
Based on 361 reviews
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
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
Thick-cut fried pork belly with skin that shatters cleanly — properly rendered fat, not the flabby version too many places serve
Fried corn-dough pockets with a savory meat and potato filling, served with ají dipping sauce — crisp exterior, dense and satisfying inside