FRITOS

-MATRIMONIO DE FRITOS______________

Dos de las ms grandes influencias gastronmicas de nuestra comida en un solo plato. (rabe + africana) Blanco y negro. Suave
y crujiente. Perfecta combinacin!

2 kibes de carne de cabrito

Costra de trigo deshidratado y carne magra

molida condimentada con canela, clavos,
pprika, hierbabuena y perejil. Mezclado con
almendras.

2 carimaolas de queso

Masa de yuca rellena de queso costeo y

queso doble crema.
Servido con cayeye de pltano maduro,
berenjenas ahumadas y suero costeo.
Decorado con chips de yuca y berenjena.

AREPA DE HUEVO FRITA

______________

Receta inspirada en la preparacin tradicional del municipio de Luruaco -Bolvar.

Masa de maz artesanal hecha en casa
rellena con 1 huevo entero.
Acompaado de *encocado.
*Hogao con leche de coco

-SURTIDO DE FRITOSplato x 6 ______________

plato x 3 ______________
carimaolas

Receta de la cocina caribe. Se disfruta en el

desayuno, como entrada en los almuerzos o
como pasabocas durante el da.
Pastelitos de yuca rellenos de carne de res y
cerdo, revueltos en hogao y comino.

marranitas

Tambin llamada Juan Valerio en el Tolima

y Cabeza de gato en el caribe.
Bola de patacn rellena de chicharrn y
hogao.

aborrajados de pltano

Este tipo de preparacin llamado aborrajado consiste en sumergir por poco tiempo
el ingrediente que ha sido previamente
recubierto con harina, en aceite a altas
temperaturas.
Pelota de pltano maduro rellena de queso
mozzarella y bocadillo de guayaba.
Acompaado de aj de la casa.

PIQUETE
longaniza + morcilla ______________
solo longaniza ______________
solo morcilla ______________

Este plato se prepara con

frecuencia en la regin de
Santander.
3 trozos de longaniza hecha en casa

Receta inspirada en la tradicional preparacin de doa Eustaquia en Santander.

Picada de cerdo condimentada con cerveza,
comino y cebolla larga; reducida en guarapo
de pia y panela.

3 trozos de morcilla hecha en casa

El cremoso de arveja hace tan diferente en

sabor a nuestra morcilla de la espaola de la
regin de Burdeos.
Condimentada con *poleo y cilantro.
*Hierba aromtica

Servido sobre tierra de almojbanas y

acompaado de un cayeye de arveja y
*carantantas de yuca.

LA PARVA
plato x 6 ______________
Con este trmino los antioqueos y en general las personas del eje cafetero llaman a
los panecillos que acompaan la hora de la
media maana, la media tarde o la comida.

*Costra de maz que queda de la hechura de la masa

del tamal de pipin.

EMBUTIDOS COLOMBIANOS
______________
(5 rollos de 70 gr c/u)
Para poder conseguir esta variedad de sabores
tendramos que recorrer las diferentes playas,
montaas y valles de nuestro hermoso pas.
Si pide este plato, preprese: es un viaje de
muchos sabores y mucha alegra.

longaniza boyacense

Marinada en guarapo de pia.

Aderezada con cilantro y perejil.

morcilla de la casa

Acompaada de carantantas* de yuca.

todas estas preparaciones estn elaboradas con harinas que son preparadas artesanalmente en casa para
despus ser cocinadas en horno de
lea.

pandebono

Masa de almidn de yuca amargo mezclado

con queso criollo (salado y duro) y maz.

pandeyuca de achiote

El achiote es una especia de color rojizo

amarillento que ha sido usada desde
tiempos prehispnicos por los indgenas
americanos para dar color a la comida.
Receta del Valle del cauca.
Masa de almidn de yuca, mezclado con
queso criollo y maz, teido con achiote.

almojbana

Receta cundiboyacense.
Harina de maz porva hecha en casa amasada con cuajada campesina.

butifarra

Servida con cremoso de berenjena ahumada.

longaniza chocoana

Condimentada con cilantro cimarrn, aguardiente, cerveza y 2 variedades de albahaca:

verde y morada.

chorizo paisa

Carne de cerdo molida condimentada con

comino, color, jugo y ralladura de limn.

arepa boyacence

Harina de maz porva ligeramente endulzada

y rellena de cuajada campesina.

arepa encocada

Receta costea.
Harina de yuca fresca con coco rallado
deshidratado.

arepa guajira

Maz peto (blanco) molido, mezclado con

queso criollo.

ENTRADAS
CREMA DE AME
Receta inspirada en los
sabores e ingredientes del
mote de queso de la regin
del Sin. Su principal ingrediente el ame: un tubrculo de gran tamao, que
fue traido de frica en los
tiempos de la colonia.
Sopa a base de ame, queso costeo y suero, leche,
aj dulce y cebolla morada.
Servida con cubos de queso
costeo frito, pltano maduro, y un abundante picado de cilantro y cebolla.
Adornada con chips de berenjena y ame.

