30+ Hearty & Tasty Easter Traditional Colombian Recipes To Make

Easter is a time for reflection, togetherness, and, of course, indulging in delicious food. In Colombia, Easter traditions are deeply rooted in family gatherings and the celebration of faith, and food plays a central role in these festivities.

From savory stews and hearty soups to indulgent desserts, Colombian Easter dishes reflect the country’s rich culinary heritage and cultural diversity.

In this blog post, we will explore 30+ traditional Colombian recipes that are perfect for your Easter celebration.

These recipes offer a blend of flavors, textures, and ingredients that have been passed down through generations.

Whether you are looking for a comforting soup, a savory main dish, or a sweet treat to end your meal, Colombian cuisine has something to offer for every taste.

Join us as we dive into these festive and flavorful dishes that will make your Easter meal truly special.

30+ Hearty & Tasty Easter Traditional Colombian Recipes To Make

As we’ve seen, Colombian Easter recipes offer a delicious variety of dishes that celebrate the country’s rich culinary traditions.

These 30+ recipes are not only perfect for Easter but also a great way to introduce your loved ones to the vibrant flavors of Colombian cuisine.

Whether you’re preparing a comforting Ajiaco soup, a hearty Bandeja Paisa platter, or the sweet indulgence of Capirotada, each dish tells a story of culture, family, and celebration.

Don’t be afraid to try something new this Easter and embrace the flavors of Colombia.

With these traditional recipes, your Easter feast is sure to be a memorable occasion, filled with delicious food, laughter, and joy.

Enjoy cooking, and may your Easter celebrations be filled with love, faith, and great food!

Sancocho de Pescado (Colombian Fish Stew)

Sancocho de Pescado is a beloved dish during Lent and Easter in Colombia, where abstaining from meat is a common tradition. This hearty fish stew combines fresh fish with an array of local root vegetables and herbs, creating a comforting and nourishing meal perfect for the family table.

Ingredients:

• 2 lbs (900 g) fresh fish fillets (tilapia or catfish works well)
• 4 cups (1 liter) fish stock or water
• 1 green plantain, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 medium yuca (cassava), peeled and cut into chunks
• 1 ear of corn, cut into 3-4 pieces
• 1 red bell pepper, diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 bunch of cilantro, chopped
• 1 tbsp achiote (annatto powder)
• 1 tsp ground cumin
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Prepare the broth: In a large pot, bring the fish stock or water to a boil. Add the plantain, yuca, and corn. Cook for 10 minutes over medium heat.
2. Sauté the aromatics: In a separate pan, heat some oil. Add onion, garlic, bell pepper, achiote, and cumin. Sauté until fragrant, then add this mixture to the pot.
3. Add the potatoes: Stir in the potatoes and let everything simmer for another 15 minutes, or until the vegetables are tender.
4. Cook the fish: Add the fish fillets to the pot. Cook gently for 10 minutes, ensuring the fish remains tender and doesn’t break apart.
5. Garnish and serve: Sprinkle chopped cilantro over the stew. Serve hot with lime wedges on the side.

Sancocho de Pescado is more than just a meal—it’s a celebration of Colombia’s coastal and rural flavors. Gather your family around and let the hearty stew bring warmth and connection to your Easter celebration.

Arroz con Coco y Camarones (Coconut Rice with Shrimp)

Arroz con Coco y Camarones is a fragrant and flavorful dish that pairs perfectly with Easter celebrations. This coconut-infused rice, studded with succulent shrimp, represents the tropical essence of Colombian cuisine and offers a delightful contrast of sweetness and savory goodness.

Ingredients:

• 2 cups (400 g) long-grain rice
• 1 can (13.5 oz) coconut milk
• 1 lb (450 g) shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp sugar
• Salt and pepper to taste
• 1 bunch cilantro, finely chopped

Instructions:

1. Prepare the coconut rice: In a pot, heat the coconut milk and sugar over medium heat until the sugar caramelizes slightly. Add the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender.
2. Sauté the shrimp: In a skillet, heat olive oil. Add onion and garlic, cooking until softened. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.
3. Combine: Gently mix the cooked shrimp into the coconut rice, folding carefully to avoid breaking the grains.
4. Garnish and serve: Sprinkle chopped cilantro over the dish. Serve warm with a side of fried plantains or a simple salad.

