\n
<\/p> \n
Durante los pr\u00f3ximos 9 y 10 de marzo los comensales tendr\u00e1n la oportunidad de disfrutar de un men\u00fa de seis tiempos preparados por mujeres colombianas, que con su ingenio y manos mantienen viva la tradici\u00f3n de nuestra cocina ancestral.<\/b> <\/p> \n
El evento se celebrar\u00e1 en el \u2018Restaurante Jairo: cocina artesana\u2019, del hotel W Bogota, con sus invitadas, herencias vivas de nuestras tradiciones que se han dedicado a esparcir de finos aromas y platos caracter\u00edsticos nuestras calles, campos y costas. <\/p> \n
Cada una de ellas tiene su especialidad, destacando, entre otros, guisados, fritos, pescados, dulces y preparaciones \u00fanicas, que plasman el realismo m\u00e1gico de nuestro territorio. En la experiencia gastron\u00f3mica encontrar\u00e1n el casabe, pan hecho con harina de yuca, que originalmente produjeron por primera vez gran parte de los nativos americanos y a\u00fan permanece viva en varias zonas del pa\u00eds.<\/b> <\/p> \n
Entre otros, podr\u00e1n descubrir el Mongo Mongo, postre que usa el pl\u00e1tano y frutas como papaya, mango, coco o mamey como insumos, y se endulza con panela. El arom\u00e1tico producto se lleva al fog\u00f3n de le\u00f1a y requiere que varios miembros de una comunidad se turnen durante ocho d\u00edas el batido, en una continua sinfon\u00eda de movimientos con los cucharones, hasta que la olorosa mezcla est\u00e9 en su punto. <\/p> \n
Las dos fechas de cocina ancestral colombiana se dar\u00e1n tambi\u00e9n en el marco de la celebraci\u00f3n del D\u00eda Internacional de la Mujer, que es instituido anualmente por la Organizaci\u00f3n de las Naciones Unidas (ONU) cada 8 de marzo. <\/p> \n
\u201cEspero que disfruten y que cada totuma los represente porque provendr\u00e1n del goce, del disfrute y la herencia\u201d,<\/i> dice Luz Dary Cogollo. Las cocineras invitadas compartir\u00e1n c\u00f3mo la cocina ancestral ha influido en sus vidas y la labor que adelantan para que permanezcan los procesos manuales en la elaboraci\u00f3n de las comidas. Y nos ense\u00f1ar\u00e1n c\u00f3mo usan herramientas de la culinaria tradicional como: la batea, el papalote, la hoja de pl\u00e1tano y bijao, y el molino manual.<\/b> <\/p> \n
En el men\u00fa podr\u00e1n encontrar mote de queso, celele, pescado con machacado de yuca, arroz meloso con leche de coco, pastel de ternera, tamarindo y papayuela, entre otros.\u00a0 <\/p> \n
Reservas al: 3176463531 <\/p> \n<\/div>\n
Fuente: Portafolio<\/a> <\/p> \n<\/div>","protected":false},"excerpt":{"rendered":"
Durante los pr\u00f3ximos 9 y 10 de marzo los comensales tendr\u00e1n la oportunidad de disfrutar de un men\u00fa de seis tiempos preparados por mujeres colombianas, … <\/p> \n","protected":false},"author":2,"featured_media":85016,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":[],"categories":[111],"tags":[5693,8214,900,4564,3361],"yoast_head":"\n
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