SALPICN
DE PULPO _______________________

Guisado inspirado en los salpicones de

pescado de la costa caribe y pacfica de
nuestro pas, en donde se desmenuzan a
mano los pedazos de carne.
Pulpo cocinado y cortado en trozos que se
incorpora en un guiso de cebolla, tomate,
ajo, pimentn y suero costeo. Terminado
con gratinado de queso costeo y paipa.
Servido con abundante dulce de coco, vivos
de naranja, cubos de mango y aj dulce.
Recomendacin: Revolverlo todo!

TAJADO DE CABRITO
CON ENSALADA _________________

Cabrito es el trmino usado en Santander

y Chivo es el trmino usado en la Guajira.
Lonjas de chivo marinado (carpaccio) en
chutney de tomate de rbol amarillo y mayonesa de tomate de rbol rojo.
Servido sobre cama de espinacas baby
marinadas en vinagreta de aceite de oliva,
panela y naranja; alcaparras fritas, queso
paipa y gajos de naranja.

EMPANADAS
CARIBES ________________

Por qu esperar hasta diciembre para disfrutar de estos sabores?

La masa con la que se rellena esta empanada es elaborada con arroz y es un homenaje a las tas, abuelas y mams que nos
introdujeron al ya irretornable mundo de las
celebraciones especiales.
3 empanadas fritas elaboradas con harina
de maz peto y rellenas de masa de arroz,
carne de cerdo, cebolla larga, tomate, sal
y comino; cocinados en fondo de hojas de
pltano. Tambin contiene alcaparras y uvas
pasas.
Servida con aj chuyaco* y vinagre criollo.
*Este aj est inspirado en un plato de origen indgena
que se volvi popular en la regin del Valle del Cauca en
el antiguo cantn Caloto. La siguiente copla escrita por
el reconocido novelista Jorge Isaacs dice:
De los chuyacos del da/ mi chuyaco es el mejor/
porque mi chuyaco tiene/ ajo, picante y color.

CEVICHE DE CORVINA
EN LECHE DE COCO
Y LIMN CRIOLLO __________

Servido con arepas *angelito, cebolla roja y

germinados de cilantro.
*Fritos de harina de maz, azcar y ans.

Arepas con sabor a Magdalena.

COCTEL DE CAMARONES
DEL PACFICO _____________
70 g de camarn servidos sobre cremoso de
aguacate. Aderezado en salsa de tomate,
soya, pimentn, cebolla roja, naranja y
cilantro.
Adornados con ralladura de patacn y germinados de cilantro.

COCTEL DE
CHICHARRN____________________

Medio aguacate apanado en maz amarillo,

relleno de trozos de chicharrn aderezados
con salsa de tomate, salsa soya, pimentn,
cebolla roja, naranja y cilantro.
Servido con chips de pltano.

COCIDO
DE CARNE__________________
Inspirado en los ingredientes y sabores del
cocido boyacence.
70 g de carne de res (murillo) horneada por
9 horas; marinada en vino tinto, salsa soya,
clavos, pimienta y verduras.
Servida sobre media papa sabanera.
Acompaada de crema de arveja; maz,
habas, *chuguas, alverjas, **cubios deshidratados y hogao.
*Planta originaria de la regin andina de Sudamrica
que produce un delicioso tubrculo.
** Tubrculo de origen andino y propagado por los
muiscas.

MUTE ___________________

Frio? Ganas de sentirse querido?

Hambre? Todas las anteriores?
Esta receta recupera los suaves sabores
del mute santandereano. Su nombre
significa maz en lengua Quechua. Al
principio esta sopa se preparaba con
garbanzo siguiendo la receta de la Adafina (sopa proveniente de los judos de
Portugal y Espaa)
Crema de zanahoria, papa sabanera,
papa criolla, guacas*, cebolla y maz
que se sirve sobre una cama de picadillo de cebolla y cilantro, zanahorias
pequeas, chips de yuca y maz, guacas
fritas, peto amarillo frito y callos de
cerdo finamente cortados.

*Hierba tpica de la regin de Santander.

3 HAMBURGUESITAS
VALLUNAS_________________

Cali es Cali y lo dems es chuleta. Este

plato muy conocido en la parte Sur de
Amrica, ha tenido una deliciosa adaptacin en la capital del Valle del Cauca
cambiando la res por cerdo. Esta es
nuestra original interpretacin:
Lomo de cerdo apanado con maz pira y
pan calado. Servido entre pan de bono,
hierbabuena y pepino.
Aderezado con mayonesa de guascas.
Decorado con brotes de cilantro y vivos
de limn.

TAPA NORTE
SANTANDEREANA____________
Abre el apetito con esta singular interpretacin de una empanada santandereana,
comnmente llamada pastel de garbanzo.
Masa de sobrebarriga, garbanzo y hogao.
Servida sobre una tortilla frita.
Decorada con germinados de cilantro y vivos
de limn.

