The interesting and beautiful churches I just showed you are a great example of the different types and styles of religious architecture that you can find in Bogot\u00e1. As a city that still has an important Catholic tradition, these architectural works not only represent religion but are living witnesses of our national and local history. I encourage you to visit them and admire both the entirety of the buildings as well as their finer details! <\/p>\n\n\n\n

For other related articles, read our article Plazas to visit near Bogot\u00e1: a journey into colonial urbanism.<\/a><\/p>\n\n\n\n

Was this article useful? Do you know other things about churches in Bogot\u00e1? Or maybe you have an experience you would like to share? Please share and\/or comment on this article, and visit our homepage Colture<\/a> to take a look at my articles and many others to find more essential information about Bogot\u00e1.
<\/p>\n","post_title":"5 Beautiful churches in Bogot\u00e1 that are worth visiting","post_excerpt":"For building lovers, Bogot\u00e1 is a treat for the eyes and senses. Here are some of the best and most beautiful churches in Bogot\u00e1 that are worth visiting.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"churches-in-bogota","to_ping":"","pinged":"","post_modified":"2019-11-08 15:02:05","post_modified_gmt":"2019-11-08 20:02:05","post_content_filtered":"","post_parent":0,"guid":"https:\/\/colture.co\/?p=6804","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":2014,"post_author":"17","post_date":"2019-11-06 08:30:00","post_date_gmt":"2019-11-06 13:30:00","post_content":"If you think Colombian food is good, you haven\u2019t tried our typical Christmas and New Year\u2019s dishes because it doesn\u2019t get any better than those. Of all the things that you could try when coming to Bogot\u00e1, please have torta negra (black cake) at the top of your list; it is definitely one of the best dishes to try and share with people during the holidays. <\/b>\n\nImagine you are in Bogot\u00e1 at Christmas or New Year\u2019s and you are having a very special dinner with some of your friends. They ask you to please bring the dessert and you say \u201cyes\u201d knowing you have absolutely no idea what to bring. Well, look no further; I have the best and most appropriate solution for you.  What if you bring a traditional Christmas dessert served in Bogot\u00e1 and all over Colombia? What if, instead of buying it, you try to make it so it's more special? The answer to this is torta negra, and I\u2019m going to tell you a little bit about what makes this dish special and how to prepare it so you can surprise your friends!<\/span>\n

A little bit about torta negra<\/b><\/h2>\nIt\u2019s no secret that Colombians love to eat an unholy amount of food year-round, but it\u2019s extra true at Christmas and New Year\u2019s. Traditional dishes, like torta negra, bu\u00f1uelos, and natilla (read <\/span>The 5 Colombian Christmas foods you have to try in December<\/span>), <\/span>have been around for years, passed from generation to generation in an effort to keep traditions alive. And if there\u2019s something that unites people in this country, it\u2019s the amazing food we have the pleasure to enjoy. <\/span>\n\nTorta negra is essentially a cake made with candied fruits and a mixture of rum and wine. It\u2019s dense and filled with prunes, raisins, and figs, and flavored with spices. Sometimes it even has nuts, like almonds or hazelnuts, chocolate, etc. It\u2019s said that the recipe comes from the Welsh when they first immigrated to Argentina and Venezuela by boat. Women on board made a cake with candied fruit, honey, and rum in an effort to prepare something that could be made fast and would keep its consistency so that it could be transported later. In some Latin American countries, it's still called torta negra Galesa (Welsh black cake), but when it arrived in Colombia, its name was changed to torta negra Colombiana (Colombian black cake).<\/span>\n\nUsually, you have to leave the dried fruits for one or two weeks, soaked in wine, in a non-reactive container. But to make things easier and save time, here\u2019s a recipe you can prepare without doing this step (you have to have patience though because you need to start it days in advance).<\/span>\n\n \u00a9 Photograph by Erika Dihlo[\/caption]\n

<\/h2>\n

Ingredients<\/b><\/h2>\nFor one 8-inch cake that serves  12-16\/prices are approximate <\/span>\n

For the dry fruit mix you\u2019ll need:<\/span><\/h3>\n

\n \t
• 1 cup raisins (1 bag of 200g = $3,200 COP\/$1 USD)<\/span><\/li>\n \t
• 1 cup pitted prunes (1 bag of 200g = $5,500 COP\/$1.70 USD)<\/span><\/li>\n \t
• \u00bd cup almonds (1 bag of 800g = $27,900 COP\/$8.70 USD)<\/span><\/li>\n \t
• \u00bc cup pecans or walnuts (1 bag of 200g = $4,700 COP\/$1.50 USD)<\/span><\/li>\n \t
• 1 cup figs in syrup (brevas en alm\u00edbar) (1 bag of 560g = $6,700 COP\/$2.10 USD)<\/span><\/li>\n<\/ul>\n

