Sir or Madam, may I recommend Colombian dishes?

Monpirri says on May 26, 2009, 17:54:

Gentlemen, I am sorry to hear your comments but with all respect you have been victims of ignorance due to lack of not having a real guide in Colombia to show you our cuisine! Unfortunately, I won't be able to show or teach you about our gastronomy because you already had a terrible experience. The only thing I can recommend is to find yourself a savvy epicurean Colombian to show you or you do the homework yourself but don't go out with the ones that have already showed you the worst of the worst.
Another tip, hang out with Americans the ones who have traveled a great deal because there is BIG difference between Americans and Hard-core gringos! The latter wants to bring the junk food from the states to every country they would visit.

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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Darloup (☼Travelguide writer) says on May 26, 2009, 17:57:

Monpirri says on May 26, 2009, 18:01:

It's very easy, just tell him that I told you that the damn "perro caliente" is NOT a genuine Colombian dish!! LOL

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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Monpirri says on May 26, 2009, 18:08:

Azunoman, I hear you and I kind of agree with you because where you have lived they are not into Colombian food too much. That's why you have seen so many new restaurants opening up there just to please the palate of many of you.
I agree with you not all American food is junk food but much of it is, especially all the dishes that come with tons of cheese.
In my humble opinion, the best American food you have it during Thanksgiving, at Red Lobster and at the Steak Houses.

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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Darloup (☼Travelguide writer) says on May 26, 2009, 18:10:

medefockinllin says on May 26, 2009, 18:29:

Pizza in Colombia is dreadful and certainly not up to European standards. There is little emphasis on the tomato sauce and too much emphasis on overloading with cheese (as with everything else). I wish that a PROPER pizzeria existed in Medellin or Bogota. By PROPER I mean having a proper recipe, not just having a wood fired oven. Shit in = shit out.

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Monpirri says on May 26, 2009, 18:35:

Azunoman, Colombia has plenty of diversity in cooking. In fact, there are over 2,000 dishes that make up the Colombian dishes. Did you know that? Not even many Colombians know that culinary fact!
Please, when you have time off check the above links, they are very helpful and I am sorry some are in Spanish.
Many of the Colombian dishes are very regional; you have to be in the travel mode in Colombia in order to enjoy them all.
Did you mean diversity as International dishes? Well, Colombia does have lots of International joints but Colombian cuisine does not need to have too many the International restaurants because the food in Colombia does not need to be so complementary with the ones from the world. For example, France, Spain, Peru, Mexico, Puerto Rico, Thailand, Italy, Japan and Colombia are cuisines that do not need to bring all the International flavors in rescue and/or diversity of the home cooking.

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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Darloup (☼Travelguide writer) says on May 26, 2009, 18:43:

Monpirri says on May 26, 2009, 18:46:

Yeap you are right, the two over notorious dishes from Colombia are bandeja paisa and ajiaco. It's like most people used to think Colombia was just drugs and guerrillas. The reason these two dishes have become so popular abroad is because the owners usually promote those two dishes!

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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Monpirri says on May 26, 2009, 19:01:

Azunoman now I understand your point. You are used to from back in the states to have Pisanos Pizza, next to it, Pancho Villa Restaurant, next to Pancho, the House of India, next to the House of India, Taco Bell, next to it MacDonalds and next to MacDonalds you have Church's Chicken, next to that you have Thai Chili Restaurant and so on...But that's the USA and I hope Colombia does not follow that route.

P.S. Don't worry because Carrera 70 soon will be like that.

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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Darloup (☼Travelguide writer) says on May 26, 2009, 19:12:

Monpirri says on May 27, 2009, 03:32:

Azunoman, listo amigo.

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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Monpirri says on May 27, 2009, 03:36:

Darloup, I know the feel of having sancochos or any type of soup under a hot climate! I have a hard time just thinkinga about it. But I have an idea, next time add organic ice cubes to the soup and I hope "the sancochos sacar el calor" a bit faster.

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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romy says on May 27, 2009, 03:52:

2000 dishes? Monpirri, I consider myself fairly Colombian but can't count that high. Say I'm going to be in Colombia for 5 days, what should I be eating? considering I've done the the 'usual' (bandeja paisa, tamal, sancocho, ajiaco...)

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Pappassito (☼Travelguide writer) says on May 27, 2009, 06:13:

Pappassito (☼Travelguide writer) says on May 27, 2009, 06:38:

Pappassito (☼Travelguide writer) says on May 27, 2009, 06:52:

Monpirri says on May 27, 2009, 16:31:

Romy you don't fool me, you say you are Colombian? That's funny because your knowledge about Colombia comes across as anything but from Colombia! I have read many of your comments posted a while ago and you still do not fool me. And I know you are not from Argentina either. The only way you can tell me about your true identity is by showing an ID's. Never mind that you are not going to do that any way.
Anyway, here’s the information that you did not know.

