Cultural Spotlight – Vallenato

For my last blog post regarding Colombian culture for a while, I’d like to focus on a form of dance that is very popular there, especially on the Caribbean coast. Similar to cumbia, vallenato is a form of Colombian folk music that is both traditional and innovative in its’ instrumentation, interpretation. If we were to translate vallenato to English, it would roughly mean, “born in the valley,” which refers to vallenato’s roots coming from the Caribbean region of Colombia.

The valley that is being referenced as having started this popular music is located between Sierra Nevada de Santa Marta and the Serrania de Perija. Vallenato is also partly named after the Colombian city of Valledupar where this genre of music originated. Vallenato has become so popular not just in Colombia but also in rest of Latin America making it apart of mainstream Latin music that is apart of the cultural heritage of that country and that region of the world.

Vallenato originated from the tradition of farmers who would travel from Colombian village to village on long journeys in their quest to sell cattle in local fairs or look for greener pastures for them. During these trips, the farmers would sing together, play guitars and other instruments like gaita flutes (kuisis), which were indigenous to the local culture. Since these farmers would travel often, they would often bring news and information to the different towns that they visited. Sometimes, these messages to the village folk would be delivered in the song form so that the towns would know what’s going on nearby in the valley.

Vallenato is an eclectic mix of different kinds of world music such as Spanish, African, and Amerindian. Vallenato songs started to become common during the early 1900’s from the Caribbean region of Colombia. The early forms of vallenato would come with instruments such as gaita flutes, guacharaca (percussion), caja, bass guitar, and acoustic guitar. Additionally, you could make the sounds more European by adding instruments like the accordion or the piano.

Since the early days of vallenato, the accordion has become an increasingly large part of the sound of the songs of this particular genre of music. While vallenato was originally a genre of music for lower class folk and farmers in particular, it has since become popular across all spectrums and social classes within Colombian society. Many subgenres have come out of traditional vallenato such as romantic vallenato, commercial vallenato, and new wave vallenato.

Since the heart of the vallenato genre deals with telling stories, it is a very social form of music. You can drink liquor, enjoy a nice meal, and even dance with a partner to this genre. Listening to vallenato can go well with having a family party, attending a festival, or checking out a carnival. Vallenato has become so popular that there are two main festivals devoted to it: the Vallenato Legend Festival and the Cradle of Accordions festival. Valledupar has also become one of Colombia’s most famous cities given the fact that it was the birthplace of one of its most popular music genres, Vallenato.

When it comes to vallenato, you cannot have a song without the caja, the guacharaca, and the accordion to flesh out the sound and rhythm. The caja, is a small drum, that you can place between your knees and play with your bare hands. This drum was originally brought over by the Europeans during colonization and was mainly used by African slaves for entertainment.

The guacharaca, a wooden, ribbed stick that most looks like sugar cane can be rubbed together with a small fork in order to create a scraping sound. This instrument is meant to imitate the sound of the guacharaco bird from the Cesar region of Colombia, who is known to hunt for food and dance to perform the mating ritual. Lastly, you can’t forget to use the accordion of German origin in order to get the different tones needed to fill out the vallenato sound. By using the right buttons and hitting the right reeds, you should be able to get the rhythm down.

Speaking of the rhythms of vallenato, there are four different beats that create a rhythmic structure and a melody chord structure to form the basis for a song. The four rhythms are known as son, paseo, merengue, and puya. The son and paseo are played in a 2/4 time while the merengue and puya are played in a 6/8 time or ¾ time structure. ‘Son’ is known as being the slowest and most somber movement of vallenato and also has a heavy cadence. ‘Paseo’ is probably the most widely recorded rhythm of vallenato is known as being the most consistent of the four rhythms.

