'colombia' on Serious Eats

Cartagena-Style Ceviche is the Chicago Deep Dish of Shrimp Cocktails

In Cartagena, ceviche is all over the place. You'll find shops that specialize in it in the old colonial city. You'll find them in the new downtown. You'll find it on the roof of fancy hotels. You'll find it in beachside shacks. Heck, you'll even find it directly on the water. Jump on one of the charter boats that shuttles you out to the Islas de Rosarios for a day on the beach or snorkeling and odds are that you'll make a brief pit stop next to a two-man canoe selling lobster ceviche. More

Vegetables Are the Star of This Fat-Free, Dairy-Free, 30-Minute Creamy Colombian Soup

This quick and easy dairy-free, fat-free Colombian vegetable soup comes out creamy and comforting thanks to the natural thickening power of potatoes. No added cream, milk, or butter means that the soup shines with vegetable flavor from peas, fava beans, and carrots. The stovetop version takes about 45 minutes of hands-off work while the pressure cooker can cut that time down to under half an hour. More

Quick and Easy Dairy and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

This quick and easy dairy-free, fat-free Colombian vegetable soup comes out creamy and comforting thanks to the natural thickening power of potatoes. No added cream, milk, or butter means that the soup shines with vegetable flavor from peas, fava beans, carrots, and carrots. The stovetop version takes about 45 minutes of hands-off work while the pressure cooker can cut that time down to under half an hour. More

Making Panela at a Colombian Sugar Mill is Still a Low-Tech Affair

Brown, unrefined sugar is eaten all around the world—Africa and Asia have their jaggery, Mexico has piloncillo, we have our fancy coffee shops with moist muscovado—but nobody consumes it the way Colombians do. Despite having the highest brown sugar consumption per capita in the world and a production of almost a million and a half tons per year, sugar production is still done almost 100% manually in mills like this one. For now, that is. More

Latin Cuisine: How to Make Colombian-Style Sopa de Albóndigas (Meatball Soup)

My wife's Aunt Gloria in Colombia makes a sopa de albóndigas—meatball soup—unlike any I've had before. In fact, according to her, it's not like any meatball soup she's had anywhere else either. This particular combination of beef with capers in broth served with fried potato sticks seems to live almost solely within the confines of her own family. This is a shame, as it's terribly delicious. More

Latin American Cuisine: Roasted Ripe Plantains with Cream and Sugar

Four ingredients—a ripe plantain, heavy cream, sugar, and cinnamon—get roasted together until the sugar is lightly caramelized and the cream has soaked into the plantain, turning its texture rich and custard-like, almost like a plantain pudding. It takes all of three minutes to throw together (five if you're really terrible at peeling plantains), plus a short stay in the oven, and you've got a crave-worthy dessert hot and ready to go. More

Colombian-style Barbecued Beef Ribs

The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had. More

Coctel De Camarones (Colombian-Style Shrimp Ceviche Cocktail)

You're probably familiar with the Peruvian-style ceviche made with raw seafood cured with citrus juice and aromatics. The Colombian stuff is different. It's made with cooked shellfish and shrimp, langoustines, lobster, oysters, octopus, periwinkles, or whatever gets dragged up that days—dressed with lime juice, ketchup, mayonnaise, and perhaps some hot sauce and onions or cilantro. It comes served with saltines and it's damn delicious. Here's how to replicate it at home. More

Deal of the Day: Cafecito Bogota

This Saturday, Cafecito Bogota is giving away 50 free fruit cholados—a Colombian treat somewhere between a fruit salad and smoothie—starting at 1 p.m. 1015 Manhattan Avenue, Greenpoint Brooklyn (at Green Street; map); 718-569-0077... More

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