Guajira-Riohacha

  GASTRONOMY Friche This is the quintessential dish of La Guajira. It's made with goat meat and is seemingly easy to prepare, requiring only small pieces of goat meat, salt, oil, and a stovetop. It's typically served with cornmeal bread, grilled arepas, or yucca. In Wayuu culture, goat's blood is added to enhance the flavor. Wild Game In La Guajira, both the Wayuu and the Alijunas hunt animals such as rabbits, deer, and armadillos, among others, to prepare and eat. When you visit La Guajira, you absolutely must try the delicious red snapper, the most famous fish in this region. And of course, seafood like lobster, shrimp, and crabs are also a must-try. Shrimp Rice Here you'll find the best shrimp rice in the world, as the recipe has a unique touch: before starting to make the rice, the shrimp are dried until dehydrated to increase the concentration of flavor. This rice is usually served with delicious fried plantains, a green sal...

  Cape of the Sail in La Guajira A stroll along Cabo de la Vela is a spectacular sight; there's a beach with vibrant colors, and if you climb the rocky outcrop, you'll be rewarded with an exceptional view, perfect for taking a memorable photo

  History of Guajira-Riohacha The department of La Guajira was inhabited by the Guajiro, Macuiro, and Anate indigenous groups. Alonso de Ojeda was the first navigator to explore the Guajira coast around 1498, but he did not land; the first to do so was Juan de la Cosa at Cabo de la Vela.The name Guajira first appeared on a map drawn by Juan de la Cosa in 1500; however, in the early years of the discovery, the Guajira Peninsula was called Coquibacoa.  

  Cabo de la Vela en La Guajira  La Guajira es una región repleta de playas coloridas e inolvidables, y su cultura, gastronomía y artesanías son verdaderamente hermosas.