“Carlos Ordóñez Caicedo nació en Cali en 1936. Ha participado en cursos de culinaria en escuelas como Le Cordon Bleu y La Varenne, en París y fue alumno de Madame Virginia Lee. Fue propietario de The Good Table, restaurante y escuela de cocina internacional en la cuidad de Nueva York.
En 1984 realizó una investigación sobre gastronomía de Colombia para Colcultura. Recorrió todo el país durante un año, en el que recopiló dos mil setecientas recetas de la cocina nacional. De esta investigación se tomó una gran cantidad de recetas que fueron publicadas por el Círculo de Lectores en El gran libro de la cocina colombiana.
Adicionalmente, ha publicado seis libros de cocina de diferentes regiones.”

http://www.norma.com/autor/autor.aspx?p=qXD0wLZ 3w3tQh5onUPInw==

For the record, actually there are 2, 700 recipes in the Colombian gastronomy.
http://poorbuthappy.com/colombia/post/cocina-basica-colombiana-basic-c...

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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romy says on May 27, 2009, 17:41:

Monpirri again you hit a sore spot which is my identity crisis haha... Why should I know everything there is to know about Colombia to consider myself from there? I don't consider myself from Argentina, what gave you that impression? I was born there. Do you believe I live in Canada? I'm curious, where would you say I'm from?
you are a funny one, but I was just trying to get some insight to good Colombian food I may have not tried.

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ferran says on May 27, 2009, 17:50:

I have always liked Colombian Cuisine, I dont understand why people on PBH are always knocking it down, but to each its own flavors. Besides the adherence to traditional Colombian regional food, there is Colombian chefs bringing a new diverse alternative to Colombian ingredients. Oscar Gonima the Chef of Insitu in the Botanical gardens in Medellin is one of those Chefs, this weekend he has a special menu for the visiting Prince and Princess of Spain, here is a sample.

CON ACENTOS TROPICALES SERA EL MENU REAL

En su visita a Medellín los príncipes de España disfrutaran de un ceviche de pescado blanco y mango biche como entrada, seguido de una crema de chócolo con viruta de papa y palito de maíz. El plato fuerte será una suave posta negra cartagenera, acompañada de puré de papa criolla al estragón y chips de yuca. Como postre servirá una larga y crujiente cocada que lleva encima un casco de guayaba relleno de arroz con leche y un tomate de árbol en almíbar, con toques de sirope de hierbabuena y jarabe de tomate.

I'm planning this year to do a presentation of my version of "La Nueva Cocina Colombiana" at El Insitu in Medellin.

Monpirri you have the passion and knowledge about Colombian cuisine more than anyone on this forum, you should be the one heading The PBH cookbook, nothing personal agaisnt Desi.

One; she is not Colombian or most inportant a Chef.

Two; Dont know if she has the experience in how to put together a book

Three; where is the book?

Being a Chef and in the proccess of publishing my own book, I offered my help and ideas, but it was refused.

For all the PBH posters that put their time in writting recipes for the book an answer should be heard.

WHATS HAPPENNING WITH THE BOOK?

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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Monpirri says on May 27, 2009, 18:19:

Ok Romy.
If you want to get more insight about Colombian food you can also buy some cookbooks and do check the above links.

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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Monpirri says on May 27, 2009, 18:40:

Ferran, thaks for sharing this, "CON ACENTOS TROPICALES SERA EL MENU REAL

En su visita a Medellín los príncipes de España disfrutaran de un ceviche de pescado blanco y mango biche como entrada, seguido de una crema de chócolo con viruta de papa y palito de maíz. El plato fuerte será una suave posta negra cartagenera, acompañada de puré de papa criolla al estragón y chips de yuca. Como postre servirá una larga y crujiente cocada que lleva encima un casco de guayaba relleno de arroz con leche y un tomate de árbol en almíbar, con toques de sirope de hierbabuena y jarabe de tomate.
I am going to keep an eye on Oscar Gonima the Chef of Insitu.

Ferran, what do you mean by this? I'm planning this year to do a presentation of my version of "La Nueva Cocina Colombiana" at El Insitu in Medellin." I wish you the best of luck in this endeavor!!

Now about your comments regarding a cookbook, well there are some great Colombian cookbooks out there, however the more the merrier.
Now if Desi wants to put one together that's ok, but I won't join her because at one time she claimed to make changes to the current Colombian dishes or maybe she was referring to dishes from Cali. Nevertheless, Colombia has too many dishes and they vary from region to region an author of such a book has to travel a great deal throughout Colombia and than talk about such a venture.

I believe that there is nothing that needs to be changed in Colombian gastronomy! In a way, she reminds me of Rubito the guys who wanted to create the new Colombia. He first wanted to change the national anthem and list goes on.

"Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup

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medefockinllin says on Jun 1, 2009, 17:32:

AZUNOMAN - PROPER PIZZA CAN BE FOUND AT PICCOLO'S !!!!!???? JAJAJAJAJA

YOU NEED TO GET OUT TO ITALY A LITTLE MORE....pizza in Colombia can never compare.

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