste.

Mazamorra Antioqueña refers to a version of mazamorra that’s hugely popular in the Antioquia department of Colombia. It’s made with cracked dry yellow corn instead of hominy.

Photo by gonzalocallefotografia.gmail.com

22. Bocadillo

Bocadillo refers to a guava jelly or guava paste dessert made with guava pulp and panela. It’s popular in many countries throughout Central and South America like Colombia, Venezuela, Panama, and Costa Rica.

Guava paste is made with fresh guava that’s mashed into a pulp and strained before being boiled in water with panela. The thickened mixture is then left to cool and molded into blocks.

Bocadillo can be enjoyed on its own, paired with dishes and desserts like mazamorra and aborrajados, or eaten as a spread on bread, often with cheese.

Photo by anamejia18

DRINKS

23. Jugo de Lulo (Lulo Juice)

Jugo de lulo literally means “lulo juice” and refers to a refreshing drink made from a tropical South American fruit known as lulos or naranjillas. They resemble tomatoes and are known for having a citrusy flavor that’s reminiscent of rhubarb and lime.

Lulos are used to make different Colombian dishes and drinks like lulo ice cream, esponjado de lulo (lulo mousse), lulada, and champús, but one of the most common ways to use it is to make lulo juice.

Made with fresh lulos, water, and sugar, jugo de lulo is a refreshing drink that’s purported to have many health benefits.

Photo by anamejia18

24. Chocolate Santafreño (Colombian Hot Chocolate)

Colombia is one of the birthplaces of cacao so it’s no surprise that hot chocolate is a popular drink. Also known as chocolate completo, chocolate santafreño is a Colombian hot chocolate drink that’s popular throughout the country, but especially in the capital of Bogota.

Chocolate santafreño is made with pastillas (blocks) of chocolate containing cloves and cinnamon. They’re broken into pieces and then added to milk or water in an aluminum pot called a chocolatera. The mixture is then whisked into a foamy concoction using a wooden instrument called a bolinillo (or molinillo).

What makes chocolate santrafreño different from the usual hot chocolate is that it’s mixed with a mildly salty white cheese called queso campesino before serving.

Colombian hot chocolate is often enjoyed for breakfast with arepas or as an afternoon snack with pan de yucca or almojábanas.

Photo by Luisecheverriurrea

25. Cafe Colombiano

If coffee runs through your veins, then Colombian coffee is no stranger to you. Thanks to its climate and high altitude, Colombia has long held a reputation for being one of the best and most prolific coffee-producing countries in the world. It’s the third-largest producer of coffee behind only Brazil and Vietnam.

Famous worldwide, Colombian coffee tends to fetch a higher price because it consists mostly of higher quality arabica beans as opposed to the lower quality robusta produced by inferior coffee-producing countries.

Depending on where the beans are grown, coffee in Colombia can vary greatly in flavor. On some mornings, you may want a cup of joe that’s bold, nutty, and chocolatey in flavor while on others, you may prefer blends that are lighter, fruitier, and more floral. The choice is yours.

Photo by belchonock

COLOMBIAN FOOD TOURS

It’s easy enough to eat your way through any city, but if you want to go where the locals go, then you may want to join a food tour. Simply put, no one knows Colombian food better than a Colombian, so what better way to experience the local cuisine than with a food-obsessed local?

Not only can a knowledgeable guide take you to the city’s best restaurants, markets, and street food stalls, but they’ll be able to explain all the dishes to you in more detail as well. Check out Get Your Guide for a list of food tours in Colombia.

COLOMBIAN COOKING CLASSES

Going on a food tour takes you to a city’s best eateries, but if you want to really dive into the local cuisine, then you may want to take a cooking class. Eating Colombian dishes like arepas and ajiaco is one thing, but learning how to make them yourself is another. As I like to say, taking a cooking class is like looking under the cuisine’s hood.

If you’re adept in the kitchen and want to learn more about Colombian food, then check out Cookly for a list of cooking classes in Colombia.

FINAL THOUGHTS ON COLOMBIAN CUISINE

As with all our food guides, this article on Colombian food presents just a small taste of all the delicious traditional dishes that the local cuisine has to offer. It’s hardly a definitive list but I hope it whets your appetite and gets you even more excited to visit Bogota, Medellin, or any other city in Colombia.

Colombian food is comforting and filling and will be an excellent companion on your journey through this beautiful country in South America. Thanks for reading and have an amazing time eating your way through Colombia!

Disclosure

Some of the links in this Colombian food guide are affiliate links, meaning we’ll get a small commission if you make a booking at no additional cost to you. As always, we only recommend products and services that we use ourselves and firmly believe in. We really appreciate your support as it helps us make more of these free travel and food guides. Thank you!

Cover photo by alexat25. Stock images via Depositphotos.