Sabores Olores y Colores

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The City Paper Bogotá & The Ohio State University

CHICA: THE and with plenty of spit for the fermentation to BITTER BREW begin. The art of ancient sweet beer included a OF HISTORY & clay pot for the keeping of the ground corn and THE ORIGINS the drink became standard issue refreshment for OF CHICA farmers toiling in the fields. † Chicha is an ancient and meaningful drink to Chicha became the national drink of the new many South Americans in the Andes. Some of the Republic, and occupied this position until earliest versions of chicha drinks, however, are unfortunate events almost razed Bogotá to thought to have come from the Kuna, an indigenous the ground with the widespread rioting which group that lives in Panama and Colombia. “Chicha” followed the assasination of Liberal populist is thought to come from the Kuna word chichab, leader, Jorge Eliécer Gaitán, shot as he stepped meaning corn. However, the Kuna word for their out of an office building in downtown Bogotá. For maize beer is inna. Inna had an array of uses for the 40-year chicha drinker José Patiño, a certain the Kuna people, initially starting out as a ritualistic disillusionment is associated with the artisanal drink. brew. “Chicha was banned when they assassinated Gaitán. The authorities blamed chicha for the Chicha is not a single, homogenized drink; there violence of the 9th of Abril 1948.” are variations endemic to each region, country, and group. Also, traditional chicha can be made with Bavaria was set to take control of all drinks different ingredients other than maize, including fermented, and run a monopoly on maize. Chicha manioc (cassava), wild fruits, cacti, and potatoes. quickly became suspect, and discredited in the media as the drink of the disenfranchised, Around 5000 B.C., there is evidence of early vagrants, the smelly underbelly of Bogotá. Those pottery in Andean region. Archaeologists that study who drank Chicha were more likely to fall into the sites say that the vessels were likely used to vice, commit crimes and gamble away their carry and store chicha. The drink is also important money, in a drunken stupor. The propaganda for social aspects – like cacao, chicha became campaign worked. Chicha was seen as anti- a cultural signifier for many Andean groups. It hygenic, and loathed by the whiskey drinking inspired songs, rituals, festivals, and eventual social upper classes. division.\"4 National issues began to take center stage, such The craft of making Chicha changed little over the as expanding health coverage and education to years, and always involved grinding the maize into the poor. Colombia juggled with its democracy, a sticky cake, usually between the teeth of women, eventually caving in with its two party system to allow, the military under Gen. Rojas Pinilla to 53 take control of the nation. Chicha was relegated to the rural markets, and banned in the capital. In fact, everything that could be wrong with the underclasses was blamed on Chicha. The brew became “an obstacle to progress.” And going as far back as 1859, during the first Conservative government of the Granadine

Confederation, President Mariano Ospina Rodríguez, issued a decree in which any substance, which could intoxicate the masses, and whose origins were dubious, has to be stopped. The statesmanmost likely had Chicha on his mind.5

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Chicha de Maiz Chicha de Maiz is a fermented drink made of corn, pineapple, panela and traditionally made in a clay pot. It’s an ancient and Cooked dried corn (maiz peto) meaningful drink to South America, particularly the Andean region. Although Chicha de Maiz isn't as popular as it used to be, 2 ½ pounds yearly festivals in Bogota celebrate the ritual and traditions of the Musica’s drinks. Whole Pineapple skin ‡ Day 1 Panela (to taste) Wash the corn with plenty of water. Place the corn in a bowl, ½ pound covering them with water and allow it soak for 24 hours. 2 cinnamon sticks Day 2 Water Drain the corn and place it into a medium pot or pressure cooker. Add 6 cups of water and the skin of a whole pineapple. If using 12 cups a regular pot, cover and simmer for 2 ½ hours on medium low heat, adding 1 cup of water at a time so as to not let it dry out. If using a pressure cooker, place it on medium heat for about 1 hour. The corn should be very soft, if not return back to the stove. Once cooled, there should be 8 cups of corn. Take half and put it in a blender or food processor, blending it for 30 seconds. Place both processed and whole corn together with the pineapple skin in a large, non reactive pot or a clay pot. Add 5 gallons of water and panela Let this rest for 2- 3 days at room temperature Day 3 Pass through a strainer and serve.

