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    My Colombian Recipes » Recipes » Main Dishes » Soups » Changua (colombian Egg And Milk Soup)

    Changua (Colombian Egg and Milk Soup)

    Dec 12, 2022 by Erica Dinho · 80 Comments

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    This Changua Bogotana recipe is the perfect breakfast on a cold morning. It's a light, filling and comforting soup.

    Changua BogotanaPinPin

    What is Changua?

    It is a typical breakfast in Bogotá, the capital of Colombia. Until recently, I had never made Changua and I didn’t have a recipe. My mom loves this egg soup, so I gave her a call hoping that she had a recipe. Well, she did so now that’s two of mom’s recipes in a row. It's a comforting soup made with milk, bread and egg.

    Recetas Colombianas en InglesPin

    Changua Recipe (Colombian Egg and Milk Soup)

    Erica Dinho
    5 from 74 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 6 mins
    Total Time 11 mins
    Course Main dish
    Cuisine Colombian
    Servings 4 servings
    Calories 213 kcal

    Ingredients
     

    • 4 cups milk
    • 2 cups water
    • 4 eggs
    • ½ cup chopped fresh cilantro plus more for serving
    • 3 scallions chopped
    • Salt and pepper
    • Bread with butter to serve

    Instructions
     

    • Place the milk and water in a medium pot and bring to a boil. Add the onion, salt and pepper and cook for 3 minutes. Reduce the heat to medium and add the eggs without breaking them.
    • Let the eggs cook for 3 minutes and add the cilantro.
    • Serve warm with bread on the side and garnish with fresh cilantro.

    Nutrition

    Calories: 213kcalCarbohydrates: 12gProtein: 14gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 193mgSodium: 163mgPotassium: 462mgFiber: 0.3gSugar: 12gVitamin A: 858IUVitamin C: 2mgCalcium: 336mgIron: 1mg
    Keyword changua, changua colombiana, colombian changua
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Recetas Colombianas en InglesPin

    In Bogotá, Changua is served for breakfast with bread on the side or in the soup, but this Colombian breakfast soup can be eaten at any time of the day. It is also known to help with a hangover, so you can try it after your next party and let me know if it helped. 🙂

    Colombian Food Recipes-Colombian ChanguaPin
    Colombian Changua RecetaPin
    Colombian Changua- Recetas de Comida ColombianaPin
    Changua BogotanaPinPin

    More Breakfast to Try

    Huevos Pericos (Scrambled Eggs with Tomatoes and Scallions)

    Colombian Tamales

    Pandebono (Colombian Style Cheese Bread)

    More Breakfast and Brunch Recipes

    How To Make The Best Scrambled EggsPalitos O Deditos De Queso (Cheese Sticks)Mojicones O Pan Mojicón (Colombian Sweet Rolls)Mushroom & Leek MigasArepa Bites With Shredded Beef And Avocado
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Jhonny Walker

      November 01, 2009 at 10:12 am

      5 stars
      It is so good to see this first thing in the morning 🙂 gives you one for breakfast 🙂

      Reply
    2. KennyT

      November 01, 2009 at 10:46 am

      5 stars
      Erica, this is a very special breakfast idea for me, I'd love to try.

      Reply
    3. Nat

      November 01, 2009 at 10:53 am

      5 stars
      The only egg soup I have tried before is the Chinese crab and egg....this is amazing Erica...and what a burst of flavor the cilantro would give the whole combination...

      Reply
      • Carol

        July 09, 2019 at 12:09 pm

        5 stars
        I thought people use almojabanas in pieces and put it in the soup, or pieces of bread.

        Reply
        • Anonymous

          August 05, 2020 at 11:39 am

          5 stars
          People do add almojabanas to this soup,when they have it, but any bread works. Also you can add cheese to it as well

          Reply
          • Martin Maurer

            October 31, 2020 at 6:48 pm

            5 stars
            ..and myfather-in -law added boiled potatoes imsteas of bread. Lovely!

