Comparing Lechona across three restaurants — an honest verdict

I ate Lechona at three different restaurants in the same week to compare. The results were illuminating. The use of plantain varied significantly — only one got it right. The richly textured profile should be consistent but interpretation differs widely.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The best version came from a family Sunday sancocho, which felt authentic. tinto black coffee was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Lechona is larger than you'd think.