Best Changua I've had — and I've tried a few

Having eaten Changua at several restaurants over the past year, I can say this version is the best. The subtly sweet with tropical fruit quality is more pronounced here than anywhere else I've tried. Colombian hogao tomato sauce is handled with real knowledge — you can taste the difference.

This is proper a coastal Caribbean seafood restaurant cooking, not an adaptation for foreign tastes. Águila beer was the obvious choice and the combination was perfect. the bandeja paisa plate is a point of Antioquian cultural pride. Would return for this dish alone.