Exploring the Iconic Costeño Fast Food of Barranquilla
Barranquilla, a bustling city on Colombia’s Caribbean coast, is renowned for its vibrant culture, lively festivals, and, of course, its delectable food. The city’s fast food scene, heavily influenced by its coastal roots, offers a unique blend of flavors that reflect the rich culinary heritage of the region. Let’s dive into some of the iconic costeño fast food that you must try when visiting Barranquilla.
1. Arepa e’ Huevo (pronounced ‘arreh-pa eh way-vo’)
Probably the most beloved costeño fast food in Barranquilla is the Arepa de Huevo. This tasty treat consists of a deep-fried cornmeal patty stuffed with a whole egg. The arepa is crispy on the outside and soft and chewy on the inside, making it a perfect snack. Oh and it’s super greasy, so it’s obviously super tasty! You can find arepas de huevo (arepa e’ huevo locally) from street vendors throughout the city, especially in markets and busy intersections.
Make your own Arepa e’ Huevos!
To make the pocket for the egg, first mix up some masa-harina (dried corn dough) – don’t bother grinding corn – just get it from the grocery store. Knead the dough until it reaches a smooth, pliable consistency and then shape it into small, flat discs. When you drop these into the hot oil, they’ll puff up and form a hollow center. Wait a bit for them to cool to the touch and then carefully split open the discs to create a pocket and then break a raw egg and pour it inside. Pinch the pocket shut and deep-fry it again until the egg inside is fully cooked and the outer shell is crispy and golden brown. Mmmm.. tasty!
2. Carimañolas (pronounced ‘kah-ree-man-yoh-las’)
Carimañolas (yucca fritters filled with ground beef or cheese) are another staple of Barranquilla’s fast food scene. They’re popular in most of Colombia’s coastal regions where yucca (cassava) is as common as potatoes for you and I. The yucca dough is shaped into small logs, stuffed with the filling, and then deep-fried to golden perfection. The result is a crunchy exterior with a flavorful, savory filling. Carimañolas are often enjoyed as a quick breakfast or mid-morning snack.
Make your own Carimañolas!
Get yourself a yuca, wash and peel it, then boil it until soft, and mash it up to create a smooth dough. This dough forms the outer shell of the carimañola. Shape the dough into small round logs and then use your fingers to create a pocket, and inside that push the filling. The most common fillings for carimañolas are ground beef, shredded chicken, or cheese. To enhance the flavor, the meat is usually seasoned with onions, garlic, cumin, and range of other spices. Next pinch the dough to seal the filling inside and deepfry your carimañolas until they’re golden brown and crispy on the outside.
Carimañolas are usually accompanied by dipping sauces such as ají (a spicy Colombian sauce), suero costeño (a type of sour cream), or simply eaten on their own.
3. Empanadas (pronounced ’em-pan-ah-das’)
Empanadas are popular throughout Latin America and Spain, but the costeño version has its own unique twist; a pre-cooked yellow cornmeal gives them a distinctive yellow hue and a slightly sweet, earthy flavor. The cornmeal dough is also naturally gluten-free, which can appeal to those with dietary restrictions. In Barranquilla, empanadas are usually stuffed with a mixture of meat, potatoes, and spices, and then deep-fried until crispy.
Make your own Empanadas!
Start by preparing a dough using pre-cooked cornmeal – the same stuff you used for arepa e’ huevos! -(masarepa), water, salt, and vegetable oil. Let the dough rest while you cook the filling > sauté onions and garlic, then add ground beef or shredded chicken, diced potatoes, and season with cumin, paprika, salt, and pepper. Then take the dough, roll it out and cut it into circles about the size of your fist, place a spoonful of filling in the center, and fold it over to form a half-moon shape, sealing the edges with the tip of a fork. Fry the empanadas in hot oil until golden brown and crispy and serve them hot, straight from the fryer.
4. Butifarras (pronounced ‘bew-tee-farr-ahs’)
Butifarras are a quintessential costeño fast food – you can’t visit the coast and not try them. ‘Buti’ (booty) as locals affectionately call them, are small round sausages that are a specialty of the Atlántico department. In fact, most costeños would tell you buti comes from Soledad – a small town just south of the city. Butifarras are usually accompanied by bollo, a type of corn dough, and a splash of lime juice. This dish is a favorite at local festivals and gatherings and at in centro (downtown Barranquilla) or at many bus stations, you can find old men selling them.
Make your own Butifarra!
