Pairing Sancocho correctly — a note on tinto black coffee

Most people overlook how much the right drink changes Sancocho. I ordered it with tinto black coffee and the subtly sweet with tropical fruit elements of the dish sharpened considerably against the pairing. fresh guanábana in particular became more prominent in a good way.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The an Antioquia bandeja paisa restaurant is where you learn these pairings — they evolved together. If you've been having Sancocho with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.