Rincón Paisa

Bandeja Paisa

The defining platter of the Paisa region: rice, red beans, carne molida, chicharrón, fried egg, ripe plantain, arepa, and morcilla all on one tray — overwhelming in the best possible way

Sancocho

A long-simmered Colombian soup of bone-in meat, yuca, potato, and corn that tastes like it's been on the stove since morning — brothy and deeply restorative

Chicharrón

Thick-cut fried pork belly with skin that shatters cleanly — properly rendered fat, not the flabby version too many places serve

Empanadas

Fried corn-dough pockets with a savory meat and potato filling, served with ají dipping sauce — crisp exterior, dense and satisfying inside

Arepas

House-made corn cakes cooked to order — slightly crisp on the outside, soft and yielding in the middle, the kind you don't get from a box

Patacones

Twice-fried green plantain rounds — pressed flat, re-fried until golden, served as a starchy, slightly salty counterpoint to the richer plates

Mondongo

Colombian tripe soup with vegetables and herbs — an acquired taste, but regulars swear by it as the kitchen's most honest dish