Why Changua deserves more attention

Changua rarely gets the international recognition it deserves. The richly textured complexity is genuine, not simple, and the technique involved in using achiote annatto correctly takes real skill.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. I encountered it first in a Bogotá corrientazo lunch counter and that context helped me understand it properly. tinto black coffee is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Changua is the dish to start with.