Arroz con Coco y Camarones is a dish that embodies Colombia’s rich coastal traditions, blending tropical flavors and fresh seafood. This delightful recipe will transport you to the sunny shores of Colombia, making your Easter feast truly special.

Torta de Almojábana (Colombian Cheese Bread Cake)

Torta de Almojábana is a traditional Colombian Easter treat inspired by almojábanas, the cheese breads loved across the country. This cake combines sweet and savory elements with a cheesy undertone, offering a unique and memorable dessert for Easter celebrations.

Ingredients:

• 2 cups (250 g) cornmeal or pre-cooked masa harina
• 1 cup (120 g) grated queso fresco or mozzarella
• 1 cup (240 ml) milk
• 1/2 cup (120 g) unsalted butter, melted
• 1/4 cup (50 g) sugar
• 2 large eggs
• 1 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven: Set the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix the batter: In a bowl, combine cornmeal, cheese, baking powder, sugar, and salt. In another bowl, whisk together milk, butter, and eggs. Gradually add the wet ingredients to the dry, stirring until a smooth batter forms.
3. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
4. Cool and serve: Let the cake cool slightly before slicing. Serve warm or at room temperature, with coffee or hot chocolate.

Torta de Almojábana is a delightful fusion of tradition and indulgence. Its cheesy sweetness makes it an irresistible Easter dessert that will leave your guests raving about the unique flavors of Colombian baking.

Lechona (Stuffed Roast Pork)

Lechona is a beloved Colombian dish often served during major holidays and celebrations, including Easter. This mouthwatering roast pork is stuffed with rice, peas, and spices, then slow-cooked to perfection. The crispy skin and tender, flavorful meat make it a crowd-pleaser that’s perfect for family gatherings.

Ingredients:

• 4-5 lbs (2 kg) whole pork shoulder or leg, boneless
• 2 cups (400 g) rice
• 1 cup (200 g) green peas
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp cumin powder
• 1 tbsp paprika
• 1 tbsp vinegar
• 1 tsp ground black pepper
• 2 tbsp vegetable oil
• Salt to taste
• 2 tbsp fresh cilantro, chopped
• 2 cups (480 ml) chicken broth

Instructions:

1. Prepare the filling: In a large pot, cook rice according to package instructions. In a separate pan, heat oil and sauté onion, garlic, cumin, and paprika until softened. Stir in the cooked rice and peas. Add cilantro, salt, and pepper. Mix well and set aside.
2. Prepare the pork: Use a sharp knife to score the pork skin in a crisscross pattern. Rub the pork with vinegar, salt, and black pepper. Stuff the pork with the rice mixture, securing the opening with toothpicks or kitchen twine.
3. Roast the Lechona: Preheat the oven to 350°F (175°C). Place the stuffed pork in a roasting pan. Pour the chicken broth into the pan. Roast for about 3-4 hours, basting occasionally with the broth, until the pork skin is crispy and the meat is tender.
4. Serve: Let the lechona rest for 10 minutes before slicing. Serve with traditional sides like arepas, avocado, or a simple salad.

Lechona is a true Colombian feast, combining tender meat and flavorful rice in a savory package. Its festive appeal makes it a perfect centerpiece for Easter, embodying the spirit of sharing and celebration that is so important in Colombian culture.

Mazamorra (Colombian Corn Pudding)

Mazamorra is a comforting dessert made from corn, milk, sugar, and spices. This sweet, creamy pudding is a traditional Colombian Easter treat, offering a soothing balance of sweet and savory flavors. The dish has a rich history and is often served as a dessert or a warm breakfast during the holidays.

