Lechona

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

I took a cooking class specifically to learn how to make Lechona correctly. The instructor explained why achiote annatto is used the way it is — something I'd never understood from just eating it. The richly textured result when you make it yourself is different. the bandeja paisa plate is a point …

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 c…

Some dishes exist to comfort and Lechona is absolutely in that category. The richly textured quality works on something almost primal — you feel the warmth of it immediately. chicharrón pork rinds does work that no substitute can replicate. the bandeja paisa plate is a point of Antioquian cultural …

I spent an afternoon making Lechona from scratch following a traditional recipe. Getting chicharrón pork rinds right was the main challenge — it's not as straightforward as it looks. The subtly sweet with tropical fruit result was rewarding once I got it right. the bandeja paisa plate is a point of…

I went in with low expectations — I'd had mediocre versions before. What I found was Lechona made with real commitment to chicharrón pork rinds and technique. The subtly sweet with tropical fruit result was more complex and satisfying than anything I'd had before. Colombian cuisine varies dramatica…

The best Lechona I've ever had came from a street stall, not a restaurant. The hearty and comforting intensity was completely different — more direct and uncompromised. achiote annatto was used without hesitation, the way it should be. the bandeja paisa plate is a point of Antioquian cultural pride…

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 betwee…

I underestimated Lechona. The richly textured description didn't prepare me for the reality. chicharrón pork rinds brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Colombian cuisine varies dramatically between th…

Lechona at this place was fine. The hearty and comforting flavour was there but not distinguished. Colombian hogao tomato sauce was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Colombian cuisine varies drama…