Cocina colombiana a base de café arábigo

Abstract

La gastronomía del país hermano de Colombia es sin lugar a duda muy extensa y enriquecida gracias a la diversidad que tiene el país de las 6 regiones, la influencia de países cercanos y conquistadores. Las diferentes regiones del país y sus productos y platillos representativos, permiten a muchos turistas conocer y disfrutar de las culturas, lenguas y gastronomía que Colombia puede ofrecer, es esta la razón de representar varias recetas conocidas del Caribe; Pacifico; Amazonía; Orinoquía; Insular y región Andina. Además del uso especifico de uno de los productos por los cuales Colombia es reconocido a nivel mundial; el café, el cual se cultiva principalmente en el eje cafetero del país, conformado por los departamentos de Caldas, Risaralda y Quindío, aunque es posible cultivarlo en diversas regiones del país y de igual manera su calidad es de exportación regional e internacional. Tener la posibilidad de transportar la gastronomía de un país vecino, manteniendo los sabores característicos, productos de origen, técnicas e historia, es sin duda un gran reto a cumplirse ya que se busca mantener la esencia de la cocina colombiana, el sabor y aroma del café arábigo en un menú inspirado por completo por el país cafetero. For this menu, Colombian cuisine and Arabica coffee have been used as the foundation, as they constitute a pivotal experience in my personal and professional life. Some time ago, I had the opportunity to participate in an academic exchange in Colombia, specifically in Manizales, which is part of the country's coffee axis. During this experience, I had the chance to learn not only the subjects of my academic curriculum but also, thanks to the professors at UAM, I was able to study various subjects unique to this university and to the coffee-producing country. These subjects focused on Colombian cuisine and the export coffee they manage.Thanks to this experience and the knowledge acquired, I decided to incorporate Colombian flavors and products into a menu that considers the six regions of the country, using as a basis the most recognized and emblematic preparations of the Insular, Pacific, Caribbean, Andean, Orinoquía, and Amazonian regions. Colombia is a country with diverse regions, and therefore, it possesses an immense variety of products and preparations in each of them, which also use ingredients native to the area. For example, the primary use of fish and seafood in the Insular and Caribbean regions, as well as fruits and characteristic flavors such as mango, coconut, or tamarind. In other regions of the country, the use of different protein options and products such as potatoes, plantains, or fruits from cold or tropical climates is prevalent.