            Reply
        • Leonor Patel

          November 07, 2021 at 2:05 pm

          Or pieces of arepa

          Reply
          • Anonymous

            June 02, 2022 at 9:41 pm

            Arepa amarilla

            Reply
    4. Erica

      November 01, 2009 at 11:12 am

      5 stars
      Thank you guys!

      Reply
      • Angela O.

        February 20, 2018 at 5:38 pm

        5 stars
        My family has always called changua, caldo. Made almost the same, with a little pat of butter added anf the eggs are poached. We have never put cilantro, just green onions and tomato. It's so good. Always reminds me of my grandpa. Add some chocolate with cheese and it's the perfect breakfast.

        Reply
        • Eliss

          March 20, 2018 at 7:10 pm

          5 stars
          I've been wanting to have this lately...haven't since a teen. We also called it caldo, but my dad would use a bit of meat (stew beef leftover from night before)....just a little chunk, cilantro and of course the poached egg. He'd eat it with the in the soup, but I didn't like soggy bread, so I ate it on the side. Glad I found the recipe. So simple!

          Reply
    5. Palidor

      November 01, 2009 at 12:18 pm

      5 stars
      How delicious! That's a great way enjoy eggs.

      Reply
    6. doggybloggy

      November 01, 2009 at 12:22 pm

      5 stars
      what a unique and delicious soup!

      Reply
    7. Kim

      November 01, 2009 at 1:17 pm

      5 stars
      I've never seen a soup like this before, but it sounds yummy.

      Reply
    8. Oysterculture

      November 01, 2009 at 4:40 pm

      5 stars
      This soup sounds like the perfect way to start the day complete with some crusty, yummy bread to mop up all the last drops.

      Reply
    9. Simply Life

      November 01, 2009 at 5:19 pm

      5 stars
      Oh wow, I've never had anything like this - looks great!

      Reply
    10. Erica

      November 01, 2009 at 5:37 pm

      5 stars
      Thank you everyone for the comments and for visiting 🙂

      Reply
      • Anonymous

        September 26, 2018 at 3:46 pm

        5 stars
        I lived in Bogota, and I highly recommend this soup in the morning.

        Reply
    11. Robert Guerrero

      November 01, 2009 at 10:00 pm

      5 stars
      OMG!! That is too funny.. I totally remember seeing this soup served up at breakfast after a long night of partying with multiple hungover guests.

      Reply
      • Maria Valdez

        October 09, 2022 at 4:48 pm

        We made it with milk,crusty bread, salt, cilantro and egg. It's absolutely delicious and it brings me memories of my grandmother. A nutritious breakfast for children and grown-ups alike. I now make it for my own grandchildren in Wales UK were I live after leaving Colombia in the 1970's.

        Reply
    12. Chef E

      November 04, 2009 at 9:31 pm

      5 stars
      Hello! This has my name written all over it! You have a great site, and I am exploring some more...

      Reply
    13. La Hawaiana

      November 08, 2009 at 3:19 am

      5 stars
      I remember eating this when I lived in Colombia. The family I lived with served it with these big crackers that you broke up into the soup and they would soften. Good memories...:)

      Reply
      • Anonymous

        July 27, 2019 at 11:51 am

        5 stars
        Calados!

        Reply
      • Maritza Heg

        November 02, 2021 at 1:56 am

        Those big “crackers” are called CALADOS

        Reply
    14. Erica

      November 08, 2009 at 10:37 am

      5 stars
      Thank you all!

      Reply
    15. Tricia

      June 28, 2010 at 3:33 pm

      5 stars
      I have been searching for this recipe ever since I had it a friends house, his mother made it after New Year's and I have never been able to get him to get the receipe from her for me!!!! Thank you!

      Reply
    16. Leslie Correa

      October 03, 2010 at 7:37 pm

      5 stars
      I absolutely love this breakfast, it is my favorite, especially with white cheese, preferably Tropical(Spanish white frying cheese). My mom always makes it when she visits:)

      Reply
    17. Chris

      October 22, 2010 at 4:21 am

      5 stars
      OMG!!! I can't believe you actually have a proper recipe for Changua!! LOL I've been eating this since I was 5!! My aunt used to make it, then my mom adapted the recipe but never felt right. Shame my wife doesn't enjoy it as much as I do, but yes OMG is this good hangover food!! Not that I drink, but I've heard that from my brother, who does drink alot, and my dad, who used to drink, not heavily but enough to get a hangover.