  For the cake:<\/span><\/h3>\n

  \n \t
  • 2 cups all-purpose flour (1 bag of 100g = $2,700 COP\/$0.85 USD)<\/span><\/li>\n \t
  • 2 teaspoons baking powder (1 box of 80g = $5,100 COP\/$1.60 USD)<\/span><\/li>\n \t
  •  \u00bd teaspoon ground cinnamon (1 bag of 30g = $4,900 COP\/$1.50 USD)<\/span><\/li>\n \t
  • \u00bd teaspoon ground nutmeg (1 bag of 11g = $2,800 COP\/$0.90 USD)<\/span><\/li>\n \t
  • \u00bc teaspoon ground cloves (1 bag of 9g = $1,400 COP\/$0.45 USD)<\/span><\/li>\n \t
  • \u00bc teaspoon salt (1 bag of 1,000g = $1,200 COP\/$0.40 USD)<\/span><\/li>\n \t
  • 1 cup unsalted butter at room temperature (1 bar of 250g = $7,500 COP\/$2.30 USD)<\/span><\/li>\n \t
  • 2 cups white sugar (1 bag of 1000g = $3300 COP\/$1.05)<\/span><\/li>\n \t
  • 2 teaspoons vanilla extract (1 pot of 100g for  $5000 COP\/$1.60 USD)<\/span><\/li>\n \t
  • 1\u00bd teaspoon instant coffee dissolved in 2 tablespoons of water (1 container of 50g = $3,500 COP\/$1.10 USD)<\/span><\/li>\n \t
  • 2 teaspoons lemon zest (you can also use orange zest) (500g = $1,100 COP\/$0.35 USD)<\/span><\/li>\n \t
  • 5 eggs (carton of 6 = $2,500 COP\/$0.80 USD)<\/span><\/li>\n \t
  • 3 tablespoons of burnt sugar  (1 bag of 1000g = $3,300 COP\/$1.05 USD)<\/span><\/li>\n \t
  • \u00bc cup (60 ml) rum (1 box of 1,000ml = $36,000 COP\/$11.30 USD)<\/span><\/li>\n \t
  • 1 cup (240 ml) sweet red wine (1 bottle of 750ml = $22,000 COP\/$6.90 USD)<\/span><\/li>\n<\/ul>\nYou can find all of the ingredients in supermarkets (read our article <\/span>Bogot\u00e1\u2019s Five Most Popular Supermarkets & Grocery Stores<\/a>)<\/span> like <\/span>\u00c9xito<\/span><\/a> or <\/span>Jumbo<\/span><\/a>. I also recommend going to <\/span>Orqu\u00eddea<\/span><\/a>: a pastries and dessert shop where you can find special (and not so easy to find) ingredients, like the vanilla extract. <\/span>\n

