My aunt-in-law introduced me to this ultra-simple dessert of roasted sweet plantains enriched with a touch of cream and a sprinkle of cinnamon and sugar. As it roasts, it turns custardy soft, taking on an almost pudding-like texture.
'colombian cuisine' on Serious Eats
This Colombian take on a cottage pie is flavored with tomatoes and onions and topped with creamy mashed yuca.
A rich and hearty four ingredient Colombian soup made with fried plantains flavored with onions and cilantro.
A traditional dish from the mountainous region near Bogotá, boiled potatoes are covered in a creamy, cheesy, tomato and onion-based hogao.
Fried yuca is like the crispier, creamier version of french fries. Ours is served with a sweet, hot, and tangy mayo for dipping.
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.
At its core, a meal of frijoles needs nothing more than cooked seasoned red beans and rice, but from there it can grow in many directions. The greatest bean dinner is a fast-worthy plate called the bandeja paisa, and it reminds me of a full British breakfast in its makeup and extensive application of fried foods. Beans, rice, arepas, fried green or black plantains, avocado, a thin slice of grilled steak, deep fried pork rinds (known as chicharrones), a chorizo or two, a side of ají to sauce everything up, and a fried egg to top it off.
Fried creamy yellow potatoes with a fresh and hot ají are one of my wife's favorite appetizers, and incredibly simple to make.
Like Mexican salsas, there are countless variations of this Colombian sauce: some made with hot chilies, some with avocados, some with pumpkin seeds, even some made with hard boiled eggs. But, as with Mexican salsa, there is one that immediately comes to most people's minds when they hear the word. In this case, it's the tomato and onion-based ají.
At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it's a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.
The pressure cooker is a central part of the cuisine of the Colombian Andes. This extraordinarily simple chicken and potato stew uses just five ingredients (ok, seven if you count salt and pepper), but the flavor that comes out after a brief cook under pressure is complex, rich, and filling.
[Photographs: J. Kenji Lopez-Alt] Note: It's not necessary to peel or seed the tomatoes if you don't mind skin and seeds in your finished sauce. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where...
[Photograph: J. Kenji Lopez-Alt] Note: For best results, use small, raw, shell-on shrimp and peel yourself (shelled shrimp tend to be a little mangled). Avoid par-cooked shrimp, as they will not absorb flavor properly. Traditional Colombian-style coctel is made with...