Homemade Venezuelan &
Colombian recipes.
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Colombian Ajiaco, the Bogotá Chicken and Potato Soup
Colombian ajiaco, the Bogotá chicken and potato soup with three potatoes, corn and guascas. Ready in 90 minutes for 6 servings. What guascas are, which potato thickens the broth, cups and grams, US prices and how to store it.
Bandeja Paisa, the Colombian Platter and How to Build It
Bandeja paisa, the twelve-part Colombian platter of beans, rice, chicharrón, ground beef, chorizo, morcilla, egg, plantain, arepa and avocado. Ready in 140 minutes for 4. Calories per part from USDA data, US swaps and the cooking order.
Colombian Buñuelos, the Christmas Cheese Fritters
Colombian buñuelos, the salty cheese fritters of Christmas, made with cotija or queso costeño, cornstarch and tapioca. Fried at 300-330 °F so they puff without splitting, 20 of them in 57 minutes. Cheese swaps and why they burst.
Colombian Cheese Arepas, the 30-Minute Breakfast
Colombian cheese arepas made with masarepa, queso fresco in the dough and mozzarella melted inside. Ready in 30 minutes for 4 large arepas. Which corn flour actually works, which US cheeses melt, dough troubleshooting and freezing.
New recipes
View all →No-bake passion fruit dessert with cookie layers
A no-bake passion fruit dessert layered with cookies, set with one envelope of gelatin and 1 cup of heavy cream, ready after 3 hours in the fridge. How many fruits you need, leaf versus powdered gelatin, and why it sets raw.
Colombian Hot Chocolate With Cheese in the Cup
Colombian hot chocolate made from sweetened table chocolate, frothed with a molinillo and served with a cube of fresh cheese melting in the cup. Why it must never boil, which cheese holds up and the calories of each version.
Venezuelan Hallacas, the Christmas Tamal Wrapped in Leaves
Venezuelan hallacas the family way: beef, pork and chicken marinated a full day, corn dough colored with annatto lard. Olives, capers and raisins, tied in plantain leaf and boiled, with US substitutions and a two-day plan.
Pabellón Criollo, Venezuela's National Plate in Four Parts
Pabellón criollo is shredded beef, black beans, white rice and fried sweet plantain, cooked separately and plated without touching. How long flank steak needs to shred, where the 808 calories sit and a three-pot timing plan.
Venezuelan Quesillo, the Caramel Flan with Tiny Holes
Venezuelan quesillo is a caramel custard of 5 whole eggs and a can of sweetened condensed milk, baked in a water bath. Why the tiny holes are the point, the oven heat that makes them and how to unmold it without breaking it.
Colombian Ajiaco, the Bogotá Chicken and Potato Soup
Colombian ajiaco, the Bogotá chicken and potato soup with three potatoes, corn and guascas. Ready in 90 minutes for 6 servings. What guascas are, which potato thickens the broth, cups and grams, US prices and how to store it.