哥倫比亞擁有豐富的物種，加上廣大國土上住著許多不同的民族，他們都各有獨特的料理習慣與方式，因此， 哥倫比亞食物 很多樣化且美味。
在哥倫比亞旅行的五個月中，我吃了不少當地的料理，很多有名的菜餚確實美味，但是我也喜歡那些平凡的日常食物。
① Arepa
玉米是哥倫比亞人重要的主食之一，他們有很多料理玉米的方法，而arepa可以說是哥倫比亞最有名的玉米製食物了。
Arepa大概可以翻譯成「玉米餅」，不過，和我們熟悉的墨西哥玉米餅tortilla不同，雖然都是用玉米麵粉做成的餅狀食物，但是口感和味道都差很多。
製作arepa十分簡單，只需要把玉米麵粉和水和在一起成麵團就行了，不需要揉，也不需要醒，用手就能輕易塑形。Arepa通常做成圓形的片，像餅一樣，大小、厚度都按不同的吃法而有變化，也可以依個人喜好而定。
我最喜歡的是像漢堡一樣的arepa，這也是最常見的，比手大一點的圓餅狀arepa，中間夾起司和肉。
我吃過最美味的arepa都來自街上的委內瑞拉小攤販，他們因為國家混亂的緣故來到哥倫比亞求生活，要找到穩定的工作不容易，在街上賣arepa至少能賺點錢。
小攤販用炭火烤熱arepa，並在兩面塗上乳瑪琳，然後，用刀子把arepa水平切開變得像口袋餅一樣，中間塞進燉煮的手撕牛肉或雞肉，還加了滿滿的起司。熱騰騰的arepa，外表帶著炭香，內裡鬆軟，夾著美味的配料，加上他們自製的醬料，那簡直就是人間美味。
▼ Hernando帶我在波哥大街頭找最好吃的arepa。
▼ 站在小攤販前，吃剛做好的arepa。
② Patacon 大蕉餅
Plantain或叫大蕉，是熱帶地區很常見的水果，長相就像放大版的香蕉一樣，不論有沒有成熟都可以吃。然而，很少人生吃大蕉，通常都會先料理過。很多哥倫比亞的菜餚裡都能看到大蕉的身影，使用煎、烤、煮、炸各種不同的烹調方式。我自己最喜歡的大蕉料理是patacon，應該可以叫做「大蕉餅」。
Patacon是很典型的哥倫比亞食物，來自海岸地區的人們特別會做。其實，不只哥倫比亞，patacon在加勒比海區域的國家都能吃到。我認為，它的角色和地位就相當於歐美國家的薯條。
新鮮做出來的patacon吃起來香脆可口，因為大蕉本身的味道不重，通常都會搭配著醬料一起吃，最傳統的是哥倫比亞的番茄醬，依各地習慣不同，也有酪梨醬、綠辣醬等其他選擇。
住在朋友Melissa家時，我們做了patacon當晚餐，看似普通的大蕉餅，製作過程可是很麻煩，不過是一個有趣的體驗。
Patacon用的是還沒成熟的綠色大蕉。綠大蕉的皮很硬，剝皮這個步驟不僅要用力，還要有技巧，才能剛好去掉皮又不傷到裡面的肉。去了皮的大蕉切成塊狀，放進油裡先炸一次，然後用特殊的器具壓扁成餅，也是要一定的力道才能壓得恰到好處，最後再放入鍋中炸至金黃色。
▼ 和Melissa一起做patacon。大蕉要炸很久，為了提高效率，我們用了三個鍋子。
▼ 被我壓扁了的大蕉，旁邊是壓餅的工具。
③ Empanada
Empanada是一種鹹的餡餅，在拉丁美洲很常見，然而每個國家的做法不盡相同。基本上，empanada的外型像是放大版的水餃，麵皮內可以放各種餡料，肉類、蘑菇、菠菜、馬鈴薯等等。
我也吃過南美洲其他國家的empanada，但最喜歡的大概還是哥倫比亞式的。餡料是雞肉或牛肉配上米飯或馬鈴薯，包在麵皮裡做成半月形，經過油炸過後，外皮很薄很脆，內餡味道豐富。
哥倫比亞的empanada比較小，用手拿著，一、兩口就吃完了，非常方便，當作點心剛剛好。可惜它不是什麼健康的食物，不然我很想天天都吃。
④ Pan De Yuca 木薯麵包
Yuca（木薯）也常出現在哥倫比亞的菜餚中，它和山藥有點像，嚐起來沒什麼味道，就是很多澱粉的感覺。我不太喜歡吃木薯，但是木薯做的麵包：pan de yuca就不一樣了。
Pan de yuca很平凡，我從來就沒有在任何一個必吃的清單中看過這個名字，也就是說它並不是哥倫比亞有名的食物。我在麵包店無意間發現了pan de yuca後，就愛上了，可惜離開哥倫比亞以後，在其他國家都沒有找到。
Pan de yuca是用木薯粉和起司做的，通常看到的是手掌大小的球狀，有時候也會做成甜甜圈的樣子。新鮮烤的木薯麵包是最好吃的，外皮有點脆，而裡面像麻糬一般軟Q，有起司帶來淡淡的鹹味和奶香。
⑤ Chocolate Con Queso 熱巧克力加起司
哥倫比亞出產的巧克力算是小有名氣，熱巧克力是經常出現在他們的早餐和下午茶時間的飲料。
加了純巧克力塊的牛奶在爐火上加熱，同時，快速地搓動專門的木棒子，攪拌均勻，也把空氣打進去，喝起來才有綿密的口感。
熱巧克力不是特別的飲品，世界各地都有，不過，哥倫比亞人不僅是喝熱巧克力，還會在杯中加入像是莫札瑞拉（mozzarella）的小起司塊，等到起司有點融化了，再用湯匙舀出來吃。
沒錯，聽起來超奇怪的！
一開始，我還以為我的朋友在開玩笑，直到自己嘗試了這樣的吃法後，才發現其實很不錯，熱巧克力的甜苦與起司的鹹配在一起撞出了新滋味，更不用說起司遇熱後變得又軟又Q，根本讓人無法抗拒。
▼ 朋友為我預備的點心，片狀的起司也可以沾著熱巧克力吃。
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