Traditional Dishes You Must Try: Colombian Breakfast

Colombian breakfast is popular and delicious, but most people do not know what it consists of. One of the reasons for this lack of knowledge may be that Colombian typical breakfast is different from American breakfasts in many ways. For example, the traditional Colombian breakfast is prepared alongside hot chocolate and usually consists of a variety of small dishes. The dishes served at a traditional Colombian breakfast depend on where you go and who serves it. The typical meal is quick to prepare, usually with some hot chocolate or coffee thrown in for good measure. If one wants more information about Colombian cuisine breakfasts, then keep reading!

Hígado encebollado

The hígado (liver) encebollado is a dish from the Antioquía region. It includes boiled beef liver with sliced onions and tomatoes, spiced with cilantro and lime juice. “Encebollado” means onion soup and it is highly probable that the name of this delicious Colombian dish originated there.
The liver and onion are the main ingredients in this dish. The liver is usually cut into thin steaks, then stewed with caramelized onions for hours on end until it’s tender enough to eat (or at least that’s what I’ve heard). There may also be places where they fry up these two different sides separately before mixing them together when done cooking – so you can have fluffy fried livers or meltingly soft stewed ones depending upon your preference!

Caldo de Costilla

This Caldo de Costilla is a beef soup that is eaten in the Andean region, mostly in Bogotá. The soup includes meat (pork ribs), potatoes, carrot cubes, and cabbage leaves cut into strips. All these ingredients are boiled together at medium heat until the meat separates easily from the bones. Finally, it is seasoned with coriander leaves to add a touch of freshness to this hearty breakfast.

The caldo also makes an effective hangover antidote under its Spanish name “levanta muertos.” Many restaurants near nightlife areas stay open all night long serving this warm food so visitors can recover after too many cocktails.

The recipe for a rib broth arrived in Colombia during the late 19th and early 20th centuries when they began building bridges, railways, then managers who coordinated construction hired engineers from England. Engineers were only able to recruit English labor due to their expertise with technology like engineering techniques which required many hardworking people who needed plenty of energy throughout breakfast so its benefits could be absorbed properly!

Huevos pericos

The traditional Colombian food recipe for huevos pericos (eggs scrambled) is made with tomato and onion, served alongside corn arepas (a type of cornbread) as well chocolate. This dish can be simple to make but has a lot going on in terms of flavor so it’s not complicated at all!

Huevos Perico consists almost entirely of tomatoes with green onions mixed in for flavor! The Perico part of the name is because this dish was created by a person named Pedro Nel Ospina. He used to work as a chef at the restaurant “El Molino”, which he opened in 1938 and ran until 1978.

He made this breakfast his way with some friends from the kitchen who were amazed at how good it was and suggested he name it “Perico,” in honor of its bright colors. The dish is composed of tomatoes, peppers, eggs, and scallions all mimicking those on an orange-colored bird called a parrot (perico)!


Calentao has been a staple of the Colombian diet for centuries. Calentar means “heating” or “to be hot,” and as such its name likely came from how people would warm up their leftovers with these tasty additions to breakfast at home before they started work on coffee farms in the early morning hours when temperatures were cold outside but not too chilly inside.

The dish includes white rice, black-eyed beans (or lentils), and a “sofrito” sauce made with onion, garlic, red pepper, and tomatoes. Colombians add some more vegetables on tops like carrots and cauliflower to make it healthier and tastier! The word trasnochados translates literally into English as ‘trailing behind’ which references both where some farmers like leaving out extra food so those who come later may have something fresh if necessary.


Tamal is a traditional Colombian breakfast that includes ground corn dough and wrapped up in some type of leaf to hold the mixture together and add more flavor. The leaves are usually from plantain trees but can also be banana, corn husk, or even another kind of tree bark depending upon where they are grown. Tamales are prepared with many different ingredients that vary from region to region.

For example, the coastal department of Choco uses coconut as an ingredient for their tamal. They also use panela (unrefined whole cane sugar) and bitter oranges to enhance flavor. It’s even served alongside hot chocolate sometimes!

Where to find a delicious Colombian breakfast?

Rancheritos de Boca is the best place for a delicious Colombian meal with their tropical drinks that will make you feel at home. As a Colombian restaurant, we offer breakfast, lunch and dinner–a variety of soup sides awaits your appetite as well as an incredible selection from different regions across Colombia – all at unbeatable prices thanks to the quality-price ratio we provide here!

If you’re looking for some of the best Colombian food in town, with an authentic atmosphere and great service then look no further than our restaurant. We have been around since years ago, so we know what true taste means! Order a Bandeja Paisa or empanadas and take home a true taste of Colombia in your mouth!