Chefs Paula Silva Álvaro Clavijo Antonuella Ariza Eduardo Martínez María Buenaventura Rey Guerrero
Plan de Promoción de Colombia en el Exterior
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A WINDOW TO THE FLAVORS OF COLOMBIA The Plan to Promote Colombia Abroad is the main tool for cultural diplomacy of the Colombian Ministry of Foreign Affairs. Through activities focused on academics and literature, scenic arts, visual arts, film and audiovisuals, gastronomy and music, the Colombian State has strengthened its bilateral and multilateral relations, consolidating new ties of friendship and cooperation with a diverse range of partners. In the gastronomic focus, Colombian Embassies work with nationally and internationally renowned chefs to organize both virtual and face-to-face cooking classes and conferences, designed to show the richness of our local pantry to an international audience. Their work encompasses traditional and ancestral culinary techniques, the most recent developments in Colombian cooking, and everything in between. To fortify this approach, the series A Window to a Taste of Colombia presents the world with some of the best recipes in our national gastronomy, hoping that they can be easily replicated. The doors to the Colombian Embassies abroad are always open to everyone who seeks to learn about the cultural wealth that characterizes our country.
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CHEF PAULA SILVA Me he dedicado a estudiar y experimentar con los productos de la tierra en su estado natural o como me gusta llamarlo, en su estado “puro”. Nací en Cali y ahora vivo en Bogotá, hace dos años abrí el restaurante Hippie en la céntrica zona de Chapinero Alto. La carta de Hippie es un homenaje a la naturaleza, que pone de manifiesto el respeto que siento por la vida consciente, el ser humano y la rica despensa de productos colombianos. Como chef y pedagoga he integrado las técnicas de la Alta gastronomía a las cocinas y productos tradicionales de las diversas regiones de Colombia. Mi concepto de “cocina pura” está basado en el uso de ingredientes de temporada y sobre todo, orgánicos y saludables. Soy una guía hacia el equilibrio entre el cuerpo y el alma. “Coachef” es la combinación necesaria entre la cocina pura y la transformación holística del ser. Para llegar a un estado de consciencia que me permitiera acompañar a otras personas en su proceso de transformación desde dentro hacia fuera, me he formado en gemoterapia, cocina, coach holístico y yoga, en un recorrido que me ha llevado a vivir en España, Inglaterra, Estados Unidos, India y Colombia.
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Mis experiencias, estudios y los sabores y saberes de los alimentos que he recogido durante mi propio proceso de transformaciรณn los pongo a disposiciรณn de quienes estรกn buscando elevar su consciencia, sanar cuerpo y alma y conectar con su espiritualidad.
PALMITOS EN SALSA DE CAFÉ Y CACAO SOBRE PURÉ DE YUCA Chef Paula Silva
INGREDIENTES INGREDIENTES PARA 2 PX PARA LOS PALMITOS Palmitos frescos 1 Lb. (1 Frasco de palmitos) Sal marina PARA LA SALSA Cebolla blanca en dados 1 Dientes de Ajo finamente picados 2 Taza grande de café colombiano 1 Ojo de tigre 1 Barra de cacao 1 Cucharada de aceite de coco 1 Cucharada de panela en polvo 1 Culantro fresco Vinagre de manzana Aceite de oliva Sal marina PARA EL PURÉ Yuca grande cocida (hasta que este bien blandita) Aceite de coco Sal marina
1
CRISTALES Amatista 1 Cuarzo cristal 1
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PREPARACIÓN PARA LOS PALMITOS Cortar los palmitos por la mitad hacial lo largo. Dejarlos del largo que prefieras. En una sartén caliente, aregar sal marina (no mucha) y disponer el palmito por un lado, dejar sellar por unos 3 minutos y vuando se separe solo del sartén (Que no tengas que hacerle fuerza), sellar por el otro lado de la misma manera. Y listo! PARA LA SALSA Hacer el café y disponer el ojo de tigre dentro del café intencionando la salud de tu sistema digestivo. En una sartén disponer el aceite de oliva y rehogar la cebolla y el ajo con una pizca de sal por 3 minutos. Agregar la barra de cacao, la panela y el café, disolver el cacao. Rectificar de sal, de panela. Licuar y volver a poner en una sartén. Agregar el vinagre, cucharadita de aceite d eoliva revolver bien y servir sobre el palmito sellado. PARA EL PURÉ Cocinar la yuca hasta que este muy blandita y con el agua de cocción ayudarse para ir aplastándola y volviendola puré. Sacar la vena del centro y cualquier fibra que no te permita una textura pareja. Revolver bien, rectificar de sal y agregar aceite de coco, revolver y servir. NOTAS El palmito sellarlo justo antes de servir, que pase de la sartén a cada plato. La salsa debe servirse caliente El puré también caliente Terminar con el culantro fresco picado encima Si no consigues culantro, el cilantro te sirve.
