TYPICAL FOOD

the gastronomy of Nariño is very varied because the deparment has 3 different regions, so, each region has his its own dishes, the more representative dishes are:

Cuy or Conejillo de Indias (Ginea pig):

Animal of the Cavia sort and Porcellus species used in the department of Nariño and specially in its capital, Pasto, as nutritional source. With a high protein content 21%, and a low fat content, this animal is the typical and favorite dish of Pastusos. In Pasto the guinea pig is mainly fed with grass, and sometimes with concentrate. The cooking procedures for the traditional cuy is the roasted guinea pig, and it is obtained in different restaurants in the city or places nearby.

Empanadas:

These are made of fermented-corn dough. In all Nariño, especially in the Andean zone, they can be filled with meat, rice and green beans. The texture of the dough gives them their characteristic sharp flavor.

Quimbolitos:

This sweet cake is made in the north of Ecuador and in the south west of Colombia. The packing of this cake is in a big leaf of achira (canna) which gives taste and flavor to this dish.

Juanesca:

 The origin of this dish is Ecuador, although is cooked in many places in Andes mountains only during holy week. This dish is the perfect combination between some grains and fish. Take into account do not eat anything before, because is almost a challenge finish it whole.

Frito:

This is a typical dish, really easy to make and delicious, and contain pork meat, steamed potato, peanut chili and popcorn. Peanut chili is a soft sauce, and contain besides of chili and peanuts, onion and egg.