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Traditional Cáqueza snacks arrive in Bogotá: culinary offerings starting at $9,000 in the south of the city

Traditional Cáqueza snacks arrive in Bogotá: culinary offerings starting at $9,000 in the south of the city

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The establishment is called "Cáqueza and its Delights." Photo: Instagram: @caquezaysus

In the Ciudad Montes neighborhood, south of Bogotá, a family restaurant has begun offering one of Cundinamarca's most iconic dishes : the traditional picada de Cáqueza.
The establishment, called "Cáqueza y sus Ricuras" (Cáqueza and its Deliciousness) , offers this typical dish starting at $9,000, with portions that include pork rinds, stuffed meat, chicken, pig bones, Creole potatoes, arepas , and other ingredients representative of rural cuisine.

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Restaurants
The initiative is led by Doña Carmen, a renowned chef from Cáqueza who has been in the snack bar business for over 46 years.
Her career began in her hometown, but her fame was consolidated in Bogotá thanks to her participation in gastronomic events such as Corferias , where she was recognized as number one in her specialty.
Today, she seeks to keep this tradition alive with the support of the new generations of her family, who accompany her in running the restaurant.

His career began in his hometown, but his fame was cemented in Bogotá. Photo: Instagram: @caquezaysus_

The restaurant is located at 38A-11 South 8th Street and offers various sizes of appetizers, from individual options to family portions , with prices also reaching $16,000.
Each dish is prepared following the original recipe, allowing customers to enjoy an authentic experience without leaving the city.
The picada de Cáqueza, which for years was known mainly by travelers traveling the road to Llano , has become an increasingly popular dish in the capital.
Its flavor, generosity, and festive character have made it a favorite option to share with family or friends.
*This content was written with the assistance of artificial intelligence, based on publicly available information released to media outlets. It was also reviewed by a journalist and an editor.

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