Mondongo’s Restaurant; and the Superbowl in Spanish


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The Superbowl in Spanish… It’s definitely a new experience for me!!

We went to Mondongo’s Restaurant. This is a landmark, a feature restaurant of Medellin. We walked in and my hosts asked me with surprise and incredulity that I hadn’t heard of Mondongo’s before. “You haven’t?!” “No, I haven’t.” Of course, I think that I would be at least somewhat surprised if someone arrived in NYC and hadn’t heard of the Empire State Building. It’s a feature there! Well, Mondongo’s is the feature here.
It’s named after a very specific soup that’s traditional to Colombians. If you guessed the soup’s name is “Mondongo,” you were correct!

It’s 14 to nothing, Seahawks right now. Correction: 15 to 0. The announcer just stated: “Quince por cero!”

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Mondongo's Restaurant

The soup is a special, very traditional soup made with beef stock (or pork, if it’s pork Mondongo), potatoes, red pepper, and beef intestine. I have to say: I was excited to try it!

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Though, my hosts were a little bit disappointed that I wasn’t “grossed out” at the prospect of eating beef intestines. What can I say? I approve! As I posted earlier today: many cultures include eating “Nose to Tail” in their traditional recipes and meals. I know people who have said that they can remember that every Sunday, their mother would prepare liver for dinner. In addition to the weekly traditions, they had bone broth cooking at all times. And they found interesting and creative ways to prepare the rest of the animal.

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Bananas and Avocados with the Mondongo

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Mondongo is served with an absolute feast!

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It’s quite a good looking dish. The color suggests that it is traditionally a stew.

It’s now 22 to 0, Seahawks. I have to say, the game is pretty exciting in Spanish!

I wonder what the stew traditionally contains to give it a yellow coloring? I’d guess that it is normally made with saffron, though I’d be willing to bet that it’s not made in the traditional way in a big commercial restaurant. I’d have to find a hole-in-the-wall place in a neighborhood that I really shouldn’t be in to answer that question…

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My hosts all scooped half of an avocado into the soup before they started to chow down. I tasted it as it was served first, just to get a good feel for the texture and flavor. Avocado, as much as I love it, will definitely change the flavor of the soup.
It was a rich and savory soup, very much like what I would expect from a slow-cooked chicken soup. It’s the kind of complex flavor that I always try to bring to my food.

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Trying it again with the Avocado: it surprisingly streamlined the flavor! There wasn’t a discernible difference with the texture, but the flavor was somehow simplified by the addition of the avocado. Now it was more like a chicken soup than the complex slow-cooked stew that it previously seemed. What a surprise! By adding a normally complex and strong ingredient, the complex stew became a delicious but simple soup.

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Needless to say: I found the bottom of that bowl!

Holy crap! Bruno Mars is freakin amazing! I’ve been a Bruno Mars fan for a while now, but this dual halftime concert with Red Hot Chile Peppers is just incredible! And Anthony Keidis is pretty ripped; definitely a body he can be proud of.
Now back to the Seahawks kicking the Bronco’s buts.

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