Why Sancocho deserves more attention

Sancocho rarely gets the international recognition it deserves. The richly textured complexity is genuine, not simple, and the technique involved in using Colombian hogao tomato sauce correctly takes real skill.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. I encountered it first in a coastal Caribbean seafood restaurant and that context helped me understand it properly. agua panela sugarcane drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Sancocho is the dish to start with.