Arriero
Cocina paisa — written down the way it was cooked.
Where the food comes down from.
Antioquia is steep, green, and built on coffee. The arrieros walked these mountains with loaded mules, and the fondas along the way cooked big and cooked slow. That's the table this kitchen sets.
— de las montañas de Antioquia
It begins with hogao.
Tomato, onion, and scallion cooked down slow in oil until it's sweet and jammy — the sofrito under almost everything paisa. Get the hogao right and the beans, the sudado, the rice all follow.
tomate · cebolla · cilantroThe plates, one at a time.
La bandeja paisa
Beans, rice, chicharrón, chorizo, plantain, arepa, avocado, and a fried egg. A full day's mountain work on one plate.
El chicharrón
Pork belly cooked until the skin blisters and shatters and the layers underneath stay juicy. Salt, lime, an arepa. Nothing else needed.
que suene al morder
La arepa de chócolo
Ground sweet corn griddled into a cake with a little sugar in it, split and filled with soft quesito. Breakfast, side, or the whole point.
The last thing, and the first.
Coffee is the reason half these mountains are farmed. We pour it dark and small as a tinto, or long and soft as a café con leche — and there's always a buñuelo somewhere near the cup.
tinto · café con leche · aromática
Sunday, and the pot is big.
Some things aren't on the menu because they're on the stove — the Sunday sancocho, cooked in a pot meant for a crowd, is the closest thing this family has to a heirloom.
- Un buen caldo, sin prisa.
- Yuca, plátano, mazorca.
- Pollo criollo, cilantro al final.
- Se sirve con arroz y aguacate.
— la receta de la abuela
[Placeholder recipe — replace with the family's real house dish & story.]
El índice de la casa
The full menu · prices are demonstration content
Para empezar
Sopas
Desayunos
Platos típicos
Dulces
Del café
Ají on the side, mild or picante · we cook with pork, dairy, gluten & eggs and can't guarantee an allergen-free plate