ENCOCADO PICANTE DE QUINUA Chef Paula Silva
INGREDIENTES Quinua cocida en agua con sal 200 gr. Palmitos 200 gr. Cebolla morada en dados pequeños 1 Dientes de ajo en dados pequeños 3 Vaso se agua de coco 1 Litro de leche de coco 1 Coco rallado Plátano pintón (cortado en dados medianos) 1 Cucharada de comino 1 Cucharada de cúrcuma en polvo 1 Cucharada de paprika húngara picante 1 Tomates maduros rallados 2 Brocoli pequeño (En arbolitos) 1 Taza de champiñones (cortados a la mitad) 1 Sal marina Aceite de coco
PREPARACIÓN En un caldero disponer 1 cucharada de aceite de coco, la cebolla, el ajo y una pizca de sal. Rehogar por unos 4 minutos a fuego suave y agregar las epecias (Comino, curcuma y paprika), mezclar bien y agregar el tomate rallado, agua de coco, dejar reducir completamente, agregar el plátano, revolver bien y echar la leche de coco, cuando empiece a salir humo agregar el brocoli, pasado un par de minutos los palmitos, pasados 3 minutos los champiñones, coco rallado y la quinua. Mezclar bien. Si está muy espeso agregar un poco más de leche de coco. Rectificar sal, sabores de las especias y listo! Sacar y servir en plato hondo. NOTAS: Se puede agregar un poco de cilantro al servir, cortado finamente encima. Importante que se consuma caliente. Si la quinua no está cocida, es el primer ingrediente que debes echar, a la mitad de la cocción (6 minutos) empezar a agregar los demás ingredientes.
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CHEF ÁLVARO CLAVIJO Trained in the best kitchens in Europe and New York such as Joël Robuchon’s Bristol and L’Atelier, Noma in Denmark, and Perse and Atera in New York, Alvaro studied at the Hoffman school in Barcelona and returns to Colombia to open El Chato, his restaurant located in the Chapinero neighborhood in Bogotá. There he gives life to a contemporary bistro that honors colombian ingredients mainly from small producers and applies global techniques acquired throughout his career. In 2018, El Chato ranks 22nd in the Latin Americas 50 Best Restaurants list receiving the “highest new entry” of that year. In 2019 he was ranked 7th best in Latin America and best in Colombia on the same list. In 2020, despite the crisis of the Covid-19 and the temporary closure of restaurants in Colombia, Alvaro continues with his project and was able to support a shelter bringing food to people in vulnerable situations during 2 months.
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BONDIOLA DE CERDO CON SUERO COSTEÑO PAPA CRIOLLA CEBOLLA LARGA CONFITADA, DEMIGLACE Y HIERBABUENA Chef Álvaro Clavijo
INGREDIENTES (PARA UNA PERSONA) Bondiola de cerdo 200 gr. Mostaza dijon 10 gr. Suero costeño o sour cream 50 gr. 50gr cebolla larga Papa 200 gr. Aceite vegetal 10 gr. Hierbabuena 10 gr. Cebollin 5 gr. Demiglace de res 30 gr.
PORK BOSTON BUTT WITH SOUR CREAM, YELLOW CREOLE POTATO, LONG ONION CONFIT, BROWN SAUCE DEMIGLACE AND MINT Chef Álvaro Clavijo
(FOR ONE PERSON) Pork boston butt 200 gr. Dijon mustard 10 gr. Suero costeño cream or sour cream 50 gr. Potato 200 gr. Vegetable oil 10 gr. Peppermint 10 gr. Chives 5 gr. Brown sauce demiglace of beef 30 gr.