When it comes to ‘puya’, it’s the easiest rhythm of vallenato for each musician to have a solo with one of the three main instruments. It also has a faster up-tempo and is the oldest of the four rhythms. ‘Merengue’, which is not the same type of music as the original genre, but is the fourth and last vallenato rhythm, and was brought to Colombia by some African tribal groups. It’s a more narrative style of vallenato and is played in decimas, which is a 10-line format with Spanish internal rhythms the came over to Colombia originally during the 16th century.

There have been many composers, singers, and groups of Vallenato bands that have emerged over the past century who have helped to contribute to this genre of music. Perhaps the most famous Colombian composer of Vallenato was Rafael Escalona, who composed a number of famous songs and was one of the co-founders of the Vallenato Legend Festival along with Consuelo Araujo and Alfonso Lopez Michelsen.

Many Vallenato groups have also become orchestras in both their large size and instrumentation. The most popular of these orchestras are Binomio de Oro de America, Carlos Vives y la provincia, and Los Diablitos del Vallenato. You also can’t talk about Vallenato without mentioning Silvestre Dangond, who has become maybe the most famous modern day singer and composer of songs in this genre.

He has become popular not only in his native Colombia but also in Latin America and worldwide. While originally a genre of music from Colombia, Vallenato has expanded its’ popularity to Latin America and the rest of the world to share with its’ listeners both the joys, sadness, and romance of life itself.

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Cuisine Spotlight – Patacones

Patacones are one of my favorite side dishes or entrees that you can find in Latin America. It’s a versatile kind of food that can be a side dish with fish, chicken, or beef but you can also make it a kind of entrée by putting two patacones together with a type of meat or fish inside along with lettuce, tomatoes, and other toppings. This food also makes for a wonderful snack if you want to munch on something between lunch and dinner. Patacones are relatively easy to make and don’t take too much skill because the recipe is pretty simple to follow.

Commonly known as ‘Tostones’, which comes from the verb tostar, “to toast” in Spanish are slices or pieces of plantain that have been fried twice over. While they are known as ‘tostones’ in countries such as Puerto Rico, Honduras, Guatemala, Nicaragua, Venezuela, the Dominican Republic, etc. They also have a different nickname of ‘tachinos’ (Cuba), ‘bananas pesees’ (Haiti). However, since I have been living in Colombia for almost a year now, I will refer to this delicious food as ‘Patacones’, which is the common name here and also in countries like Panama, Peru, Costa Rica, and Ecuador. You can find patacones of all shapes and sizes across both Central and South America, and there are many ways to put this food to good use.

When it comes to preparing and cooking patacones, you first have to pick up a few unripe plantains (green in color) from the local food market. After buying the plantains, you’re going to have to peel them and then slice into individual pieces that are circular in appearance. You should make sure that they’re big enough in length and width before you decide to begin frying them.

It’s important to put enough cooking oil in your frying pan, and to heat up the pan sufficiently first before putting the raw slices of plantains in there. For the first time, you’re going to want to fry the plantains for one to two minutes on each side until they start to look cooked enough by showing a golden color. One time isn’t enough to make patacones so you’re going to want to fry these patacones a second time to finish the job. However, before you decide to do that, it’s important to remove the patacones from the frying pan for a few minutes in order to get rid of excess cooking oil.

The patacones should be patted down and flattened before being fried a second time in the pan. For the second frying, the patacones should only be fried for a minute or two on each side before they are finished cooking. After they have been thoroughly fried, you should make sure to pound them flat with some kind of utensil that has a large flat surface like a bowl or a pot cover. By the time you’re done, your patacones should be golden, and crispy brown. It’s pretty common to add extra ingredients like salt, or some seasoning depending on if you want this food to be a bit spicy or not.

Patacones can also be served with garlic sauce (ajo in Spanish) or with hogao sauce as is done here in Colombia. You can make the comparison that Patacones are almost like French fries in that you can have them as a side dish or snack without too much effort. It’s easy to make between six to ten patacones to serve you and your guests. If you’re looking for an appetizer or a snack dish to serve friends and family at a house party, patacones are a great option. Patacones have their origin in West African cuisine, and made their way over to Latin America within the colonial period of Gran Colombia during the eighteenth century.

