Introduction: Sobrebarriga is a beef flank cut slow-cooked until tender then finished in a tangy tomato-based criolla sauce, a classic of Bogotá's Sunday table. Cultural Background: Sobrebarriga is a beef flank cut slow-cooked until tender then finished in a tangy tomato-based criolla sauce, a classic of Bogotá's Sunday table. It reflects the interior's tradition of […]
Introduction: Patacones are twice-fried green plantain discs, pounded flat between fryings, found across Colombia's coastal regions. Cultural Background: Patacones are twice-fried green plantain discs, pounded flat between fryings, found across Colombia's coastal regions. They accompany nearly every coastal meal and are often served as a starter with hogao, a tomato-onion sauce that is a cornerstone […]
Introduction: This simple avocado and tomato salad reflects Colombia's abundance of high-quality avocados, particularly from the Antioquia and Tolima regions, and is a common fresh counterpoint to the country's heavier stews and fried dishes. Cultural Background: This simple avocado and tomato salad reflects Colombia's abundance of high-quality avocados, particularly from the Antioquia and Tolima regions, […]
Introduction: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. Cultural Background: Mondongo is a rich tripe soup thickened with root vegetables and enlivened with a wedge of lime and fresh herbs at the table. It has roots in Spanish tripe […]
Introduction: The completo is Chile's take on the hot dog, piled high with mashed avocado, diced tomato and mayonnaise — the green, red and white toppings giving the 'Italiano' version its name after the colors of the Italian flag. Cultural Background: The completo is Chile's take on the hot dog, piled high with mashed avocado, […]
Introduction: A simple, ever-present side salad at Chilean tables, ensalada chilena combines ripe tomatoes with thinly sliced onion softened in water to remove its harshness — a technique found in kitchens across the country regardless of region or season. Cultural Background: A simple, ever-present side salad at Chilean tables, ensalada chilena combines ripe tomatoes with […]
Introduction: Immortalized in Pablo Neruda's poem 'Oda al Caldillo de Congrio,' this delicate fish soup uses congrio (conger eel), a firm white fish abundant along the Chilean coast, and is considered one of the great dishes of Chilean coastal cuisine. Cultural Background: Immortalized in Pablo Neruda's poem 'Oda al Caldillo de Congrio,' this delicate fish […]
Introduction: Pebre is the essential Chilean table condiment, a fresh chopped salsa of tomato, onion, chili and coriander that accompanies almost every meal, from empanadas to grilled meats, and varies slightly from household to household. Cultural Background: Pebre is the essential Chilean table condiment, a fresh chopped salsa of tomato, onion, chili and coriander that […]
Introduction: A comforting side of beans stewed in a light tomato sauce, this dish stretches a household's protein supply and pairs well with rice, boule or bread. Cultural Background: A comforting side of beans stewed in a light tomato sauce, this dish stretches a household's protein supply and pairs well with rice, boule or bread. […]
Introduction: Nile perch, known locally as capitaine, is one of the prized catches of Lake Chad. Cultural Background: Nile perch, known locally as capitaine, is one of the prized catches of Lake Chad. Braised whole or in large fillets with tomatoes, onions and warming spices, this dish is a centrepiece for gatherings near the lake […]