SECO

BISTEC A LA PARRILLA
____________
Preparndose para una larga jornada de trabajo? Este plato es el indicado para recargar energas y quedar satisfecho durante muchas horas. Infaltable en los restaurantes de carreteras de nuestro pas. Ojo:
es realmente poderoso. No recomendable para estmagos pequeos!
Punta de anca madura (300 gr) asada en parrilla que luego se cubre con un guiso de pimentn, cebolla roja, tomate y cilantro.
Servida sobre una cama de arroz de fideos y platanitos maduros.
Acompaada con huevo poch cocinado en *termocirculador.
*Tambin conocido como Roner, se trata de un termostato que permite crear una temperatura constante, de entre 5 y 100 C, para cocinar al bao mara. Es muy preciso, la temperatura en el recipiente es homognea, lo que garantiza una coccin del alimento controlada.

SALCHICHA DE TRUCHA _______________

Mezclamos diferentes sabores tpicos de nuestro pas para proponer una receta de autor. Coma varios bocados para descubrir
la suave mezcla de sabores colombianos. Recomendada para
amantes de la comida y la aventura.
Naco de trucha adobado con picadillo de guascas y cebolla que
se refrigera durante horas hasta lograr una consistencia maciza
que luego se sella en mantequilla. Acompaado de un envuelto de
maz, ahuyama, aguardiente y cuajada. Decorado con chicharrn
de trucha, crocantes de remolacha y cebolla ocaera macerada
en vino.
Servido con salsa de picadillo de hierbabuena, cilantro y perejil
que complementan el sabor de la trucha.

CAZUELA DE
MARISCOS_____________________

Un viaje al pacfico colombiano.

Preparacin de mariscos y sopa que se mezclan en el momento de servirse en la mesa.
200 g de camarones, pulpo, almejas,
mejillones, calamares y rbalo; marinados
en sal, limn y cilantro sellados al sartn
con picadillo de cilantro y cebolla larga.
Sopa a base de langosta, langostino,
chontaduro y leche de coco.
Servida con 1 patacn.
Acompaada de arroz de coco blanco mezclado con crocantes de frjol cabecita negra.

**POLLO
SUDADO____________________________

Esta receta honra los sabores caseros bogotanos. Es buena para subir el nimo. Pierna
pernil sellado en parrilla y cocinado al vaco
durante 2 horas en salsa criolla.
Servido con arroz blanco mezclado con huevo cocido y arveja; y una arepa de yuca.
**Esta coccin al vaco permite que el pollo no pierda
sus jugos naturales y su carne que est totalmente
cocida queda de color ligeramente rosado.

**MEDALLN
DE MURILLO________________

Interpretacin de los sabores e ingredientes

de la posta negra cartagenera, que es cocinada en familia para ocasiones especiales.
Esta preparacin logra dejar la carne tan
blanda qu se puede comer con cuchara!
200 g de medalln (murillo) marinado en vegetales, vino tinto y sal, y horneado durante 12 horas en nuestro horno especial que
permite tener una temperatura constante
y asegura que la carne quede en su punto.
Aderezado con salsa dulce de panela, canela, clavos y pimienta.
Servido sobre una cama de arroz de coco
blanco mezclado con crocantes de frjol
cabecita negra.
Adornada con vegetales frescos.
** El murillo es un corte musculoso que contiene
nervios.

SOLOMILLO DE CARNE
AHUMADO_________________________

Jugosa! Receta que renueva y recupera el

sabor y la preparacin de la carne oreada.
Esta tcnica propia de Santander se origin para poder conservar la carne durante
ms tiempo.
200 g de lomo fino de res, marinado
en panela y sal, oreado durante 20 minutos,
ahumado durante 2 horas en horno de lea y
finalmente asado a la parrilla.
Servido con arroz de morcilla y arroz blanco
con arveja.
Acompaado de vegetales frescos.

ASADO _____________________________
200 g de chatas marinadas en tomillo,
laurel y ajo.
Servido sobre un machacado de aguacate,
mayonesa y suero costeo.
Acompaado de 1/4 de pltano maduro
relleno de bocadillo y queso; tomate,
cebolla roja y mazorca desgranada.

LECHONA___________________________
Plato infaltable del Espinal - Tolima.
Carne magra de cerdo envuelta en su cuero
con arroz condimentado con comino,
achiote y vegetales, mezclado con arveja
amarilla. Cocinada al horno durante 8 horas.
Servida sobre naco de *insulso
Acompaado de arepa de yuca y piel de
cerdo crocante.
*Melao de panela aromatizado con hoja de pltano y
mezclado con harina de maz.