PREPARACIÓN Para la bondiola En un sartén dorar y cocinar las papas criollas cortadas a la mitad con unas 3 cucharadas de aceite vegetal. Una vez cocidas las papas agregar la cebolla larga cortada en sesgos y reservar. En otro sartén dorar la bondiola en poco aceite, la bondiola previamente pincelada con mostaza dijon. Cuando la bondiola ya agregamos el resto de la cortada finamente y el glasé Escogemos unas hojas hierbabuena y picamos finamente.
esté cocida cebolla larga de res lindas de el cebollín
Para el emplatado Colocamos de base el suero costeño, seguimos con las papas y las cebollas, continuamos con la carne de cerdo y la salsa cubriendo todo, para terminar agregamos el cebollín picado y la hierbabuena.
PREPARATION In a frying pan, brown and cook the yellow creole potatoes cut in half with about 3 tablespoons of vegetable oil. Once the potatoes are cooked, add the long onion cut into slants and reserve In another pan, brown the pork boston butt in a little oil, the pork need previously brushing with dijon mustard. When the pork is already cooked, add the rest of the finely chopped long onion and the demiglace sauce of beef. We choose some nice mint leaves and finely chop the chives. For the plating We pour the suero costeño cream (sour cream) on the dish as the base, then continue with the potatoes and onions, next we put the pork and the sauce covering everything, to finish we add the chopped chives and peppermint.
THỊT LỢN NẠC VAI VỚI SỐT KEM CHUA CÙNG VỚI KHOAI TÂY VÀNG BABY, HÀNH LÁ DÀI, SỐT DEMIGLACE VÀ LÁ BẠC HÀ TÂY Chef Álvaro Clavijo
NGUYÊN LIỆU 200 gr thịt lợn nạc vai 10 gr sốt mù tạt Dijon 50 gr kem phomai hoặc kem chua 50 gr hành lá nguyên củ 200 gr khoai tây vàng baby 10 gr dầu thực vật 5 gr hành lá 30 gr Nước sốt nâu demi-glace cho thịt bò
CHUẨN BỊ NẠC VAI Khoai tây cắt đôi cho vào chảo rán cùng khoảng 3 thìa dầu thực vật. Khi khoai tây chín, cho hành lá băm nhỏ vào và để ra đĩa Phết sốt mù tạt Dijon lên thịt nạc vai rồi dùng một chảo khác rán thịt nạc vai với một chút dầu ăn. Khi phần thịt đã chín, cho phần hành lá nguyên củ băm nhỏ còn lại vào và thêm nước sốt nâu demi-glace. Băm một chút hành lá và vài nhánh lá bạc hà tây tô điểm cho món ăn. Trình bày lên đĩa Đổ sốt kem chua ra đĩa, sau đó xếp khoai và hành tây, tiếp đến là thịt lợn và cho sốt phủ lên trên, cuối cùng cho hành lá và lá bạc hà tây băm nhỏ lên trên để trang trí cho món ăn.
PANACOTA DE UCHUVA, CRUMBLE DE MANZANILLA, PITAHAYA Y PEPINO Chef Álvaro Clavijo
INGREDIENTES Crumble de Manzanilla Aceite Girasol Perejil Manzanilla 50g Harina de Almendra Leche en Polvo Maltodextrina Semillas de Girasol Azúcar
80g 50g 25g 25g 10g 5g 10g
PREPARACIÓN Calentar aceite centígrados.
a
ochenta
grados
En la licuadora agregar perejil deshojado y verter aceite previamente caliente en punto de hilo a una velocidad media. Tamizar aceite con un colador hasta obtener todo el aceite verde. Verter aceite verde en la licuadora y agregar hojas y flores de manzanilla, procesar y tamizar en un colador. Pesar todos los ingredientes secos y llevarlos a la licuadora. Procesar a una velocidad baja por dos minutos. Agregar aceite verde lentamente en punto de hilo hasta formar un crumble Expandir sobre una bandeja que se pueda llevar al horno y llevar a 60 grados por 1 hora hasta que esté se seque
PRALINÉ DE SEMILLAS DE GIRASOL Chef Álvaro Clavijo
INGREDIENTES Semillas de Girasol 40 g Azúcar 80g Sal 2g Agua 16g
PREPARACIÓN Tostar Semillas en el horno a 150 grados por 15 minutos En una olla pequeña agregar azúcar y agua y llevar a fuego lento hasta crear un caramelo. Cuando llegue a los 180 grados agregar semillas al caramelo y rápidamente verter sobre un silpat o un recipiente de silicona. Dejar enfriar.
