The gastronomy of Huila is abundant and diverse. The recipes, which have been handed down from one generation to the next and which are part of the cultural identity of the Department, attract tourists in search of traditional flavors of Huila cuisine. The most representative child preparations:
bizcochos de achiras
The traditional achira biscuit is of vegetable origin, with the popularly achira plant, grown in the region, is the basis for the elaboration of this rich hot earth biscuit. In its preparation is used: achira flour, fresh curd, corn flour, butter and eggs. The secret of the unparalleled taste is to knead the ingredients without adding water and the molds the biscuits that do not have the thickness of a finger. They are then baked in an ungreased container (can) and as soon as they change color,
They take the container from the oven to refuel them and strengthen their flavor and then they are put back into the oven to make them brown and tastes to the palate.
arepas
Preparation
The threshed corn is allowed to soak without shaking it, for three days at the end of which it is ground in an iron mill, which, according to the custom, gives it good flavor. The dough is thinned, soaked in water and poured into a balaye. It is cooked in little water until it thickens following it with a cagüinga. Let cool and make little balls that extend over the banana leaf, thinning them up to about five millimeters. They are sitting on a clay pot. You can mix in the original guarús mass (the cooked rice without the seasonings of the salt) to give greater cohesion and resistance to the arepas that are wrapped and filled of meat, scrapes or scrambled eggs.
Asado huilense de marrano
When it comes to eating, the Huilense asado is the reason for the acceptance, joy and recognition of the culinary art, the smallest detail in the secret portions of each family has a delight of the guests.
The recipes vary from the agreements with the tastes of each village of Huila, but generally for their use of the production: pork is applied for the next marinating with garlic, long onion, albaca, cumin, pepper, cloves and Sour orange or vinegar, let it sit for a full day in a clay pot, then grilled in the clay oven.
This is how you get the San Juan and the San Pedro around the Huilense asado, the aguardiente and the dance until dawn.
Mazamorra
The mazamorra is simply very well cooked or Peto. Its preparation has been made in the water for several hours, which must be completely white for its final presentation. For the softening grain it is best to soak it all night prior to cooking.
When it strikes, a pinch of baking soda can be added. As the product can be found, it can be important combined with other flavors, especially sweets such as panela and sugar. The mazamorra is usually accompanied by milk, and serves in large bowls.