The best thing about a dish like patacones is how versatile it is. You can put anything on top of it whether its’ shrimp ceviche or avocado paste. It can function as a sandwich if you put two of them together with a kind of meat or fish in between to add additional flavor. They’re easy to cook, prepare, and delicious to eat. Be careful though because it’s likely you won’t be able to stop at just eating one patacone.

Whether it’s in the Caribbean, or in Latin America, or throughout the rest of the world, you’re likely to find patacones being served at a restaurant, or being sold as the original plantains in the supermarket. Personally, I look forward to learn how to cook patacones, and serving them to friends and family in the future. Now that I’ve tasted patacones many times and enjoyed this food, I’d like to make my own and have a taste of Colombia when I’m outside of this lovely country.

Cuisine Spotlight – Mondongo

Mondongo Soup is one of those polarizing foods that you encounter where you either love it or hate it. There’s no in between when it comes to Mondongo, which is what makes it a unique kind of food to cover in this month’s edition of cuisine spotlight. The main ingredient of diced or pieces of Tripe (the stomach entrails of a cow or pig) cause some folks to go nauseous while others salivate over the chance to get a big bowl of mondongo for their lunch or dinner.

However, Mondongo is more than what meets the eye and comes with a number of different ingredients that vary depending upon which country or part of Latin America you find yourself in. Part of what makes Mondongo an interesting food is that you can find it in more than one country and each place makes it a little bit differently than the other. I didn’t know Mondongo existed before I started living in Colombia and although I tried it once and enjoyed it, I’m not big on tripe in general while others love it very intensely. Even if you find yourself disgusted by the idea of eating cow’s stomach, perhaps you’ll reconsider after reading this article.

Mondongo is more than just beef or pork tribe. The main ingredients also include various vegetables cut up and chopped such as bell peppers, onions, carrots, cabbage, celery, tomatoes, lettuce, etc. Additional ingredients can include salt, pepper, coriander, garlic, oregano, and cilantro if you want to spice up the dish with some seasoning. You can also decide to add some corn and rice to the soup if you want to make it more heavy, and filling.

Usually, the tripe is soaked in citrus juice or sodium paste before it can begin cooking in a pot. If there are many types of spice or seasoning available in your local supermarket, you can make your Mondongo as bland or as zesty as you see fit. The great thing about a soup like Mondongo is that there is a lot of variety in making it and there’s no right or wrong way to make it. It would be quite a dish to make when you haven’t eaten all day and are ready to dig in after a long day at work.

Mondongo is a food dish most commonly found in Latin America, the Caribbean, and the Philippines. When it comes to the specific countries in which you can try Mondongo, there are quite a few that have it available. That list of countries includes Brazil, Panama, Puerto Rico, El Salvador, Venezuela, and in Colombia.

In Colombia, Mondongo is a traditional dish for Lunch and is made with a lot of cilantro and is known for having a lot of chicken or beef broth for the vegetables and tripe to soak in. Peas, Carrots, Onions, etc. are the most common vegetables for this type of Mondongo and corn is sometimes added to the mix. In addition to pork and beef tripe, chicken and turkey tripe is sometimes used in the Colombian version of Mondongo depending upon which region of the country you are in.

Mondongo is sometimes known as ‘mocoto’ in Brazil as the Portuguese translation of this popular soup dish. Mondongo is mainly consumed in the southern regions of the country but can also be found in the Northeast where it is known by the name of ‘dobradinha’ when it comes to Panama, Mondongo can be seasoned with pieces of chorizo or pigtails to create some added flavors. Pig knuckles, and feet can sometimes be added to Panamanian Mondongo as a substitute for pigtails or chorizo.

This type of Mondongo can also come with chickpeas; bay leafs, and is served with salads and/or plantains. There is also a tradition in Panama that some folks observe that when a new house is built for a family, they will gather together to celebrate the occasion and have a meal known as ‘mondongada’ that focuses on eating big servings of Mondongo.