Ingredients:

• 2 cups (400 g) dried hominy corn (or use canned if unavailable)
• 4 cups (960 ml) water
• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Pinch of salt
• 1 tbsp butter (optional)
• 1/4 cup (50 g) shredded coconut (optional)

Instructions:

1. Prepare the corn: If using dried hominy, soak it overnight in water. Drain the corn and place it in a large pot with 4 cups of water. Bring it to a boil and simmer for 45 minutes to 1 hour, or until the corn is tender.
2. Make the pudding: Once the corn is cooked, add the milk, sugar, cinnamon, cloves, and a pinch of salt. Stir well and simmer for another 15 minutes until the mixture thickens to a pudding-like consistency.
3. Finish and serve: Stir in butter for extra richness, if desired. Top with shredded coconut for added texture. Serve warm in individual bowls.

Mazamorra is a hearty and indulgent dessert that brings a touch of nostalgia to any Easter celebration. Its combination of corn and spices creates a comforting dish that embodies the flavors of Colombia’s agricultural heritage. Whether served as a dessert or a midday treat, it’s sure to become a favorite in your Easter spread.

Empanadas de Pipián (Colombian Peanut Empanadas)

Empanadas de Pipián are a savory snack or appetizer made with a crispy cornmeal crust and filled with a rich, flavorful peanut-based filling. These empanadas are especially popular during Easter, as they’re often served in Colombian households as a delicious way to break the Lenten fast.

Ingredients:

• 2 cups (240 g) cornmeal (preferably masarepa)
• 1 cup (240 ml) warm water
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 tbsp butter
• 1 cup (150 g) cooked chicken, shredded (optional for extra protein)
• 1/2 cup (75 g) roasted peanuts, finely ground
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp cumin powder
• 1/2 tsp paprika
• 1/4 cup (60 ml) chicken broth (or water)
• Vegetable oil for frying

Instructions:

1. Prepare the dough: In a bowl, combine the cornmeal, salt, and warm water. Mix until a smooth dough forms. Divide the dough into small portions and roll each into a ball.
2. Make the filling: Heat 1 tablespoon of oil in a skillet. Sauté onions and garlic until softened. Add the shredded chicken (if using), ground peanuts, cumin, and paprika. Stir in the chicken broth and cook for another 5 minutes, allowing the flavors to meld together.
3. Stuff the empanadas: Flatten each dough ball into a small circle. Place a spoonful of the peanut filling in the center, then fold the dough over to form a half-moon shape. Seal the edges by pressing them together with a fork.
4. Fry the empanadas: Heat oil in a deep pan or skillet. Fry the empanadas in batches, turning them until golden and crispy, about 3-4 minutes on each side.
5. Serve: Drain the empanadas on paper towels and serve hot with a side of ají (spicy sauce) for dipping.

Empanadas de Pipián are a deliciously crispy and nutty treat that adds a unique twist to your Easter menu. The savory peanut filling combined with the crunchy outer crust is a perfect snack or appetizer for any gathering. These empanadas will bring a taste of Colombian tradition to your holiday feast and are sure to be a hit with family and friends.

Cazuela de Mariscos (Colombian Seafood Stew)

Cazuela de Mariscos is a popular Colombian seafood stew, particularly cherished on special occasions like Easter. This dish is a rich combination of fresh seafood, coconut milk, and spices, creating a creamy and savory stew that reflects the coastal flavors of Colombia. It’s perfect for a festive meal, offering a hearty and flavorful alternative to traditional meat dishes.

Ingredients:

• 1 lb (450 g) mixed seafood (shrimp, clams, squid, fish)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 tomato, chopped
• 1/2 cup (120 ml) coconut milk
• 2 cups (480 ml) fish stock or water
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1 tablespoon fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. Prepare the base: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened (about 5 minutes).
2. Add the tomato and spices: Stir in the chopped tomato, paprika, cumin, and a pinch of salt and pepper. Let the mixture cook for 2-3 minutes, allowing the flavors to blend.
3. Add the liquid: Pour in the coconut milk and fish stock (or water), stirring to combine. Bring to a simmer and let it cook for 10 minutes to develop flavor.
4. Add the seafood: Add the mixed seafood and simmer for another 5-7 minutes, or until the seafood is cooked through and tender.
5. Finish and serve: Stir in fresh cilantro and lime juice. Taste and adjust seasoning with salt and pepper. Serve the cazuela hot, garnished with more cilantro and lime wedges on the side.

