Lechona

I spent three months trying every version of Lechona I could find locally. The variation in quality is extraordinary. The best version handled chicharrón pork rinds with genuine knowledge and the hearty and comforting result was noticeably superior. the bandeja paisa plate is a point of Antioquian …

I first ate Lechona on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the hearty and comforting quality I remembered. Colombian hogao tomato sauce was handled correctly — something most restaurants here get slightly wrong. Colombi…

I made Lechona for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The richly textured profile was the main talking point — no one had quite experienced Colombian hogao tomato sauce used that way before. Colombian cuisine varies dramatically betw…

What sets Lechona apart is the handling of plantain. In lesser versions this is treated as a background note. Here it's central and the savoury and satisfying result shows it. I've started buying it to cook with at home after this experience. Colombian cuisine varies dramatically between the coasta…

I grew up eating Lechona and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the hearty and comforting was right, achiote annatto was handled the way it should be. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and…

You can taste history in Lechona if you know what to look for. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The subtly sweet with tropical fruit character reflects those layers — chicharrón pork rinds doesn't appear by accident; it came from a s…

Lechona rarely gets the international recognition it deserves. The savoury and satisfying complexity is genuine, not simple, and the technique involved in using plantain correctly takes real skill. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. I…

Lechona 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…

Lechona here was solidly made — hearty and comforting without anything to complain about. Colombian hogao tomato sauce was present and handled reasonably. But something was missing from the depth that this dish should have. the bandeja paisa plate is a point of Antioquian cultural pride. The a coas…

Most people overlook how much the right drink changes Lechona. I ordered it with tinto black coffee and the subtly sweet with tropical fruit elements of the dish sharpened considerably against the pairing. plantain in particular became more prominent in a good way. the bandeja paisa plate is a poin…