In Puerto Rico, vegetables such as squash, pumpkin, eddo, cassava, capers, etc. can be added as well as the salted pork tail and feet that you can also find the Panamanian version of Mondongo. Lemon juice is the main ingredient that helps to distinguish the Puerto Rican version of Mondongo from other countries’ versions. For El Salvador, Their Mondongo is also called the ‘sopa de pata’ where chili powder, coriander leaves help to give it a spicy kick on top of the tripe, pieces of yucca, sweet corn, green beans, and plantains that make up the soup. Lastly, the Venezuelan version of Mondongo is often the only meal of the entire day due to the fact that it is very heavy compared to other kinds of Mondongo.

This kind of Mondongo is served with plenty of vegetables, different types of tripe, pigs’ feet, and seasoning but also comes with a serving of arepa on the side, which can be considered the national snack of Venezuela. The restaurants that sell Mondongo in Venezuela are known as ‘areperas’, which focus mainly on cooking Arepas, but the mondongo dish and the arepa go strictly together in Venezuela. Many Venezuelans make it a priority to eat Mondongo early in the morning before they go to work or later in the night before they go out to party and drink.

Regardless if you’re eating Mondongo in Colombia or Puerto Rico, it is a hearty, fulfilling soup dish that has a ton of variety to it. You can mix and match different ingredients together and decide what kind of sides you would like to serve with your Mondongo. Wherever in the world you eat this dish, you should do so on an empty stomach due to how heavy it is. You won’t need to have any breakfast, lunch, or dinner if your only meal of the day happens to be a big bowl of Mondongo. Enjoy responsibly or you may risk a stomachache. Buen provecho!

 

 

Cuisine Spotlight – Ajiaco

 

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“Are you hungry yet?” “I am.”

A delicious yet underrated popular dish here in Colombia that is hearty, tasty, and has a lot of flavor to it is one you may not be familiar with unless you come to the country to experience it firsthand. You may be able to experience this food outside of Colombia but you have to go to the source of where it’s made to perfection in order to get the most out of the dish. While not as hyped up as ‘Bandeja Paisa’ or ‘Sancocho’, Aijaco is just as delicious if not more so and is pretty easy to make if you can collect all of the necessary ingredients.

Ajiaco is a popular food dish not only just in Colombia but different versions of it can also be found in the countries of Peru and Cuba. Ajiaco has been around since the 16th century but it is unsure as to which country the food originated in first as to whether it was Colombia, Peru, or Cuba.

When it comes to Colombia, Ajiaco is most popular in the capital city of Bogota where it is made mainly with big pieces of chicken breasts that have been sliced up, fresh corn ears that have been cut into smaller pieces, scallions, minced garlic, chopped cilantro, three different types of potatoes such as red potatoes, white potatoes, and Andean potatoes (papa criolla). In order to complete this recipe for ‘Ajiaco Bogatano’, you’re going to need to add some guasca, which are dehydrated herbs as well as capers and heavy milk cream to top it all off.

Some people also like to add white rice to their Ajiaco dish in Colombia as well as some avocado that you can mix in with the rest of the ingredients. In order to get some more flavors out of this dish, you may want to add some salt and pepper to add to the taste. With all of the necessary ingredients to this recipe being added and mixed together, you will need to use a big pot to cook it all in. Ajiaco, Colombian style, will take a couple of hours to prepare, cook, and serve to you and your guests but the end results are delicious. When it comes to Ajiaco, it could be the only meal you have in a day and still come away from eating it feeling full and satisfied.

There is so much to the Colombian version of Ajiaco that it easily one of my favorite dishes to have here. It’s got vegetables, meat, and grains all loaded into one big bowl of deliciousness and if you make enough of it, you’re likely to have seconds and even thirds if you’re lucky. Like many other popular dishes from Colombia, Ajiaco is a great food to share with your friends and your family. It’s the kind of dish that you can serve to five, ten or more people depending on how big of a pot you want to use and how many hours you have free to cook all of the ingredients together.

