The flavor of the typical dishes in Colombia vary in each department although they continue to have the same name; in each one there is something that differentiates them from the others, be it an ingredient, a way of preparing it, or the presentation. Both in Ibagué and other Tolimense municipalities, the typical main foods are the suckling pig and the Tolimense tamale.
In Ibagué it is also very common to spend an afternoon with achiras and coffee, enjoy a delicious guava dessert typical of the customs of Tolima or have a delicious oatmeal for breakfast where the original recipe is part of the Tolima gastronomy. So that you can identify everything typical of this region, I will share what each of the main native dishes contains, where you can eat most of them in the city and what else you should try from Tolimense cuisine.
La lechona Tolimense
The suckling pig is a dish in which a pig is slaughtered, then the animal is cleaned and all the meat is carefully extracted so as not to break its skin and leave the head intact for presentation. It is then filled with different ingredients depending on the region and put in a brick oven for around ten to twelve hours. Generally, a pound is always served on a tray along with a piece of toasted skin.
The Tolimense suckling pig is recognized because unlike other types of suckling pig, such as the valluna, it does not have rice. The one from Tolima is made up of suckling pig or pork marinated with fried peas, and lard and is served with bland white corn arepa. The latter is a kind of sweet custard that serves to counteract the saltiness of the suckling pig.
For the Ibaguereños this was the main dish to celebrate at dinners on Christmas Eve, Christmas, New Year, and at the occasional birthday party. But nowadays it is consumed at any time of the year and the tradition is so great that every June 29th National Piglet Day is celebrated, a holiday decreed to pay homage to the dish.
You can try the best suckling pig from Tolima in Ibagué at La Mona Sixta Lechoneria. The food stall is located in the market square or gallery called "La 28", it is on Carrera 4h with calle 28.
El tamal Tolimense
This is another typical Tolimense dish. The tamale consists of dough with corn flour that is wrapped in a tied banana leaf to cook in very large pots, covered, and over low heat for approximately 4 hours. In this process due to steam, the dough absorbs the flavor of the banana leaves that are used for its wrapping.
The difference between the variety of Colombian tamales is the filling of the dough. In some parts of the country, they fill it with chicken, in others only with meat, and in others with pipián; but in Tolimense gastronomy, the dough is stuffed with chicken, meat, pork, carrots, peas, potatoes, and rice. The dish is served with the wrap tied so that the person carefully uncovers it since it is hot and consumes it on the banana leaf, which is not eaten because it is only used to flavor it and to present it on the table.
The Tolimense tamale is another symbol of the gastronomy of the department that has its festivity. Every June 24 his day is celebrated during the festivities of San Juan and San Pedro in Ibagué. Its consumption in the December celebrations during December 31 to receive the new year is also very characteristic.
You can try the best Tolimense tamales on Avenida Ambalá in Ibagué between 19th and 40th streets. Many restaurants specialize in preparing this dish. Also in “La Plaza De Mercado la 28” there are many small stalls around where you can also get them.
Sancocho de Gallina
The Tolimense chicken stew is a typical soup prepared on a wood stove. It consists of cooking a chicken that is authentic from the field in water along with green plantain, yucca, arracacha, and sweet corn on the cob. The restaurants in Ibagué to try a delicious chicken sancocho are on the outskirts of the city on the road to Bogotá since they have this type of stove.
Viudo de Bocachico tolimense
The characteristic of the widower Bocachico del Tolima is his stew and the broth based on it that is served as a side dish. The stew is prepared in oil with tomato, onion, cilantro, and garlic. While in a pot the fish is cooked with cassava, potato, and plantain. When serving, the bocachico is mixed with the stew and the broth is separated into a small container.
In downtown restaurants on Carrera Tercera towards Calle 19 it is very common to find this dish on their menu.
Achiras
Las achiras is a delicious mecato typical of Tolima. Although they are found in other parts of Colombia, the flavor of those from this region is unique. They are made from a mixture of corn with cheese and it is very tasty to eat them with coffee. You can get them in the center of Ibagué with vendor stalls on the street or the highway before entering the city, mainly at toll booths.
Arepuelas
Arepuelas are small arepas made of wheat flour dough. Unlike the arepas paisas, they have eggs, butter, yeast, and milk in the mixture with the flour, and they are also baked. You can find them in bakeries in residential neighborhoods of Ibagué.
Cuchuco
It is a typical soup found in restaurants in Ibagué. They prepare it with corn, barley, and wheat grain broken into very small pieces almost ground.
Typical sweets from Ibagué
This department is also characterized by its delicious desserts made from fruit, these are the most traditional to try:
Guava candy:
This delicious dessert is one of the most important in the Tolima tradition. It is a sweet made with guava, corn, honey, brown sugar, cinnamon, banana leaves, and yeast. It is also known as “Los Subidos”.
Merengón
It is a dessert made of white cream, colored cream, fruit, and sigh. The sigh is a crunchy ingredient made by mixing egg white with sugar. Due to the variety of crops that can be found in Colombia, the merengon fruits can be strawberries, peaches, blackberries, or soursop, among others. You can find the best merengon in Ibagué in the village of Villa Restrepo going north of the city, the restaurant is called “Merengón de Villa Restrepo”.
Typical drinks of Tolima
In Tolima, masato, oatmeal, chicha, and a fermented drink made with ground rice, water, sugar, cinnamon sticks, and ground cloves are eaten.
Masato
It is a fermented and traditional drink that comes from the pijaos who are the indigenous peoples of that area. The masato is made from cassava, rice, corn, and pineapple. Their preparation consists of letting them ferment in a clay pot with water for several days and then they are sweetened with molasses before serving.
Avena
As far as drinks are concerned, the most common to find in Ibagué is "Colombian avena". Although you can already find it in any part of the country, it is a customary drink of the people of Tolimense and is made with oats, cinnamon, sugar, milk, vanilla essence, and cassava starch.
Chicha
It is a drink known as the “fermented corn potion”. Its alcohol content is very light and its preparation is basically with corn, brown sugar, and lemon.
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