Colombian sancocho received international recognition in 2026 after ranking among TasteAtlas’ 100 best-rated soups in the world. The dish ranked 94th on the list, which features traditional recipes from different regions and culinary traditions.
The ranking has once again drawn international attention to a preparation that is part of Colombia’s everyday cuisine and has numerous variations depending on where it is made. Differences can be found in the meats used, as well as in the tubers, vegetables and accompaniments.
According to Colombian media, sancocho was the only Colombian preparation included in this edition of the ranking, ahead of other traditional soups that are also part of the country’s cuisine.
Sancocho: A dish that changes across Colombia
One of the defining characteristics of Colombian sancocho is its diversity. It can be prepared with chicken, hen, beef or pork, while commonly used ingredients include corn on the cob, plantain, cassava, potatoes, yam and squash. Carrots, tomatoes, onions, cilantro, celery and garlic may also be added, although the final composition depends on regional traditions and locally available ingredients.
The result is a slow-cooked broth in which meat, tubers and other ingredients come together to create a hearty dish. Sancocho is closely associated with family gatherings, celebrations and weekend lunches, when it is often prepared in large quantities to be shared.
Among its regional variations, Valle del Cauca’s chicken sancocho is particularly well known. It is traditionally served with white rice, avocado and ají, a type of spicy sauce. However, recipes and accompaniments vary across the country.
The dish’s name is also connected to the Hispanic culinary tradition. TasteAtlas notes that “sancocho” is related to the Spanish verb sancochar, which refers to partially cooking food. Similar preparations are found in other Latin American countries, although Colombian recipes have developed their own characteristics based on regional ingredients and customs.
Sancocho shares the spotlight with soups from around the world
TasteAtlas’ ranking features preparations from different parts of the world. Paraguay’s vori-vori took first place with a rating of 4.7 out of 5. The soup is characterized by small dumplings made from corn flour and cheese, cooked in a broth that may include chicken, vegetables and herbs.
Second place went to beyran corbasi, a preparation from Gaziantep, Turkey, made with lamb, rice, garlic and pepper paste. In third place was Soto Betawi, a traditional soup from Jakarta, Indonesia, prepared with meat and a broth containing coconut milk and various spices.
Fourth place went to Yokohama-style ramen, also known as iekei ramen, while fifth place was awarded to tonkotsu ramen, which originated in Fukuoka, Japan. The ranking brings together culinary traditions from different regions, ranging from Latin American broths to Asian soups prepared using distinctive techniques.
For the current edition of the ranking, TasteAtlas reported that it collected 59,185 ratings, of which 33,446 were recognized by its system as legitimate. The platform also says its rankings should not be interpreted as a definitive conclusion about global cuisine, but as a tool to promote traditional foods and encourage interest in dishes from around the world.
In this context, sancocho’s 94th-place ranking places the Colombian dish within an international classification based on ratings from the TasteAtlas community. It also gives a preparation that is a regular part of many Colombian tables greater exposure to an international culinary audience.
Its inclusion highlights how a single dish can reflect different regional identities. Although recipes vary from one department or municipality to another, the combination of broth, meat, tubers, vegetables and ingredients such as corn or plantain gives Colombian sancocho a recognizable culinary identity.
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