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Avena Cubana This drink is prepared with yuca starch, milk, sugar, vanilla extract and a bit of cinnamon. It's a popular drink in the Tolima Oat flakes region of Colombia, served in small shops or by street vendors. Avena cubana is usually served with freshly made pandeyucas, ¾ cup empanadas or buñelos. Water ‡ Pour the cup of water, oat flakes, cinnamon sticks, cloves, sugar and salt in a large pot and bring to a boil 1 cup Add the milk and wait for it to boil. Cover the pot and lower the 2 whole cloves or ⅛ tsp heat, allow it to cook for about 10 - 15 minutes. of powdered cloves Pour the mixture into a container and let it cool completely, then 2 cinnamon sticks store it in the fridge for at least 3 hours. Sugar (more if needed) Strain the mixture and then blend until the oats are completely crushed. Add sugar to taste and add more more to get a liquid 3-4 tbsp consistency if preferred. Salt Place ice in a cup and serve. Milk 5 cups

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Canelazo Water A canelazo is mostly associated with Ecuador, but is also popular 3 cups in the highlands of the Andes of Colombia, Peru and northern Argentina. It’s a hot drink made from brown sugar, cinnamon Panela & cloves orange and lime juice with Aguardiente, an iconic Colombian liquor. ½ cup ‡ Pour water into a pot and add the grated panela, lime juice, 1 lime salt, and cinnamon sticks and bring to a boil. Let it simmer for 5- 10 minutes. Salt Remove from heat and pout in the orange juice, stirring it Whole cloves in. Add the Aguardiente or rum to taste and reheat without boiling. 1 tbsp Strain and serve hot. 4-6 cinnamon sticks Orange juice ½ cup Aguardiente or rum

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Caspiroleta Caspiroleta is a popular hot drink in Colombia, made with milk, eggs, cinnamon, sugar, wine and Aguardiente. Caspiroleta is also known as ponche crema and ingredients differ from country to country. Milk 3 cups ‡ Combine the milk, sugar and cinnamon sticks in a pot and 2 cinnamon sticks bring it to a boil over medium heat. 2 egg yolks In a separate bowl beat the egg yolks until smooth. Sugar (to taste) Take a strainer and place it over the bowl with the eggs, pour the 3 tbsp milk mixture into the bowl with the eggs through the strainer. Vanilla extract Place it onto the stove on medium heat and whisk to combine the milk and the eggs until the consistency is thick and smooth. 1 tsp Ground cinnamon for serving Add aguardiente, brandy or rum Aguardiente or rum to taste Serve and sprinkle ground cinnamon on top.

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Jugo de Curuba Banana passion fruit smoothie with milk, sugar and cream. The curuba is a fruit native to the Andean valleys, high elevated 3 curubas cloud forests. (banana passionfruit) ‡ Blend the curubas and water in a blender. Strain to get rid of the Sugar seeds 2 tbsp Add milk, milk cream and sugar to the curuba mixture and blend again. Make sure the curubas and the new ingredients are well Milk blended. 2 cups Serve with ice. Milk cream 1 tbsp Water 1 cup Ice

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Café de Colombia

HISTORIA Cuando sus fieles se confesaban, el sacerdote DEL CAFÉ DE les imponía como penitencia para redimir sus COLOMBIA culpas, sembrar café. Gracias a esto se dice que la producción de café empezó a expandirse a † Todo comenzó siglos atrás en África, otros departamentos y para 1850 había llegado a exactamente en Etiopía, donde el café inicialmente Cundinamarca, Antioquia y Caldas. se consumía en infusiones o masticando sus hojas, pero fueron los árabes los responsables de Para finales del siglo XIX la producción había su expansión. En el siglo 17 entró a Europa por el pasado de 60.000 sacos a más 600.000 puerto de Venecia y se expandió por el continente -aclarando que la mayor parte de esta producción para finalmente llegar a América hacia el siglo 18. era de las fincas de grandes hacendados- y para Los responsables de esta expansión por nuevos finales del siglo XIX el café ya era el principal continentes fueron los holandeses. Fue así como producto de exportación por el que Colombia a principios del siglo 18 Holanda lideraba la recibía divisas. producción mundial de café. La transición del siglo XIX al XX trajo consigo Una de las teorías sobre cómo llegó el café una gran caída de los precios internacionales y por a Latinoamérica es que fueron los holandeses consiguiente una crisis para los hacendados que quienes lo introdujeron por lo que hoy es Surinam cambió por completo el panorama. Esto favoreció y luego los franceses a principios del siglo XVIII lo a los pequeños productores que venían creciendo llevaron a Colombia y Brasil. Para el siglo XIX se y el liderazgo del desarrollo cafetero se trasladó a había convertido en un cultivo de gran importancia, la zona Occidental. en lo que también influyó que a mediados de ese siglo la roya del cafeto, atacó los cultivos de Ceilán, En 1927 se crea la Federación Nacional de hoy Sri Lanka, quienes en aquel momento eran los Cafeteros que se encargó de agremiar a los principales productores de café. caficultores para representarlos y velar por sus derechos. El café en Colombia, tiene alrededor de 300 años de historia desde que los jesuitas lo trajeron En 1959 ocurren dos hechos importantes: nace en el siglo XVIII. En el año 1835 se exportaban los el personaje de Juan Valdez y se abre la oficina de primeros sacos producidos en la zona oriental, Café de Colombia en Tokio, logrando que hoy en desde la aduana de Cúcuta. día Japón sea el segundo consumidor de Café de Colombia en el mundo. Cuenta una leyenda que el aumento de producción de café en Colombia fue gracias al En 1984 se crea el sello distintivo de Café de sacerdote jesuita Francisco Romero en un pueblo Colombia que lo identifica en todos los rincones de Santander llamado Salazar de las Palmas. del mundo. 6 67

