These are the gastronomic tours for the mid-year holidays

Between June and July, Colombia becomes a stage where cultural traditions are celebrated through its fairs and festivals, and gastronomy is positioned as one of the main ways to experience the country's regional diversity. Guides from Civitatis have identified several tours that allow visitors to experience these celebrations through traditional flavors.

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"These celebrations are also a great opportunity for each region to showcase its best: its traditions, the warmth of its people, and the flavors of its cuisine. Ultimately, they are a showcase for all the characteristics that make each destination unique," said María Carolina Padilla, Civitatis Country Manager in Colombia.

The first stop on the tour is Neiva, where the Bambuco Festival is celebrated in San Juan and San Pedro between June 26 and 30. During this time, Huila cuisine takes center stage with dishes such as Huila tamales and achiras, traditional dishes often accompanied by hot chocolate.

The beverage is an integral part of the daily life of the region's inhabitants and their celebrations. For those interested in learning about the origins of this tradition, one of the plans includes a guided tour of a cacao plantation. During the tour, visitors can observe the entire process of cocoa cultivation and processing, as well as taste artisanal products such as truffles and hot chocolate.

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The next stop is Medellín, where the International Tango Festival takes place from June 24th to 30th. The capital of Antioquia offers a program that combines music with its traditional cuisine. The gastronomic tour recommended by Civitatis begins at 9:30 a.m. at the San Antonio metro station. Along the way, participants visit iconic locations in the historic center, including Placita de Flórez and the Mercado de la Playa, where participants can sample arepas, buñuelos, empanadas, pandebonos, and tropical juices such as guarapo. The itinerary includes lunch at a traditional restaurant serving bandeja paisa and coffee, two emblematic elements of Paisa cuisine. The entire experience lasts three hours.

The gastronomic tour continues in the Coffee Region, specifically in Calarcá, where the National Coffee Pageant will take place from June 24 to 29. In this region, visitors can participate in two experiences focused on learning about essential products of Colombian cuisine: coffee and panela. The first activity consists of a visit to a coffee farm, where the production process is detailed, from manual harvesting to a guided tasting, with an emphasis on the techniques used by coffee growers.

The second experience focuses on the artisanal production of panela. In traditional sugar mills, visitors observe how sugarcane is ground and pounded into blocks of the sweetener. This product is used in beverages such as aguapanela, guarapo, and chicha, as well as in typical regional desserts. Both activities seek to highlight the value of agricultural labor and the ancestral knowledge behind these ingredients.

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The last destination is Santa Marta, where the Sea Festival is celebrated from July 24th to 29th. In this coastal city, the culinary offerings are not limited to seafood, but also include a variety of fruits native to the local ecosystem. Recommended experiences include a traditional cooking workshop, where local cooks teach how to prepare cocadas (sweet candies) made from coconut, papaya, and mango. Another activity is a cocktail workshop led by a descendant of the Arhuaco community, which uses regional ingredients and ancestral techniques to create cocktails served in coconut shells. In both experiences, participants learn about the relationship between flavors, the land, and the cultural traditions of the region. PAULA GALEANO BALAGUERA

Portfolio Journalist