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<\/figure>\n\n\n\nI was lucky enough to meet July Gomez while at a reggaeton dance night in the vibrant and beautiful city of Medellin, whom I spent the next four days with, experiencing the city through her, eating and dancing our way around together. <\/p>\n\n\n\n
“You had never tried an arepa de hueva, so I had to take you where I grew up to go to the street vendors who make the best. An egg is cracked into the corn arepa, which is then double fried until it’s crispy and eaten with picante salsa if you can do the spice.” <\/p>\n\n\n\n
“You have a sweet tooth,” July laughed, “so I had to take you to La Migueria \u2014 they do problems with arequipe, more jam, coconut flakes, and even sprinkles if you’re feeling ridiculous.” I was feeling ridiculous. Obleas, thin, wafer-like discs sandwiched with thick spreads, are Colombia’s answer to the sweet tooth’s craving. It was like nothing I’d tasted before: crispy and sweet but not too heavy. I still think about them often. <\/p>\n\n\n\n
One thing I noticed quickly was the abundance of cheese in Colombian street food and not just in savoury dishes. Cheese sneaks its way into hot chocolate (chocolate con queso), pandebonos (warm, chewy cheese bread), and even dessert.<\/p>\n\n\n\n
It became a bit of a game for me, spotting and subsequently trying the cheese. My go-to snack was the bu\u00f1uelos golden cheese dough balls, crispy outside and soft within, best eaten straight from a street cart after a hearty dinner and before a la pola (beer!) or three.\u00a0
I can’t talk about Colombia without talking about the caf\u00e9 and coffee culture. Salento, in the heart of the coffee-growing region, is where I tasted some of the best coffee I have ever tried.<\/p>\n\n\n\n
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