Monthly Archives: March 2013

Café Pasaje

Café Pasaje is near La Candelaria (the old colonial area) of Bogotá. It is tucked on the side of Rosario plaza, just beneath the historical Avenida Jiménez. It sits next to the emerald trading neighbourhood, the Museum of Gold, the Central Bank, several other ministries and government offices, and on top of which, a few universities that dot […]

The Colombian Disneyland?

I wouldn’t be able to justify a blog about Colombia if I hadn’t written about Andres Carne de Res, the omnipresent institution that seems to have played a big part in defining the cityscape and consciousness of Bogotá. There is nothing quite like Andres, and writing about it may risk misrepresenting it. Filled with mismatching bits and bobs that […]

A Colombian art expert and the man behind Flora

See OneChineseInColombia’s recent contribution to The City Paper about Jose Roca, the Colombian Tate Modern curator speaks about Latin American art.

Happy go lucky Colombians

The other night I witnessed an incident when it was pouring outside. I have mentioned before that when it rains here, it’s a downpour. A buseta was just pulling over. Some passengers were trying to get off. There was a puddle right in front of the buseta’s exit doors. A few girls came off the minibus. But for […]

Banana as main course

After a 4-month Colombian life, I have got accustomed to having at least half a banana on my main course plate, although most of the times, half a banana here is more like one whole banana elsewhere. From being a curious surprise at the beginning, something that had always been looked forward to, it’s now […]

Bogotá chitchat topics

You may have already noticed that I talk a lot about transport, whether it’s good or bad. Well, the reality is, transport is a fundamental problem that affects the daily lives of Bogotános, which means that it has found its way to conversations with frequent presence. You’re going into a meeting with your clients, you […]

The almighty but lethal deep fried piece of fat

The deep fried pork, skin on, with layers of fat and meat, is synonymous with gratification, joy, and indulgence. To be precise, the essence is in the skin. Without the skin it doesn’t get qualified to be called chicharrón. It has a determinedly solid status in the hearts of Colombians. The dish was propagated by the […]