To make butifarra, start by mixing ground pork with garlic, cumin, pepper, and salt. Knead the mixture until well combined, then shape it into small, round sausages the size of a meatball. Let them rest a few hours to absorb the flavors and then place them in a low pan, simmering in water until fully cooked, then allow them to cool. For added flavor, you can later grill or pan-fry them until they have a nice, crispy exterior. In Barranquilla, locals eat butifarra with lime wedges and bollo (corn dough).
5. Patacones (pronounced ‘pa-ta-ko-nez’)
Patacones, also called tostones, are green plantain slices that are a popular side dish in Barranquilla. To make patacones, you slice green plantains, fry them, smash them, and then fry them again until nice and crispy. You can serve them with toppings such as cheese, ground beef, or a garlic sauce. Patacones are a delicious and versatile snack that showcases the local love for plantains. This easy and tasty costeño fast food shows up as a side in all kinds of dishes.
Make your own Patacones!
Start by peeling the plantains and slicing them into 1-inch thick rounds. Heat vegetable oil in a pan over medium heat. Fry the slices until golden and slightly tender, about 3-4 minutes per side. Remove and drain on paper towels. Next, flatten each slice using a flat surface or a plantain press. Return the flattened slices to the hot oil and fry until crispy and golden brown, about 2 minutes per side. Drain on paper towels, season with salt, and serve hot with your favorite dipping sauce.
6. Salchipapas (pronounced ‘sal-chi-pah-pahs’)
Ask any hungry Barranquillero what they feel like eating and it’ll likely be a salchipapa. A distant cousin of poutine, salchipapa is a heavy but delicious costeño fast food that combines crispy, golden fries with sausage slices, shredded queso costeño, corn niblets, ‘fosforos’ (like hickory sticks) and various sauces. You can find salchipapa everywhere Colombia, but only costeños really know how to make it right. Just about every restaurant on the coast makes salchipapa – it’s a super common meal and many places make HUGE salchipapas that a whole table of people can share at once. Like everything on the coast, eating is something best done with friends.
Make your own salchipapa!
First off.. the name salchipapa implies that it includes sausages.. but in fact most restaurants in Barranquilla use hotdog wieners and many cheaper places use a thin, low quality wiener called manguera (hose). Either/or is fine – chop them up into slivers and pan-fry them until browned and cooked through. Next make a batch of french fries – either by slicing and frying potatoes yourself or buying a bag of pre-sliced. Whichever you use, mix the wieners and hot fries on a serving plate and add sprinkle on a pile of cheese (preferably queso costeño). Mix it all up, layer on the fosforos, drizzle your favorite sauces – then gather your friends – and eat immediately!
7. Ceviche (pronounced ‘seh-vee-che’)
Ceviche is a popular Latin American dish made from raw seafood that is “cooked” in a tangy citrus marinade. The acidic juice, usually lime or lemon, denatures the proteins in the seafood, giving it a cooked texture and flavor without the use of heat. While people commonly associate ceviche with Peruvian cuisine, the costeño version in Barranquilla has its own distinct characteristics. Unlike the more traditional lime-based ceviche found in other Latin American countries, ceviche in Barranquilla often features a tangy, citrusy marinade made with a combination of lime juice, ketchup, and sometimes orange juice. Barranquilla’s ceviche often includes a hint of sweetness from mango or a touch of heat from local hot peppers and is a refreshing dish, perfect for the warm coastal climate. It’s a must-try for seafood lovers.
Make your own ceviche!
It’s always best to use very fresh fish when making ceviche. In the absence of freshly-caught fish, you can use pre-cooked shrimp. For Barranquilla-style ceviche, blend sufficient lime juice, ketchup, and orange juice to fill half a glass, then fill with the shrimp. Add diced onions, tomatoes, cilantro, and chili peppers for flavor. Chill the mixture, then serve it with avocado slices, plantain chips, or saltine crackers.
What are you waiting for – try some costeño fast food!
In conclusion, Barranquilla’s fast food is a vibrant reflection of its cultural and culinary diversity. From the crispy arepas de huevo to the savory butifarras and the refreshing ceviche, each dish offers a taste of the city’s rich heritage. Whether you’re strolling along the bustling malecon or relaxing by the beach in Puerto Colombia, these iconic costeño fast foods are sure to delight your taste buds and give you a true flavor of Barranquilla. So next time you’re in town, be sure to indulge in these local favorites and experience the culinary magic of Colombia’s Caribbean coast.
For more detailed costeño recipes I recommend checking out My Colombian Recipes. I came across this site a few years back and refer back to it often.