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Launch Dinner Menu

Chef Tulio's Highlights of Colombian Cuisine

SANCOCHO

COLOMBIAS SIGNATURE SOUP, A STAPLE MADE ALL OVER COLOMBIA. IT CAN BE MADE WITH BEEF, CHICKEN, PORK AND FISH DEPENDING ON WHAT PART OF COLOMBIA YOU ARE IN.  BUT ANY VERSION YOU TRY YOU WILL ENJOY.

From Grandmother’s kitchen to fine dining restaurants Sancocho Colombiano “…shouts out loud ‘I really care for you.”

PAPA CHORREADA

ORIGINATING IN THE ANDES, THIS APPETIZER CONSISTS OF POTATO IN A TOMATO, GREEN ONION, GARLIC AND QUESO FRESCO SAUCE WITH CUMIN AND PAPRIKA.

The name of this dish comes from chorrear meaning to pour over or flow. The mild flavor of Colombian potatoes is elevated by the rich cheese sauce that is poured over them.

PATACON IS MADE WITH GREEN PLANTAINS WHICH ARE BOILED AND THEN FRIED TO A GOLDEN BROWN.

Pisao means “stepped on”. Hence, anything on top of the plantain is stepping on it. This dish is originally from the Caribbean coast of Colombia so we will be stepping on the Patacon with some shrimp (Camaron Criollo).

TAMAL AMAZONICO

ORIGINALLY AN INDIGENOUS STAPLE, TAMALES IS A CORN BASED DISH COOKED WITH PORK OR CHICKEN IN A PLANTAIN LEAF.

This dish is enjoyed all over Colombia with each region claiming theirs is the best.

Tonight you will enjoy a special culinary treat. In addition to pork, peas and carrots the tamal is made with Wai Ya Spice. Women from several small Colombian tribes work together to grow, pick, grind and blend an assortment of peppers. The resulting product is treasured by the members of the tribes as having spiritual, medicinal and culinary benefits.

Wai Ya has a smokey, earthy, spicy flavor profile that can enhance and elevate the taste of a variety of foods.