Through this experience, you will learn about traditional Colombian cuisine, ancestral recipes, endemic ingredients, and the history behind each dish. You will put your culinary skills into practice through this workshop that will connect you with Colombian culture and customs.

MENU 1: SANTA FE AJIACO AND AREPAS: A typical Andean dish with different types of potatoes, chicken, herbs, corn, accompanied by avocado, cream, and capers. Arepas are made traditionally from cooking the corn, milling it, and assembling them by hand, accompanied by guava jam with cheese and blackberry juice.

MENU 2: FISH ENCOCAO AND PATACONES: A typical dish from the Caribbean region consisting of white fish, coconut cream, a powerful stew combined with citrus flavors. Accompanied by rice and patacones with hogao. For dessert, passion fruit dessert and lulo juice.

MENU 3: VALLUNA FRITANGA: Empanadas, marranitas, and aborrajados are typical dishes from the Pacific region, specifically from Valle del Cauca. They are all characterized by being fried and made from corn and plantains. Accompanied by sour guava juice.