      The only difference with my aunt's recipe is she actually takes good brown bread and puts it in the soup, so you have the soggy breadiness and eggs with the onions and everything else, just a different way to try it, as that's the way I'm used to eating it, is with the bread already in.

      Really easy and REALLY good!! This is the ONLY way I eat poached eggs.

      Reply
    18. Nancy T.

      December 15, 2010 at 4:58 pm

      5 stars
      I remember my family in Bogota making this when I was young and my mom still makes it here in the states on occasions. Yup, I had mine with the soggy bread too! Never knew it was for hang overs! LOL! Now, I know what to make for my husband!

      Reply
    19. Adriana

      January 17, 2011 at 12:32 pm

      5 stars
      My parent's are from Bogota and my mother used to make this every sunday morning. It was so good. The only difference is that she would add chopped up potatoes and pieces of regular bread. I have no idea if this was her little twist on the recipe or if that's how she was raised making it. Either way, its the best thing to eat in the morning.

      Reply
      • Anonymous

        November 30, 2016 at 9:52 am

        5 stars
        My friend also from Bogata puts very small diced potatoes in his. Sauté the potatoes and onions a bit in butter then add water. Cook til potatoes are done. Add milk. Bring to a low boil. Drop in the eggs and cilantro. Sooo good! I add a touch of garlic to mine.

        Reply
    20. Maria

      January 24, 2011 at 4:27 pm

      5 stars
      Both my parents were from Colombia so I grew up eatting this for breakfast. And now my youngest daughter loves it too. We actually also add the bread to it...sooo good!

      Reply
    21. oscar

      January 29, 2011 at 11:42 am

      5 stars
      This was so good and simple!. Good job posting this. you can also add cheees to it, spanish cheese of course.

      Thanks again for posting!
      Oscar

      Reply
    22. Matt

      May 06, 2011 at 11:01 pm

      5 stars
      This looks gnarly...

      Reply
    23. Paco

      June 27, 2011 at 2:56 pm

      5 stars
      Great recipe!
      My grandmother's version (she was from Alban, Cundinamarca, Colombia) included one garlic clove, crushed.

      Reply
    24. Daniela

      August 12, 2011 at 1:01 pm

      5 stars
      Oh I love Changua!! It's one of those things my body caves during the northeast winter or when I'm sick! And @Adriana, my mom (also from Bogota) puts chopped up potato in it as well!

      Reply
    25. Libby

      March 08, 2012 at 9:31 am

      5 stars
      I just had my changua for breakfast. One thing Erica, my grandparents always made it with the calao (hard bread) cut in pieces inside the soup, also my greatgrandparents always added chunks of fresh farm cheese. I don't have that cheese so I use mozarella or provolone or whatever cheese is available, except cheedar it makes it bitter. Sadly to say no one else in the family likes changua so I make it for myself. Nothing like fresh cilantro.

      Reply
    26. Lea

      April 16, 2012 at 3:20 pm

      5 stars
      This is one of my favorite meals!! My mom adds sliced potatoes to it. Yum!

      Reply
    27. Scarlet

      August 31, 2012 at 8:23 am

      5 stars
      Its so easy, yet I never learn to do it. Thanks for the recipe! I love changua for breakfast. My mom always makes it for me when she comes to visit 🙂
      Now I can make it when I feel homesick.. or at any time

      Reply
    28. Javier

      September 21, 2012 at 10:09 pm

      5 stars
      Any ideas how to replace calados?

      Reply
    29. YURI

      September 29, 2012 at 5:33 pm

      5 stars
      THIS USED TO BE ONE OF MY FAVORITES WHEN I WAS IN COLOMBIA. I AM GLAD THAT YOU POSTED THIS IVE BEEN LOOKING FOR IT...I HOPE MY KIDS AND THE HUSBAND LIKE AS MUCH AS I DID......THANKS

      Reply
    30. Caroll

      October 19, 2012 at 11:27 am

      5 stars
      I am sad to say that there is not a way to replace calados, they are. So missed specially with this recipe.

