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Tamal

A tamal from La Puerta Falsa in Bogota Colombia.

What: Moist masa (cornmeal dough), various meats (often chicken, pork, and beef), vegetables, and chunks of hard-boiled egg are enveloped and steamed in a large banana leaf (larger than Mexico’s cornhusk-wrapped tamales). When done well, it’s a savory wrapped-up gastronomic gift.

Where: La Candelaria’s La Puerta Falsa (Calle 11 no. 6-50) is known for its excellent tamales.

When: Mon-Sat, 7am-11pm; tamales are a popular breakfast in Colombia.

Order: Un tamal. Here they are delectably moist, filled with chicken, carrots, and corn. Consider pairing it with a rich chocolate santafereño.

Good to know: Prepared tamales are sold in many grocery stores here, if you have access to a kitchen.


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