"Since 1991, this family-run restaurant has been serving succulent soups from the Colombian repertoire like mondongo (tripe), sopa de arroz (rice soup), and ajiaco (a soup recipe from Bogotá made with three different types of potatoes). Perch on one of the wooden stools and ask for cazuela de frijoles (bean stew), which is served with shredded meat, crispy pork rinds, corn, avocado, ripe plantains, arepa, and potato shavings. The restaurant offers half portions, which are ideal for trying multiple items on the menu. And to drink, do as the locals do with an order of guandolo, made with panela and lemon." - Liliana López Sorzano
