What to Eat in Cali

Cali sits in Colombia’s Valle del Cauca, bordered by the Andes and the humid Pacific lowlands. Warm days and breezy evenings shape eating routines, pushing hearty midday meals and cooling snacks later on. Markets overflow with plantain, cassava, corn, sugarcane, poultry, and river fish.

Local cooking blends Indigenous techniques, Afro-Colombian flavors, and highland habits brought by interior migrants. Frying with plantain, slow pot stews, and fresh fruit drinks coexist in homes and street carts. People favor unhurried weekend gatherings and practical set lunches during the workweek.

Sancocho de gallina is a long-simmered hen stew that speaks to Cali’s countryside roots. A mature hen is cooked gently with onion, garlic, cilantro, and sometimes a touch of achiote, then layered with green plantain, yuca, and chunks of mazorca corn until the broth turns golden and the starches release body. The result is a savory, aromatic soup with tender meat, sweet notes from corn, and a velvety texture from cassava and plantain. Traditionally associated with the paseo de olla, it brings families together on weekends, often served at midday with white rice, avocado, and a vinegared ají for heat. In Cali, you’ll find it in home kitchens and casual countryside spots, especially on Sundays and holidays when there’s time to let the pot work slowly over the fire.

Chuleta valluna is a thin, breaded pork cutlet that anchors many Cali lunch plates. Pork loin is pounded to an even thickness, then marinated with garlic, cumin, salt, and citrus juice before being dredged in flour, dipped in egg, and coated with breadcrumbs or finely crushed crackers. Deep-frying yields a crackling crust and juicy interior, with a clean pork flavor balanced by garlic and a faint cumin warmth. It is culturally tied to the region’s midday set meals and home cooking, standing as a practical, satisfying staple for workers and families alike. In Cali it typically arrives alongside rice, patacones or fried cassava, and a simple salad, most commonly eaten at lunch when a substantial, straightforward plate is preferred.

Pandebono is the emblematic cheese bread of Valle del Cauca, baked throughout the day to be eaten warm. The dough combines almidón de yuca (cassava starch), finely ground corn flour, grated fresh cheese, egg, and a pinch of sugar, kneaded into rings or small rounds and baked until lightly browned. Its texture balances a thin crust with a springy, slightly chewy crumb and a gentle dairy aroma, making it satisfying without heaviness. While origin stories abound, what is certain is its role in daily rhythms: a morning bite on the way to work and a late-afternoon merienda standard. In Cali, locals pair pandebono with hot chocolate or coffee, eating it straight from the oven when its delicate crust and elastic interior are at their best.

Aborrajado turns ripe plantain into a savory-sweet fritter that’s unmistakably Vallecaucano. Slices of very ripe plantain are softened, filled with a melting cheese such as queso campesino, then dipped in a batter of flour and egg, sometimes lightened with beer and baking powder. Deep-frying caramelizes the plantain’s sugars, creating a thin, crisp shell that gives way to soft, custardy plantain and a molten, salty cheese core. The contrast in textures and flavors makes it a popular choice for a midday snack or as a side to grilled meats. In Cali, aborrajados are sold at cafeterias and street stalls, often with a spoonful of ají on the side, and are most commonly enjoyed in the late afternoon when a warm, filling bite pairs well with a fruit drink.

Cholado is a towering shaved-ice fruit dessert that matches Cali’s heat with bright, tart refreshment. Vendors pile crushed ice into a cup, add a pour of tangy lulo or passion fruit syrup, and layer in chopped mango, pineapple, papaya, banana, and seasonal berries before finishing with sweetened condensed milk. Toppings like shredded coconut, wafer pieces, and maraschino cherries are common, adding textural contrast to the cold crunch and juicy fruit. Emerging in the late twentieth century within the region’s street vending scene, cholado has become a symbol of casual, outdoor eating tied to the valley’s fruit abundance. It is most often eaten on hot afternoons and weekend evenings at parks and roadside kiosks, when families and friends seek a cool, shareable treat.

Cali’s cuisine pairs tropical abundance with practical cooking: plantain and cassava for body, bright fruits for refreshment, and straightforward frying or stewing for flavor. The city’s warm climate encourages midday hearty plates and late-day coolers, all rooted in regional agriculture. Explore more food culture and climate-ready travel ideas with Sunheron.com’s tools and destination guides.