First time trying Lechona — completely converted

I had never tried Lechona before this visit and I wasn't sure what to expect. The richly textured taste hit immediately and made sense of the dish in a way descriptions never quite do. achiote annatto is an ingredient I'd not encountered used quite like this before.

The a Bogotá corrientazo lunch counter 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 lulada lulo fruit drink alongside and it was exactly right. I've been telling everyone to try Lechona. Outstanding first encounter.