Espinosa’s, which features an eye of round roast doused in a rich, dark sauce made with garlic, various spices and an unrefined cane sugar called panela.Įach table is set with bottles of house-made hot sauces and chile-infused vinegars, which can be bought on the way out. The star plate is the posta negra, based on a family recipe of Ms. The restaurant showcases the popular cuisine of Colombia’s Caribbean coast with coconut milk ceviches and house-made cured meats, like blood sausages, and longanizas, made from smoked hen. Leonor Espinosa has been exploring rural Colombian flavors for a decade at her upscale restaurant Leo Cocina y Cava, but in late 2014 she opened the less pricey Misia, a fresh take on traditional snack spots, in a space decorated with hand-painted clay tiles and recycled fruit-crates-turned-lampshades. “We’re seeing not only an increase in the quality of food, and better service in restaurants, but a boom of interesting concepts,” said Gaeleen Quinn, who founded the Bogotá Wine and Food Festival. Until now.Īs Bogotá has increasingly become a melting pot of cultures from every part of Colombia, restaurants focusing on regional dishes and ingredients are opening with regularity.
Yet regional Colombian fare from outside the capital has long been the city’s weak spot. There are Southern-style BBQ joints that look straight out of Brooklyn gastro pubs with cocktail gardens and a chain of crepe restaurants that has set up shop in nearly every neighborhood.
Certain districts of Bogotá, like the Zona G, seem to have more types of restaurants than they do people.
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