¿por qué en Bogotá se le dice \"tinto\" al café negro? Una de las teorías, y tal vez la más aceptada, es que este término fue acuñado a esta bebida por su color característico. Esto se puede explicar teniendo en cuenta qué la primera definición de \"tinto\" es: \"dicho de un color: rojo oscuro\". Y es que el famoso tinto colombiano es un café muy concentrado, cuya tonalidad bien podría acomodarse a esta definición.7

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CARIB

BBEAN 71



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Biodiversity: Marine, Dry Forest, Rainforest, Montane Forest, Páramo, Desert, Wetlands Atlántico, Bolívar, Cesar, Córdoba, La Guajira, Magdalena, San Andrés and Providencia, Sucre

The Caribbean was where Europeans first settled and is the location of the historic port cities of Santa Marta and Cartagena. The region is traversed by rivers heading from the Andean highlands to the sea, including the Magadalena river which begins at the main port of Barranquilla. 75

Bandeja de Mojarra In the caribbean region, the most popular dishes usually have fried fish, accompanied with arroz con coco, patacones, papitas Pescado frito y ensalada. 4 scaleless Tilapias or Mojarras. ‡ Pescado frito 2 limes One of the most consumed Wash your fish. Take a knife and make 3-4 diagonal cuts on both 4 garlic cloves, minced fish in Colombia is the sides of the fish. Squeeze half a lime over each fish and season Mojarra fish, it’s taste is most with garlic and salt. Make sure to season inside the cuts made as Wheat or all purpose flour similar to Tilapia fish. well as the skin of the fish. Let it sit for 10 minutes. 1 cup Heat oil in a large deep skillet on medium heat. Frying Oil Cover the fish in flour and place into the hot oil. Fry until golden brown. Salt to taste Once golden brown, take them out and place onto paper towels Arroz con coco (con titoté) and pat off the excess oil. Coconut Milk (fresh or in a can) Serve immediately with arroz con coco, patacones y ensalada. 3 cups Arroz con coco White rice Pour the coconut milk in a large deep pot and let it boil on high 4 cups heat. Once boiling, reduce the heat to medium low and stir frequently until the liquid has dissolved and turned golden brown. Brown or white sugar This may take about 40-45 minutes. 2 tablespoons Add the rice, mixing it well with the coconut milk. Add salt and sugar to taste. Water Once thoroughly mixed, add water and the cola drink on medium 2 cups* heat. Wait until it has mostly evaporated and then cover the pot until the rice is fully cooked. Coca Cola or Pepsi 1 cup* Salt to taste * Water and cola drink can be substituted for 3 cups of water or coconut milk.

