Seldom it is not necessary to show the whole phenomenon, so this part is excellent. Certain districts of Bogotá, like the Zona G, seem to have more types of restaurants than they do people. There are Southern-style BBQ joints that look straight out of Brooklyn gastro pubs with cocktail gardens and a chain of crepe restaurants that has set up shop in nearly every neighborhood. Yet regional Colombian fare from outside the capital has long been the city’s weak spot. Until now.Īs Bogotá has increasingly become a melting pot of cultures from every part of Colombia, restaurants focusing on regional dishes and ingredients are opening with regularity. “We’re seeing not only an increase in the quality of food, and better service in restaurants, but a boom of interesting concepts,” said Gaeleen Quinn, who founded the Bogotá Wine and Food Festival. Leonor Espinosa has been exploring rural Colombian flavors for a decade at her upscale restaurant Leo Cocina y Cava, but in late 2014 she opened the less pricey Misia, a fresh take on traditional snack spots, in a space decorated with hand-painted clay tiles and recycled fruit-crates-turned-lampshades. The restaurant showcases the popular cuisine of Colombia’s Caribbean coast with coconut milk ceviches and house-made cured meats, like blood sausages, and longanizas, made from smoked hen. The star plate is the posta negra, based on a family recipe of Ms.
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