    Preparation<\/b><\/h2>\n

    \n \t
    1. Preheat oven to 350\u00baF.<\/span><\/li>\n \t
    2. Chop the raisins, prunes, almonds, and pecans into small pieces (you can use a food processor). Chop the figs too and mix them with the rest. Set aside.<\/span><\/li>\n \t
    3. Use a medium bowl to mix the flour, baking powder, cinnamon, nutmeg, ground clove, and the salt. Set aside.<\/span><\/li>\n \t
    4. In a large bowl, cream the unsalted butter with the sugar on high speed for about 3-5 minutes. Then add the vanilla, instant coffee, and lemon zest and mix everything again. One at a time, beat in 2-3 eggs, and then add \u00bd of the amount of flour and mix one more time, but starting at a low speed. Beat in the remaining eggs one at a time. Finish the rest of the flour as well. Finally, mix well to blend everything while you add the burnt sugar or caramel color.<\/span><\/li>\n \t
    5. Mix with your hands the chopped fruit with the cake batter and make sure the fruit is well distributed. Pour the batter into a baking pan and cover with aluminum foil. Bake for one and a half hours (you can insert a knife in the middle and if it comes out clean, then it\u2019s ready). Remove the aluminum foil after one hour of baking. Once ready, let the cake rest inside the pan for a few minutes.<\/span><\/li>\n \t
    6. In the meantime, in a separate container, mix the rum and the wine. Next, remove the cake from the pan and put it on a piece of aluminum foil. Pour the mixture of rum and wine all over and cover with plastic wrap while tucking the aluminum foil so the cake doesn\u2019t dry out. Let the cake sit at room temperature for 3-5 days before serving <\/span><\/li>\n<\/ol>\nLoosen your belt because it\u2019s hard to eat just one piece of torta negra. You\u2019ll surprise your friends with this recipe, while also having the opportunity to taste something that seems to come straight out of heaven. Torta negra is a very traditional dessert for Christmas and New Year\u2019s (read our article<\/span> Traditional Colombian Desserts You Need to Try <\/span>to learn about other traditional food). Even if you don\u2019t have time to make it, please do yourself a wonderful favor and try it. You won\u2019t regret it, I promise!<\/span>\n\nWas this article useful? Do you know other cool stuff about Colombian Christmas and New Year\u2019s recipes? Or maybe an experience you would like to share? Please share and\/or comment on this article, and visit our homepage <\/span>Colture<\/span><\/a> to take a look at my articles and many others to find more essential information about Bogot\u00e1 before and during your trip.<\/span>","post_title":"Colombian recipes for Christmas and New Year\u2019s: torta negra","post_excerpt":"There are many Colombian recipes for Christmas and New Year\u2019s, but torta negra (black cake) is definitely one of the best ones. Don\u2019t forget to try it!","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"torta-negra","to_ping":"","pinged":"","post_modified":"2019-11-06 08:29:47","post_modified_gmt":"2019-11-06 13:29:47","post_content_filtered":"","post_parent":0,"guid":"https:\/\/colture.co\/?p=2014","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":2009,"post_author":"17","post_date":"2019-11-06 08:30:00","post_date_gmt":"2019-11-06 13:30:00","post_content":"When I think about traditional Christmas and New Year\u2019s dishes<\/a>, for some reason sweet things usually come to my mind. But the salty dishes are just as good as desserts<\/a> and if you are coming to Bogot\u00e1 during the holidays, there is a high probability that you will get a chance to try a few. One of the best ones is pernil de cerdo asado (roasted pork leg)! <\/b>\n\nIf you are spending Christmas or New Year\u2019s in Bogot\u00e1 with your family and\/or friends, a very special dinner is guaranteed, and of all the possibilities, I bet you\u2019ll be eating pernil de cerdo asado. Why? Well, because in this country, we are pork eaters and pork lovers. If I had to describe this traditional dish, I\u2019d say that it\u2019s so good and so tasty that you\u2019ll be longing for more each time you eat a piece. In Bogot\u00e1, buying a good pernil de cerdo that is already cooked is not easy, so I recommend you make it yourself and surprise everyone with a spectacular dish they\u2019ll never forget. But be aware that you\u2019ll need a couple of days in advance to make it because although it\u2019s not a difficult recipe, it isn\u2019t something you can improvise.<\/span>\n

       A little bit about pernil de cerdo<\/b><\/h2>\nIt\u2019s no secret that Colombians love to eat during the holidays. Pernil de cerdo has been a traditional dish eaten this time of the year for decades (although it\u2019s typical at other kinds of celebrations, like birthdays or graduations). I\u2019m pretty sure a lot of Colombians have tried it at least once in their lifetime. And if there\u2019s something that unites people in this country, it\u2019s the amazing food we have the pleasure to enjoy. Pernil de cerdo was probably brought over by the European conquerors centuries ago and it\u2019s present in almost every Latin American country, each having their own traditional recipes and different ways to make it.<\/span>\n\nIn Colombia, pernil de cerdo asado is basically a pork leg marinated in a sauce usually made with beer, onion, garlic, achiote, and a few other ingredients, and then roasted in the oven for several hours. It\u2019s cooked in two steps: first the marinade, and then the pork leg, which actually has to be marinated for at least two days to bring out the flavor (and that\u2019s why you need to do it ahead of time). It\u2019s also recommended to buy a pork leg that doesn\u2019t have the skin because then it could get very dry. As the main course, it\u2019s usually served with potato salad or sweet <\/span>plantains<\/span><\/a>, but there are, of course, several different sides you could also make.<\/span>\n\n \u00a9 Photograph by FrancasParilladas.com[\/caption]\n

       <\/h2>\n

       Ingredients<\/b><\/h2>\nFor one entire pork leg that makes 20+ servings\/ Prices are approximate <\/span>\n

