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newspaper El Pais, Cali - Valle

Cali opens restaurant in Villa de Leyva

Tierra Buena called the restaurant that recently opened the journalist Tina Alarcon in Villa de Leyva. This Cali has many years traveling the roads legendary cuisine, reflecting their research in 2 books that she always thought that one day may pass to the true reality of a nice and tasty table. In the last 5 years, Tina has been Secretary of Culture of Boyacá and Adviser to the Government, finding new cultural spaces and some of its roots, on the paternal side, have been in touch with the magic of Boyacá Department to has adopted and allowed him to advance social work major.

Buena Tierra strengthens With dreams and still thinking of the enormous need that exists in bringing food, history and products of the region. In fact the name of his new restaurant is one of the 113,609 verses writing in the sixteenth century, Don Juan de Castellanos, benefited from the Cathedral of Tunja and also boost the construction of Villa de Leyva in such distant dates. Good Earth! Land that ends our pain. Golden Land, land sufficiency. Earth to perpetual house ...

The Good Earth menu offering includes only 4 dishes that are prepared in accordance with the Saturday market offers the Villa de Leyva, and what comes from other provinces of Boyaca. On the bridges there are plenty of regional soups like porridge cuchucos and small. The funny thing is that Tina, perhaps nostalgic, has recovered and joined the points boyacense vallecaucanos taste like the chili forgotten winter squash or guatila. While having him much respect and even fear of the merger, has dared to include in a risotto, sausage Sutamarchán with excellent results.

Tierra Buena is at Casa Quintero, on the part of the Plaza Mayor of Villa de Leyva. Quintero House has become a major gastronomic center where locals and visitors come to enjoy high quality varied cuisines. Good soil is the regional flair without leaving the touch simple yet sophisticated Tina Alarcón imbues each of his dishes.

Tape Worms More Condition_symptoms

Other "champis" Villa de Leyva

Our people are well known for its natural production of hallucinogenic mushrooms that abound in some paddocks that surround it. In these days of endless rain, those "champis" take history to be replaced by "hands", which appear in the oak forests adjacent to Villa de Leyva. In the past, when the oak was the king, many went to pick them up and taste them, prepared, almost always, in a simple, foolproof, onion and tomato, all well cooked. Occasionally, they would complement pans, with a couple of eggs farmers, some wonderful parrots.

The hands are a beautiful and delicious mushrooms rarely come to the table the villaleyvanos. Their strange shapes remind fragile corals moved by sea water. Its texture is unique, perhaps a bit more elastic than white mushrooms. The grandparents of the people speak of their protein properties, which replaced them in their humble meal of meat. Magical gift from the damp earth.

The hands are another great reason to preserve the oak, not just the High Ricaurte, a province where is Villa de Leyva, but of all Boyacá. The oak tree is the flagship of the Colombian Department a few months ago five of its leaves linked by an acorn, became part of their flag. When viewing

oak in the flag department is to generate between Boyaca responsibility and love for the oak and all the extraordinary life that is generated in their branches. There are many places also near Villa de Leyva, where oaks have been fed without any care where you finish preparing the traditional manteros chorotes and famous in the region.

Having this handful of hands is very fortunate that very few regulars at Good Earth will be able to enjoy walking through a friend and ecologist who brought gifts. For you, even if the photo and if they are lucky ...

Iron Deficiency More Condition_symptoms

Maize, grains that unite us


'm daring in many ways, but in which I definitely do not, is to speak before an audience as learned in the kitchen issues, I recognize known shortly. For that reason I ask leave to embark on a fun on the meeting points and other dreams that exist between our food boyacense , now feed my spirit.

're not going to hear about the whiteness of our people, or viceroys, or patriots, go straight to the kitchen.

When Andrés Díaz Venero de Leyva orders from his office in Bogotá, choose an area of \u200b\u200bnicer weather than Tunja, to give the soldiers home alebrestada, who had lost their jobs once completed the great adventure of conquest , the English had already come to Saquencipá Valley and he grew at home, not only wheat, but the vines and olive trees.

Forty-eight blocks

drew him to the Villa

nopal , pepper and Cayeno

olive and cochineal.

About the same subject, says Don Juan de Castellanos , in Book XIV of Elegies of Illustrious Men Indies:

... and in the same direction of sunset

Saetrica fall, Suta, Tinjacá

and Villa de Leyva, founded

by order of Dr. Venero

de Leyva, in this kingdom President

because the land ready and adapted

to get back there grain

wheat, corn and barley

and all pulses differences

well as native Spain;

whose crops are grain growing,

remedy singular kingdom all

and even the inhabitants of the coast,

so there take the contract;

and plants may be fruitful,

as experience disappointment

were already curious man

this influence, favorable

and funny and friendly temple ...

Although Inca influence because of distance, was lower, when the English arrived in the land of the Muisca , met with a variety of products: corn, potatoes , quinoa, ullucos , cubios , squash, chiles. The base of our food was focused on corn, a voice that comes from the Arawak : s mahi. In Mexico, Nahua, called it cintli and saw him origin of life. In the Popol Vuh, the sacred book of the Mayas, are also references, which thanks to ixim or corn was finally created the perfect man. Between us corn, albeit important, was but was a sacred symbol of wealth and welfare. Was always present in the religious offerings. Today in the celebration of San Isidro Labrador, multicolored corn remains the customary offering to make her divine blessings that have come to protect crops.

Throughout the Andean region, chicha maize has been and will remain the axis of any cultural activity. In Villa de Leyva , after the ban of 1948, continued preparing chicha albeit more modest, now left to sell in certain festivals of the people and from the mayor issued a decree very particular which are allowed to trade with "prepared corn dough."

The preparation of the chicha is one of the traditions that are trying to recover. One of the hot spots of the town is a very proper chicheria Villa de Leyva. For those who know the people, you probably have heard of the Street Hot, hot as in it from 1800 were a number of chicherias, including the famous House of the Congress of New Granada, which was so important payanés Camilo Torres was one of the most important chicherias whole region.

Everyone around here know the recipe for chicha: 5 kilos of corn grain soft, tell capia in Cauca. 2 liters of honey, molasses to get the cane. 20 liters of water and wild fern branches, an ingredient that can not currently be used to avoid problems with the rangers, the fern can be replaced with banana leaves. Corn is ground and that mass is added a little molasses and water in a clay pot for 15 days until the fermentation process begins. It gets to be ground back and arm bumps are arranged in clay pot that has been previously covered with banana leaves and boil very gently for 12 hours, add water every necessary. Then he sneaks around with a sieve and return to pot, more water honey and let stand for 10 days. Cover the pot, and every day adds a little molasses. The hardness of the ferment is a matter of taste and looks when it starts to bubble.