La Comitiva
Contemporary Colombian cuisine hasn’t really hit Cali the way it has Medellín or Bogotá, though La Comitiva is trying to get there. With a maze of dining spaces and patios, the restaurant is surrounded by dozens of others on a lively circle in San Fernando. The straightforward menu with run-of-the-mill proteins (chicken, pork, and shrimp), stands out by using lots of regional ingredients like chontadura, which they add to a ceviche, or pipian, which is used to dip chicken rolls in. The gin and tonics are a must.
Contemporary Colombian cuisine hasn’t really hit Cali the way it has Medellín or Bogotá, though La Comitiva is trying to get there. With a maze of dining spaces and patios, the restaurant is surrounded by dozens of others on a lively circle in San Fernando. The straightforward menu with run-of-the-mill proteins (chicken, pork, and shrimp), stands out by using lots of regional ingredients like chontadura, which they add to a ceviche, or pipian, which is used to dip chicken rolls in. The gin and tonics are a must.
