Best restaurants and what to eat
Colombie
Cali, the capital of Valle del Cauca in southwestern Colombia, is celebrated for a bright, tropical cuisine shaped by sugarcane, fresh fruits, and Afro-Pacific influences. Its food is often lively, sweet-savory, and street-friendly, with iconic snacks, fritters, soups, and refreshing drinks that reflect the heat and abundance of the region.
Unrefined cane sugar in solid blocks with a deep molasses character, panela is the backbone of Valle del Cauca’s sweet profile. It is grated or dissolved into drinks and desserts, bringing caramel, smoke, and earthy notes.
The region’s guava is intensely fragrant, soft, and perfumed, often used at peak ripeness for jams, candies, and fresh eating. Its sweet-tart flavor pairs naturally with cheese and caramel notes from cane sugar.
This bright orange-green fruit delivers a vivid citrus-acid tang and a silky pulp that has become a signature of Colombian refreshment culture. In Cali it is prized for juices and desserts that cut through rich, fried foods.
A nutrient-rich peach-palm fruit with a starchy, buttery bite, chontaduro is eaten boiled and lightly salted or with honey and cheese. Its savory-sweet profile is deeply tied to the Pacific and Valle foodways around Cali.
Borojó is a dense, dark, tangy fruit pulp with a robust, almost malty sweetness. In local sweets and beverages it is valued for its earthy depth and silky texture.
Creamy, aromatic, and delicately nutty, arracacha is a prized root used in soups, purées, and fritters. Its refined flavor sits somewhere between carrot and celery root, making it a hallmark of inland Colombian comfort cooking.
A thick, aromatic cold drink made from fruit, corn, panela, and spices, champús is one of Cali’s most beloved street beverages. Its tart-sweet, slightly floral profile makes it especially refreshing in the tropical heat.
Lulada is a signature Cali cooler made with lulo pulp, lime, sugar, and ice. Bright, tangy, and vividly aromatic, it is served chilled and prized for its clean, citrusy lift.
A simple but essential drink of dissolved panela, often served warm or lightly spiced, agua de panela showcases the region’s cane heritage. It is comforting, gently caramelized, and commonly paired with breakfast breads.
Fermented lightly and softly sweet, masato is a traditional rice-based beverage with a creamy body and subtle spice notes. In Cali it is enjoyed as a cooling, nourishing street drink.
Fresh coconut water is a tropical staple in Cali’s markets and roadside stands, prized for its clean sweetness and mineral freshness. It is often served straight from the coconut, ice-cold and restorative.
This dense fruit juice has a dark, earthy sweetness and a velvety texture. Popular as an energizing drink, it reflects the Pacific-facing pantry that strongly influences Cali.
A deeply comforting chicken soup enriched with plantain, yucca, corn, and herbs, sancocho de gallina is one of the region’s defining dishes. Its broth is fragrant and restorative, often served in large portions for family meals and weekend gatherings.
This fish sancocho reflects Cali’s access to Pacific flavors, combining tender fish with yucca, plantain, and a savory herb broth. The result is light yet substantial, with a clean, oceanic finish.
A beloved Valle del Cauca rice dish, arroz atollado is creamy, hearty, and packed with chicken, pork, potatoes, and peppers. Its texture is luxuriously soft, almost risotto-like, but with distinctly Colombian seasoning.
These small, corn-dough empanadas are filled with meat and potatoes, then fried until crisp and golden. They are among Cali’s most famous street foods, typically eaten with ají for a sharp, lively bite.
Ripe plantain slices are stuffed with cheese, dipped in batter, and fried into a sweet-savory snack with molten centers. Their caramelized exterior and creamy filling make them a classic companion to afternoon drinks.
A breaded, thin-fried pork cutlet, chuleta valluna is crisp, savory, and often served with rice, salad, and plantains. It is a popular everyday dish as well as a staple of celebratory platters in Cali.
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