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Carimañolas Carimañola is a traditional dish from the Caribbean region of Colombia. It is a yuca fritter stuffed with meat, or cheese. This dish is also popular in Panamá and is often served as breakfast or as a snack. ‡ Place the yuca in a large pot, salt and completely submerge with Yuca water. Bring to a boil and then lower the heat to medium until the yuca is tender.Drain the yuca and remove any fiber from the 1 ½ pound center. Mash the yuca, cover and set aside. Vegetable oil for frying Meat filling Cheese Filling Heat the oil over medium high heat in a large skillet, adding Mozzarella cheese, diced the red bell peppers and onions. Once soft, add the garlic and scallion, seasoning with cumin, salt, black pepper and letting 1 cup cook, stirring often. Meat Filling Season your meat, then add ground beef to the large skillet, cook Ground beef thoroughly. Add the tomato paste once the beef is thoroughly cooked and let cook for about 2 more minutes, then remove ½ pound from the heat. Season if needed and let cool. vegetable oil Carimañolas 2 tbsp 1 garlic clove, minced Red bell pepper, chopped ¼ cup Chopped onions ½ cup Take the yuca mixture and create 10 discs, similar to the arepa 1 scallion, chopped process. Make sure, when holding it, it curves inward a bit, in order to be filled properly. Add about a spoonful of your meat Ground cumin or cheese filling into the yuca, and close by folding it to hold the meat inside. Press the yuca mixture together and smooth it out ½ tbsp into an oval shape. Tomato paste Add vegetables into a deep pot and heat up. Make sure the oil is hot when adding the carimañolas, cooking them until they are 1 tbsp golden brown. Make sure to turn them often so as to not burn them on one side. Salt and pepper to taste Remove from the oil and place onto paper towels to drain. Serve warm with aji.

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Cayeye Cayeye is a traditional dish from the Colombian coast. Cayeye is made by boiling and mashing guineos and mixing them with 4 green plantains refrito, made with onions, garlic, red bell peppers, tomato and achiote. It is usually served for breakfast with queso costeño on top and fried fish, shrimp, crab, beef, fried egg and avocados. ‡ Cut the top and bottom of the plantain and make 2 lines Butter from top to bottom. This will help with taking off the skin of the Oil plantain. Cut the plantain into medium small pieces. Onion, finely chopped Pour 2 cups of water in a large and deep pot and put the cut 1 cup plantains in. Salt the water and make sure the water covers the plantains. Bring to a boil until the plantains are soft. 2 Scallions, finely chopped 2 Tomatoes, diced Take the plantains out the water and into a separate bowl 3 garlic cloves, minced to mash. When mashing, butter and water from where the Ground Achiote plantains were boiling. Add them in a bit at a time to control the consistency. The consistency should be velvety and smooth with ½ teaspoon almost no lumps — a consistency similar to mashed potatoes. Add salt and pepper to taste. Do not let the mashed plantains get Cilantro (garnish) cold. Salt and pepper to taste Avocado to serve In a skillet on medium heat, add oil, letting it heat up a little bit. Fried/ Scrambled eggs to serve Add butter, onions, tomatoes, red bell pepper, garlic and achiote. Grated cheese to serve Let this mixture cook and then add the mashed plantains and cilantro, mixing it together thoroughly. Serve some cayeye on a plate and top with shredded cheese, fried egg and diced avocado.

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FOR THE LOVE this word comes from the Taino language of OF PLANTAIN the Arawak that means a \"place of water\". It was THE HISTORY & an indigenous language that was spoken in the VARIATIONS OF Antilles at the time of the Spanish Conquest and is PLATANOS currently extinct. It was the main language upon the arrival of Europeans and was spoken in all the † There are different variations of mashed plantains Greater Antilles or Greater Antilles in the northern in Latin America; in Colombia it's Cayeye, in Cuba it's Caribbean Sea - Island of Cuba, Jamaica, Puerto Fufu de Plátano, in Puerto Rico it’s Mofongo and in Rico, Bahamas, Haiti and the Florida Keys between the Dominican Republic it’s Mangu. the Atlantic Ocean and the Gulf of Mexico. The cayeye or banana mote, whose origin dates back to the time when the United Fruit Company was in this area of M​​ agdalena, which in the days of cutting when the banana did not meet the requirements for marketing, that is, to be exported , they were rejected and they threw it away. People collected it, as it was a healthy fruit suitable for consumption, and they figured out how to eat it boiled, fried or in soup. Plantains are believed to have originated in Among other theories about cayeye, equally SouthEast Asia, the horn plantain and the french interesting, we take references from Mr. Aldo plantain; both grow in India, Agrica, Egypt and Cabana Pabón, then in charge of making the South America. Boiled mashed plantains can be artificial irrigation installations in the banana zone traced back to Africans in the Congo region who in the 1980s, and recalls when one of the Honduran were brought to the Dominican Republic during engineers from Técnica Baltime referred to the the slave trade. The original word was “mangusi” falls like a variety or type of banana. Many still and referred to almost any root vegetable that was remember that at that time the nickname was boiled and mashed. called mote, and the word cayeye was used as a synonym for fruit, it was common to say then “me For the Love of Plantain8 voy a comer unos cayeyes revolca’os con queso”. During the 15th and 16th centuries, the mighty Today it is a traditional dish of the region that plantain migrated to the new colonies in South consists of a cooked green banana puree to which America, given to the slaves as an inexpensive and many add buttermilk, striped coastal cheese, others nutritious food. In the 1620s, more than 40,000 add a tomato and onion sofrito or drowned, and it plantains were imported annually to Cartagena, can also be prepared in various ways, It is consumed where the resident slave population consumed them mainly for breakfast. along with a diet of beans, yuca, yams, and corn, all staples of today’s Latin kitchens. Mangú: Los Tres Golpes 10 Cayeye 9 Mangú (Mashed plantains) is one of the best-known and most representative dishes of Dominican It is believed to be a phonetic deformation of cookery. the word \"Cayey\". There is a theory that says that 85

