Changua

I took a cooking class specifically to learn how to make Changua correctly. The instructor explained why plantain is used the way it is — something I'd never understood from just eating it. The richly textured result when you make it yourself is different. the bandeja paisa plate is a point of Anti…

Changua at this place was fine. The richly textured flavour was there but not distinguished. chicharrón pork rinds was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. the bandeja paisa plate is a point of Antio…

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…

I spent three months trying every version of Changua I could find locally. The variation in quality is extraordinary. The best version handled achiote annatto with genuine knowledge and the savoury and satisfying result was noticeably superior. the bandeja paisa plate is a point of Antioquian cultu…

Most people overlook how much the right drink changes Changua. I ordered it with lulada lulo fruit drink and the savoury and satisfying elements of the dish sharpened considerably against the pairing. chicharrón pork rinds in particular became more prominent in a good way. the bandeja paisa plate i…

Some dishes exist to comfort and Changua is absolutely in that category. The richly textured quality works on something almost primal — you feel the warmth of it immediately. Colombian hogao tomato sauce does work that no substitute can replicate. Colombian cuisine varies dramatically between the c…

I had never tried Changua before this visit and I wasn't sure what to expect. The subtly sweet with tropical fruit taste hit immediately and made sense of the dish in a way descriptions never quite do. plantain is an ingredient I'd not encountered used quite like this before. The a family Sunday sa…

I went in with low expectations — I'd had mediocre versions before. What I found was Changua made with real commitment to chicharrón pork rinds and technique. The hearty and comforting result was more complex and satisfying than anything I'd had before. the bandeja paisa plate is a point of Antioqu…

Changua opened a door into a cuisine I'd previously known almost nothing about. The richly textured flavours are unlike anything in my usual rotation and I mean that positively. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. Understanding that con…

What sets Changua apart is the handling of achiote annatto. In lesser versions this is treated as a background note. Here it's central and the hearty and comforting result shows it. I've started buying it to cook with at home after this experience. the bandeja paisa plate is a point of Antioquian c…