       \n \t
       • 10-12 lbs of pork leg (1 lb = $22,000 COP\/$6.90 USD, so in total it would be $220,000-$264,000 COP\/$69-83 USD)<\/span><\/li>\n<\/ul>\nFor the marinade you\u2019ll need:<\/span>\n
         \n \t
         • 6 cups of dark beer (six pack  costs $12,300 COP\/$3.85 USD)<\/span><\/li>\n \t
         • 1 large white onion, diced (500g is $2,200 COP\/ $0.70 USD)<\/span><\/li>\n \t
         • 8 scallions, diced (500g = $1700 COP\/$0.55 USD)<\/span><\/li>\n \t
         • 1 red bell pepper, diced (1 = $1500 COP\/$0.46 USD)<\/span><\/li>\n \t
         • 10 garlic cloves, crushed (3 units = $700 COP\/$0.20 USD)<\/span><\/li>\n \t
         • 3 tablespoons of ground cumin (1 bag of 55g = $2200 COP\/$0.70 USD)<\/span><\/li>\n \t
         • 2 tablespoons of  white vinegar (1 500ml bottle = $3800 COP\/$1.20 USD)<\/span><\/li>\n \t
         • Salt and pepper (1 bag of 1,000g of salt = $1200 COP\/$0.40 USD; 1 bag  of 60g of milled pepper = $3,100 COP\/$0.98 USD)<\/span><\/li>\n \t
         • 1 tablespoon of ground achiote (1 bag of 16g = $3,300 COP\/$1.05 USD)<\/span><\/li>\n<\/ul>\nYou can find all the ingredients in supermarkets (read our article <\/span>Bogot\u00e1\u2019s Five Most Popular Supermarkets & Grocery Stores<\/a>)<\/span> like <\/span>\u00c9xito<\/span><\/a> or <\/span>Jumbo<\/span><\/a>. I recommend you go to farmers\u2019 markets, such as Paloquemao  (read our article <\/span>Paloquemado Market: A Place You Don't Want to Miss in Bogot\u00e1<\/span><\/a>), to find the pork leg and other ingredients, like the red bell pepper, in smaller quantities. Also, you can buy the pork leg on this page: <\/span>Jam\u00f3n Casero<\/span><\/a> . <\/span>\n

           Preparation<\/b><\/h2>\n

           \n \t
           1. Place the pork leg on a non-reactive roasting pan big enough to fit in the fridge and in the oven<\/span><\/li>\n \t
           2. To make the marinade, blend (you can use a food processor so it\u2019s faster and easier) the scallions, red bell pepper, onion, crushed garlic, ground cumin, vinegar, salt, and pepper until it\u2019s smooth.<\/span><\/li>\n \t
           3. Make deep incisions on both sides of the pork leg and rub the marinade all over it. Cover the pan with plastic wrap and let it marinate for 24 hours in the fridge.<\/span><\/li>\n \t
           4. Pour the dark beer and the ground achiote over the pork leg and let it marinate for another 24 hours. Make sure you turn the leg every 8 hours. When it\u2019s ready to cook, remove from the fridge and let it sit at room temperature for approximately 30 minutes.<\/span><\/li>\n \t
           5.  Pre-heat oven to 350\u00baF. Cover the roasting pan tightly with foil and place in the oven on the lowest rack for about 5 to 7 hours or until tender. To keep the leg from drying out, you\u2019ll need to bathe the pork leg with the pan sauce every 20 minutes (use a soup ladle). <\/span><\/li>\n \t
           6. When the pork is tender, remove the foil from the pan and let the pork leg broil for 5 to 7 minutes, or until the skin is crisp and cracking. (Taken from <\/span>Colombian Recipes<\/span><\/a>).<\/span><\/li>\n<\/ol>\n

              Bonus tip: the pork leg is even better when accompanied by a delicious sauce. To make one, remove the excess fat with a spoon to take advantage of what\u2019s left in the pan. Then add a little bit of water and stir two tablespoons of wheat flour in to make it tasty. Stir well, heat it up, and serve.<\/span><\/h3>\nI\u2019m pretty sure you won\u2019t let anyone down with this dish that will be the star of your table! It\u2019s full of flavor and full of history, as the recipe has also been passed down through many generations. And don\u2019t worry if it\u2019s a lot of meat: the leftovers are usually eaten in the next couple of days, whether on a sandwich or on its own. If you want to accompany the pork leg with a wonderful and very traditional dessert, read my other article <\/span>Colombian recipes for Christmas and New Year\u2019s: Torta Negra<\/a>.<\/span> Cheers and bon app\u00e9tit!<\/span>\n\nWas this article useful? Do you know other cool stuff about Colombian Christmas and New Year\u2019s recipes? Or maybe an experience you would like to share? Please share and\/or comment on this article, and visit our homepage <\/span>Colture <\/span><\/a>to take a look at my articles and many others to find more essential information about Bogot\u00e1 before and during your trip.<\/span>","post_title":"Colombian recipes for Christmas and New Year\u2019s: pernil de cerdo","post_excerpt":"There are many Colombian recipes for Christmas and New Year\u2019s, Pernil de Cerdo (roasted pork leg) is definitely one of the best ones. Don\u2019t forget to try it!","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"pernil-de-cerdo","to_ping":"","pinged":"","post_modified":"2019-11-06 08:28:49","post_modified_gmt":"2019-11-06 13:28:49","post_content_filtered":"","post_parent":0,"guid":"https:\/\/colture.co\/?p=2009","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"}],"next":false,"prev":false,"total_page":1},"paged":1,"column_class":"jeg_col_2o3","class":"epic_block_23"};

