A fusion of African, Native American and Spanish foods makes Cartagena a culinary delight. Caribbean, tropical, and with the added bonus of exotic tropical fruits, discovering Cartagena through its flavors and aromas is any food-lover’s dream. See what Anthony Bourdain had to say here.
http://edition.cnn.com/video/shows/anthony-bourdain-parts-unknown/episode3/index.html

The most typical treats can be found in snack bars and food stands all around town:
• arepa de huevo (fried maize dough with a fried egg inside)
• empanadas
• la carimañola (deep fried cassava filled with meat and cheese)
• un buñuelito de frijol (a deep-fried, savory maize donut with black beans)
• butifarras (smoked meatballs)
• coconut rice, rice with beans, rice with chicken, meat … anything rice. Most often, though, coconut rice.
• mote de queso – yams and cheese served with grilled egg plant
• fish sancocho – stew, normally cooked with chicken or meat in Colombia, Cartagena chefs swap meat for fish to make a hearty fish stew.
• fritanga – yikes! Fried heaven (do you see a “fried” theme here?). Everything from deep fried cheese fingers to yuca (cassava), to pig’s feet, skin and intestines (chimichurria, chicharron)
• ceviche is now popular in Colombia – both the raw fish with citrus as well as a cooked version.
• fried plantain (platanitos) – heaven! Often served with red snapper, coconut rice, and plantain chips (a popular lunch in Cartagena)