Ajiaco can be an ideal dish that you can serve at a wedding, a birthday party, a family gathering of some kind, or for celebrating a religious ceremony. Have patience though because Ajiaco takes a while to get ready and serve to your guests. Because it’s got chicken, corn, rice, avocado, potatoes, there’s not much that you won’t like in your Ajiaco serving when it’s finally ready to eat. If you’re feeling a little down in the dumps or are feeling sick, I believe that Ajiaco would be a good way to start to make you feel better and improve your mood.

‘Ajiaco bogotano’ is not the only version of Ajiaco out there in Latin America as there are variations on this popular dish that are available in Peru and in Cuba. When it comes to Peru, Ajiaco is a dish mainly of different kinds of potatoes along with garlic, a mix of yellow and red chilis, yerbabuena, huacatay, that is accompanied with rice on the side and a choice of meat that is either chicken or rabbit stew.

Similar to Ajiaco from Colombia, you can add and mix together as many of the ingredients as you want when it comes to Peruvian form of Ajiaco in order to get the most taste and flavor out of the dish. The Cuban Ajiaco is also distinctly unique from the Peruvian and Colombian versions in its’ own rights. In Cuba, Ajiaco is much more of a stew, which is made up of a lot of different meats such as chicken, beef, pork, rather than just one or two kinds and many vegetables like carrots, onions, scallions, rice, potatoes, tubers, and starchy roots. ‘Viandas’ are also a unique aspect of Cuban Ajiaco that adds a lot to the dish.

As to the origin of Ajiaco as mentioned earlier, it is still debated by different scholars on the subject. It is estimated that the food dish originated with the indigenous tribe of Taino who inhabited parts of the Caribbean including modern-day Cuba. The word ‘Aji’ in Ajiaco is said to have originated from the Taino tribe’s language and the meaning of ‘Aji’ in their language is ‘hot pepper.’

It is believed that Ajiaco first originated in Cuba due to the fact that it is quite a diverse dish of different ingredients reflecting how Cuba was a melting pot of indigenous, African, and European cultures mixed together. Ajiaco has been served in Cuba since the 16th century, which is longer than the food’s origin in both Colombia and Peru. From the city of Havana to the village of Camaguey, the tradition of making Ajiaco was born and continues to thrive today. Farmers, slaves, traders, and regular people would exchange and buy ingredients from each other in order to put their own mark on this popular food dish over the centuries.

Regardless if its’ Cuban, Colombian, Peruvian or just homemade from scratch, Ajiaco is a delicious food dish that has a variety and a flavor that is hard to beat. It doesn’t matter what social status you have or what your cultural background is, Ajiaco is a dish that is deeply loved in Latin America and around the world. If you are curious about trying it out, there are many recipes available on the Internet depending on which kind of Ajiaco you would like to try out.

If you come to any of the countries where Ajiaco is popular and has a known history, I promise you won’t be disappointed when you eat it. Just remember to have an empty stomach when you dig in to eat because you’re going to need extra room for this plentiful and fulfilling dish of goodness. Buen Provecho!

Cultural Spotlight – Salsa

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Hector Lavoe, ‘El Cantante’ (1946 – 1993)

If you’re walking in any city in Colombia or in most parts of Latin America and you start to feel the rhythm and the beat to some up-tempo music that sounds as if jazz and ‘son cubano’ had a baby, it would be known to the world as ‘Salsa.’ Salsa music has only been around for over five decades but has had a lasting impact on the world of music and its’ popularity has stayed consistent in the countries and regions where it was first introduced. While some folks may argue that old-school music genres like jazz, swing, and the blues are on the decline these days; that is simply not the case when it comes to Salsa.

Contrary to popular belief, Salsa did not originate in Puerto Rico, Cuba, or even Colombia. This form of music came out of the communities of immigrants in New York City during the 1960s from Cuba to Puerto Rico who wanted to introduce a new take on ‘son cubano’ music that had been around for a few decades and to bring it to new audiences before who had never been exposed to that kind of genre before.

