Sobrebarriga is beef flank, a long-fibered cut that in Colombia is cooked slowly until tender: in a criolla sauce of tomato and onion, baked or fried. It's very typical of Bogotá and central Colombia. At Tequendama Las Rozas we make it in a smoky criolla sauce, with premium beef slow-cooked and pimentón de la Vera (Spanish smoked paprika).
At a glance
| What it is | Beef flank, a cut from the lower belly |
| Where it's eaten | All over Colombia, very typical in Bogotá and central Colombia |
| Preparations | In criolla sauce, baked or fried |
| Served with | Rice, yuca or potato, ripe plantain and avocado |
| At Tequendama | In smoky criolla sauce, on the Las Rozas menu |
How it's made
First it's simmered in water with onion, garlic and herbs until the meat softens; it's a cut with a lot of collagen and needs time. Then it's finished: in the “a la criolla” version, in a tomato and onion sauce; in other homes, baked or pan-fried so it browns on the outside.
Tequendama's sobrebarriga
On our Las Rozas menu it's shredded premium beef, seared and slow-cooked, seasoned with pimentón de la Vera, with cassava, white rice, avocado and sweet ripe plantain. The pimentón is our nod to the Spanish pantry; we tell that story in Colombian signature cuisine.
Frequently asked questions
What cut is sobrebarriga in Spain?
Falda de ternera (beef flank).
Why does it take so long to cook?
Because it's a meat with a lot of connective tissue: with slow cooking that collagen breaks down and the meat turns tender and juicy.
Where to eat sobrebarriga in Madrid?
At Tequendama Las Rozas (C/ Escorial, 1, Las Rozas de Madrid).
Updated October 7, 2026 · By the Tequendama Team · Next: bandeja paisa · More from the guide