Ají:
Mild sauce made with cilantro, green onions, garlic & Ajíes (medium hot chile peppers). This is our Signature Sauce
Ajiaco:
Delicious stew used on special occasions, made with chicken & three types of potatoes. Its flavor comes from herbs called "guascas", grown in
the Andes.
A-la-criolla:
Slowly cooked with onions and tomatoes.
Arequipe: Sweet carmeled milk
Arepas:
Are the most universal of Colombian foods, our most popular are:
Arepas Tradicionales
plain corn-dough patties used as bread or tortillas
Arepas Supremas
made with sweet corn
Mozzarepas
are made of white corn and
Mozzarella cheese. They may be served as a snack or as the main part of breakfast or lunch
Buñuelos:
Delicious deep fried cheese-corn balls.
Used for breakfast or as a snack
Cassava (Yuca):
Tuber similar to potato
Chimichurri: Savory sauce originated in Argentina, made with parsley, olive oil and garlic
Chicharrón:
Thick cut of crispy fried pork rind (bacon) marinated with garlic
Chorizo:
Sausage in the style of the Spaniards who introduced pork to the Americas, spicy but not hot
Colombian Salad:
Shredded cabbage, grated carrots and chopped ripe tomatoes topped with cilantro in a mild vinaigrette
Empanadas:
Thin crisp crust of cornmeal encloses a mixture of beef, potatoes and Hogao.
This delicacy is the most sought out by Colombians anywhere. Best when accompanied with Ají
Guascas:
These herbs native to the Colombian Mountains are the main condiment in Ajiaco Santafereño
Hogao, Hogo, Guiso:
This is the main condiment in many of our dishes. Simmered with tomatoes, onions & garlic
Maduro:
Ripe sweet Plantain, usually served fried
Morcilla:
Blood sausage with rice and spices
Natilla:
Custard-like dessert commonly used at
Christmas time
Pandebono: Chese balls baked with cassava, known in Brazil as Pão de Queijo; used as a snack or as part of breakfast
Papas Chorriadas: Savory potatoes covered in a sauce of melting Mozzarella Cheese and Hogao
Patacón: Green Plantains, served fried
Plantains, Plátanos: In warm regions throughout Colombia plantain enjoys the status of a staple food. Plantains can be sweet as in "Maduro Frito" or salted like in "Patacones" but always splendid and intriguing
Sancocho: Has been the traditional fare of the "campesino" in the mountain regions of Colombia. A Sancocho may include any meat and the vegetables found in most kitchens as long as it includes green plantains (Plátano macho)
Sudado: Guisado, simmered in a sause of tomatoes and onions
Yuca Chips: Yuca, also known as Cassava, is a tuber like a potato. We marinate yucas in garlic & deep fry. Simply delicious!