The music of Salsa has been highly influenced by previous Cuban genres such as ‘son cubano, son montuno, guaracha, mambo, bolero, etc. as well as certain Puerto Rican genres such as ‘bomba, and plena.’ It also should be noted that Salsa was heavily influenced by the American musical genre of Jazz and certain experts have noted Salsa as being a form of Latin jazz. Salsa is a very flexible genre and can incorporate many different forms of music together in order to be innovative and unique. Even rock, r&b, blues, and funk have found their way into the rhythms, beats, and lyrics of Salsa music.

If there were a form of musical expression to represent the Americas whether it was North America or South America, it would be jazz. Salsa music would not be what it is today without previous music genres influencing the sounds and songs to change and adapt as the decades passed by. However, without the early Salsa bands made up of newcomer immigrants from the Cuban and Puerto Rican communities who came to New York City and America for a better life, Salsa would also not be the popular genre that it has become today. From the 1930s to the 1960s, these new immigrants brought joy, happiness, and excitement to both their local communities and cities from Boston to Cali.

From the streets of the South Bronx to the barrios of Cali, Salsa would spread from New York City to Colombia to Peru to all over Latin America. Salsa has become a global music genre today with people all over the world sharing together their passion and love for this unique form of self-expression. You can find Salsa classes and music clubs in most major cities all over the world. It doesn’t matter where you’re from, if you’re new to dancing, or can’t understand the lyrics, Salsa is a music genre open to everybody. Some of the big names in Salsa are Johnny Pacheco, creator of the Fania all-stars band, Hector Lavoe, Willie Colon, Bobby Valentin, Eduardo Palmieri, Marc Anthony, etc.

The instrumentation used in Salsa music is incredibly diverse and can really depend on what kind of style you’re going for whether it’s ‘salsa romantica’ or ‘salsa dura.’ It also depends upon how fast the tempo is and what the chord / verse arrangement is too. The most popular kinds of instruments used in Salsa music are percussion and brass instruments. It’s very rare where string instruments are used unless its’ an acoustic or electric guitar. When it comes to the most widely used instruments, they are usually the piano, the bongo drums, the congas, trumpet, trombone, claves, and different guitars.

Since the genre of Salsa has spread to many parts of the Western Hemisphere, there are many different styles of Salsa dancing that make the music more enjoyable for people to participate in by moving their bodies in various ways. While there is no clear consensus on which style of Salsa is the best or most popular, there’s the Cuban style, the New York style, Puerto Rican style, Los Angeles style, and Cali style from Colombia. Each style of Salsa is a little bit different from each other so once you master one of these types, there is another one out there to learn in order to keep your knowledge up to date. There are few parts of the world that haven’t been touched by Salsa music, which makes it one of the most fun and enjoyable kinds of dances to learn. Whether you’re in Peru, Colombia, Cuba, the Dominican Republic or the United States, you’ll have a chance to dance Salsa if you look hard enough.

By listening to Salsa music and learning how to dance to the rhythms and the beats of this genre, you really learn a lot about Latin American culture. Listen carefully to the lyrics, study the history of both the song and dance, and you’ll be able to gain insight as to why this has become one of the most popular music genres on the planet today. Few things make the average person happier than being able to cut loose on the dance floor and Salsa as a genre succeeds in doing that beyond measure.

During my time here in Colombia, I’ve enjoyed going out to learn Salsa in some classes, and putting the moves I’ve learned into practice when I go out on Saturday nights to a Salsa club. It’s really a joy to dance and sing to the point of exhaustion until your feet can’t move anymore while the beads of sweat roll down your neck. Salsa, to me, is a celebration of living life to the fullest and expressing the movements of your body the way you’re supposed to do. If you haven’t given Salsa music or dancing a chance yet, start to do so today. I promise you won’t regret the experiences you gain by enjoying this popular genre.

