Ah, no visit to Colombia is complete without a gastronomic tour. What a feast for the senses (and estómago) it is! Led by the knowledgeable and delightful Maria and Sara of Tour de la Fruta, we were taken on a journey of discovery through the diverse and delicious food culture of this South American gem. This gastronomic tour promised to tantalize my taste buds with over 20 exotic fruits, traditional foods, vegetables, herbs, and flowers. And let me tell you, it did not disappoint!
The amuse-bouche
Our guides, Maria (TDLF’s founder), and Sara were absolute rockstars. They had an impressive amount of knowledge about Colombia’s food industry and the local cuisine. Our first stop was for appetizers, where we indulged in some seriously cheesy bread. Pan de bono, pan de yuca, and bunuelo – all made for the perfect warm-up act to the main event. That said, the highlight was enjoying the delicious and unique avena, an oat milkshake.
Pan de bono and pan de yuca are both types of Colombian bread made from cassava flour and cheese. Pan de bono is typically made with guava paste inside, giving it a slightly sweet flavour, while pan de yuca is made with just cheese and has a more savory taste. They’re often eaten as a snack or for breakfast and are a staple in many Colombian households.
Bunuelo is a traditional Colombian pastry that’s often enjoyed during the Christmas season, but can be found year-round in many bakeries and street food stalls. It’s made from a dough of wheat flour, cheese, and sometimes yuca or cassava flour, which is then deep-fried until golden brown. The result is a crunchy and cheesy pastry that’s often enjoyed with a cup of hot chocolate or coffee — or in our case, avena.
Avena is made by blending oats with milk, sugar, and cinnamon. It has a creamy and slightly thick texture and a sweet, warm flavour from the cinnamon. Some variations of avena may include other ingredients like vanilla, fruits, or nuts, and it can be served hot or cold depending on personal preference.
A little seasoning
Next up, we were introduced to the magical world of herbs. Often used as a remedy for altitude sickness, we got to chew on some coco leaves. But apparently, that’s not its only use; it can also help with a range of ailments, including gastrointestinal issues, motion sickness, and even weight loss. Who knew that chewing leaves could be so beneficial? I feel it’s important to mention that in leaf form, coca does not produce toxicity or dependence. We saw colourful piles of aromatic herbs like cilantro, basil, and mint, as well as bags of freshly-ground cumin, paprika, and other spices. We also came across beautiful flowers like marigolds and chrysanthemums, which are used in traditional medicine and cooking. Maria and Sara gave us some insights into the different uses of these spices and flowers, and even let us sample a few. It was a truly immersive experience that engaged all of our senses.
Colombian cuisine is often unfairly stereotyped as being bland and unexciting, but this couldn’t be further from the truth. While it’s true that some traditional dishes may not pack the same level of heat as, say, a spicy Thai curry, the cuisine of Colombia is full of flavour and complexity. Some of the most commonly used spices and herbs in Colombian cooking include cumin, achiote, cilantro, garlic, and scallions. These ingredients are used in a wide range of dishes, from hearty stews to flavorful meat dishes to fresh and zesty salads. So if you’re someone who thinks that Colombian food is boring or bland, you may just need to try it for yourself and experience the rich, bold flavours that are unique to this South American country.
Pass the salsa!
Then came the empanadas – the holy grail of Colombian cuisine. We tried them with three different sauces, each one more delicious than the last. One sauce was so spicy that it made me break a sweat, while another was sweet and made from inca berry. And the third one, made from papa criolla – a type of potato that’s only found in Colombia – was an absolute game-changer.
I have to admit, I didn’t think I’d enjoy the empanadas as much as I did. I’ve always had it in my head that I “don’t really like” them. But I was pleasantly surprised and definitely had my fair share.
Colombian empanadas are distinct from those found in other countries due to the dough used to make them. The dough for Colombian empanadas is typically made from a mixture of cornmeal, water, and sometimes wheat flour, resulting in a dense and slightly crunchy exterior. Additionally, the filling is usually made with a combination of potatoes, ground beef, onions, and spices, including cumin and achiote, which give the filling a distinctive flavour and bright red-orange colour. Colombian empanadas are typically smaller than those found in other countries and are often served with ají, a spicy salsa made from a combination of hot peppers, onions, and cilantro (or in our case, a variety of salsas!)
As we made our way through the tour, we were reminded of the importance of diversity in our diets. Maria and Sara instilled in us the mantra, “my world can only be as diverse as the food on my plate.” And I couldn’t agree more. It’s essential to support local markets and recover traditional recipes, which are often lost in a world of fast food and convenience.
Walking through the Paloquemao Fruit Market was a sensory overload in the best possible way. Everywhere we turned, we were met with a kaleidoscope of colours, scents, and sounds that awakened our senses and made us feel fully alive. But it wasn’t just the sights, smells, and sounds that made the market so special – it was also the smiling faces of the vendors and shoppers alike. It was clear that the market was not just a place to buy and sell goods, but a vibrant community where people came together to connect and share their love of food and culture. The warmth and hospitality of the people we met were a true testament to the beauty of Colombian culture, and it made our experience at the market all the more meaningful.
The main course
And finally, the moment we had all been waiting for – the fruit tasting. A personal favourite was a granadilla, which you open with your head (yes, you heard that right!). We also tried a yellow dragon fruit (local to Colombia — and 10x better than the ones we get in North America!), guarana (a fruit that apparently has some kind of stimulating effect), sapote (a tropical fruit with a creamy texture), sugar apple (a sweet and sour fruit), banano bocadillo (a type of sweet plantain), mangosteen (a sweet and tangy fruit), loquat (a small yellow fruit), rambutan (a red and “hairy” fruit),
mango, chontaduros (a palm fruit), feijoa (a green fruit with a pineapple-like flavour), Uchuva (also known as golden berry), ciruela costeña (a local plum), passion fruit (another personal favourite, similar to the granadilla), arocado (a fruit with a rough texture and a taste similar to avocado), uchura (a fruit with a creamy texture and a unique taste), tamarillo(a fruit that tastes like a tomato but with a sweeter and less acidic flavour), and mamoncillo (a small fruit with a sweet and sour taste that became one of my favourites!).
We were treated to some delicious smoothies to cap off this epic culinary adventure. Mixed with milk and water, we had a choice of blackberry, lime, or passionfruit. And somehow, the milk didn’t curdle, which was quite an accomplishment.
All in all, the Tour de la Fruta was an unforgettable experience that I highly recommend to anyone looking to explore the vibrant food culture of Colombia. From the delicious cheese bread and refreshing oat milkshake to the incredible variety of exotic fruits, each stop on the tour was a unique treat. But what made the experience truly exceptional was the expertise and warmth of our guides, Maria and Sara. Their knowledge and passion for Colombian cuisine was infectious, and their friendly and approachable personalities made us feel like we were exploring the market with old friends. If you’re looking for a one-of-a-kind gastronomic adventure that will leave you with a deeper appreciation for the flavours and traditions of Colombia, look no further than the Tour de la Fruta.