Professional cook Miguel Olaya on his favorite cut of meat in Bogotá.
There are two things people say about traditional Colombian cuisine. The first is that there are only two dishes worth mentioning: Bogotá’s ajiaco (the potato-based stew synonymous with the capital), and bandeja paisa (“the Paisa tray”—Paisa being the name for things or people from Medellín and the Antioquia region), a rich meal made of a generous amount and variety of food, including meat, rice, eggs, plantains, and beans, served on a platter or tray. The signature dishes of Colombia’s two largest cities have overshadowed a culinary diversity present in history books, but not faithfully represented on the country’s menus, particularly in Bogotá. Go to any restaurant in the capital and, most likely, they will serve ajiaco and a bandeja paisa.
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