Soak beans in water until covered the night before preparation; Cook them in the same water, with half the oil. When soft, add the salt. Meanwhile, sauté the ground beef in oil over medium high heat by adding half the hogao and stir well. Fry the chicharrones until they are toasted or to the desired point. When the beans are soft, add the remaining stew and cook for an additional 5 to 10 minutes to give them thickness. Then, in a pan, place oil to fry sweet bananas or patacones and fried eggs. Hogao or stew: Mix everything and cook in a frying pan for 10 minutes Arepas: In a bowl large enough to knead, place the corn flour. On the flour add oil. Add salt to the water, pour and mix until obtaining a consistent dough. Make dough ball in your hand and flatten it with your two hands until it gives a round shape. Then in a frying pan with little oil, roast the arepas 

AJIACO

Ajiaco is the name given to soups typical of intertropical Hispano-America. It usually consists of a soup or stew based on various solid ingredients such as legumes or tubers chopped into pieces, and small pieces of various meats. Depending on the area or country you could include aji or avocado

PESCADO FRITO

There are many variations of this dish, but the most popular come with Mojarra, Catfish or Sierra. The fish is fried whole so most of the time it is served as it came from the water, accompanied by rice, beans, salad and fried banana. 

SANCOCHO

the Sancocho is a soup that is prepared in different ways, depending on the region. The fish is very popular, although this soup is something like a mixed grill, as it is prepared with different types of meats like chicken, beef, pork and sometimes more variety. One of the best can be found in Andres Carne de Res. 

TAMALES

which is steamed in a corn husk or banana leaf. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Tamales originated in Mesoamerica as early as 8000 to 5000 BC. Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers.

The diversity of native languages in Mesoamerica led to a number of local words for the tamal, many of which remain in use. The Spanish singular of tamales is tamal. The English word tamale differs from the Spanish word by having a final vowel.

LECHONA

THE Lechona is a typical dish from the region of Tolima that consists of pork stuffed with peas, onion, rice and various species (with its head visible) and accompanied with arepas. To ensure that the meat is tender, the suckling pig is cooked for up to 10 hours over low heat. => The true lechona (pride and tolimenses), is cooked without rice and has much more flavor than that found in Bogota.