Shrimp Tempura in Chicago

-Grubbing in Chicago(land)
Five of a Kind: Shrimp Tempura Run

Picking a favorite dish is an impossible task for someone like me who has way too many favorites to even remember them all in one swoop let alone pick just one. But I will say shrimp tempura would make a list of my 100 favorite dishes. It wasn’t always this way but after going to Japan back in 2019 I fell in love with tempura in general and I’ve been trying to find a suitable spot in Chicago to feed those temptations. Tempura has a fascinating cross-cultural history tracing back to Iberian Catholic fasting practices taken to the streets of Edo-era Japan via Jesuits and traders from Portugal who introduced the Japanese to batter and deep frying techniques. In Japan tempura can come in more ways than I can name. It can be a humble dish served over rice (Ten Don) or it can come with a show in the form of an omakase. I’ve long thought Chicago would be a perfect spot to open a tempura omakase experience as people in the Midwest love fried foods but it hasn’t happened yet. When it does I’ll be one of the first people there but for now here’s five spots I’ve visited in search of good tempura. 

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Omakase Shoji & Izakaya (Chicago)

It seems as though most of the decent tempura options are found in the Northwest suburbs but Omakase Shoji & Izakaya is the exception. This West Town sushi spot is supposed to have a very good omakase ($210) but I haven’t had the chance to try it. But they also have a little Izakaya setup in the front room and that I have done. We tried a handful of classic Izakaya dishes including a very good shrimp and vegetable tempura appetizer that hits the spot at a very fair price. It’s lightly battered and has a nice crunch to it. For now, this is the best shrimp tempura I’ve found within city limits. 

Shrimp Tempura at Omakase Shoji
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Tenjin (Lincolnwood)

Next we head north to Lincolnwood where Tenjin (formerly Renga Tei) has served Chicagoland’s Japanese-American community since 1991. The transition from Renga-Tei to Tenjin occurred after a husband and wife duo from Fukuoka, Japan, took over the business back in 2023. They operated as Renga-Tei for roughly a year before rebranding the business to Tenjin (named after a vibrant food district in their hometown of Fukuoka). The menu here is a what's what of Japanese food in the form of sushi, udon, teriyaki, katsu, tempura and so forth. They have daily specials too and it’s a popular stop with Japanese families in the area. I usually get the Yaki Udon or a chicken teriyaki bento box but I tried the Ten Don on a recent visit. Ten-Don refers to a shrimp tempura (ten) bowl (don is short for donburi). The Ten Don at Tenjin comes with two shrimps and a handful of standard vegetables like pepper, onions, and zucchini. Some of the veggies were crisp while others were soft likely due to the way they were placed on the mound of white rice. Ten Don is typically served with a tempura sauce made up of soy sauce, mirin, sake and more but there was none served with this. I like all forms of shrimp tempura so I enjoyed this for what it was but I was hoping for a little more in terms of quality. 

Shrimp Tempura Bowl (tendon) at Tenjin
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Daruma Restaurant (Schaumburg)

Moving onto Schaumburg where you’ll find a trio of tempura options. First up is Daruma. This place has been serving Japanese food since the 80’s. It’s developed a reputation among Japanese expatriates living in the northwest suburbs. They’re known for their sushi and Japanese spaghetti among many other things. I visited one night a few years back and they weren’t doing sushi due to some sort of equipment gaffe so I pivoted to the shrimp tempura bowl. Not bad at all. I liked how the shrimps and all the vegetables had good crunch despite tempura sauce being poured on top. Not the best I’ve had but it hit the spot for sure. Do make sure to try their Yoshoku style spaghetti though. 

Shrimp Tempura Bowl (tendon) at Daruma
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Tempura Man (Schaumburg)

Staying in Schaumburg we’ll head over to a new tempura spot from the guy behind the Chicago Ramen brand. Kenta Ikehata is a Japanese chef who trained and worked at the acclaimed Tokyo ramen shop Tsujita before helping open and manage Tsujita's first U.S. location in Los Angeles. He later moved to the Chicago area (first location was in Des Plaines) and launched Chicago Ramen, bringing Tsujita-style tonkotsu ramen and tsukemen to the Midwest. Tempura Man is the latest project by Kenta Ikehata. The concept grew out of his desire to create a restaurant focused almost entirely on freshly fried tempura, something that's surprisingly rare in the Chicago area. The restaurant is built around a comic-book superhero character called "Tempura Man" - a caped hero flying through the air on a giant shrimp tempura. I stopped by a couple weeks ago and noticed little stickers for a free item in front and I grabbed one and sat down. I asked the waiter what the little piece of paper got me and he told me I could try anything I wanted off the menu. So basically I ate for free (I did buy a beer). I chose the shrimp tempura udon platter and it was pretty good. I thought the tempura could’ve been hotter but it hit the spot in a way tempura always does. Note: Torizen is yet another tempura option in Schaumburg and likely the best of the bunch - click here to see a previous report on that place.