Cuisine Spotlight – Sancocho

Many cultures around the world have their own unique take on stews and soups that are both hearty and comes with a number of different ingredients. This is also the case in many Latin American countries where the stew itself is called ‘sancocho’ and is closely related to the Spanish stew known as ‘cocido.’ Along with the Spanish influence, Sancocho takes most of its’ ingredients from local foods that are popular and add flavor to the dish. Sancocho is also considered to be the national dish in a few of the Latin American countries where it is made and eaten.

Among the countries where Sancocho is a popular food dish includes the Canary Islands, Puerto Rico, Honduras, Ecuador, Colombia, Panama, the Dominican Republic, Peru, Venezuela, etc. so you could say that it’s a staple and has become popular in many households and restaurants. Sancocho is believed to have originated from the Canary Islands where it is a dish that heavily is made of a whole-cooked fish with broth and potatoes.

The dish was brought over to Latin America when the Canarians and their descendants immigrated to parts of the new world centuries ago. As is the case with many different foods, the immigrants who move to a different part of the world often bring their favorite dishes with them. While fish was a main ingredient in the ‘original’ sancocho, there are many different types of meats and vegetables that make up variations on the popular dish depending upon which country you’re in. Sancocho is especially common to be served during lunchtime as it is quite filling and can hold a person over until dinner comes around. It’s common for Sancocho to be served in a huge pot for a family gathering or birthday party where the dish can be expanded to served dozens of people total.

In Colombia, specifically, sancocho is an extremely popular dish with a wide range of ingredients that can range from chicken to ox tail. Other meats that can be apart of sancocho include hen, pork ribs, cow ribs, fish, etc. For example, sancocho with fish is really popular on the Atlantic coast of Colombia while pork and beef is more commonly found in the interior of the country. In addition to mean, sancocho can also include large portions of plantains, yucca, potatoes, and various vegetables such as tomatoes, carrots, cilantro, scallions, mazorca (corn on the cob), etc.

There is simply no limit as to what can be put into sancocho and each country puts a different spin on the popular dish. In the Dominican Republic, for example, there is Sancocho de siete carnes, which is a dish made up of a mixture of different meats including chicken, beef, pork, etc. Sancocho de gallina, which is made up of free-range chicken is quite popular in Panama and is also the national dish of the country. Puerto Rico has the distinction of even adding smoked ham, pork feet with chick feats, which is known as sancocho de patitas and is quite unique in terms of its’ culinary characteristics.

The beautiful thing about sancocho is that there are so many different regional and national varieties to this dish are that the possibilities of mixing and matching different ingredients or toppings is simply endless. Any nation that has been touched by Spanish influence or colonization has adapted their own version of sancocho including even in the Philippines, which has a huge amount of meats and vegetables to offer in its own national take on the dish. Keeping to the Spanish heritage of the dish, they call it cocido as it is known in Spain.

If you decide to come to Latin America and find yourself at someone’s family gathering, hanging out with a few friends, or enjoying a birthday party, it’s likely that you’ll get a good serving of sancocho. In addition, the sancocho you get depending upon the country or the region in which the dish is being served to you will most likely be different and have some variation to it. The beauty of a popular dish like sancocho is its’ history, its’ adaptability, as well as the chance to gather with a group of people and dig in to this delicious food together.

 

Cuisine Spotlight – Cazuela

This second post in the new ‘Cuisine Spotlight’ series will focus on another favorite dish of mine here in Colombia, which is known simply as ‘Cazuela.’ Despite the unassuming name, this popular South American dish is quite diverse in what it can offer you when it comes to mealtime. Depending upon what you’re craving, a good cazuela can be made up of seafood, beef, chicken, etc. as its main base food. ‘Cazuela’ is a Spanish word, which roughly translates into ‘Casserole’ in English.

