Colombian cuisine changes dramatically across the Caribbean coast, Andes, Pacific, Llanos, and Amazon. Corn, rice, beans, plantains, potatoes, cassava, meat, chicken, and fish are widespread, but local geography determines which combinations dominate each region.

Arepas are an important national staple, while dishes such as ajiaco, bandeja paisa, sancocho, and coastal seafood preparations illustrate the country's variety. Tropical fruits are also unusually prominent, and Colombian cooking often favours generous portions and hearty soups that bring several local ingredients together.