lechona

To celebrate their warehouse/office renovation, Kadell invited all of the architects, engineers, contractors, and builders involved in the project to a Sunday feast of lechona. Most of Seth’s coworkers, in addition to their significant others (like me!), were present, and they were able to give me a comprehensive tour of their design. After exploring and chatting for about an hour, we all sat down for some beer, a sweet shrimp cocktail, and the main event: a whole pig stuffed with yellow peas, green onion, yellow rice, and spices and cooked in an outdoor brick oven for ten full hours.

Seth and I first spotted lechona shortly after moving to Bogotá. A restaurant across the street from Iglesia de Nuestra Señora de Lourdes serves the popular Colombian dish most days of the week, while a couple of vendors at 7 de Agosto offer it on the weekends. We meant to try it, but we had not made the time.

It was worth the wait. In process, lechona is somewhat of a cross between a whole hog of Texas barbecue and a traditional Colombian tamal. In taste, though, it is more like a deconstructed Mexican tamale. What sets it apart is the crunchy, greasy block of pig skin which sits atop the bed of meaty mush—a textural delight, to be sure.

One thought on “lechona

  1. Pingback: ch-ch-ch-chía « a clear glimmer

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