BONDIOLA
DE CERDO__________________
Sabores trados de la caribea tierra de
Crdoba. Esta receta utiliza una de las
partes ms sabrosas del cerdo que se
caracteriza por tener un corte blando y
jugoso.
200 g sellados en cuadrille y cocinados al
vaco durante 2 horas en salsa de tamarindo
(trado de Crdoba) y vino tinto.
Servida con 2 galletas de frjol cabecita
negra y 4 *marranitas.
*Bola de pltano verde, rellenas de chicharrn y hogao

CODITO
DE CERDO__________________
Si tiene hambre pida otro plato!
500 g de codito de cerdo cocinados al
horno.
Servido sobre una cama de ensalada de
repollo y pedacitos de longaniza.
Acompaado de papa sabanera frita.
Servido con salsa de mayonesa y suero
costeo.

CERDO
AGRIDULCE__________

Potente y energtica! Esta receta

recupera los sabores de las regiones del
Cauca y de Crdoba.
200 g de corte tres telas (barriga) sellado
en parilla. Cocinado y luego marinado en
salsa de cerveza y panela.
Finalmente glaseado en su salsa.
Servido sobre tamal de berenjena relleno de
*pipin.
*Papas criollas mezcladas con hogao y man.

LENGUA EN SALSA ANARANJADA

__________________

Las mams de los bogotanos hacen esta receta para sus hijos como parte del cotidiano men semanal. Lo particular de esta comida no es la parte de la res que se cocina ya que esta se emplea desde
Mxico hasta Japn, sino nuestra colombiana forma de servirla: sobre salsa de tomate.
Lminas finas de tierna lengua horneada. Acompaada de una porcin de tortilla de huevo, arroz
con hogao y queso paipa; y ensalada verde de la casa. Decorada con *guatila encurtida y garbanzos fritos. Servida sobre una salsa naranja elaborada con cebolla larga, cebolla morada, hojas de
pltano, ajo, tomillo, salsa de tomate y crema de leche.
*Verdura tpica de la regin sabanera usada por las mujeres en diferentes recetas.

ARROZ NEGRO
DEL PACFICO__________

Por favor revuelva el arroz con la vinagreta

criolla. Es la manera de disfrutar al mximo
esta receta.
Arroz de grano largo marinado en tinta de
calamar negro y mezclado con vivos de
cebolla larga, pedazos de tomate seco artesanal; cabezas y araitas de calamar.
Servido con papas criollas cocinadas y
fritas.

TRUCHA
CUNDIBOYACENSE __________
Famosa por ser la comida preferida de los
viajeros a la laguna de Tota.
Esta es nuestra original interpretacin:
200 g de filete de trucha con mayonesa de
ajo, totalmente cubiertos con costra de
queso paipa y maz.
Servida sobre una cama de habichuelines.
Acompaada con ensalada de temporada.
Decorada con mezcla de micro germinados
verdes y ptalos de cebolla ocaera confitados en jugo de remolacha.

ENSALADA DEL TRPICO

__________________

Fresca. Justo lo que uno necesita para das calurosos o de mucha presin. La mandarina se cultiva en La
Mesa, Anapoima y alrededores de temperaturas clidas. A la vuelta de los paseos, los bogotanos suelen
comprar cajas de esta fruta por la carretera.
Vivos de mandarina y bolitas de cuajada remojada en aceite de cilantro, revueltos en hojas de remolacha,
lechuga crespa, lechuga verde morada, espinaca y flores de calndula mezcladas con semillas de ahuyama
tostadas, tomates secos hechos en casa y tomates cherries amarillos. Acompaada con una generosa laja
de tocineta chicharrn hecha en casa. Servida con vinagreta.

ENSALADA
DEL SIN__________________

Receta caribea inspirada en los ingredientes del tabule de la cocina rabe. Esta
influencia ha estado presente en nuestra
gastronoma desde hace tan solo 3 siglos!
Crema de berenjenas ahumadas y suero costeo, cama de lechugas crespa y morada,
*quinua y vegetales frescos (tomate
chonto, palmitos, pimentn rojo y verde,
hierbabuena, pepino y cebolla morada en
cubos) Adornada con crocantes de
frjol cabecita negra, aceite de oliva,
vinagre, cebolla roja y naranja.
*Cereal originario de los Andes

ENSALADA
LA PRINCIPAL___________
Generosa. Cama de lentejas, garbanzos,
tomate, cebolla rojas en plumas y cilantro
acompaada de espinaca.
Mezcla de lechugas frescas y lonjas de
aguacate.
Servida con crocante de chicharrn.

RBALO___________________

Las palenqueras del caribe suelen llevar

en sus platones los conocidos enyucados.
Nosotros los presentamos as:
200 g de corte grueso (posta), cocinado al
vaco y sellado en mantequilla.
Servido sobre *enyucado y con salsa de
suero costeo, ron blanco y eneldo.
Decorado con mango biche, cebolla roja y
hierbabuena.
*Pastel de yuca, coco y ans.