Shrimp Tempura Udon Set at Tempura Man
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Tendon Tempura Carlos Jr (Arlington Heights)

Final stop takes us to Arlington Heights where you’ll find the areas best tempura spot stationed inside Mitsuwa Market. The Japanese grocery store stays packed with people shopping for Japanese groceries and also people looking to eat at one of the handful of food stalls found inside the market.  A critically acclaimed tempura chain out of the Los Angeles area opened there last year. I’d been waiting for a tempura donburi specialist (tendon) to open in Chicagoland so I didn’t hesitate taking the ride out to Tempura Carlos Jr. to see what was up. Since it was a Saturday the place was packed though despite that the line wasn’t that long and they were moving it quite fast. I tried the ‘Edomae Tendon’ which is two pieces of fried shrimp, kakiage, conger eel, shishito pepper, pumpkin, seaweed and soft boiled egg. All of which is dunked in a house tare sauce which is a thin umami rich heavily concentrated seasoning sauce. The sauce seeps into the white rice creating a delicious second meal of sorts after finishing off tempura. As of now this is the best tempura you’ll find in Chicagoland.

Edomae Tendon at Tendon Tempura Carlos Jr.
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See ya next time @chibbqking 

Asian Homecook

-Grubbing in Chicago
Rohingya Style Malaysian Food in West Ridge

Grub is the main focus here but before we get to the food and flavors of Asian Homecook on Devon I have to give a rundown of what led to the recent opening of this family run Rohingya restaurant. The Rohingya crisis remains one of the world’s worst humanitarian disasters. More than a million refugees live in overcrowded camps in Bangladesh after fleeing persecution in Myanmar, while those still in the Rakhine State face ongoing violence and severe restrictions. With global aid declining and dangerous sea crossings increasing, humanitarian groups continue urging greater international support and a long term political solution to this persecution. Malaysia is also one of the major destinations for Rohingya refugees in SE Asia as it’s a Muslim-majority country and there’s existing Rohingya communities there that can help with jobs in informal sectors. Malaysia is where the family behind Asian Homecook fled Myanmar before moving to Chicago which hosts one of the largest Rohingya communities in the country. The Rohingya Culture Center on Devon is at the center of that. The community nonprofit was founded in 2016 to support Rohingya refugees who resettled in Chicago. The center provides day-to-day services like ESL class, job support, case management, youth programs, and navigating healthcare and public services. It also acts as a cultural hub where families can stay connected to language, food traditions, and community life while rebuilding in the U.S. 

Rohingya Culture Center of Chicago (2740 W Devon)

I started to notice a few Rohingya owned grocers on and off of Devon the past few years so it was only a matter of time until a Rohingya restaurant opened which is where Asian Homecook comes back into the picture. It opened about two months ago, but you wouldn’t know it if just driving by as the sign from the previous business is still up. There’s a small sticker on the door and a picture of some dishes but there's not much else to let you know this is no longer an Indian kebab restaurant. 

Asian Homecook

On my visit it looked like a nice sized crowd of locals, older and younger, have embraced this place. The menu is made up of four sections (all Halal) starting with roti flatbread. Roti was brought to British Malaya by South Indian Tamil Muslim immigrants in the early 20th century, evolving from Indian parotta. An order of Roti Telur (egg roti) is a great starting point here. It’s made by stretching dough really thin, cracking an egg, and folding it into a square parcel, and pan-frying it until crispy. Asian Homecook serves their Roti Telur with a soothing lentil curry and a vibrant sambal chili sauce.

Roti Telur

Fried (goreng) noodles (mee) are another focal point. An order of ‘Mee Goreng Mamak’ was everything I love about stir fried noodles. Originating from the Indian-Muslim (Mamak) community, yellow egg noodles are stir-fried over a high heat and deliver a sweet, savory, and spicy flavor profile, achieved by tossing the noodles in sambal, soy sauces, spices. The Mee Goreng Mamak at Asian Homecook is a large and spicy portion with tofu, crisp veggies and crunchy chilis for just $7.

