15 Traditional Dishes to Try in Cartagena

There are many great things to do in Cartagena, but one of my favorites was to EAT—and there’s no shortage of traditional Colombian dishes to choose from. One minute you could be biting into a crispy arepa de huevo (corn cakes stuffed with eggs) and the next you’d be slurping down a bowl of cazuela de mariscos, a rich and creamy seafood stew packed with fresh flavors from the coast. Here are my picks for the must-try Colombian dishes.

➞ For an easy way to taste the local cuisine, the Cartagena Street Food Tour will have you trying 10 different types of dishes! Or check out my picks for the best restaurants in Caragena.

Traditional Foods to Eat in Cartagena

Ajiaco

Ajiaco is a hearty, comforting chicken and potato soup that’s a staple in Colombia, especially in the Andean region. Made with three types of potatoes (criolla, sabanera, and pastusa), shredded chicken, and guasca leaves for that signature flavor, it’s more than just a soup—it’s a full-on meal. 

A half ear of corn gets tossed in for good measure, and it’s usually served with capers, avocado, and cream on the side. Perfect for cooler seasons, this rich and filling dish has evolved with Colombia’s culinary history, making it a must-try for anyone looking to taste authentic local flavors.

Arepas de Huevo

Arepas, in general, are one of the most popular foods in Colombia, much like tortillas in Mexico or bread in Italy. Every region has its own take, but in Cartagena, you’ll find arepas de huevo sold everywhere—from bustling markets to beachside vendors.

These crispy, deep-fried corn cakes are stuffed with an egg, fried once, then carefully opened to add the egg before being fried again to golden perfection. The result? A crunchy outside with a warm, soft center that’s packed with flavor. 

Bandeja Paisa

Bandeja Paisa is the ultimate Colombian feast—basically a meat lover’s dream served on a huge plate the size of a steering wheel. The word bandeja means platter, so you know you’re in for a serious meal. 

Originally from the Paisa region (think Antioquia and Medellín), this hearty dish isn’t Colombia’s official national dish, but it’s definitely one of the most iconic. Traditionally, it comes piled high with rice, red beans, ground beef, chorizo, crispy chicharrón (fried pork belly), a fried egg, sweet plantain, an arepa, and a generous slice of avocado. It’s a filling, flavor-packed dish that’s typically eaten for lunch—not breakfast—since you’ll probably need a nap afterward. 

Carimanola

Carimanola is a deep-fried yucca fritter stuffed with seasoned ground beef or cheese. The yucca gives it a crispy exterior while the inside remains soft and flavorful. It’s a popular breakfast or snack option in Cartagena.

Cazuela de Mariscos

If you love seafood, then Cartagena’s cazuela de mariscos is a must-try! This rich, creamy seafood stew is packed with shrimp, fish, squid, and other shellfish, all simmered in a flavorful coconut milk broth with spices and veggies. It’s thick, almost like a chowder, and is a favorite along Colombia’s Caribbean coast, especially in Cartagena, Barranquilla, and Santa Marta. 

Ceviche

You can find ceviche all over the world, from Peru to Mexico, but Colombia has its own unique take on this classic seafood dish. In Cartagena, ceviche is often made with fresh shrimp or fish marinated in lime juice, onions, and spices. Unlike the Peruvian version, which is raw and citrusy, Colombian ceviche is sometimes lightly cooked or tossed in a tangy, tomato-based sauce. 

Cocada

A sweet treat made from shredded coconut, sugar, and condensed milk, cocadas come in various flavors and textures. The most traditional version in Cartagena is cocadas blancas, which are chewy and intensely coconut-flavored.

Cócteles de Camarónes

Shrimp cocktails in Cartagena are a delicious seafood delight. Unlike American-style shrimp cocktails, Colombian versions often include ketchup, lime juice, onions, cilantro, and mayonnaise, making for a tangy and slightly creamy dish.

Empanada

Colombian empanadas are the ultimate street food—crispy, golden, and packed with flavor. Made with cornmeal dough (not corn flour!), these deep-fried pockets are usually stuffed with seasoned ground beef, shredded chicken, or potatoes, then served with aji, a zesty, spicy salsa made with tomatoes, onions, and vinegar. 

Empanadas have been around since colonial times and have evolved across different regions, but one thing remains the same—they’re a staple in Colombian cuisine. 

Enyucado

Enyucado, or Cassava Cake, is a classic dessert from Colombia’s coastal regions, especially popular in Cartagena. Made with grated yuca, cheese, coconut, and anise seeds, it has a subtly sweet yet slightly savory flavor that makes it totally unique. 

The yuca gives it a rich texture that binds everything together, while the coconut and anise add a hint of warmth and sweetness. 

Limonadas de Coco

Limonada de Coco is the ultimate tropical drink. This creamy, tangy coconut limeade is made by blending coconut milk, fresh lime juice, sugar, and ice until it’s cold, frothy, and ridiculously refreshing. It’s like sipping on key lime pie—smooth, rich, and just the right amount of sweet and tart. Simple to make but absolutely crave-worthy, it’s the perfect way to cool down in Cartagena’s heat.

Mojarra Frita

Mojarra Frita is a popular dish along Colombia’s Caribbean coast. This whole fried fish is marinated in spices, deep-fried until perfectly crispy on the outside, and tender on the inside. While it looks and tastes a lot like tilapia, mojarra is its own thing and is one of the most traditional fish to fry in Colombia. It’s typically served with coconut rice, patacones (fried plantains), and a fresh salad.

Mondongo Soup

Mondongo is a rich, hearty Colombian soup that’s made with tripe, pork, vegetables, and spices, it’s a beloved dish that holds deep cultural significance. While it might not be for everyone, a great mondongo has all the essentials: pork, vegetables, potatoes, cassava, and the best part—Colombian sausage. 

Mote de Queso

Mote de queso is a comforting, meatless soup from Colombia’s Caribbean region. It’s made with ñame (yam), creamy costeño cheese, garlic, scallions, onion, cumin, tomato, and a splash of lime juice. The result is a thick, creamy, and filling soup with a rich, slightly tangy flavor and is often served with rice or avocado.

Pan de Bono

Pan de bono is a delicious, cheesy Colombian bread roll made with cassava flour, masa (corn flour), cheese, and egg. With its soft, chewy texture, it’s best enjoyed warm—making it a perfect breakfast or afternoon snack.

Posta Negra Cartagena

Posta negra is a classic dish fromColombia, featuring slow-cooked beef in a rich, sweet, and savory sauce made with panela (unrefined cane sugar), Worcestershire sauce, and spices. The name “posta negra” translates to “black beef,” referring to its dark, caramelized appearance. 

Made with tri-tip sirloin, the beef is fried until it turns black, releasing delicious flavors before being simmered with red onion, tomato, garlic, and fragrant pepper. Often served with coconut rice, this dish is a true symbol of Cartagena’s culinary scene.

Sancocho

Sancocho is a comforting, hearty Colombian stew that brings together a variety of meats—commonly chicken, beef, or fish—with plantains, potatoes, yuca, and corn. This traditional dish is a favorite in Colombian homes, often served with rice and avocado on the side. Depending on the region, the ingredients may vary, with some adding vegetables like tomato, scallions, cilantro, and even corn on the cob. 

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