LECHONA

When we talk about typical Colombian foods, we are talking about a whole history of hybridization, social and cultural adaptation that has been forged in the regions, social traditions that have been passed down from generation to generation and that to this day are maintained with very few modifications.

 At breakfast, lunch or lunch, if you are in Tolima, any time is adequate to eat a good part of suckling pig, one of the most representative dishes of the gastronomy of this department.

The real suckling pig does not have rice, to the surprise of many, it is only cooked with fried peas and pork that is marinated with long onion, big onion, garlic and the secret touch of each cook or cook. A fundamental part of the preparation lies in the clay oven and the wood used to cook it, for at least twenty hours.

 In other regions, such as Bogotá, the suckling pig is prepared with rice, and other types of meat, it has arepa paisa and the traditional golden-colored crispy leather. It can also be served with potatoes. But in reality, the secret touch of the suckling pig is in the bland that is served in the Espinal along with the crisp leather. The bland is a preparation of panela and corn dough that is allowed to melt forming a kind of curd, when tasting the bland and the suckling pig an entire explosion of purely Creole flavors is generated.

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