LANGOSTINOS
TOLIMENSES_______________

La achira tambin conocida como sag o

chisgua era consumida por nuestros antepasados chibchas y hoy se produce principalmente en el departamento del Tolima.
4 langostinos apanados en harina de achira
y coco.
Acompaados con melado de lulo y aj dulce.
Servidos con arroz cremoso de suero costeo y ralladura de limn.
Decorado con calamares fritos y carantantas* de pltano verde.

PECHUGA DE
POLLO RELLENA
_____________
Esta receta es una interpretacin de los sabores e ingredientes del ajiaco
santafereo.
200 g de suprema de pollo rellena de cremoso de guascas, alcaparras y papas
(criolla, pastusa y sabanera) sellada a la parrilla y cocinada al vaco.
Servida sobre una cucharada de caldo de ajiaco.
Acompaada con alcaparras fritas, cubos de aguacate, mazorca desgranada,
chips de arracacha y arroz blanco.

PASSION FLOWER MERENGON

merengn
de curuba
__________

CHOCOLATE CAKE AND CHEESE ICE CREAM

torta de
chocolate y
helado de queso
__________

MIX OF DESSERTS THAT BOGOTANIAN

GRANDMOTHERS MADE AT HOME.
SWEETS FULL OF ENERGY THAT HELP
PEOPLE OF THE CENTRAL ZONE RECOVER
THE HEAT THAT IS LOST IN THE RAINY
AND COLD DAYS OF THE CAPITAL.
RECOMMENDED TO SHARE.

bogotansimo
__________
Reunin de postres que las abuelas
bogotanas hacan en casa. Dulces
llenos de energa que ayudan a las
personas del interior a recuperar el
calor que se pierde en los lluviosos y
fros das capitalinos. Recomendado
para compartir.

HOME-MADE MILK RICE POPSICLE

paleta artesanal
de arroz con leche
__________

HOME MADE ICE CREAM SCOOPS.

FLAVORS >Peasant cheese /
Lulo / Soursop /
Colombian spirituous liquor /
Condensed milk

helados
artesanales
__________
Sabores para elegir:
Queso campesino
Lulo
Guanbana
Aguardiente
Leche condensada

UCHUVA CHEESECAKE

esponjado de
queso y uchuva
__________

English
FRIES
These dishes are common
in the Caribbean coast and
the Department of Tolima.
Their preparation is strongly influenced by Africa.
-FRITTERS MARRIAGE
two of the greatest gastronomic influences of our food in
just one platter (arab + african). black and white. soft and
crunchy. the perfect combination!
2 goat meat kibbehs.
Made with dehydrated wheat and
ground meet seasoned with cinnamon, clover, paprika, spearmint and
parsley.
2 cheese stuffed manioc fritters.
Manioc pies stuffed with caribean
cheese and double cream cheese.
Served with pure of riped plantain,
smoked eggplant and caribean sour
cream. Decorated with manioc and
eggplant chips.

-FRIES COMBO
PORK AND BEEF STUFFED MANIOC
FRITTERS

This is recipe from the Caribbean

coast. Usually made for breakfast
as an entrie for lunch or as snack
during the day.
Manioc pies stuffed with ground
beef and pork, steeped in gravy and
cumin.

PORK AND PLANTAIN FRITTRES

Also called Juan Valerio in the Department of Tolima and Cat Head
in the Caribbean coast.
Fried green banana ball stuffed with
crisp pork rind.

RIPE PLANTLAIN FRITTRES

This type of preparation called

aborrajado consist in immersing,
for a short period of time, the
ingredient that has been previously
rolled in flour, in oil at high temperature.
Ripe plantain ball stuffed with
mozzarella cheese and guava candy.
Accompanied by home-made chili
sauce.

-FRIED CORN CAKE

FILLED WITH EGG

Recipe inspired by the traditional

preparation of the municipality of
Luruaco-Department of Bolivar.
Make with corn dough and stuffed
with a whole egg. Served with coconut

milk gravy.

-COLOMBIAN SAUSAGES

(5 rolls of 70 g each)
In order to get this variety of flavors
we would have to go through different
beaches, mountains and valleys of
our beautiful country. If you ask for
this platter be prepared: it is a trip of
many flavors, and a lot of joy.
Longaniza sausage: marinated in
pineapple juice. With coriander and
parsley dressing.
Homemade blood sausage: accompanied with manioc *carantaras.
Butifarra sausage: served with
smoked eggplant cream.
Sausage from Choco: seasoned
with sawtooth coriander, colombian
spirituos liquor, beer and 2 kinds of
basil: green and purple.
Sausage from Antioquia: pork
ground meat, seasoned with cumin,
color; juice and grated lemon peel.

