The aroma and flavor of the culinary tradition are mixed in this special dish. In San Bernardo del Viento, the secret of an ancestral recipe that will transport you to unique flavors is kept.
Prepared by steaming, the aroma rises from the pot, carefully prepared to achieve the perfect cooking. Although in the past clay pots were used, nowadays any pot is suitable to create this delicacy. Sticks are inserted into the mouth of the pot and covered with banana or bijao leaves, creating an atmosphere of authentic flavors.
The vituallas, those delicious tubers such as yam, yucca, ripe plantain (unpeeled) and green plantain, are arranged in layers, and at the top, the protagonist: bocachico, a fish that enhances every bite. If you prefer, you can also add ahuyama, sweet potato and corn, according to your taste and preferences.
With patience and care, it is cooked over high heat for about an hour, taking care that the fish remains juicy and full of flavor. And to accompany it, you can't miss the tomato, onion and garlic hogao, which enhances the flavors and adds a touch of freshness.
In San Bernardo del Viento, where the sea and the river embrace, this dish acquires a special dimension. The fresh fish, from coastal and river waters, such as bocachico, gives it an unparalleled flavor. It is a gastronomic experience that combines tradition, natural surroundings and the authenticity of the ingredients.
Come and let yourself be seduced by the aroma and flavor of this typical dish, which reflects the essence of San Bernardo del Viento. Immerse yourself in the flavors of sea and river, in a culinary experience that will transport you to ancestral traditions.
