“Tamarind really became the perfect vehicle to develop this recipe,” she adds, “and then the onions and the freshness of the mint. In order to get the sour note of the original, she turned to tamarind paste instead of vinegar. This advertisement has not loaded yet, but your article continues below. And once I tried it, it was the juiciest,” says Velásquez. “I loved it, but when we (first) made it, I was really hesitant about the cooking time. Inspired by a recipe for slowly braised tenderloin in vinegar from a cookbook she worked on - Caroline Chambers’ Just Married - Velásquez arrived at her own version. 'The feast is always big': Mariana Velasquez on the generosity of Colombian cuisine.

Cook this: Pastel 'Gloria' - guava paste and feta cheese pastries - from Colombiana.

Cook this: Roasted chicken and coriander empanadas from Colombiana.

“Some fall cooking is always a good way to get through it.”Īccompanied by 10 other dishes in her Colombian-ish chapter - including soupy pearl barley with mushrooms and chorizo rice and toasted angel hair pilaf with ground beef, capers and raisins and grilled corn salad with scallops and juicy tomatoes - this braise isn’t “quintessentially Colombian,” yet bears touches from the Bogotá native’s heritage. “I (didn’t) want summer to end, but one of the ways that I get myself motivated and lifts my spirits is I’ll turn the oven back on,” says Velásquez.

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