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              \n

              <\/p>\n\n\n\n

              The interesting and beautiful churches I just showed you are a great example of the different types and styles of religious architecture that you can find in Bogot\u00e1. As a city that still has an important Catholic tradition, these architectural works not only represent religion but are living witnesses of our national and local history. I encourage you to visit them and admire both the entirety of the buildings as well as their finer details! <\/p>\n\n\n\n

              For other related articles, read our article Plazas to visit near Bogot\u00e1: a journey into colonial urbanism.<\/a><\/p>\n\n\n\n

              Was this article useful? Do you know other things about churches in Bogot\u00e1? Or maybe you have an experience you would like to share? Please share and\/or comment on this article, and visit our homepage Colture<\/a> to take a look at my articles and many others to find more essential information about Bogot\u00e1.
              <\/p>\n","post_title":"5 Beautiful churches in Bogot\u00e1 that are worth visiting","post_excerpt":"For building lovers, Bogot\u00e1 is a treat for the eyes and senses. Here are some of the best and most beautiful churches in Bogot\u00e1 that are worth visiting.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"churches-in-bogota","to_ping":"","pinged":"","post_modified":"2019-11-08 15:02:05","post_modified_gmt":"2019-11-08 20:02:05","post_content_filtered":"","post_parent":0,"guid":"https:\/\/colture.co\/?p=6804","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":2014,"post_author":"17","post_date":"2019-11-06 08:30:00","post_date_gmt":"2019-11-06 13:30:00","post_content":"If you think Colombian food is good, you haven\u2019t tried our typical Christmas and New Year\u2019s dishes because it doesn\u2019t get any better than those. Of all the things that you could try when coming to Bogot\u00e1, please have torta negra (black cake) at the top of your list; it is definitely one of the best dishes to try and share with people during the holidays. <\/b>\n\nImagine you are in Bogot\u00e1 at Christmas or New Year\u2019s and you are having a very special dinner with some of your friends. They ask you to please bring the dessert and you say \u201cyes\u201d knowing you have absolutely no idea what to bring. Well, look no further; I have the best and most appropriate solution for you.  What if you bring a traditional Christmas dessert served in Bogot\u00e1 and all over Colombia? What if, instead of buying it, you try to make it so it's more special? The answer to this is torta negra, and I\u2019m going to tell you a little bit about what makes this dish special and how to prepare it so you can surprise your friends!<\/span>\n

              A little bit about torta negra<\/b><\/h2>\nIt\u2019s no secret that Colombians love to eat an unholy amount of food year-round, but it\u2019s extra true at Christmas and New Year\u2019s. Traditional dishes, like torta negra, bu\u00f1uelos, and natilla (read <\/span>The 5 Colombian Christmas foods you have to try in December<\/span>), <\/span>have been around for years, passed from generation to generation in an effort to keep traditions alive. And if there\u2019s something that unites people in this country, it\u2019s the amazing food we have the pleasure to enjoy. <\/span>\n\nTorta negra is essentially a cake made with candied fruits and a mixture of rum and wine. It\u2019s dense and filled with prunes, raisins, and figs, and flavored with spices. Sometimes it even has nuts, like almonds or hazelnuts, chocolate, etc. It\u2019s said that the recipe comes from the Welsh when they first immigrated to Argentina and Venezuela by boat. Women on board made a cake with candied fruit, honey, and rum in an effort to prepare something that could be made fast and would keep its consistency so that it could be transported later. In some Latin American countries, it's still called torta negra Galesa (Welsh black cake), but when it arrived in Colombia, its name was changed to torta negra Colombiana (Colombian black cake).<\/span>\n\nUsually, you have to leave the dried fruits for one or two weeks, soaked in wine, in a non-reactive container. But to make things easier and save time, here\u2019s a recipe you can prepare without doing this step (you have to have patience though because you need to start it days in advance).<\/span>\n\n \u00a9 Photograph by Erika Dihlo[\/caption]\n

              <\/h2>\n

              Ingredients<\/b><\/h2>\nFor one 8-inch cake that serves  12-16\/prices are approximate <\/span>\n

              For the dry fruit mix you\u2019ll need:<\/span><\/h3>\n

              \n \t
              • 1 cup raisins (1 bag of 200g = $3,200 COP\/$1 USD)<\/span><\/li>\n \t
              • 1 cup pitted prunes (1 bag of 200g = $5,500 COP\/$1.70 USD)<\/span><\/li>\n \t
              • \u00bd cup almonds (1 bag of 800g = $27,900 COP\/$8.70 USD)<\/span><\/li>\n \t
              • \u00bc cup pecans or walnuts (1 bag of 200g = $4,700 COP\/$1.50 USD)<\/span><\/li>\n \t
              • 1 cup figs in syrup (brevas en alm\u00edbar) (1 bag of 560g = $6,700 COP\/$2.10 USD)<\/span><\/li>\n<\/ul>\n