Cazuela de Mariscos is a comforting and aromatic dish that brings the essence of the Colombian coast to your Easter celebration. The combination of seafood, coconut milk, and fresh spices creates a rich and indulgent stew that’s perfect for those looking to explore flavors beyond the traditional meats of the season. Serve with rice or crusty bread to soak up the flavorful broth, and enjoy this festive, seafood-packed dish with family and friends.

Arequipe (Colombian Dulce de Leche)

Arequipe, known as Dulce de Leche in many parts of Latin America, is a sweet caramelized milk spread that is a Colombian favorite, especially during Easter and other celebrations. This rich and velvety treat is made by simmering milk and sugar until it transforms into a thick, sweet caramel that can be used as a topping or filling for desserts, cakes, and pastries.

Ingredients:

• 4 cups (960 ml) whole milk
• 2 cups (400 g) sugar
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Combine ingredients: In a large saucepan, combine the milk, sugar, baking soda, and a pinch of salt. Stir to dissolve the sugar over medium heat.
2. Cook the mixture: Bring the mixture to a boil, then reduce the heat to low. Stir occasionally to prevent the mixture from sticking or burning. Let it cook for 1.5 to 2 hours, stirring frequently, until it thickens and takes on a golden-brown color.
3. Finish the arequipe: Once the mixture has thickened to your desired consistency (similar to a thick syrup), remove from the heat and stir in vanilla extract. Let it cool slightly before transferring to a jar or container.
4. Serve: Arequipe can be used as a spread on bread, pancakes, or as a filling for desserts like cakes, empanadas, or cookies.

Arequipe is a sweet, indulgent treat that adds a deliciously rich flavor to any Colombian Easter celebration. Whether used as a topping or filling, this creamy caramelized milk spread brings warmth and comfort to the table. Its simple ingredients and slow-cooked process result in a dessert that is beloved across Colombia, offering a perfect sweet ending to any holiday feast.

Arroz con Coco (Colombian Coconut Rice)

Arroz con Coco is a traditional Colombian dish that pairs perfectly with many main courses, including seafood and roast meats. The rice is cooked with coconut milk, creating a flavorful and creamy side dish that complements the richness of any meal. It’s especially popular along Colombia’s Caribbean coast and is a wonderful addition to your Easter table.

Ingredients:

• 2 cups (400 g) long-grain rice
• 2 cups (480 ml) coconut milk
• 2 cups (480 ml) water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup (50 g) raisins (optional)
• 1 tablespoon vegetable oil

Instructions:

1. Rinse the rice: Rinse the rice under cold water until the water runs clear. Drain well.
2. Cook the rice: In a large pot, heat the vegetable oil over medium heat. Add the rinsed rice and cook for 2-3 minutes, stirring occasionally, to lightly toast the rice.
3. Add coconut milk and water: Pour in the coconut milk, water, sugar, and salt. Stir well, and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes until the liquid is absorbed and the rice is tender.
4. Add raisins (optional): If using raisins, add them in during the last 5 minutes of cooking, stirring them into the rice.
5. Serve: Fluff the rice with a fork before serving. Arroz con Coco can be served warm as a side dish to complement a variety of Colombian mains.

Arroz con Coco is a creamy, subtly sweet side dish that enhances any Easter meal with its smooth coconut flavor. The combination of coconut milk and rice makes it a comforting dish that pairs wonderfully with seafood, meats, and even vegetables. Its simplicity and rich flavor make it an essential part of Colombian festive cuisine, perfect for any holiday gathering.

