A Bite of Bogotá
Compared to other South American metroplexes like Lima or São Paulo, Bogotá has traditionally lagged behind in gastronomic terms, but don’t think for a minute there isn’t plenty to sooth your inner foodie. Bogotá is generally chilly, so it’s no surprise that two of the most Bogotano contributions to Colombia’s culinary landscape are warm and soothing. In the city and the Andean region, ajiaco is a homey soup made of chicken, corn, many different types of potatoes, avocado and a local herb known as guasca. For onces (midafternoon tea), there is nothing more inviting than chocolate completo (hot chocolate with cheese, buttered bread and a biscuit) – you’ll fi nd dozens of quaint cafes offering their take on this cold-weather warm-up. On the street, Bogotá is sweet: obleas con arequipe are thin wafers doused in milk caramel; and coajada con melao is fresh cheese with melted jaggery. Traditions aside, Bogotá is an international city, with no shortage of excellent eats and fi ne dining, from coastal Caribbean cevicherias to life-changing Peruvian, Bogotá has it all.