                For the cake:<\/span><\/h3>\n

                \n \t
                • 2 cups all-purpose flour (1 bag of 100g = $2,700 COP\/$0.85 USD)<\/span><\/li>\n \t
                • 2 teaspoons baking powder (1 box of 80g = $5,100 COP\/$1.60 USD)<\/span><\/li>\n \t
                •  \u00bd teaspoon ground cinnamon (1 bag of 30g = $4,900 COP\/$1.50 USD)<\/span><\/li>\n \t
                • \u00bd teaspoon ground nutmeg (1 bag of 11g = $2,800 COP\/$0.90 USD)<\/span><\/li>\n \t
                • \u00bc teaspoon ground cloves (1 bag of 9g = $1,400 COP\/$0.45 USD)<\/span><\/li>\n \t
                • \u00bc teaspoon salt (1 bag of 1,000g = $1,200 COP\/$0.40 USD)<\/span><\/li>\n \t
                • 1 cup unsalted butter at room temperature (1 bar of 250g = $7,500 COP\/$2.30 USD)<\/span><\/li>\n \t
                • 2 cups white sugar (1 bag of 1000g = $3300 COP\/$1.05)<\/span><\/li>\n \t
                • 2 teaspoons vanilla extract (1 pot of 100g for  $5000 COP\/$1.60 USD)<\/span><\/li>\n \t
                • 1\u00bd teaspoon instant coffee dissolved in 2 tablespoons of water (1 container of 50g = $3,500 COP\/$1.10 USD)<\/span><\/li>\n \t
                • 2 teaspoons lemon zest (you can also use orange zest) (500g = $1,100 COP\/$0.35 USD)<\/span><\/li>\n \t
                • 5 eggs (carton of 6 = $2,500 COP\/$0.80 USD)<\/span><\/li>\n \t
                • 3 tablespoons of burnt sugar  (1 bag of 1000g = $3,300 COP\/$1.05 USD)<\/span><\/li>\n \t
                • \u00bc cup (60 ml) rum (1 box of 1,000ml = $36,000 COP\/$11.30 USD)<\/span><\/li>\n \t
                • 1 cup (240 ml) sweet red wine (1 bottle of 750ml = $22,000 COP\/$6.90 USD)<\/span><\/li>\n<\/ul>\nYou can find all of the ingredients in supermarkets (read our article <\/span>Bogot\u00e1\u2019s Five Most Popular Supermarkets & Grocery Stores<\/a>)<\/span> like <\/span>\u00c9xito<\/span><\/a> or <\/span>Jumbo<\/span><\/a>. I also recommend going to <\/span>Orqu\u00eddea<\/span><\/a>: a pastries and dessert shop where you can find special (and not so easy to find) ingredients, like the vanilla extract. <\/span>\n