Madrigal (Colombian Easter-Style Beef Stew)

Madrigal is a hearty and comforting Colombian stew that often makes an appearance during Easter celebrations. This dish features tender beef simmered in a savory broth with potatoes, carrots, and peas. Infused with Colombian spices and herbs, Madrigal is a satisfying meal, perfect for a festive gathering with family and friends.

Ingredients:

• 2 lbs (900 g) beef stew meat, cut into cubes
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 large potatoes, peeled and cubed
• 1 cup (240 ml) beef broth
• 1/2 cup (120 ml) water
• 1 cup (150 g) frozen peas
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Brown the beef: In a large pot, heat the vegetable oil over medium heat. Add the beef stew cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. Sauté the vegetables: In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes. Stir in the cumin, paprika, oregano, salt, and pepper.
3. Simmer the stew: Return the browned beef to the pot and add the carrots, potatoes, beef broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
4. Add peas: Add the peas to the stew during the last 5-10 minutes of cooking. Stir well to combine.
5. Serve: Garnish with fresh cilantro before serving. Serve the Madrigal hot with a side of rice or crusty bread.

Madrigal is a rich and flavorful stew that embodies the essence of Colombian comfort food. Perfect for Easter, this beef stew is hearty and satisfying, offering a balanced combination of tender beef and fresh vegetables. The fragrant spices infuse the dish with warmth and depth, making it a wonderful centerpiece for your holiday meal. Serve it alongside rice for a complete, hearty dish that everyone will love.

Empanadas de Carne (Colombian Beef Empanadas)

Empanadas de Carne are a classic Colombian snack or appetizer often served during Easter. These crispy, golden-fried turnovers are filled with a flavorful mixture of spiced ground beef, potatoes, and onions. Served with a tangy ají sauce, these empanadas are perfect for sharing and bring a festive touch to your Easter menu.

Ingredients:

• For the dough:
  • 2 cups (240 g) corn flour (masarepa)
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 cup (240 ml) warm water
  • 1 tablespoon butter
• For the filling:
  • 1 lb (450 g) ground beef
  • 1 medium onion, chopped
  • 2 medium potatoes, peeled and boiled
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
• For frying:
  • Vegetable oil (for frying)
• For the ají sauce:
  • 2 tablespoons chopped cilantro
  • 1 small tomato, finely chopped
  • 1 small onion, finely chopped
  • 1 jalapeño, chopped (optional)
  • 2 tablespoons vinegar
  • Salt to taste

Instructions:

1. Prepare the dough: In a bowl, combine the masarepa, salt, vegetable oil, and warm water. Mix well until the dough forms. If it feels too dry, add a little more water. Let it sit for 10 minutes, then divide it into small balls.
2. Cook the filling: In a skillet, heat vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground beef and cook until browned. Mash the boiled potatoes and mix them into the beef mixture. Season with cumin, paprika, garlic powder, salt, and pepper. Stir until well combined and cook for an additional 5 minutes. Remove from heat and let cool.
3. Assemble the empanadas: Flatten each dough ball into a small circle on a piece of plastic wrap. Spoon a small amount of the beef mixture in the center and fold the dough over to form a half-moon shape. Pinch the edges to seal and use a fork to press along the edges for a decorative finish.
4. Fry the empanadas: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the empanadas in batches for 4-5 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels.
5. Make the ají sauce: In a small bowl, combine the cilantro, tomato, onion, jalapeño (if using), vinegar, and salt. Stir well and serve alongside the empanadas.
6. Serve: Serve the hot empanadas with the ají sauce for dipping.

Empanadas de Carne are a perfect addition to any Easter feast. With their golden, crispy exterior and savory, spiced beef filling, these empanadas are irresistible. The addition of tangy ají sauce provides the perfect balance of flavor. Whether served as an appetizer or part of the main meal, these Colombian empanadas will be a hit at your holiday table.

Pandebonos (Colombian Cheese Bread)

Pandebonos are traditional Colombian cheese breads, often served for breakfast or as a snack, but they are a beloved treat at any time of day, especially during Easter. Made with a blend of cheese and yuca flour, these small, round breads are soft, cheesy, and slightly tangy. They’re often enjoyed fresh out of the oven with a cup of hot chocolate or coffee.

