When he told me about “El Gran Cauca” I didn't know what he was referring to, so I did some research and I read that it was the union that existed between the departments of Choco, Valle del Cauca, Cauca and Nariño until 1886 when it was established. I regenerate the constitution. It turns out that behind his kitchen there are more than 4 years of research, in search of authentic flavors of our geographical roots.
As a result, a year ago he completely renewed the menu of the Shield of Don Quixote, giving rise to new dishes that preserve the nuances of "El Gran Cauca", building a proposal for their cuisine, under a need to communicate our cultural origins through flavors. That is why when you taste your new proposal, you will appreciate flavors that will open your imagination and I assure you that you will not find them in any other kitchen.
I had told you that they promised me a tour of flavors in six courses, That day she invited me to get to know her dish "Let yourself go", a tour where the chef recommends 6 stations so that you can get to know a different dish from her menu on a smaller scale in each one, made up of 3 starters, two main courses and a dessert ( The softer flavors are at the beginning and leave the strong ones for the end). When you go, read the composition of each dish to understand all the influence of our origins that the chef has discovered and I assure you that in the end, you will eat the dessert with gluttony because the burden of conscience of not eating something so delicious will overcome you.
Homemade bread
We start the tour with the house bread, a gift from the chef that comes with yucca starch bread seasoned with rooftop yerba. The big one is focacha bread, which is seasoned with coriander seeds and onion branches. The idea is that they take it by hand and taste it with the herb aioli. The one next to it is a fish concoction with unearthed chili peppers, this accompaniment is always different.
Tortellini in trout
After starting with the house bread, we start with the first entree. Tortellini in trout cooked in lagoon mist.
White corn sandwich with smoked meat
White corn montadito with meat smoked in coffee rennet wood and pork jus. In this second entry, they must take the arepita, pass it all over the aioli and then take it to their mouths.
Shrimp with passion fruit aioli
This is the end of the entries, by the way, the yellow balls are passion fruit.
Homemade grilled chicken with chimichurri
Grilled homemade chicken with a rooftop chimichurri over Creole chips with smoked avocado. We start with the first fort.
Slow Cooker Roasted Pork
We continue with the second main dish, slow-cooked roast pork in peanut soil with pipian and carantanta tamales.
Dessert
We finish the tour with dessert, maduro cheesecake with 60% Colombian cocoa (Native).
What I recommend is that when you go to the Escudo del Quijote and ask for the “let yourself go” or any of its dishes; make your mind blank and thoroughly savor each bite because you will discover ancestral flavors of our culture that you will not find anywhere else.
They will be delighted with the Shield of Don Quixote, not only for its menu but also for the love of service that the chef and each of the members of her team have in the restaurant.
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