-SMALL ROAST

This dish is made frequently in the

Santander region
Three pieces of home-made pork
sausage.
Recipe inspired in the traditional
preparation of Mrs. Eustaquia in the
Department of Santander.
Minced, chopped pork spiced with
beer, cumin and scallion boiled down
in fermented pineapple juice and
brown sugar loaf.
Three pieces of home-made blood
pudding (blood sausage) Spiced with
pennyroyal (mentha polegium) and
*coriander
Green pea cream makes our blood
pudding taste a lot different from
the blood pudding made in the Spanish
region of Burdeos. Served on cruller
earth and accompanied by pea cayeye
and manioc **carantantas.
*Fragrant herb
**Corn crust left over from the pipian pie dough

ENTRIES
-LA PARVA

All of these are home-made recipies,

made with flours that are prepared
according to traditions, and subsequently cooked on wood fired ranges.

MANIOC STARCH BREAD

Mixed with home-made cheese (salty and hard) and corn.

ACHIOTE AND MANIOC BREAD

Achiote (the fruit of the annato

tree) is a reddish-yellowish spice
that has been used since pre-hispanic by american native peoples to
give color to their food. Recipe from

Valle del Cauca. Manioc starch dough

mixed with home-made cheese and
corn, dyed with achiote (fruit of the
annato tree)

COLOMBIAN CORN BREAD

Recipe from the departments of

Cundinamarca and Boyaca
Home made corn flour mixed in a
dough with peasant stule curdled
milk (junket)

BOYACA CORN CAKE

Corn flour slightly sweetened and

filled with peasant style curdled
milk (junket)

COCONUNT AND MANIOC CAKE

Recipe from the northern coast of

Colombia.
Fresh manioc flour with dehydrated
ground coconut.

GUAJIRA CORN CAKE

Recipe from the Department of Guajira (Norther coast of Colombia)

White ground corn, mixed with home-made cheese.

-AME CREAM

Recipe inspired on the taste and

ingredients of ame cheese soup from
the Sinu Region. Its main ingredient is
ame, a big size tuber that was brought from Africa during the colonial
period.
Soup whose main ingredients are
ame, salted cheese from the Caribbean coast and salty curdled milk plus
milk, sweet chili and purple onions.
Served with fried salty cheese, ripe
plantain and lots of chopped coriander
and onions. Decorated with eggplant
chips and ame.

-OCTOPUS COCKTAIL

Stew inspired in the fish cocktails of

the Caribbean and the Pacific coasts
of our country in which the pieces of
meat are crumbled by hand.
The octopus is cooked and cut into
pieces that are incorporated in a stew
of onion, tomatoes, garlic, peppers,
and sour cream. Finished au gratin
with two kinds of cheese. Served with
abundant coconut preserve, orange
peel and pieces of mango and sweet
peppers. Recommendation: Mix it all!

-YOUNG GOAT CARPACCIO WITH

SALAD

Slices of marinated goat (carpaccio) in

yellow tree tomato chutney and green
tree tomato mayonnaise. Served on a
spinach bed marinated in a dressing
containing olive oil, brown sugar loaf
and orange

-CARIBBEAN EMPANADAS

Why wait until December to enjoy these tastes? The batter with which this
empanada is filled is made from rice
and it is a tribute to aunts, grandmothers and mothers who introduced
us into the no return world of special
celebrations.

3 fried empanadas made with corn

flower and filled with rice batter,
pork meat, scallion, tomato, salt
and cumin; cooked on top of plantain
leaves. It also has capers and raisins.
Served with chuyaco hot sauce* and
creole vinegar.
*This hot sauce is inspired in a platter of indigenous origin which became popular in the Valle
del Cauca regin in the ancient Caloto canton.
The following song is written by the recognized writer Jorge Isaacs and it says: From the
chuyacos of the day/my chuyaco is the best /
because my chuyaco has/ garlic, hot sauce and

ber. Seasoned with mayonnaise made

from guascas. Decorated with coriander sprouts and lemon.

-TAPAS FROM NORTH SANTANDER

It is an appetizer with this singular

interpretation of the santandereana
empanada, usually known as chick pea
pie.
Steak, chick peas, onion and tomato
sauce, served over a fried tortilla.
Decorated with coriander sprouts and
lemon.

color

-CORBINA CEVICHE IN COCONUT

MILK AND NATIVE LEMON.

Fried corn flour pies with a Magdalena flavor

Served with *angel corn pies, red
onion and coriander sprouts
*Fried corn flour pies with sugar and anise

-PACIFIC COAST SHRIMP COCKTAIL

70 gr of shrimp served on avocado

cream
Dressings in tomato sauce, soy, red
pepper, red onion, orange and coriander.
Decorated with grated fried green
plantain and coriander sprouts

-FRIED PORK RIND COCKTAIL

Half an avocado covered with yellow

sweet corn, stuffed with chunks of
fried pork rind dressed with ktchup,
soy, red pepper, red onion, orange and
coriander. Served with fried plantain
chips.

-STEWED BEEF

Inspired by the ingredients and taste

of the stew made in the Department
of Boyaca.
70 g of beef baked at 248 F for nine
hours; marinated in red wine, soy sauce, cloves, pepper and vegetables.
Served on half a potato from the
Savanna. Accompanied by pea cream;
corn, broad beans, **chuguas, peas,
dehydrated cubios and gravy.
**A tuber from the Andes spread around by the
Muisca Indigenous.