Ingredients:

• 2 cups (240 g) yuca flour (also known as cassava flour)
• 1 1/2 cups (180 g) fresh cheese, grated (such as queso fresco or farmer’s cheese)
• 1/2 cup (60 g) grated mozzarella cheese
• 1/4 cup (60 ml) milk
• 2 eggs
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup (60 g) unsalted butter, softened

Instructions:

1. Prepare the dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yuca flour, grated fresh cheese, mozzarella cheese, baking powder, salt, and sugar. Add the butter, milk, and eggs, and mix until the dough comes together. It should be slightly sticky but easy to handle.
2. Shape the pandebonos: Divide the dough into small portions and roll each into a ball about the size of a golf ball. Place the balls onto a baking sheet lined with parchment paper.
3. Bake the pandebonos: Bake in the preheated oven for 20-25 minutes, or until golden brown on the outside and firm to the touch.
4. Serve: Let the pandebonos cool for a few minutes before serving. These are best enjoyed warm and can be paired with a hot drink.

Pandebonos are a staple of Colombian cuisine, and their delicious, cheesy, and slightly sweet flavor makes them the perfect addition to any Easter breakfast or snack table. Their golden, fluffy texture is irresistible, and they pair perfectly with a warm drink. Whether enjoyed as part of a festive breakfast or served as a snack, Pandebonos are sure to delight everyone at your Easter celebration.

Ajiaco (Colombian Chicken and Potato Soup)

Ajiaco is a comforting and flavorful Colombian soup, typically enjoyed during special occasions like Easter. This hearty dish is made with chicken, three types of potatoes, corn on the cob, and a variety of aromatic herbs and spices. It’s a warm and filling dish that embodies the essence of Colombian comfort food, with its rich, creamy broth and tender ingredients.

Ingredients:

• 2 lbs (900 g) chicken thighs or breasts, bone-in and skinless
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 types of potatoes: 2 medium russet potatoes (peeled and diced), 2 medium red potatoes (peeled and diced), and 2 medium yellow potatoes (peeled and diced)
• 2 corn on the cob, cut into halves or thirds
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 bay leaf
• 1/4 cup (60 ml) fresh cilantro, chopped
• 1 tablespoon salt (adjust to taste)
• 8 cups (1.9 L) chicken broth or water
• 1/2 cup (120 ml) heavy cream (optional)
• Capers and avocado for garnish (optional)

Instructions:

1. Cook the chicken: In a large pot, add the chicken, onions, garlic, cumin, paprika, bay leaf, and chicken broth (or water). Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes until the chicken is cooked through.
2. Prepare the potatoes: Add the diced potatoes and corn to the pot and continue to cook for another 30-40 minutes until the potatoes are soft and the corn is tender.
3. Shred the chicken: Once the chicken is fully cooked, remove it from the pot and shred it into small pieces. Return the chicken to the pot, and stir to combine with the potatoes and corn.
4. Add cream (optional): For a creamier soup, stir in the heavy cream. Adjust the salt to taste and let it simmer for another 5 minutes.
5. Serve: Serve the Ajiaco hot, garnished with fresh cilantro, capers, and slices of avocado on the side. Accompany with a slice of Colombian bread or rice.

Ajiaco is a Colombian classic that brings warmth and satisfaction to your Easter meal. Its rich, flavorful broth, combined with the creamy potatoes and tender chicken, creates a dish that’s perfect for any family gathering. The addition of avocado and capers provides a fresh contrast to the savory soup, making it a balanced and delicious choice for your holiday spread.

Bandeja Paisa (Traditional Colombian Mixed Platter)

Bandeja Paisa is a quintessential Colombian dish hailing from the Antioquia region, often enjoyed during festive occasions, including Easter. This hearty, flavorful platter includes a variety of meats, rice, beans, avocado, and fried plantain. The combination of different textures and rich flavors makes Bandeja Paisa a perfect choice for a celebratory Easter meal.

