What Is Colombian New Wave Cuisine? | Eater
"Led by Alejandro Gutiérrez, this early and experimental adherent of Bogotá’s culinary renaissance is devoted to highlighting local foodstuffs and specialty Colombian coffees through inventive, technical compositions. Dishes include albacore tataki pan-seared in native achira leaves and served in a smoked-trout stock finished with pineapple vinegar, macadamia nuts and pickled onions, as well as slow-braised pork paired with boronía (a puree of sweet plantains and eggplant), arugula oil and a fermented sauce made from local coffee husks." - Juliana Duque
