Common ingredients for Colombia

These are common ingredients you may see on packaging and menus in Colombia. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• Aceite vegetal (vegetable oil)
• Achiote (annatto)

  Used for color and mild flavor.

• Ajo (garlic)
• Azúcar (sugar)
• Caldo de pollo (chicken broth)
• Caldo de res (beef broth)
• Caldo en cubo (chicken bouillon)

  Commonly referred to by brand names like Maggi or Doña Gallina.

• Carne molida (ground beef)
• Cebolla cabezona (onion)

  Refers to bulb onion (white or red).

• Cebolla larga (scallion)

  Essential Colombian scallion/green onion.

• Cerdo (pork)

  Also called 'carne de cerdo'.

• Chorizo (chorizo)

  Varies by region (e.g., Antioqueño, Santarrosano).

• Crema de leche (heavy cream)
• Grasa de cerdo (pork fat)
• Grasa de res (beef fat)
• Huevo (egg)
• Leche (milk)
• Manteca de cerdo (lard)

  Often sold in blocks in butcher shops.

• Mantequilla (butter)
• Papa (potato)

  Many varieties used like pastusa, sabanera, or criolla.

• Pollo (chicken)
• Queso (cheese)

  Common types include campesino, costeño, or doble crema.

• Res (beef)

  Also called 'carne de res'.

• Tocino (pork belly)

  Often refers to pork belly with skin.

• Yuca (cassava)