Plantains arrived in Santo Domingo from the Fufu de Platano 12 Canary Islands in the early 1500s, about a decade El Fufú de plátano is a recipe that comes to us from after the first African slaves. Plantain was by then an our African grandparents. It was typical slave food, already established crop in West Africa, and various perhaps because of the energy that the banana mashed plantain dishes are part of the traditional provides, or because of how cheap it was. This West African cuisine (like Matoke, and Fufu, the last recipe is simple and humble, but it goes perfectly one still surviving in Cuba). with most Cuban meats and stews. Plantains for breakfast are usually eaten as — Esnayder Cuartas mangú, which involves boiling the plantains and mashing them with some salt and oils or butter. It is traditionally served with fried eggs, Fried Cheese, and fried Dominican salami. The dish is then referred to as Los Tres Golpes (the three strikes). Mofongo 11 Plantain mofongo is thought to originate in Puerto Rico, and is a dish made from fried green (unripe) plantains mashed together with garlic and crackling pork rinds, also known as chicharrón. To make mofongo, the plantains are sliced and fried until tender, and then mashed with garlic paste and pork cracklings. The mixture can either be formed into balls or a half-dome shape. Mofongo is traditionally mashed in a mortar and pestle, but you can use a potato masher if you don't have one. This plantain recipe most likely stems from African cuisine—enslaved people brought a dish called foo foo or fufu to the Caribbean, which is made in the same manner from various mashed starchy vegetables, such as yams, cassava, and plantains. Mofongo is a side dish as well as the main course, especially when it is stuffed with meat or seafood. It can be accompanied by a protein, such as chicken or shrimp, and beans and rice, but is also often presented in a bowl with a broth poured over the top. The Puerto Rican dish is also served directly out of the mortar.

Fufu de Platano 87



Mofongo 89

Mangu

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Cazuela de Butter Mariscos 1 tbsp La cazuela de mariscos is a seafood broth seasoned with sauce made of onion, sweet pepper, carrot, paprika, tomato, coriander Olive oil and parsley. It also contains fish, shrimp, squid, clams, prawns and can call for cream of milk or white wine. This dish varies 1 tbsp through each region in Colombia — from the Atlantic coast to the Pacific coast, up to the Valle del Cauca. Green pepper, chopped ‡ In a large pot, heat the olive oil and butter over medium heat. ½ cup Add the onions, red and green pepper, garlic and carrots to saute Red bell pepper, chopped for about 10 minutes, stirring occasionally. ½ cup Add salt and pepper to taste. Onion, chopped Add the cream, fish bouillon and coconut milk to the saute and bring to a boil. Once the seafood is added, reduce the heat and ½ cup cook until the clams open. 2 garlic cloves, minced Remove from the heat and remove any unopened shells. Grated carrot Add the wine and tomato paste and let simmer for 20 minutes 1 cup Garnish with cilantro and parsley and serve. Fish bouillon 1 tablet Paprika ¼ tbsp Heavy cream 4 cups Coconut milk 1 cup White wine ⅓ cup Jumbo shrimp, peeled and deveined 2 cups 12 littleneck clams, scrubbed Swordfish, cut into 1 inch pieces 2 pounds Cilantro, chopped 1 tsp Parsley, chopped 1 tbsp Tomato paste 1 tsp

