Cartagena
- carne en pasta (marinated beef)
- arroz con coco (sweet rice with coconut bits)
- carimañolas de yuca
- bollo limpio (tender corn fritters)
- patacón (fried plantain)
- higadete (liver and plantain soup)
- enyucados (sweet cheese-filled yuca patties)
- mote de queso (cheese casserole)
- suero costeño (sour cream)
- sancocho de sábalo con sazón de ñame (fish and yam stew)
- cazuela de mariscos (seafood casserole)
Santa Marta and La Guajira
- Cayeye con queso costeño (cooked green bananas, mashed up with butter and sometimes hogao -- a paste made of tomatoes, onions and salt to taste)
- Friche (goat innards seasoned in a special red sauce)
Antioquia
- bandeja paisa (rice, pork rind, ground beef, fried egg, fried plantains, sausage, etc.)
- arepa (white or yellow corn tortilla)
- frijoles con pezuña (red beans with pork ham hock)
- frijoles con garra (red beans with pig knuckles)
- frijolada (similar to bandeja paisa but without the ground beef and the plantains)
- mazamorra (sweet corn soup served with milk)
- mondongo (soup made of tripe and carrots, yuca, potatoes and green peas)
- sancocho antioqueño (hearty meat soup)
Chocó
- bacalao del Chocó
- cambute (encocado de ollita o encocado de caracol)
- caramelos de Borojó
- jalea de coco con arroz
- jujú
- mondongo
- pampadas de primitivo verde con queso
- pinchos de bravo o de atún
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