More than four centuries of port traffic forged Cartagena's palate—Spanish galleons unloaded Iberian olive oil and wine while African laborers introduced yam and coconut, and indigenous vendors carried arepas and bollo limpio through the colonial arcades. By the eighteenth century, the Walled City's plazas hosted a culinary convergence unmatched on the Colombian coast, a synthesis that survives today in the char-grilled arepas de huevo, fried fish fritters, and coconut rice sold from wooden carts in Getsemaní. A Cartagena guided street food tour with tastings traces that layered history through ten or more vendor stops, each anchored to a specific technique or ingredient legacy. Arepas stuffed with egg date to the colonial practice of stretching maize rations with protein; carimañolas—yuca fritters filled with cheese or meat—echo the root-crop agriculture of the Zenú people who inhabited the region before Spanish arrival. Bollo limpio, a steamed corn cake wrapped in banana leaves, remains the breakfast staple it was in the 1600s, sold today from the same corner stands that fed dockworkers a century ago. The tours move between Getsemaní's graffiti-lined Calle de la Sierpe and the shaded colonnades of the Walled City's Portal de los Dulces, where vendors arrange trays of cocadas, arañas, and alegrías—coconut and panela confections whose recipes traveled intact from West Africa. The walking format matters. Cartagena's street food culture exists in motion: empanada vendors push mobile fryers through side streets at dusk, juice carts cluster near the clock tower at midday, and fritanga stalls assemble nightly in makeshift plazas. A guided culinary walk captures that rhythm, stopping where locals stop—at the corner arepa stand outside Iglesia de la Trinidad, the ceviche cart on Calle Larga, the raspao (shaved ice) vendor near the Santa Teresa convent walls. Guides translate not just menus but context: why lulo juice pairs with fried fish, how to identify a properly fried carimañola by its golden crust, which hours bring the freshest patacones. Cartagena food tours with tastings operate daily from 9 AM to 9 PM, though the 4 PM to 6 PM window aligns with peak vendor activity and avoids the equatorial midday heat. The Getsemaní and Walled City circuit covers roughly two kilometers on foot, with stops spaced to accommodate tasting portions that collectively replace a full meal. No entrance fee applies—this is a mobile walking experience anchored to public spaces and independent vendors, the kind of edible archaeology that reveals a city's identity one bite at a time.