CHEF ANTONUELA ARIZA Fine Art studies. 2000. Empiric cook Joined Mini- Mál project in 2002: ““a gastronomic research-creative exercise”, designing many of the dishes for their menu and as catering and special events coordinator. She and other 4 partners created Selva Nevada – Snowy Jungle “our jungle in a scoop” in 2006. She has taken part in various Colombian Food Festivals in different countries since 2010. Member of Slow Food since 2006, Slow Food convivium leader in Bogotá and Colombia´s coordinator for the Slow Food Latin America recipe book since 2013. Leader of Slow Food’s Alliance in Bogotá.
Chef’s
Member of Cocineros a Punto, a collective of chefs that work to promote and support local producers, farmers, and fishermen.
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SMOKED FISH IN AMAZONIAN SPICY BROTH Chef Ă ntonuela Ariza
INGREDIENTES 4 servings smoked white fish fillets (cut in 100 g portions) 400 gr. Amazonian black chilli paste 30 gr. A dash of smoked red chilli powder Lemon ants 8 Slices of Amazonian pickled sweet chilli 8 Roasted macambo nuts 2 Manioc, peeled and finely grated 200gr. Scallion, chopped 1 Saw tooth coriander (or Thai coriander leaves, chopped) 4 1 lemongrass stalk, chopped 1 lt. water Salt Dry mushrooms, chopped 1 Tbsp.
PREPARACIĂ“N
Knead a dough with the manioc making light pressure to strain the water and excess starch. Add dash of salt, then make small balls of 1.5 cm diameter, pressing them well. On a medium pot, over high heat, put water 1 tsp salt, scallions, coriander leaves, mushrooms, black chilli paste, chilli powder and lemongrass stalk. Bring to a boil, lower the heat and simmer for 10 minutes. Strain the broth. In a large pan, bring the broth back to a boil, lower the heat, add the smoked fish portions, and the manioc balls, cover and simmer until the fish is warm. In a pasta plate, serve the fish, broth, manioc balls. Garnish with the ants, macambo
AMAZON FOREST, CLOUD FOREST Chef Ántonuela Ariza
INGREDIENTES 4 Servings Scoops of camucamu ice cream 4 Whipped cream 200 gr. Small meringues 4 Hibiscus flowers in syrup 4 Red plums, seeded and cut in halves or quarts 2 Tbs. Wild blackberries, washed and dried 1 Tbs. Pink pepper, crushed ½ Tbs. Asaí powder 20 gr.
PREPARACIÓN On a serving plate, carefully accommodate meringue pieces, whipped cream, fruits, hibiscus, ice cream and crushed pink pepper.
CHEF EDUARDO MARTÍNEZ Agronomist. Chef and cuisine researcher since 1999. Director of several projects which aimed to the promotion and revaluation of Colombian Cuisine. Founder and executive chef of Mini-Mal “Surprisingly Colombian Cooking”. Known as one of the pioneers and promoters of contemporary Colombian cuisine, as well as a supporter of the revaluation of Colombian local cuisine, its ingredients, and traditions. He has worked for more than 20 years directing projects for sustainable development with various traditional cultures of the country starting from the rescue, acknowledgement, valuation and appropriation of culture and its values. He has researched on traditional productive systems on the Rainforest in the Pacific and Amazon regions, on the development of studies and methodologies for rural land use planning and the
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analysis of domestic peasant economy in different areas of the country and also in urban landscapes such as farmer’s markets. Member of Slow Food since 2006. He has taken part in various Colombian Food Festivals in different countries since 2010. On 2009 He was acknowledged by La Barra Magazine as one of the 10 People of the Year due to his work on social responsibility with the communities he supports at his restaurant. Member of Cocineros a Punto, a collective of chefs that work to promote and support local producers, farmers, and fishermen.
