LOCAL {Gastronomía Nacional}: Colombian Cuisine with an Urban Spin

Appreciation for Colombian cuisine in Bogotá is constantly improving and evolving – it is after all more than just ajiaco and empanadas, and it holds the same potential for creative expression as any other cuisine. Aside from the fact that there are at least a dozen culinary schools in the capital, teaching many young eager people the skills required to be a chef, there are also established chefs who, with their influence, are creating an awareness and re-introducing typical ingredients and flavors to a more contemporary kitchen.



One of these chefs is Francisco Pinzón, who runs the kitchen at Local {Gastronomía Nacional}. His culinary inspiration comes from his childhood memories of growing up in Bogotá as well as cuisines that, over time, migrated in this direction. After working his way through several restaurants and cuisines around town, he is now a strong supporter of the organic food movement, sustainable agriculture, and “cocina de mercado” – which is basically working a daily menu depending on what is in season and available at the markets.

One of his principal inspirations is Leonor Espinosa, from the restaurant Leo Cocina y Cava. She is one of the only Colombian chef’s involved in the Slow Food Movement and is truly interested in preserving traditional cuisine and techniques by implementing them in more brazen reinterpretations of the originals. Pinzón believes that Espinosa’s cooking is a bit more aggressive, while his only alters small details in standard dishes such as ajiaco, carimañolas, and arroz con pollo. This is his way of adding a personal “urban” spin.


I chose Local to celebrate my birthday last year and I was pretty impressed. I hope their success continues and goes on to further educate Colombians, as well as visitors, on the array of ingredients and dishes that are available here. A short glossary is also included in the menu to further this process of culinary education.


Here are some items that were on the menu in May last year:


• Pasteles Tolimenses con tahine de arvejas (Tamal from Tolima w/ Pea Hummus)
• Morcilla Artesanal con Poleo (Colombian blood sausage with poleo, an herb traditionally used in preparation of morcilla)
• Sopa de Tomate y Trucha Ahumada (Tomato and smoked trout soup –  inspired by the cuisine of the high plains of Boyaca and Cundinamarca)
• Costilla de Cerdo ahumada con BBQ de tamarindo (Smoked ribs with tamarind BBQ sauce)
• Flan de Almojábana (Flan that borrows the flavors of a typical Colombian bread made with corn flour, cheese, eggs, butter, and sugar)




+ Join LOCAL {Gastronomía Nacional} on Facebook




CALLE 69A # 9-09
211.8285



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