FESTIVALS AND GASTRONOMY

For its varied agricultural production and the confluence of cultures, the gastronomy of Huila is abundant and diverse. The recipes have been passed from generation to generation and which are part of the cultural identity of the Department of Huila

Among the most representative recipes can be highlighted

ASADO HUILENSE

It is a dish that partying in San Juan and San Pedro becomes an ancestral rite. Its ingredients are green onions, garlic, cilantro, cumin, thyme, bay leaf, oregano, pennyroyal, salt, sour juice, sugar, orange, and the marinated meat with beer. He served with baked sweet bland, bland roast arepas ear dog, roan and mature hosts drink, masato or corn beer.

BIZCOCHOS DE ACHIRA

Its base ingredient is flour Achira, fresh curd, butter, egg yolks and salt



TAMAL HUILENSE



Its ingredients are prisoners of beef, pork and chicken, bacon into small pieces, egg, rice, green peas, sliced​​potatoes, sliced ​​carrots, green onions, garlic, ripe tomato, color, cumin, pepper and your particular package, banana leaves


LECHONA HUILENSE

The ingredients are less than one year pig,  4 cups lard, 2 pounds of scallions, 4 pounds of peas, garlics, 4 pounds of rice, 2 pounds of salt, pepper, cumin and color

FESTIVAL FOLCLÓRICO Y REINADO NACIONAL DEL BAMBUCO

The Folk Festival, National Pageant Bambuco and Folklore International Festival, is one of the most important holidays of surcolombiano.

It is celebrated in mid-June to the first week of July each year and attracts a considerable number of Colombian and foreign tourists. The music, dancing, parades and roast are enriching elements that have its own identity in the  department Huila.

 

This is a small demonstration of the typical dance of Department of Huila