Changua

I've now had Changua prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises chicharrón pork rinds in the way the bandeja paisa plate is a point of Antioquian cultural pride. The richly textured character is more pronounced and direct. The mod…

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…

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 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…

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…