El Sabor que Cruzó el Mar
Colombia
What crossed the ocean — and what Colombia stacked onto one unforgettable plate.
One ingredient apart
The same plantain, a different name
What Cuba calls a tostón, Colombia calls a patacón — same green plantain, same double fry, a different flag over the pan. The shelf barely changes from Medellín to Havana. The plate tells you where you are.
The shared shelf
The same foundation, in every one of these kitchens.
Add the shared shelf to cart
What makes Colombia, Colombia
The one thing that changes everything.
Guava Paste — el bocadillo
Frijoles Paisas (Red Kidney Beans)
Patacón Plantain Chips…THE BEAN
Tostón there. Patacón here. Same root, same fire.
A two-way ocean
Spanish rice, pork, and cane crossed west; the Andes answered with the potato, and the lowlands with cacao. Colombia folded it all into hogao, sancocho, and the bandeja paisa — a plate so generous it needs its own tray. And the bocadillo? Guava and cane sugar, pressed into the lunchbox of every Colombian childhood.
Nobody's the parent. Nobody's the child. Everyone brought something to the table.
The pantry
Stock the Colombian table
The pantry behind every Colombia dish — one tap to your cart.
From the table
Cook the Colombian table
Swipe the dishes — every ingredient one tap from your cart.
Around the table
El tinto, a cualquier hora
In a Colombian home the meal ends the way the day runs — with a tinto, the small black coffee that appears without anyone asking, any hour, for anyone who sits down. The cup is small so the conversation doesn't have to be.
De una raíz, mil cocinas
Cut from the same root
The kitchens Colombia grew up beside.
Cooking Colombia tonight? Ask Gustavo for the measurements.