Traditional Antioquian Food
Bandeja paisa, fondas and regional Antioquian cooking.
- 8 places
- 6 zones
- average
- Cocorolló La EstrellaNorte del ValleWell-known Antioquian brand of hojaldras, pandequesos and traditional cooking; a classic stop on the Troncal, open all day.
- Fonda BitagüíItagüíFonda serving traditional Antioquian food in Itagüí, rated 4.5 on Google. It offers the most representative dishes of paisa cooking in a rustic, family atmosphere, and is a reference for regional cooking in the municipality.
- Fonda TípicosLaurelesFonda serving traditional Colombian food in the Laureles-Estadio neighbourhood, with a strong range of traditional paisa dishes in a festive, authentic atmosphere. A culinary reference in the area, with one of the best ratings among the local fondas.
- Restaurante El Costillazo PaisaCaldasAn almost obligatory stop at Alto de Minas: ribs, chicharrón, posta and chorizo in generous portions for travellers to and from the south of Antioquia.
- El RancheritoNorte del ValleThis is El Rancherito's house in Copacabana, in the northern valley, and it works on the same premise as the rest of the chain: traditional Antioquian cooking in a large restaurant format.
- El RancheritoCaldasEl Rancherito is one of the most widespread Antioquian food chains in the department — nine branches — and this is its house in Caldas, at the southern end of the valley.
- Restaurante HatoviejoEnvigadoHatoviejo began in 1982, when four well-known Medellín architects decided to build a place joining their trade with Antioquian food and tradition. The first house was the one in the Las Palmas sector, and out of it came one of the longest-running traditional cooking brands in the city.
- Vista al VueloBelloCountry restaurant in San Félix with a romantic atmosphere and a fireplace, at a quiet viewpoint. It serves traditional Antioquian food: arepas, pandebono and hot chocolate. Friendly, patient service according to reviews.
Before you go
Antioquian cooking is hearty, homestyle and very much mountain food, and this collection brings together the places to try it properly: fondas in Laureles and Itagüí, country restaurants in Caldas, Copacabana or San Félix, traditional houses within the city and traditional bakeries such as Cocorolló. Prices usually stay between $ and $$, making it one of the cheapest ways to eat well.
The signature dish is the bandeja paisa: beans, rice, minced beef, chicharrón, chorizo, a fried egg, slices of ripe plantain, arepa and avocado, all on one plate. But it is not the only one. Try mondongo tripe soup, sancocho, beans with pork trotters, arepa with fresh cheese and, for dessert, mazamorra with panela or a regional sweet. In December, natilla and buñuelos turn up everywhere.
Portions are large: if you are not very hungry, ask whether there is a half portion or share. It is lunch food more than dinner food, and at weekends the country restaurants fill with families, so go early. To finish, a tinto or an herbal aromática is the most local way to say goodbye.
