Changua

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 sa…

I underestimated Changua. The richly textured description didn't prepare me for the reality. plantain brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. the bandeja paisa plate is a point of Antioquian cultural pri…

I grew up eating Changua and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the hearty and comforting was right, fresh guanábana was handled the way it should be. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and…

I'm sceptical of any restaurant claiming to do Changua well, having been disappointed often enough. This one delivered. The savoury and satisfying base was authentic and the use of achiote annatto showed real knowledge. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, an…

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…