                  Preparation<\/b><\/h2>\n

                  \n \t
                  1. Preheat oven to 350\u00baF.<\/span><\/li>\n \t
                  2. Chop the raisins, prunes, almonds, and pecans into small pieces (you can use a food processor). Chop the figs too and mix them with the rest. Set aside.<\/span><\/li>\n \t
                  3. Use a medium bowl to mix the flour, baking powder, cinnamon, nutmeg, ground clove, and the salt. Set aside.<\/span><\/li>\n \t
                  4. In a large bowl, cream the unsalted butter with the sugar on high speed for about 3-5 minutes. Then add the vanilla, instant coffee, and lemon zest and mix everything again. One at a time, beat in 2-3 eggs, and then add \u00bd of the amount of flour and mix one more time, but starting at a low speed. Beat in the remaining eggs one at a time. Finish the rest of the flour as well. Finally, mix well to blend everything while you add the burnt sugar or caramel color.<\/span><\/li>\n \t
                  5. Mix with your hands the chopped fruit with the cake batter and make sure the fruit is well distributed. Pour the batter into a baking pan and cover with aluminum foil. Bake for one and a half hours (you can insert a knife in the middle and if it comes out clean, then it\u2019s ready). Remove the aluminum foil after one hour of baking. Once ready, let the cake rest inside the pan for a few minutes.<\/span><\/li>\n \t
                  6. In the meantime, in a separate container, mix the rum and the wine. Next, remove the cake from the pan and put it on a piece of aluminum foil. Pour the mixture of rum and wine all over and cover with plastic wrap while tucking the aluminum foil so the cake doesn\u2019t dry out. Let the cake sit at room temperature for 3-5 days before serving <\/span><\/li>\n<\/ol>\nLoosen your belt because it\u2019s hard to eat just one piece of torta negra. You\u2019ll surprise your friends with this recipe, while also having the opportunity to taste something that seems to come straight out of heaven. Torta negra is a very traditional dessert for Christmas and New Year\u2019s (read our article<\/span> Traditional Colombian Desserts You Need to Try <\/span>to learn about other traditional food). Even if you don\u2019t have time to make it, please do yourself a wonderful favor and try it. You won\u2019t regret it, I promise!<\/span>\n\nWas this article useful? Do you know other cool stuff about Colombian Christmas and New Year\u2019s recipes? Or maybe an experience you would like to share? Please share and\/or comment on this article, and visit our homepage <\/span>Colture<\/span><\/a> to take a look at my articles and many others to find more essential information about Bogot\u00e1 before and during your trip.<\/span>","post_title":"Colombian recipes for Christmas and New Year\u2019s: torta negra","post_excerpt":"There are many Colombian recipes for Christmas and New Year\u2019s, but torta negra (black cake) is definitely one of the best ones. Don\u2019t forget to try it!","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"torta-negra","to_ping":"","pinged":"","post_modified":"2019-11-06 08:29:47","post_modified_gmt":"2019-11-06 13:29:47","post_content_filtered":"","post_parent":0,"guid":"https:\/\/colture.co\/?p=2014","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":2009,"post_author":"17","post_date":"2019-11-06 08:30:00","post_date_gmt":"2019-11-06 13:30:00","post_content":"When I think about traditional Christmas and New Year\u2019s dishes<\/a>, for some reason sweet things usually come to my mind. But the salty dishes are just as good as desserts<\/a> and if you are coming to Bogot\u00e1 during the holidays, there is a high probability that you will get a chance to try a few. One of the best ones is pernil de cerdo asado (roasted pork leg)! <\/b>\n\nIf you are spending Christmas or New Year\u2019s in Bogot\u00e1 with your family and\/or friends, a very special dinner is guaranteed, and of all the possibilities, I bet you\u2019ll be eating pernil de cerdo asado. Why? Well, because in this country, we are pork eaters and pork lovers. If I had to describe this traditional dish, I\u2019d say that it\u2019s so good and so tasty that you\u2019ll be longing for more each time you eat a piece. In Bogot\u00e1, buying a good pernil de cerdo that is already cooked is not easy, so I recommend you make it yourself and surprise everyone with a spectacular dish they\u2019ll never forget. But be aware that you\u2019ll need a couple of days in advance to make it because although it\u2019s not a difficult recipe, it isn\u2019t something you can improvise.<\/span>\n

                     A little bit about pernil de cerdo<\/b><\/h2>\nIt\u2019s no secret that Colombians love to eat during the holidays. Pernil de cerdo has been a traditional dish eaten this time of the year for decades (although it\u2019s typical at other kinds of celebrations, like birthdays or graduations). I\u2019m pretty sure a lot of Colombians have tried it at least once in their lifetime. And if there\u2019s something that unites people in this country, it\u2019s the amazing food we have the pleasure to enjoy. Pernil de cerdo was probably brought over by the European conquerors centuries ago and it\u2019s present in almost every Latin American country, each having their own traditional recipes and different ways to make it.<\/span>\n\nIn Colombia, pernil de cerdo asado is basically a pork leg marinated in a sauce usually made with beer, onion, garlic, achiote, and a few other ingredients, and then roasted in the oven for several hours. It\u2019s cooked in two steps: first the marinade, and then the pork leg, which actually has to be marinated for at least two days to bring out the flavor (and that\u2019s why you need to do it ahead of time). It\u2019s also recommended to buy a pork leg that doesn\u2019t have the skin because then it could get very dry. As the main course, it\u2019s usually served with potato salad or sweet <\/span>plantains<\/span><\/a>, but there are, of course, several different sides you could also make.<\/span>\n\n \u00a9 Photograph by FrancasParilladas.com[\/caption]\n

                     <\/h2>\n

                     Ingredients<\/b><\/h2>\nFor one entire pork leg that makes 20+ servings\/ Prices are approximate <\/span>\n

