{"id":214,"date":"2025-01-30T09:01:42","date_gmt":"2025-01-30T09:01:42","guid":{"rendered":"https:\/\/tequendama.es\/?p=214"},"modified":"2026-10-07T07:59:05","modified_gmt":"2026-10-07T07:59:05","slug":"cocina-colombiana-de-autor","status":"publish","type":"post","link":"https:\/\/tequendama.es\/en\/cocina-colombiana-de-autor\/","title":{"rendered":"Colombian signature cuisine: how we cook at Tequendama"},"content":{"rendered":"

At Tequendama, we cook the classic Colombian recipes (bandeja paisa, ajiaco, sobrebarriga, cazuela de frijoles) and add technique and the odd local ingredient, like piment\u00f3n de la Vera (smoked Spanish paprika). We call that Colombian signature cooking<\/strong>: you recognize the recipe, and the details are ours. You can try it at Tequendama Las Rozas<\/a> and at Tequendama Moments<\/a>.<\/p>\n\n\n\n

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At a glance<\/h2>\n\n\n\n
Where<\/td>Tequendama Las Rozas (C\/ Escorial, 1) and Tequendama Moments (Av. de Felipe II, 4, Madrid)<\/td><\/tr>
The foundation<\/td>Traditional recipes from Antioquia, Bogot\u00e1, the Coffee Region and the coast<\/td><\/tr>
Our own touch<\/td>Slow cooking, the grill and nods to the Spanish pantry<\/td><\/tr>
Recognition<\/td>Castiza y Criolla, named best tapa by the professional jury of the 2025 Las Rozas Ruta de la Tapa<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n

Tradition first<\/h2>\n\n\n\n

Some dishes we leave as they are. Bandeja paisa<\/a> is our most traditional dish: beans with white rice, avocado, sweet plantain, pork belly, shredded beef, arepa, a fried egg and chorizo criollo. Ajiaco santafere\u00f1o<\/a> has its three potatoes, chicken, mazorca and guascas, and the cazuela de frijoles is made paisa-style.<\/p>\n\n\n\n

Then, the house touch<\/h2>\n\n\n\n

In other dishes, the Colombian recipe is the starting point:<\/p>\n\n\n\n