Parche and Jaji, opened by Chef Paul Iglesias and his wife Sophia, aim to reinterpret Colombian cuisine for modern California diners. They explore how culinary traditions evolve through contemporary techniques, focusing on deeper cultural narratives rather than simply embellishing dishes. Their mission includes making Colombian cuisine more visible and diverse, incorporating influences from Indigenous, Afro-Caribbean, Arab, and Spanish food traditions. A specific example is their vegan arroz atollado, which retains cultural flavors while utilizing modern ingredients.
Food has always meant more than just sustenance to me. It's a language, a bridge, and often, a place of belonging, especially for those of us who grew up with one foot in two worlds.
We wanted to explore what happens when you take those traditions and reframe them through a contemporary lens. This isn't about making food 'fancier.' It's about using the tools and techniques available to us now to tell a deeper story.
Colombian food is beautifully diverse, with roots in Indigenous, Afro-Caribbean, Arab, and Spanish traditions. But it's often pigeonholed or underrepresented. We wanted to change that.
Take our arroz atollado, for instance; traditionally a rich, sticky rice dish from the Pacific region of Colombia. Ours is vegan, made with creamy cashew cheese, briny olives, and mild peppers.
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