MAIN DISH
-GRILLED BISTEC

Getting ready for a long work journey?

This platter is indicated to recharge
batteries and be satisfied for many
hours. A must in the road restaurants
of our country. Watch out: it is really
powerful. Not recommended for small
stomachs!
Riped haunch tip (300g) grilled and
then covered with a sauce of pepper,
red onions, tomato and coriander.
Served over a bed of pasta rice and
ripe plantains. Accompanied with poached egg cooked in*thermocirculator.

Pork tenderloin breaded with corn and

bread. Served between a colombian
cheese bread, spearmint and cucum-

*Typical herb of the Santander region

-SHELLFISH

STEW

A trip to the Colombian Pacific Coast

A mixture of shellfish and soup that
are mixed at the moment the dish is
brought to the table.
200 g of shirimps, octopus, mussels,
clams, squid and sea bass marinated
in salt, lemon and coriander sealed on
a pan with chopped coriander and shallots. Soup made of lobster, prawns,
pacific Coast fruit (chontaduro) and
coconut milk. Served with a piece of
fried green plantain Served with white
coconut rice mixed with black head
bean cracklings.

STEWED CHICKEN

that allows to create a constant temperature,

This recipe honors domestic flavors

of Bogota. It is good to uplift your
spirits.
Thigh plus drumstick sealed on the
grill and vacuum cooked for two hours
in a local gravy. Served with white rice
mixed with hard boiled egg and peas
plus manioc pie.

between 5 and 100 C to cook in double boiler.

Vacuum cooking prevents the chicken from

It is very accurate, the temperature of the

losing its juice; also, the flesh, totally cooked,

container is homogeneous which guarantees

turns slightly pink.

*Also known as Roner, it is about a thermostat

controlled cooking of food.

-BEEF SHANK MEDALLION

-TROUT SAUSAGE

We mix different typical flavors of

our country to propose an authors
recipe. Eat different mouthfuls to discover, the soft mixture of Colombian
flavors. Recommended for food and
adventure lovers.
Mashed trout seasoned with guasca and onions that is refrigerated
for hours until getting a hard consistency that is then sealed in butter.
Accompanied with a corn, pumpkin,
aguardiente and cottage cheese
wrapping. Decorated with fried trout
rinds, beet fritters and onion. Served
in spearmint, coriander and parsley
sauce which supplement the flavor of
the trout.

A recipe that interprets the taste and

ingredients of the black slice of beef
typical of Cartagena. In Cartagena, it
is a family dish for special occasions.
This recipe cooks the meat until it is
so tender that one can actually eat it
with a spoon!
200 g of beef shank marinated for
half a day in vegetables, red wine and
salt and baked for twelve hours at
moderate temperatura in our special oven that allows for a constant
temperatura to make sure the beef is
adequately done. Dressed with brown
sugar loaf sauce, cinnamon, cloves
and black pepper Served on a White
coconut rice bed mixed with black
beans cracklings Dressed with fresh
vegetables.
beef shank is a muscular cut crisscrossed by

-3 HAMBURGERS FROM PACIFIC

This platter is commonly known in the

South of America it has had a delicious
adaptation in the capital of Valle del
Cauca changing beef for pork. This is
our original interpretation:

from the jews in Portugal and Spain).

Carrot cream, white and yellow potatos, *guacas and corn that is served
over a bed of onion and coriander,
small carrots, manioc and corn chips,
fried *guacas, yellow fried corn and
pork tripe thinly sliced.

-PORK FOOT SOUP

Cold? Want to feel loved? Hungry? All

of tha above? This recipe recovers the
soft tastes of mute santandereano. Its name means corn in Qetchua
language. At the beginning this soup
was prepared with chick peas following the recipe for Adafina (soup

lots of nerves.

-SMOKED BABY BEEF

Juicy! Recipe that renews and recovers the taste and preparation of
air-dried beef. This technique originated in the Department of Santander
as a means of preserving beef for long
periods of time.

200 g of baby beef, marinated in

brown sugar loaf and salt, air-dried
for 20 minutes, smoked for two hours
in a wood fired oven and baked on a
grill. Served with black pudding rice
and white rice with peas.
Accompanied by fresh vegetables.
-ROAST
200 grams of beef marinated in thyme, laurel and garlic. Served on avocado mash, mayonnaise and sour milk
from the Atlantic Coast together with
ripe plantain stuffed with guava
candy and cheese, tomato, red onion
and loose grains of sweet corn.

