As Bogotá has increasingly become a melting pot of cultures from every part of Colombia, restaurants focusing on regional dishes and ingredients are opening with regularity.
Leonor Espinosa has been exploring rural Colombian flavors for a decade at her upscale restaurant Leo Cocina y Cava, but in late 2014 she opened the less pricey Misia (pictured), a fresh take on traditional snack spots, in a space decorated with hand-painted clay tiles and recycled fruit-crates-turned-lampshades. The restaurant showcases the popular cuisine of Colombia’s Caribbean coast with coconut milk ceviches and house-made cured meats, like blood sausages, and longanizas, made from smoked hen. The star plate is the posta negra, based on a family recipe of Ms. Espinosa’s, which features an eye of round roast doused in a rich, dark sauce made with garlic, various spices and an unrefined cane sugar called panela.