                     \n \t
                     • 10-12 lbs of pork leg (1 lb = $22,000 COP\/$6.90 USD, so in total it would be $220,000-$264,000 COP\/$69-83 USD)<\/span><\/li>\n<\/ul>\nFor the marinade you\u2019ll need:<\/span>\n
                       \n \t
                       • 6 cups of dark beer (six pack  costs $12,300 COP\/$3.85 USD)<\/span><\/li>\n \t
                       • 1 large white onion, diced (500g is $2,200 COP\/ $0.70 USD)<\/span><\/li>\n \t
                       • 8 scallions, diced (500g = $1700 COP\/$0.55 USD)<\/span><\/li>\n \t
                       • 1 red bell pepper, diced (1 = $1500 COP\/$0.46 USD)<\/span><\/li>\n \t
                       • 10 garlic cloves, crushed (3 units = $700 COP\/$0.20 USD)<\/span><\/li>\n \t
                       • 3 tablespoons of ground cumin (1 bag of 55g = $2200 COP\/$0.70 USD)<\/span><\/li>\n \t
                       • 2 tablespoons of  white vinegar (1 500ml bottle = $3800 COP\/$1.20 USD)<\/span><\/li>\n \t
                       • Salt and pepper (1 bag of 1,000g of salt = $1200 COP\/$0.40 USD; 1 bag  of 60g of milled pepper = $3,100 COP\/$0.98 USD)<\/span><\/li>\n \t
                       • 1 tablespoon of ground achiote (1 bag of 16g = $3,300 COP\/$1.05 USD)<\/span><\/li>\n<\/ul>\nYou can find all the ingredients in supermarkets (read our article <\/span>Bogot\u00e1\u2019s Five Most Popular Supermarkets & Grocery Stores<\/a>)<\/span> like <\/span>\u00c9xito<\/span><\/a> or <\/span>Jumbo<\/span><\/a>. I recommend you go to farmers\u2019 markets, such as Paloquemao  (read our article <\/span>Paloquemado Market: A Place You Don't Want to Miss in Bogot\u00e1<\/span><\/a>), to find the pork leg and other ingredients, like the red bell pepper, in smaller quantities. Also, you can buy the pork leg on this page: <\/span>Jam\u00f3n Casero<\/span><\/a> . <\/span>\n

                         Preparation<\/b><\/h2>\n

                         \n \t
                         1. Place the pork leg on a non-reactive roasting pan big enough to fit in the fridge and in the oven<\/span><\/li>\n \t
                         2. To make the marinade, blend (you can use a food processor so it\u2019s faster and easier) the scallions, red bell pepper, onion, crushed garlic, ground cumin, vinegar, salt, and pepper until it\u2019s smooth.<\/span><\/li>\n \t
                         3. Make deep incisions on both sides of the pork leg and rub the marinade all over it. Cover the pan with plastic wrap and let it marinate for 24 hours in the fridge.<\/span><\/li>\n \t
                         4. Pour the dark beer and the ground achiote over the pork leg and let it marinate for another 24 hours. Make sure you turn the leg every 8 hours. When it\u2019s ready to cook, remove from the fridge and let it sit at room temperature for approximately 30 minutes.<\/span><\/li>\n \t
                         5.  Pre-heat oven to 350\u00baF. Cover the roasting pan tightly with foil and place in the oven on the lowest rack for about 5 to 7 hours or until tender. To keep the leg from drying out, you\u2019ll need to bathe the pork leg with the pan sauce every 20 minutes (use a soup ladle). <\/span><\/li>\n \t
                         6. When the pork is tender, remove the foil from the pan and let the pork leg broil for 5 to 7 minutes, or until the skin is crisp and cracking. (Taken from <\/span>Colombian Recipes<\/span><\/a>).<\/span><\/li>\n<\/ol>\n

                            Bonus tip: the pork leg is even better when accompanied by a delicious sauce. To make one, remove the excess fat with a spoon to take advantage of what\u2019s left in the pan. Then add a little bit of water and stir two tablespoons of wheat flour in to make it tasty. Stir well, heat it up, and serve.<\/span><\/h3>\nI\u2019m pretty sure you won\u2019t let anyone down with this dish that will be the star of your table! It\u2019s full of flavor and full of history, as the recipe has also been passed down through many generations. And don\u2019t worry if it\u2019s a lot of meat: the leftovers are usually eaten in the next couple of days, whether on a sandwich or on its own. If you want to accompany the pork leg with a wonderful and very traditional dessert, read my other article <\/span>Colombian recipes for Christmas and New Year\u2019s: Torta Negra<\/a>.<\/span> Cheers and bon app\u00e9tit!<\/span>\n\nWas this article useful? Do you know other cool stuff about Colombian Christmas and New Year\u2019s recipes? Or maybe an experience you would like to share? Please share and\/or comment on this article, and visit our homepage <\/span>Colture <\/span><\/a>to take a look at my articles and many others to find more essential information about Bogot\u00e1 before and during your trip.<\/span>","post_title":"Colombian recipes for Christmas and New Year\u2019s: pernil de cerdo","post_excerpt":"There are many Colombian recipes for Christmas and New Year\u2019s, Pernil de Cerdo (roasted pork leg) is definitely one of the best ones. Don\u2019t forget to try it!","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"pernil-de-cerdo","to_ping":"","pinged":"","post_modified":"2019-11-06 08:28:49","post_modified_gmt":"2019-11-06 13:28:49","post_content_filtered":"","post_parent":0,"guid":"https:\/\/colture.co\/?p=2009","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"}],"next":false,"prev":false,"total_page":1},"paged":1,"column_class":"jeg_col_2o3","class":"epic_block_23"};

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