This place is worth the trip. If you're American, you'll be happy with the direct translations explaining the basic dishes. Prices and value are sooooo good, the language differences aren't problematic as all here speak English.
But don't expect basic to mean lacking flavors or quality. Sure, many items couldn't be more straightforward, and even then, technique translates into superiority. They fry fish and chicken really well, but it is the thinly pounded pork and beef steaks that rise above most. Can you eat a pound of your chosen animal? If not, and like with the 'typical' Columbia platter, you will be going home with clipboard-sized leftover pieces that reheat nicely. Platters come with rice, tostones, potato (boiled, then baked?), achiote onions and other sides...salads come with most of the entrees. Their sausages are amazing and different. The marinated steak is also rather unique... and don't forget the PORK HARMONICA - a pork belly they score in a crisscross pattern, then deep fry! The 'typical' has all the meats on one plate! Their empanadas are $1.25 (?) and are made from corn masa, not wheat flour...they are well sized, and the corn is a moister and better starch medium to highlight the beef or chicken fillings.
But the food, as great as it is, almost pales compared to the HOT SAUCE... a combination of onion, garlic and herbs in a heated yet controlled flavor, kicked slightly by tomato acidity. It ramps up fast, but peaks out quickly and doesn't shoot into exponential spice or eat unevenly. On the 1-to-10 heat scale, I'll give it a solid 5... not for the beginners, but it has more flavor than heat, as a profile. It is obscenely good, and since I hiccup when it reaches too high a spice level, this is perfectly edgy. I can put a little on, taste the flavors more than the heat, and rely on the basic starch items to buffer the experience.
And if Columbia national soccer/football team is playing that day, you won't be able to touch the joint unless you're there an hour early. read more
