ENGLISH MENU 

EL ESCUDO

This MENU is part of a new project in our restaurant, where we want to narrate what we are made of and where we come from. This is the story of the Great Cauca of our rich, original cooking, from the mountains to the sea and to the rainforest and from the Pacific Coast to the Valley of Cauca River. This is the first step in our research of the different ecosystems that inhabit us.

 

We search for a cuisine that is made with local products and based on culinary art of origin. This will allow for our cultural solidification to silently tell us through its flavours the ancestral knowledge and the echoes of our land. We want our cooking to speak of who we are, to tell the stories between the lines of our region, to whisper to farmers, to revive our memory and be able to convey the complexity of our country. So here it is, a menu for our gastronomy transcend culinary art and become a system of communication that speaks about who we are.

APPETIZERS
HORS D OEUVRES

Green plantain dough stuffed with crisp pork (“chicharron”), with spicy Andean farm yogurt.

 

Shrimp “aborrajados” (wrapped in very ripe banana and deep fried), with passion fruit aioli (garlic and oil).

 

Montaditos made of white corn, native cheese and peasant cream, pork juice and meat smoked on coffee coal and guam (Guam is a leguminous tree). (Montaditos are simply assembled, small sandwiches. They are very widespread and known in Spain, which follows ancient traditions from the XV or XVI centuries in Mount (put on top) food on the bread.

 

Grilled Octopus with native potatoes and “hogao atomatao” (mixture of tomatoes and onions cooked in oil).typical of Valle del Cauca cuisine.

 

“Chicharron de la calle” (crisp fried pork cooked by artisans) with spicy onions and yellow potato puree with smoked curd wrapped in bijao leaves ( Bijao "bijau" "bijahua", Calathea lutea, is a species of plant which belongs to the family of the marantacea, which was discovered and described in 1775, by the French botanist Jean Baptiste Fusée-Aublet. This plant grows in the tropical Americas and its leaves are used in some countries to wrap tamales and other soft foods).

 

Farm made ham with organic coffee mayo which grows at an altitude of 5.600 ft, served with warm bread.

 

Smoked Trout Tortellini on a lagoon landscape and olive oil.

 

“Piangua” (Black Conch) Ravioli with Titoté praline (fried coconut pulp)

Mushrooms stuffed with cured ham on aioli and Isabella grape caramel.

 

Homemade sausage rolls with honey made of “enterrados” chili peppers (chili peppers previously buried in soil to undergo a fermentation process).

 

Grilled Octopus on a bed of yellow potatoes and chimichurri sauce of sweet peppers and olives.

“Arepas” made of “añejo” or aged corn, stuffed with tenderloin, onions, tender sprouts of coriander and mild chili pepper. (Añejar is an ethnic practice that repeatedly washes the corn to enhance its flavor and change its composition)

 

Albacora Tuna fish Tartare, cured in coconut tow, avocado and salt from Vigua Zipaquirá ( Salt mine in Colombia) .

 

Tenderloin Carpaccio in a confit of tangerine lemon leaves, sweet plantain vinegar, Colombian creole curry and olive oil.

 

MAIN DISHES

Fish of the day grilled with chorizo oil, coral ink and juice with fried morcillas (pork sausage, coagulated blood, dark)

Grouper in shrimp juice, tomato and chili pepper, finished with coriander and Valle del Cauca tortillas.

 

Fish of the day in Tamarillo tomato (graft tree tomato) vinaigrette, with small rice stuffed cabbage leaves rolls.

 

Steam of Rum and Colombian native vanilla, smoking the fish of the day wrapped on bijao leaves and finished with tomato and olive oil

 

Fresh Grouper grilled with soy caramel sauce on a bed of blue cheese and roasted tomato risotto.

 

Ravioli stuffed with crab from Tumaco (Colombian Pacific coast) with a sauce of butter and rooftop grown basil.

 

Ravioli stuffed with sweet plantain bathed with a sauce of Brie, butter and dried tomato.

Grilled Tenderloin in Isabella grape and Naidi reduction on a bed of barley risotto. (Naidi is an indigenous Palm tree native to South America. The fruit known as NAIDÍ, is of great economic value to native populations. Among its many benefits, it has a high percentage of minerals) .

Crusted pork tenderloin with Fleur de Sel over flank steak juice with snacks on the side.

 

Steak in a sauce of coffee grown in the mountains and lemongrass with “insulso” (custard of fermented corn ).

 

Roasted pork slowly cooked, “chontaduro” puree and creole salad. (Chontaduro is a palm tree fruit that can be eaten fresh or cooked in salted water. It can be processed to obtain flour and used in bakery, pastry and the manufacturing of noodles, compotes and jellies. Chontaduro is the basic ingredient for more than 40 preparation and consumption recipes).

 

Grilled Pork ribs over a bed of risotto with palm sugar honey, goat cheese and pine nuts.

 

Grilled “Mazamorreros” shrimp with tomato, “pipilongo” and branch onion. (Pipilongo is a condiment made out of long peppers).

 

Pacific Tuna and shrimp in a reduction of Biche, roasted bones, La Escondida chili peppers and fresh garlic. (Biche is an alcoholic beverage from the Colombian Pacific Coast)

 

Sweet and chewy pork rice, creole curry and home-made chorizo.

 

DESSERTS

Cake bathed in “ganache” with Colombian vanilla ice cream. ( Ganache is a milk caramel sauce)

 

Sweet plantain cheesecake with chocolate made of 60% Colombian cacao.

 

Catalan crème with lemongrass.

 

Chocolate volcano with vanilla ice cream

 

Ice cream made of chili peppers from Gran Cauca, chocolate and Purace blackberries (Puracé National Park is located in the biosphere reserve of the Andean belt. It is home to an important project for the cultivation of mulberries, which takes place at the Cabildo of the Marqueza, municipality of Purace. The project started in 2013 with the support of the local Agricultural Center. About 35 local indians and peasants participated and learned the techniques to grow this particular type of berry).

 

Tangerine lemon ice cream with “desamargado” cookies (made of lemon, Limes, Figs, Green grapefruit, Pink grapefruit, Sour oranges, Green papaya, peeled and sliced)

El Escudo Restaurante 
Éramos El Escudo del Quijote

Calle 4 Oeste 3-46

Barrio el Peñón

Cali, Colombia

 

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