Cúcuta is border area and its gastronomy is nourished by the tradition of Santanderes and neighboring Venezuela. Traditional dishes such as chickpea cake; Varieties of rice with chicken, with meat, peas and yucca; The mute; Pork soup, corn, potatoes and chickpeas and stuffed potatoes, are part of the traditional menu of the region.
The Cabrito (young goat), which is eaten roasted or cooked, as well as the Cabrito stew (pepitoria), is also a fundamental part of the cucuteña table, as are the sausages stuffed with rice.
The hallacas are also a pleasure that is shared with Venezuelan cuisine. Made from cornmeal dough seasoned with chicken or chicken broth, it is filled with a stew of beef, pork and, olives, raisins, capers, paprika and onion.
Cúcuta is equally sweet: the Cortados of goat’s milk, the Arrastradps, the Dulce Combinado and the Solteridas are a must in the good local cuisine.