First time trying Changua — completely converted

I had never tried Changua before this visit and I wasn't sure what to expect. The subtly sweet with tropical fruit taste hit immediately and made sense of the dish in a way descriptions never quite do. plantain is an ingredient I'd not encountered used quite like this before.

The a family Sunday sancocho setting added something to the experience — this kind of food makes sense in that environment. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. My server recommended tinto black coffee alongside and it was exactly right. I've been telling everyone to try Changua. Outstanding first encounter.