What you will find when you open a menu is a lot of chicken, beef, fish (the closer you get to the coast), rice, potatos, yuca, plantains, soup, and juice to name a few things. The following list is not exhaustive by any means, but it does reflect the typical inexpensive menu items you will find when you stop for lunch at a typical restaurant.

Many places offer "Comida Ejecutiva" or "Menu del Dia" on weekdays. These are combination plates that typically consist of meat or chicken served with potato, yuca or plantain, a small portion of salad, a bowl of soup, and juice--all for around US$2.

Carnes, Pollo y Pescado (Meats, Chic

Ajiaco - Thick broth containing chicken, potatos, arracacha (similar to the yuca), guasca (a herb used for flavoring), and yuca. It is tradition to add sour creme and capers and serve with white rice and avacado. Sancocho de gallina - Thick broth containing chicken, potato, and yuca. Caldo de Costilla - Thin broth containing rib beef, potatos, and cilantro; commonly served for breakfast in some regions such as Tolima. Mondongo - Thick broth containing intestines, potatos, carrots, spinach, and sometimes peas and beens.

Cuts of Beef Baby Beef (make sure you pronounce it with a Colombian accent) - one of the better cuts of beef available. Churasco - tougher than Lomo or baby beef; generally a thin slice. Lomo - beef from the back of the cow;

Some common words found in the essay are:
Dishes Papas, Baby Beef, , Ajiaco Thick, Ejecutiva Menu, Chicken Pollo, Costilla Thin, Mondongo Thick, Gallina Criolla, Bagre Catfish, broth containing, thick broth containing, thick broth, piece placed grill, grilled directly grill, potato yuca, cuts beef, la plancha, commonly served, prepared flat iron, prepared flat, broth containing chicken, containing chicken, grilled directly, flat iron,
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