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Come here for the picada, and come hungry: This is one huge ceramic platter heaped with grilled lengths of thumb-width Colombian chorizo, peppery nubs of fried beef, pungent blood sausage, crisp chunks of fried pork, and the peculiar though typical Colombian chicharrones, grids of crisply fried pork fat anchored to sweet, ultrachewy pigskin. And though the picada is ostensibly served for one, the $10 platter will probably serve three, augmented by an order of the wonderful corn-crusted empanadas or a batter-fried plantain stuffed with cheese.
While the contributions of South America to world culture may include the magical realist novel, Che's groovy beret and Lambada: The Forbidden Dance, the continent's role in world cuisine has gone largely unremarked. Without South America, there... More »
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