      Reply
    31. Mr.Bug

      October 30, 2012 at 1:00 pm

      5 stars
      This soup is like viagra, it wakes up the dead

      Reply
    32. Adriana

      December 03, 2012 at 5:52 am

      5 stars
      I am so happy that I've found your site! There are so many recipes including the changua recipe that I've craved to make over the years. My mother passed away when I was young and I was not able to get the recipes of the meals she made when we were growing up. I am so thankful that I have them now thru your site and can make them for my children one day.

      Reply
      • Erica

        December 03, 2012 at 7:39 am

        5 stars
        Thank you,Adriana! Enjoy the blog!

        Reply
    33. Ann

      January 06, 2013 at 8:51 am

      5 stars
      Yes, I ate plenty of changua when I lived in Bogotá. I remember the bread placed in the soup bowl, then pouring the soup on top of it right before serving so it didn't get too soggy. I'd forgotten about it. Thanks for the post!

      Reply
    34. george ordonez

      January 10, 2013 at 4:11 pm

      5 stars
      we used to eat in Sangil all the time it is called sopas. we eat them with arepa instead of bread. that is the rea way to eat this stuff. sopas is the thing to eat in colombia for breakfast.

      Reply
    35. Heather

      January 29, 2013 at 1:07 am

      5 stars
      My father is from Bogota and I grew up eating this. Just made it this morning in fact. I put the bread in the soup though and add even amounts of milk and water with no pepper. Delicious. Thanks for sharing!

      Reply
    36. Corina

      June 04, 2013 at 7:45 am

      5 stars
      I don't really know much about Colombian food but this looks delicious and I'm glad I found your blog. I'm looking forward to having a browse through.

      Reply
    37. robert g.

      July 25, 2013 at 1:10 am

      5 stars
      OMG! Changua...I always think of it as hangover food. My aunt would make it the day after a big party for all the people who crashed at her house. Good memories! Thanks.

      Reply
    38. Alan Bowman

      October 17, 2013 at 9:38 am

      5 stars
      Hi Erica from Spain
      I take it that by "add the eggs without breaking them", you are referring to the yolks - one has to break the shells to get at the egg inside.

      I must try this one day as a "bland diet (convalescent) dish"

      Abrazos
      Alan

      Reply
      • Erica Dinho

        October 17, 2013 at 9:59 am

        5 stars
        Hi Alan, Yes..without breaking the yolks!

        Reply
      • Anonymous

        January 06, 2018 at 12:28 am

        5 stars
        Good point !

        Reply
    39. lorena

      August 22, 2014 at 9:05 am

      5 stars
      Today is my first time making changua I hope my american mom like it i'm adopted that's why i say my american mom if any of you like to adopt go to kidsaveorg.com

      Reply
    40. Jeffrey Whelchel

      October 28, 2014 at 8:43 am

      5 stars
      Know this comment is gonna sound silly to anyone that is a seasoned cook, but I'll forge ahead in any case. When I read your instructions I was a little confused by the line: "add the eggs without breaking them". I had a mental picture of eggs going in the pot with shells on. Even to the point of wondering why there wasn't a step to break the eggs after the 3 minutes. food.com's version of this recipe says to carefully add the eggs without breaking the yolk. Aha. now I have the correct mental picture. With the understanding that I'm still a possible candidate for the show, 'worst cooks in America', I thought you might like to clarify that step.

      Reply
    41. David

      November 24, 2014 at 10:06 pm

      5 stars
      Alan, if I didn't know any better, I would say that you sound like a smart ass. Condiscending!

      Reply
    42. Isabella

      December 07, 2014 at 5:06 pm

      5 stars
      Love it. My mom used to make this for us all the time. She doesn't make it with bread, but with potatoes cooked in the milk broth. Maybe I will have to start making it for myself.

