Boyacá and Cundinamarca offer traditional culinary destinations

The regions of Boyacá and Cundinamarca offer diverse traditional culinary experiences for visitors near Bogotá. In Tunja, the capital of Boyacá, the traditional 'cuchuco de trigo con espinazo' is a highlighted dish. This thick soup, made with wheat, pork spine, potatoes, peas, onion, and cabbage, is considered a representative element of the Cundiboyacense highlands' identity.

In Cundinamarca, the town of Cogua has gained recognition as a premier destination for 'fritanga'. Known locally as 'el pueblo de la fritanga', Cogua offers various meat-based platters including morcilla, longaniza, beef, and pork, typically served with salted potatoes, plantain, and guacamole. The town is a popular weekend destination for those traveling from Bogotá due to its proximity and affordable dining options.