-STUFFED PORKE

An essential dish in the city of El

Espinal Department of Tolima
Lean pork contained in the pigs
carcass mixed with rice spiced with
cumin, achiote (annatto tree fruit)
and vegetables, mixed with yellow dry
peas. Cooked in the oven for 8 hours.
Served on cream of corn plus brown
sugar loaf scented with plantain leaf
and mixed with corn meal. Served
with manioc pie and pig skin cracklings.
-SWEET AND SOUR PORK
Powerful and energetic! This recipe
recovers the aromas of the Cauca and
Cordoba regions.
200 g of three layer cuts (belly) sealed
on the grill. Cooked and then marinated in beer and brown sugar loaf gravy.
Finally, it is glac in its own gravy.
Served on eggplant roll stuffed with a
dough made of yellow potatoes mixed
with gravy and peanuts.

-PORK ELBOW

If you are not hungry ask for another

platter! This recipe of 500 g or pork
elbow cooked in the oven.
Served over a bed or cabbage and
pieces of sausage bed. Accompanied
with fried white potatoes. Served with
mayonnaise sauce and sour cream.
-PORK BONDIOLA
Taste brought from the Caribbean
lands of the Department of Cordoba.
This recipe employes one of the tastiest parts of pork which stands out
for having a tender and juicy cut.
200 g sealed in cuadrill, vacuum
cooked for two hours in tamarind
sauce, brought from the Department
of Cordoba, plus red wine. Served with
two black head beans wafers plus
4 marranitas (green plantain balls
stuffed with pork rind cracklings and
gravy.

-ORANGE SAUCE BEEF TONGUE

Mothers of Bogotanians make this

recipe for their children as part of the
usual weekly menu. What is interesting about this food is not the part
of the cow that is cooked since this
one is used from Mexico to Japan, but
our Colombian way of serving it: over
tomato sauce.
Thin layers of tender broiled tongue.
Accompanied by one portion of a cake
made with egg and rice with onion;
tomato sauce and Paipa cheese and
Green salad from the house. Decorated with pickled guatila* and fried
chick peas. Served over an orange sauce elaborated with scallions, purple
onion, plantain leaves, garlic, thyme,
tomato sauce and cream.

served with spinach.

Mix of fresh lettuces and avocado
slices. Served with fried pork rind.

-TROUT FROM THE DEPARTMENT OF

CUNDINAMARCA AND BOYACA

This fish gain its reputation when it

bcame the favorite food of travellers
who visited the Tota Lagoon.This is our
original interpretation
200 g of trout filet with garlic mayonnaise completely covered with Paipa
cheese crust and corn. Served on a
bed of tender string beans with seasonal salad. Dressed with a mixture
of green micro sprouts in addition to
shallots petals candied in beet juice.

*Typical vegetable of the sabana region used by

women in different recipes.

-BLACK RICE FROM THE PACIFIC

Please mix the rice with creole vinaigrette. This is the way to enjoy this
recipe to the limit.
Long grain rice marinated in black
squid ink and mixed with scallions,
pieces of artisanal dried tomatoes;
squid heads and spiders. Served with
creole cooked and fried potatoes.

-TROPICAL SALAD

Fresh. Just what one needs for hot

or stressful days. Tangerine is cultivated in La Mesa, Anapoima and their
surroundings of warm temperatures.
Coming back from trips, Bogotanians
usually buy boxes of this fruit on the
road side.
Pieces of tangerine and balls of cottage cheese soaked in coriander oil in
beet leaves, lettuce, purple lettuce, spinach and leaves of marigold
mixed with toasted pumpkin seeds,
homemade dried tomatoes and yellow
cherry tomatoes. Accompanied with a
generous layer of bacon home made.
-SALAD FROM SIN
This recipe is based on the ingredients
and preparation of Arabic tabouleh.
This influence has been present in our
gastronomy for only three centuries.
Cream of smoked egg plants and salty
curdled milk.
Bed of curly and purple lettuce, *quinoa and fresh vegetables (tomato,
hearts of palmettto trunk, red and
green pepper, mint, cucumber and
diced purple onion)
Decorated with roasted black head
beans, olive oil, vinegar, red onions
and orange.
*A cereal endemic to the Andes.

LAPRINCIPAL SALAD

Generous.
Bed of lentils, chick peas, tomato, finelly chopped red onions and coriander

-SEA BASS

Black women of the Caribbean Coast

usually carry large trays with the
well-known manioc flour, coconut
and anise pies. We present them as
follows:
200 g of a thick cut, vaccum cooked
and sealed in butter.
Served on manioc, coconut and anise
flour pies with caribean sour cream
from the Coast, white rum and dill.

-STUFFED CHICKEN BREAST

This recipe is a rendering of the taste
and ingredients of a stew made of
vegetables and chicken which is a traditional meal in Santafe de Bogota.
Served on a spoonful of Santafe de
Bogota stew together with capers,
loose grains of sweet corn, arracacha
(a sweet tuber) chips and white rice.

-TOLIMENSE SHRIMPS

The achira, also known as sagu or

chisgua was eaten by our chibcha ancestors and it is now mainly produced
in the department of Tolima.
4 shrimps breaded in achira flour and
coconut. Accompanied with lulo syrup
and sweet peppers. Decorated with
fried squid and Green plantain carantantas*