      Reply
    43. george ordonez

      May 15, 2015 at 4:45 pm

      5 stars
      we sometimes put potatoes in this stuff and eat wit arepa and call it sopas later my dad is from Sangil, Santander sur, Colombia too. ok

      Reply
    44. GEORGE ORDONEZ

      June 20, 2015 at 10:17 am

      5 stars
      and in Colombia they even put potatoes in it let me tell you ok bye and take care.

      Reply
    45. Eduardo Patarroyo

      August 04, 2015 at 11:28 am

      5 stars
      In the most traditional changua eggs are optional and ther'es no pepper. It is supposed for putting; arepas, envueltos, mogollas, almojábanas or bread into it in pieces.

      Reply
      • Eduardo Patarroyo

        August 04, 2015 at 11:32 am

        5 stars
        And it is not tecnically a soup and not for beeing seem like one, it's just a way of preparing milk for breakfast.

        Reply
    46. Diana

      September 29, 2015 at 12:02 pm

      5 stars
      My mom taught me to make this with garlic as well which gives it an excellent taste, (I don't put pepper but maybe i'll try it next time) and we also add in pieces of French or Italian bread when it's close to being done. It's one of my favorite breakfast dishes.. brings me back to when I lived in Colombia!

      Reply
    47. Mary Ann Z

      January 17, 2016 at 3:35 pm

      5 stars
      I love making this soup and didn't t know the name until I saw this website Photo. It reminds me of my mom , She was from Bogota,. Wonderful to find an actual recipe as she didn't leave a written recipe and I improvised from memory. I add a small amount of diced potato and also use mozzarella but now will add quest blanco instead.
      Thank you. Mary Ann, a Colombian in upstate NY.

      Reply
    48. Allison

      February 08, 2016 at 1:24 pm

      5 stars
      We make it at home with envueltos in place of the bread in the soup & it is amazing u add it towards the very end because otherwise it will melt into the soup, but it gives it such a sweetness! You must try it.

      Reply
      • Toni

        September 27, 2020 at 4:08 pm

        5 stars
        How interesting! Thank you for sharing that. I had to look up envueltos and I love how there are so many versions, from egg & cheese with corn, to something resembling a chicken tamale, to a sort of Latin-German/Hungarian-African fusion with tomatoey beef wrapped in cabbage!
        I truly believe that if more people in the world could enjoy a wide variety of foods and appreciate the similarities between cultures, not to mention cooking and eating together. . . We would have a more harmonious world. Food creates Peace.

        Reply
    49. Mark

      October 07, 2016 at 6:20 am

      5 stars
      Tried it in Bogotá. It's definitely an acquired taste unless you have a severe hangover...which I didn't. Soggy bread in hot watery milk with two waterlogged eggs floating in it and some cilantro tossed in to give it some taste. On the positive side, it's bland enough not to give you more problems after a night of heaving up Bogotá beer and Aguardiente...which is the point of this soothingly bland breakfast dish.

      Reply
      • Mark Woodhull

        April 05, 2018 at 2:21 am

        5 stars
        Postscript: Changua is one of those foods that you’re either going to totally love...or totally hate. I find that there’s no middle ground.

        Reply
    50. Nicolas Arango

      March 12, 2017 at 2:36 pm

      5 stars
      I'm Colombian and I have to say that this soup is delicious!

      Reply
    51. Joseph

      April 25, 2017 at 12:39 pm

      5 stars
      I wonder if this could be made with beaten eggs instead sort of like a Colombian egg drop soup.

      Reply
    52. Elizabeth

      June 16, 2017 at 9:44 am

      5 stars
      I just made this for my mom and she loved it! Flavor was delicious and even asked for seconds.

      Reply
    53. Mark

      January 17, 2018 at 3:33 am

      5 stars
      I lived in Cali and my wife is from Bogotá. We can never agree on the value of Changua to the Colombian culinary history. Changua is an acquired taste. I guess you have to be from the colder climes of Bogotá to appreciate Changua. In Cali, we have much better options for breakfast than soggy bread and a runny egg drowning in hot milk and green onions. Eeeek! But, I eat it anyway for marital harmony. I put my foot down when it comes to agreeing on Deportivo Cali vs Santa Fe. Some things are just to sacred to change. 🙂

      Reply
    54. Olga Delmonte- Cardoso

      February 21, 2018 at 2:03 am

      5 stars
      Hola Erica:
      I love Changua! For me it is comfort food. My mom is Colombian and I am a Brazilian living in Northern California for almost 19 years. My mom used to cook this soup when we were sick or it was really cold in the morning. Thanks for your wonderful Colombian recipes.