TUNA TATAKI WITH SWEET AND HOT ARAZÁ Chef Eduardo Martínez
INGREDIENTS 4 Servings
Yellow fin tuna loin fillets 400g Vegetable oil 4 Tbsp. Salt Arazá sauce (Amazonian guava) 200 gr. (200g arazá pulp cooked with 50 g sugar) Smoked red chilli powder (Amazonian Wai Ya) Plantain leaf 1 (cut in 15cm x 8 cm pieces) Amazonian pickled chillies 1 Tbsp. (sweet or hot) cut in slices
PREPARATION Brush tuna fillet with oil. Season well with salt. Heat a frying pan over medium-high heat. Cook for 30 seconds each side. Put the fillet over a cutting board and cut in 1cm slices. Put a piece of plantain leaf on a serving plate Arrange arazá sauce on top. Arrange tuna slices over the sauce. Sprinkle with chilli powder., some pickled chillies and some dressed micro leaves on the side.
CHEF MARĂ?A BUENAVENTURA MarĂa Buenaventura, Medellin (1974). Artist and self taught chef. For about two decades she has been studying the cuisine from Cundinamarca and Boyaca, the high plateau in the Colombian central, andean region. She combines her artistic knowledge with the traditional Colombian cuisine. Winner of several awards, she has participated in recognized events around the world.
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EMPANADAS DE PIPIÁN (Vegetarian version, with instructions for traditional recipe ) Chef María Buenaventura
INGREDIENTS Annatto oil 1 cup Vegetable broth 1 liter Peanut paste 100 grm. (Separate recipes for the above ingredients are included in this recipe book) White corn flour for arepas 1 cup Cassava starch 1 heap Tbsp. Lime juice 2 tbsp. Squash 1 piece Small onion 1 Scallions 2 Fresh cilantro, chopped 2 tbsp. Garlic cloves 2 Ripe tomatoes 3 Medium potatoes ½ pound (around 10)(papa criolla or similar, that can be easily mashed) Pinch of Cinnamon powder Aji (chili pepper) fresh or powder, to taste Salt and pepper
EMPANADAS RECIPE: Prep time: one hour and a half
DOUGH* INGREDIENTS
White corn flour for arepas 1 cup Cassava starch 1 tbsp. Annatto oil 1 tbsp. Salt 1 teaspoon Lime juice 1 teaspoon Warm vegetable 1 cup (broth cleared with water)
PREPARATION
Mix corn flour and salt. Dissolve starch in warm broth, add lime juice and annatto oil and mix with the flour. Add lime juice. The dough should be soft when using the same amount of water and flour, but if necessary, a little more water can be added, until the dough is soft and does not stick to the fingers. Let it rest for at least half-hour. Note: Traditional dough is AĂąejo, a fermented dough made of corn that has been soaked in water for a few days: Wash the corn and process it roughly in a grinder. Then wash it again removing husks and let soak for a few days, until fermented as desired. It takes 3 days in warm weather, but in the mountains, it could take one week. When it is ready wash it and grind it finely until it turns into a fine flour (corn starch). Then mix it with water, strain, and let rest for one hour, remove the excess of water and cook the mixture until it detaches from the bottom of the pot, 20 to 30 minutes. Let it cool and knead well.
FILLING INGREDIENTS
Annatto oil 2 tbsp. Medium potatoes ½ pound (around 10) (papa criolla or similar, that can be easily mashed) Peanut paste 50 grm. Scallion 1 Small onion 1 Garlic cloves 2 Small ripe tomatoes 2 Thick slice of squash 1 Cilantro, chopped Vegetable broth 1 cup Cinnamon powder
PREPARATION
Finely chop onions. Peel and chop tomatoes. Grind garlic. Cook in annatto oil over low heat until soft. Peel and split potatoes and squash. Add to “Guiso” together with half of the broth until barely covered (the filling must be dry; it is important to cook with a little water). Add cilantro, cinnamon, and let cook until potatoes start to come apart. Dissolve peanut paste in the rest of the broth, and add with salt and pepper to the mixture. Stir well, check taste, texture, and moistness. Put onto plate to cool. Depending on the preferences and families, the “guiso”, can include bell pepper and cumin. Traditionally, it is possible to use pork fat instead of oil.
