At Tequendama, we cook the classic Colombian recipes (bandeja paisa, ajiaco, sobrebarriga, cazuela de frijoles) and add technique and the odd local ingredient, like pimentón de la Vera (smoked Spanish paprika). We call that Colombian signature cooking: you recognize the recipe, and the details are ours. You can try it at Tequendama Las Rozas and at Tequendama Moments.
At a glance
| Where | Tequendama Las Rozas (C/ Escorial, 1) and Tequendama Moments (Av. de Felipe II, 4, Madrid) |
| The foundation | Traditional recipes from Antioquia, Bogotá, the Coffee Region and the coast |
| Our own touch | Slow cooking, the grill and nods to the Spanish pantry |
| Recognition | Castiza y Criolla, named best tapa by the professional jury of the 2025 Las Rozas Ruta de la Tapa |
Tradition first
Some dishes we leave as they are. Bandeja paisa is our most traditional dish: beans with white rice, avocado, sweet plantain, pork belly, shredded beef, arepa, a fried egg and chorizo criollo. Ajiaco santafereño has its three potatoes, chicken, mazorca and guascas, and the cazuela de frijoles is made paisa-style.
Then, the house touch
In other dishes, the Colombian recipe is the starting point:
- Sobrebarriga in smoked criolla sauce: premium pulled beef, seared and slow-cooked, flavored with pimentón de la Vera.
- Chicharrón caramelizado: slow-cooked and fried pork belly, caramelized with panela and dark beer, with a touch of flaky sea salt.
- Burger El Salto: grilled Angus, double Gouda cheese, crispy chicharrón, ripe plantain and a coffee-and-panela sauce.
- Arroz tequendama: stir-fried rice with pork, crispy pork belly, chorizo santarrosano and ripe plantain, with patacones and cilantro-lime mayo.
An award-winning tapa
The Castiza y Criolla sums up the idea in one bite: plantain baskets with pork shoulder roasted in orange and panela, smoked hogao, cilantro suero and pickled red onion. At the 2025 Ruta de la Tapa in Las Rozas, it was chosen best tapa by the professional jury.
The ingredients
What we can't find the same in Spain, we bring over: the guascas and papa criolla we use are imported. Everything else we buy here, with the same care.
Frequently asked questions
What is Colombian signature cuisine?
Cooking that starts from traditional Colombian recipes and reinterprets them with our own technique and seasonal produce, without losing the original flavor.
Do you also have traditional dishes, unchanged?
Yes. The bandeja paisa, ajiaco santafereño and cazuela de frijoles are made with the classic recipe.
Where can I try it?
At the restaurant in Las Rozas (C/ Escorial, 1) and, in café-and-tapas format, at Tequendama Moments (Av. de Felipe II, 4, Madrid).
Updated October 7, 2026 · By the Tequendama Team · Next: what to eat at a Colombian restaurant · More from the guide