      Reply
    55. Mark Woodhull

      April 05, 2018 at 2:17 am

      5 stars
      I lived in Cali and never heard of Changua until I married my wife who is from Bogotá. Sooo...I tried Changua...once...just to promote marital harmony. My conclusion was that to truly appreciate Changua, one has to be from the chilly climes of Bogotá and drunk. To everyone else...Changua is an acquired taste. Yes, I’m still married...somehow.

      Reply
    56. Blanca Compton

      September 21, 2018 at 12:42 am

      5 stars
      My name is Blanca. I came to this country when I was 18. I was lucky enough to have my mom live with us for the last years of her life, so I was able to learn how to cook the Colombian way.
      One of the recepies that even my American children love is "The Changua" we had to make some changes to it, because some of us are alergic to "Eggs". So here is our recepie. Hope you all enjoy it...
      4 cups of milk
      2cups of water
      Boil with salt to taste and 2 tablespoones of Country Crock original butter.
      Put in the pieces of bread while it is boiling the first time. Turn it off before it boils over. Put the rest of the bread and chopped Cilantro.
      Turn the stove on and boil a second time, turning it off before it boils over again.
      Serve and enjoy it. You can put more Butter if you like. We love the taste of it.

      Reply
    57. Toni

      September 27, 2020 at 3:57 pm

      5 stars
      I made this today. I added a pinch of cumin and a sprinkle of black pepper. I noticed your directions did not instruct on bringing the milk to a boil. . . I would advise to warm the milk over a low fire, stirring constantly, then slowly increase the heat as you bring it to a full boil, stirring constantly.
      The soup is verrrrry mild, like a bland potato soup, but the salt from the bread and butter help bring out the onion flavor. I toasted and buttered my bread, then, used only the crusts, dropping only a couple at a time into the soup. The remaining crustless bread I just ate as toast on the side. This is because the mushy bread was not a texture I liked. In future, I'll try with a crustier bread, such as sourdough, or a baguette.
      I also reduced the soup to prepare for one person, using 1c milk, 1/2c water,1 egg, and 1 scallion.
      Next time, I am going to try it with turmeric and a pinch of cayenne. For those seeking a hangover remedy, both of those spices will help.
      The cilantro taste was, disappointingly, rather lost. I'm curious if perhaps a little lime juice would help bring it out, and maybe butterless toast.
      Thank you for the recipe and the wealth of ideas it has inspired! I've saved several of your recipes and I'm looking forward to taking them for my own spin this month. Can't wait to toast my own plantain!

      Reply
    58. Sharon Sundling

      April 09, 2021 at 4:03 pm

      5 stars
      ! was astonished (happily so!) to see this recipe...!! I hvae never had this recipe, but it reminds me so much of my Mom making it for me when I was sick... altho she never added water to the milk. Being American we never called it Caldo, but just Egg and Milk on Buttered toast... I loved it. But she only made it when I was sick.. Now that I am once again reminded of it I will make it for myself, wheather I am sick or well. 🙂 Thank you for sharing it all of you.

      Reply
    59. MMM

      September 01, 2021 at 5:59 pm

      My Colombian-American boyfriend mentioned Changua in passing, reminiscing about eating it with his extended family. I surprised him by making it and he was blown away! He did mention eating it with calados, which I’m gathering are a type of cracker or crisp flat bread… could you point me to where I might buy these or if there is a recipe for making them? Thank you!

      Reply
    60. Dominique

      May 08, 2022 at 2:13 pm

      Thank you so much for posting this, my mom used to make this for me almost every Sunday and she’s told me the recipe a couple times but couldn’t do it without exact measurements hahahaha “póngale un poquito de esto” doesn’t work for me
      This makes me so happy and I can’t wait to eat it this morning.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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