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“Colombian food ranges from humble stews to elaborate soups, to candied tropical fruits and fermented drinks. One could write an entire book solely on traditional desserts or on foods that are wrapped in leaves (tamales, bollos and pasteles) and their preparations,” says Velasquez. A small sampling of recipes? Piña asada con almíbar de sauco (charred pineapple with elderberry syrup) mogollas chicharrónas (pork, orange, and coriander buns), espondjado de limón (lime mousse), and arroz atollado de pato (sticky duck rice with sausage and eggs).
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