Similar to a casserole, a cazuela dish is a mix and match of different kinds of foods with tasty results. Usually, cazuela is considered to be a soup made up of different vegetables and meats mixed together. You can’t have cazuela without some flavored cooking stock put in there to form the soup-like appearance. Depending upon which South American country you’re visiting or living in, there will be a different spin on what cazuela looks, smells, and tastes like.

In Chile, cazuela comes with a piece of meat, which can either be turkey, pork, chicken, or beef. Specifically, a leg of chicken or some beef ribs will be the meat in the cazuela dish. Underneath the meat would be a piece of pumpkin and individual pieces of potato with a base of white rice doused in the flavored cooking stock. For the vegetables, it varies depending upon the cook’s preference but there’s usually celery, carrots, green beans, cabbage, etc. that are sliced and diced up to be soaked in the cooking stock and added to the rice and meat. In the summer time, some Chileans will add some sweet corn to the vegetable mix. The Chilean version of cazuela is known as being very similar to the ‘Olla podrida’, which is a colonial dish from Spain that has gained in popularity in Chile and other South American nations.

Cazuela is also quite popular in Peru, the southern neighbor of Colombia. Cazuela is often prepared in the Amazonas region of Peru and is made in different ways depending on which area of the department you’re in. For the meat, there are often more creative choices like hen and sheep that are added to cabbage, rice, carrots, and the broth juice. Usually, this kind of cazuela is cooked over a flame in a sauce pot as its mixed together and served to a large group of people.

Beyond just being a soup or a casserole, Cazuela can also be made into a traditional kind of pie as it is in Puerto Rico. During Christmas season, the Cazuela pie is made up of sweet potato, pumpkin, and coconut milk. It’s quite a popular desert that is easy to make and is popular for its’ sweet flavor and light texture.

Multiple countries in Spain, Ecuador, and Colombia have embraced the ‘Cazuela de Mariscos’, which is made up of a number of different kinds of seafood. The Colombian version is easy to make and is known for being a thick kind of soup and also is rumored to be an ‘aphrodisiac.’ The seafood that comes in the soup includes calamari squid, prawns, clams, shrimp, and small pieces of fish.

The kind of ingredients you want to add are olive oil, salt, pepper, thyme, bay leaves, coconut milk, white wine, some seasoning, heavy cream and minced garlic. To top it off, you need some vegetables including carrots, celery, red pepper, tomatoes, and bouillons. You got to mix up everything together, serve it in a clay pot or bowl, and enjoy the delicious broth and food. Sometimes, you can find that there are cazuelas for shrimp or prawns separately which can come with rice and a heavy broth mixed together with the seafood.

The type of cazuela that I have become most familiar with over the past couple of months is the ‘cazuela antioquena.’ You can find it throughout the department of Antioquia and most commonly in the city of Medellin. I find it to be unique compared to other kinds of cazuelas given the emphasis on ingredients that are known well to Paisas making it a local favorite.

You start with a base of Antioquian brown beans mixed in with some white rice. On top of that is the meat, which are usually ‘chicharron’ or fried pork belly and some cooked chorizo. Instead of more common vegetables like celery and carrot, this favorite dish of Antioquia comes with pieces of avocado and some cut-up sweet plantains. To add some flavor, the Colombian creole sauce known as ‘Hogao’ is mixed among the meat, plantains, avocado, rice, and beans.

Like many other local dishes here, a small arepa is added to the mix, and placed at the top of the ‘cazuela antioquena’ to be eaten with the rice, beans, chorizo and whatever else would go along well with the arepa. Second only to the ‘Bandeja Paisa’, the ‘cazuela antioquena’ is likely to be a fulfilling dish for lunch that can satisfy your cravings for some local cuisine.

It’s likely that you’ll run into some kind of ‘cazuela’ if you’re traveling or living in South America. The various kinds of cazuela unique to a certain country or region makes it an exciting dish due to its diversity. Whether it’s meat, seafood, vegetables, rice, and beans in the cazuela, it’s important to bring a big appetite to the table because it’s likely to fill you up and leave you satisfied.