PREPARATION OF THE EMPANADAS
Dough and filling Oil for deep frying, around 3 cups A cup of water and a small container with oil, to moisten the dough, if necessary
PREPARATION
Put non-stick mat on the table and grease with oil. Make small dough balls, put on mat, fold the mat, press with the board and make very thin dough circles (with a diameter of around 6 or 7 centimeters.) Place one teaspoon of the filling in the center of the dough. Enclose the filling with a cup or molder and deep fry in very hot oil. It is important that the oil is very hot and does not lose any heat at any moment, as the empanadas must be very crispy. Their crispiness is what makes them so alluring. This is also the reason why they do not have a lot of filling, so there is air inside. They are served with peanut aji.
PEANUT AJI (HOT SAUCE)
Peanut paste Vegetable broth Annatto oil Scallion Small tomato, peeled Fresh cilantro, chopped Lime juice Aji (chili pepper) fresh or powder, to taste Salt and pepper
50 grm. ½ cup 1 tsp. 1 1 1 tbsp. 1 tbsp.
PREPARATION:
Finely chop onion and tomato. Dissolve peanut paste in vegetable broth and mix with onion, tomato, lime juice and cilantro. Add salt, pepper and chili to taste. Note: A traditional variation is to use chicken broth, and a chopped hardboiled egg.
CHEF REY GUERRERO De madre Bonaerense, nacido en Cali Graduado como administrador hotelero con énfasis en gastronomía y egresado del SENA como cocinero. El amor por la cocina nació en la infancia, cuando de vacaciones en Buenaventura cogía cangrejos azules en el patio de la abuela para cocinarlos con los primos. Ya de joven veía a su madre cocinar con alegría y le fue gustando más la gastronomía. Melómano apasionado, deportista y bailador, amante de la gastronomía e investigador del legado culinario africano. Su restaurante es un laboratorio donde realiza toda clase de preparaciones del Pacífico Colombiano. Firme defensor de la cultura AFROCOLOMBIANA siempre enfatiza sus orígenes y reconoce en ellos la AFRICANIA que sale de lo más profundo de su ser. Su cocina está basada en la herencia que dejaron sus ancestros, y en ella prepara los platos con los que el Pacífico colombiano es reconocido por ser una de las gastronomías más diversas y ricas en Colombia y el mundo.
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Su sueĂąo es tener una escuela de gastronomĂa del pacifico colombiano donde pueda dar clases gratis a las personas afrocolombianas que llegan en condiciones de desplazamiento a la capital colombiana en busca de una oportunidad. En el momento realiza en su restaurante clases gratis para un grupo de personas.
SEAFOOD RICE Chef Rey Guerrero
INGREDIENTS Rice 600 grm. Precooked octopus 200 grm. Precooked pate burro snail 200 grm. Raw shrimp with their shell 200 grm. Precooked shrimp 200 grm. Clams and mussels (of each) 2 pcs. Raw prawns with their shell 2 pcs. Cimarrรณn coriander 8 grm. (can be subbed by regular coriander) Pennyroyal 6 grm. Big-leaved oregano 6 grm. Annatto paste 8 grm. Garlic cloves 4 Pinch of salt 1 Sweet chili pepper and/or 6 grm. Red pepper White onion 6 grm. Precooked carrotts in 80 grm. Small cubes Green peas 80 grm. Chives 8 grm.
PREPARATION Finely chop the herbs vegetables and garlic. Combine with the annatto paste, salt and pepper. Chop the carrotts into small cubes. Peal the shrimp and prawns and cook their shells in a pan with wรกter. Once it has boiled, let cool and blend until it becomes liquid. Add the rice to this liquid and begin to cook. On a pan, make a sauce or base with the herbs and vegetables. Add the seafood, except for the shrimp. Add the rice, as well as the prawns, carrots and green peas. Cover with a lid and wait for it to absorb the liquid. Once the rice has small holes, add the shrimp and prawns and mix. Cover and cook on low heat. Once the liquid is abrobed, enjoy with a crunchy patacรณn.
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