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Chuzo Desgranado This dish is composed of bollo limpio, lettuce, papita chongo, meat or chicken and the unmistakable and iconic garlic- based French fries tartar sauce. Chuzo desgranado is a mark of the gastronomy of Barranquilla and the caribbean coast of Colombia It's said to be 1 bag created in the 80’s inspired by los perros calientes, chuzos en palito y la mazorca asada. 3 chunks of chicken ‡ Cut the bacon into smaller pieces and place onto a skillet on 8 pieces of bacon medium heat. Let the bacon cook in its own grease until brown then remove and place onto paper towels to absorb the excess 2 hot dog sausages grease. Yellow baby corn Place the pieces of chicken onto a stick, and salt both sides. Using the bacon grease, place the chicken to cook on a flat skillet, 1 can making sure to rotate each side once brown. Salt uncooked side again before flipping. Make sure to cook all sides of the chicken. 1 cheese costeño While the chicken is cooking, place the fries into the oven or a Mozzarella cheese skillet with oil to fry. Fry until golden brown and soft and add preferred seasonings. (salt, pepper, cayenne, oregano etc.) Heavy cream Cut the hot dog sausage into small pieces and place onto a skillet 1 jar with oil on medium heat, spreading them evenly on the skillet. Make sure to flip occasionally and allow them to cook until brown 1 Lettuce around the edges. Once done, place onto the same skillet as the chicken. 1 white onion [optional] Place your chopped white onion into a skillet with oil to 1 green pepper saute until brown. Add your green bell pepper to the onions. Salt when browning and make sure to stir occasionally so as to not 1 package of potato burn your onions and peppers. chips or papa chongo 1 tartar sauce 1 pink sauce 1 pineapple sauce Salt to taste

Take the chicken off the stick and let it cook on low heat. Once completely cooked and brown, remove and cut into smaller pieces and place to the side. Let it cook on low heat. Add oil to a deep skillet and let it heat up. Add the corn and let cook until the liquid is completely gone, make sure to stir occasionally. Once the liquid has completely evaporated, add the bacon and the heavy cream. Mix thoroughly. In a skillet, add the grated cheese and heavy cream together, mixing it thoroughly to give it a thick creamy consistency. Once bubbling, add some tartar sauce and mix well. Serve the fries on a platter, spreading them evenly on the plate. Drizzle tartar sauce and salsa rosada on top of the fries. Take the corn mixture and pour over the fries, evenly distributing it over the top. Place the chicken and hot dog sausage chunks on top. Add the vegetables, papitas chongo or crushed potato chips, grated cheese, lettuce on top as well. Drizzle tartar sauce, salsa rosada and pineapple sauce over the top of the lettuce. Add another layer of papitas chongo or crushed potato chips, cheese, the 3 sauces and finish off by adding the mixture of cheese and cream on top. Add some more bacon bits to the top and top off with the 3 sauces again. 95



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Salchipapa Salchipapa is the \"poor man’s\" dish that became a popular street dish in Colombia, as well as in Peru. Salchipapa consists of fried 8 hot dogs hot dogs or other sausages mixed with french fries and drenched 4 large potatoes, peeled in different sauces. It is more commonly served by street vendors Vegetable oil for frying or local restaurants. It’s seen as the poor man’s dish because it Salt to taste consists of very simple ingredients. Sauces (e.g Salsa rosada) ‡ Cut the potatoes into thick slices and place them in a bowl of cold salted water for 30 minutes. Drain and dry the potato slices and then add to the hot oil. Cook them until they are golden brown. While frying the potatoes, cut the hotdogs into 3 pieces and then cut small, ¼” inch deep crosses into the tip of the smaller pieces of hotdogs. Remove the potatoes from the oil, placing them on paper towels and then salting them. Add the hot dogs to the oil and fry. After 2 minutes, transfer them onto paper towels to pat dry. When serving, mix the fries and hotdog together on a dish. Serve with sauces on top of the salchipapas or as a side.

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Viudo de Bocachico Viudo de Bocachico is a dish where the fish is served with salad, white rice, tostones, mazorcas, ñame and yuca and a bit of 8 medium Bocachicos, broth onto the plate. The bocachico is a freshwater fish that cut and marinated lives in swamps and rivers and is thought to originate from the Magdalena river. Water ‡ In a large pot place the scallions, the cilantro and water to boil, 12 cups adding salt and pepper to the water. Scallions Once the water is boiling add the potatoes. In intervals of 10 minutes, add the potatoes, yuca, the arracha, yam and finally the 2 bunches fish. Cover the pot and bring to a boil for 15 minutes. Handful of cilantro Once cooked, remove the fish carefully and serve along with the rest of the ingredients. Take some of the broth and add to the fish Yuca, peeled and cut and the sides. Garnish with cilantro and onion. 2 pounds Serve with white rice and a salad that consists of tomatoes, onions and drizzled with lime juice, vinegar and salt. Peeled potato 2 pounds Squash, minced 1½ pounds Hogao 2 cups 4 arrachas, peeled and sliced Salt and pepper to taste