Ingredients:

• For the beans:
  • 2 cups (400 g) dried red beans (or pinto beans)
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
• For the meats:
  • 1 lb (450 g) ground beef
  • 1 lb (450 g) pork belly, cut into small cubes
  • 4 sausages (chorizo or longaniza)
  • 2 eggs
• For the sides:
  • 2 ripe plantains, sliced
  • 1 avocado, sliced
  • 1 cup (200 g) white rice

Instructions:

1. Cook the beans: In a large pot, cook the beans in water until tender (about 1.5-2 hours). Alternatively, you can use a pressure cooker. Once cooked, sauté the onion and garlic in oil, then add the cumin, cooked beans, salt, and pepper. Let the beans simmer for 10-15 minutes.
2. Cook the meats: In a large skillet, cook the ground beef, breaking it into small pieces. In another pan, fry the pork belly until crispy, and grill or fry the sausages until golden. Fry the eggs to your liking (traditionally, they are fried sunny side up).
3. Prepare the plantains: In a separate skillet, fry the plantain slices in oil until golden brown on both sides.
4. Assemble the Bandeja Paisa: On a large plate, arrange the rice, beans, ground beef, pork belly, sausages, fried egg, plantains, and avocado in separate sections to create a colorful platter.
5. Serve: Serve the Bandeja Paisa hot, allowing guests to enjoy a little bit of everything in each bite.

Bandeja Paisa is a feast on its own, making it the perfect centerpiece for your Easter meal. This iconic Colombian dish offers a wide array of flavors and textures, from savory meats to creamy avocado and sweet plantains. It’s a true celebration of Colombian culinary culture and a fantastic way to share a delicious and filling meal with loved ones during Easter.

Capirotada (Colombian Bread Pudding)

Capirotada is a traditional Colombian bread pudding that is often prepared during Lent and Easter. It’s a sweet, comforting dessert made with layers of bread, sugar syrup, cinnamon, and cloves, topped with raisins and nuts. This dish is a symbol of Easter in Colombia and is often enjoyed as a way to use up stale bread. Capirotada is an indulgent and satisfying treat that captures the spirit of the season.

Ingredients:

• 6 slices of stale white bread (preferably French bread)
• 1 cup (240 ml) water
• 1 cup (200 g) brown sugar
• 1 cinnamon stick
• 3 cloves
• 1/2 teaspoon vanilla extract
• 1/2 cup (80 g) raisins
• 1/2 cup (60 g) chopped nuts (walnuts or pecans)
• 1/4 cup (60 g) unsalted butter, melted
• 1/2 cup (120 ml) milk
• 2 eggs, beaten

Instructions:

1. Prepare the syrup: In a saucepan, combine the water, brown sugar, cinnamon stick, and cloves. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the syrup thickens slightly. Remove the cinnamon and cloves and stir in the vanilla extract. Let the syrup cool slightly.
2. Prepare the bread: Cut the stale bread into cubes or tear it into pieces. Place the bread in a baking dish, layering it evenly.
3. Make the custard: In a separate bowl, whisk together the milk, eggs, and melted butter. Pour this mixture over the bread, ensuring all the bread pieces are soaked.
4. Assemble the capirotada: Pour the syrup over the bread mixture, making sure the bread absorbs all the flavors. Sprinkle the raisins and chopped nuts on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake the capirotada for 30-40 minutes until the top is golden brown and the pudding is set.
6. Serve: Let the capirotada cool slightly before serving. It can be enjoyed warm or at room temperature.

Capirotada is the perfect sweet ending to your Colombian Easter feast. Its comforting combination of bread, syrup, and spices offers a nostalgic and satisfying dessert. The raisins and nuts add texture and sweetness, making this pudding a beloved treat that ties together the flavors of Easter. Whether served as a dessert or an afternoon snack, Capirotada is sure to bring joy to everyone at your table.

Note: More recipes are coming soon!