Medellín Restaurants

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Best Rated Restaurants in Medellín

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    The traditional Paisa food

    by Lodestar Updated Jun 9, 2003

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    The typical dish in the Medellin region (also calles the Paisa region) is calles Bandeja Paisa. It's a plate of fried eggs, beans, some meat, chiccharron (dried pork thingies) and rice. As most of these products don't really agree with me, it was not the best culinary experience for me, but you shoul at least try it. And beware - the protions are extreamly large, so one per two people should be more than enough.

    Related to:
    • Food and Dining

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    HatoviejoLos valores y...

    by Luisgui Written Aug 25, 2002

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    Los valores y tradiciones de la cultura colombiana son los aspectos que caracterizan este acogedor sitio, en el que predomina una decoración sencilla, pero definida por elementos precolombinos. Son infaltables los chicharrones y patacones para picar, como también las postales con las originales chivas.
    Los mejores restaurantes están situados en las afueras de la Ciudad. El precio es muy comodo para cualquier turista.

    Favorite Dish: MONDONGO
    2 kgs. de mondongo
    1 lb. De pierna de cerdo
    3 chorizos picados en trocitos
    1 taza de hogao
    12 tazas de agua
    4 cubos de caldo de gallina
    1 diente de ajo machacado
    1 cebolla de huevo picada
    3 papas partidas en cuadritos
    ½ lib. De arvejas cocidas
    2 zanahorias picadas en cuadritos
    1 yuca en cuadritos
    1 chcharada de cilantro
    cominos sal y pimienta al gusto

    Cocine en una olla a presión el mondongo con suficiente agua durante una hora, hasta que ablande y luego bote el agua. Pique el mondongo y la pierna de cerdo, junte con los chorizos y alíñelos en el hogao; déjelos repaosar durante dos horas. Ponga a hervir el agua;adicione los cubos de caldo de gallina, la cebolla de huevo, el ajo y el azafrán, cocine durante 20 minutos. Luego adicione el mondongo, la pierna de cerdo y el chorizo. Déjelo cocinar a fuego medio durante 30minutos hasta que las verduras ablanden y el caldo consiga la textura deseada. Por ultimo añada el cilantro picado y sirva caliente.

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  • More than decribe the best...

    by Anadayur Written Aug 25, 2002

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    More than decribe the best restaurat... here are some very good recepies from the country.

    I hope you all enjoy it

    Traditional dishes are based on the agricultural and dairy products of the fertile lands of the country.
    The most representative dish form Bogotá is the ajiaco santafereño , a thick soup prepared from chicken, different kinds of potato, a herb called guascas and sweet corn accompanied by capers and fresh cream. In the coffee region local dishes, served in the famous fondas , are proverbial, notably the bandeja paisa, which consists of generous helpings of red beans and ground beef, ripe plantain, chicharrón (pork crisp), rice and the indespensable arepa (corn crumpet).
    Outstanding desserts include postre de natas (made from milk skim), arequipe con brevas (a boiled milk dessert with figs), bocadillo (guava paste). The nationally popular alcoholic beverage is Aguardiente, which you can try alone or a mixture of it with hot coffe (carajillo), or aguardiente with cinnamon (canelazo).
    The following recipes give you the opportunity to try by yourself someone of them.

    Ajiaco (Bogota's Chicken and Potato Soup)
    2 chicken breasts
    garlic and onion
    chicken stock
    12 small yellow potatoes, cut in halves
    2 ears of corn, cut in halves
    8 medium potatoes, peeled and cut into 5mm slices
    1 bunch scallions
    1 bunch cilantro
    8 T guascas
    1 cups of heavy cream
    2 T. capers, drained
    2 avocados, peeled, pitted and thinly sliced

    The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.

    Note: You definitively have to use guascas if you want to call your soup Ajiaco. It's not easy to get them out of Colombia, but they give this soup its characteristic flavor.

    Frijoles Antioqueños (Antioquian Beans)
    2 pounds kidney beans
    4 slices chopped bacon or 1/2 lb. piece of salt pork
    2 green plantains, finely chopped
    1 T. salt
    1 T. cooking oil
    4 small tomatoes, peeled and chopped
    2 onions, chopped
    1 clove garlic, minced

    Wash the beans and let soak overnight. Put beans and bacon or salt pork in a pressure cooker with enough water to cover. Cook for about an hour or until tender. Ad the plantains and cook until they are soft. Add the salt and mix well. Apart, sauté the tomatoes, onions and garlic until soft; then add to the beans. Cook another half an hour until all flavors are absorbed. These beans are even better the day after.

    Note: This is a 'quick and dirty' way to prepare arepas. They don't exactly taste like the traditional arepa, but they get close enough.
    1 cup precooked white corn meal
    1 cup water
    1 T butter

    Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste. Form into several flat tortillas (around 3mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove. Serve hot with butter and fresh white cheese. You can also top it with tuna salad, chicken, ham and cheese, sautéed tomatoes and onions, beef stew, etc.

    Buñuelos (Fried Cheese Puffs)
    1 lb. white cheese or small curd cottage cheese (quesito)
    1 1/2 cups cornstarch
    2 eggs, beaten
    2 T. brown sugar
    1/2 t. salt

    Grind the cheese. Mix the cheese with the cornstarch, eggs, brown sugar and salt. Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly. After a few minutes increase temperature and fry until they are golden. Remove and place on absorbent paper. Makes 15 buñuelos.

    WARNING: This recipe is highly dependent on the type of cheese you use. It might be a good idea not to try it if you are not really sure you have the right type of cheese.

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