Mee Goreng Mamak at Asian Homecook

Fried Rice (Nasi) makes up the final section of food options (there's also a drinks page). Early reviews online point to Nasi Goreng Kampung aka Village Fried Rice. Nasi Goreng Kampung is a beloved, savory and spicy Southeast Asian dish featuring day-old rice tossed with rustic ingredients like pounded shallots, garlic, bird’s-eye chilies, shrimp paste, and crispy fried anchovies and it typically comes topped with a fried egg. The friendly English speaking waitress also recommended this dish as her personal favorite so I wasn’t going to pass it up. Unlike other fried rice variations, Village Fried Rice is extremely savory with a distinct umami punch and extra spice. The use of belacan (fermented shrimp paste) gives this dish a rich and extra aromatic flavor profile that pairs perfectly with the salty crunch of tiny dried anchovies. Diced chicken is included in the version at Asian Homecook but it’s basically a filler. The flavor, and there’s a ton of it in this dish, comes from all of the other stuff. 

Nasi Goreng Kampung aka Village Fried Rice

The most interesting options seem to be the daily specials showcased on their Instagram. That’s where I first learned about one of Malaysia’s most recognizable dishes - Nasi Kerabu. This vibrant blue colored rice dish comes from the the east coast states of Kelantan and Terengganuz. It's made with a delicately floral rice turned indigo blue by steeping it in a water made of bunga telang (butterfly-pea flower). It’s commonly served with fresh herbs, crispy fish crackers, and different proteins like fried chicken and fish plus a sweet and spicy coconut sauce. Wow I thought - this is one of the most vibrant dishes I've ever come across. I would be surprised to learn you can find this dish anywhere else in the city as Malaysian food is pretty scarce in these parts and the one spot we do have is Peranakan, an entirely different group with different origins, food cultures, and geographic locations. My visit to Asian Homecook reminded me of two things. The first was how despite all its flaws just how privileged it is to be born in the USA. The second thing was I really need to go to Malaysia which sits near the top of my bucketlist. The food is a vibrant, mouth-watering reflection of its multicultural society, blending Malay, Chinese, and Indian flavors with spices, chilies, coconut cream. It's said the people are warm, exceptionally hospitable, and famously united by their deep, shared passion for eating, socializing, and celebrating their diversity. A meal at Asian Homecook feels like a sneak peek. 

Nasi Kerabu

Asian Homecook
2739 W Devon Ave
Chicago, IL 60659
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Roadfood in the Illinois River Valley

Eating like a local:
Regional food specialties 
- Local Spots in LaSalle County Illinois  

We're heading down to the Illinois River Valley this week for a little rest and relaxation plus some food and drink. Michigan and Wisconsin are where most Chicagoans go to get away but I'm noticing a small uptick in people spending time and even purchasing weekend homes in the Illinois River Valley region. The IRV is two hours west of Chicago so around the same time it takes to get to those other states. This area is one of the most important geographic and cultural corridors in Illinois, stretching along the Illinois River from the Chicago area down toward the Mississippi River near Grafton. It cuts diagonally through the state and has shaped agriculture, transportation, and industry for centuries. At its core is the Illinois River and the valley surrounding it which is a broad, fertile lowland formed by ancient glacial activity which left behind rich soils and a landscape of bluffs, floodplains, and wetlands. The area is especially known for its dramatic mix of terrain. In northern and central sections, steep limestone bluffs rise above the river, while wide agricultural plains spread out beyond them. This is one reason the region became an early transportation and settlement corridor as it it naturally connects the Great Lakes region to the Mississippi River. One of the most scenic stretches is around Starved Rock State Park, where sandstone canyons, waterfalls, and forested cliffs overlook the river. Nearby towns like Ottawa serve as gateways to outdoor recreation and river tourism. Both Starved Rock and Matthiessen State Parks in LaSalle County are among the best in the state and can make for great daytrips or even a weekend getaway for the outdoors type. I've always been fascinated with river towns so this area has always fascinated me. Today we're headed to five LaSalle County eating spots I've stopped in at when I've been out and about this way - 

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Wedron Office (Wedron)

As mentioned in many previous posts of mine, there’s lots of spots for fried chicken in the Illinois River Valley region. I’ve been to many of them but never got a chance to check out the Wedron Office until last year. It’s in the middle of nowhere (Pop. 140) but it's far from hidden. Found on the outskirts of Ottawa, Illinois the Wedron Office has rustic supper club vibes. It stays packed pretty much all day, every day. Two of it’s big draws are fried chicken with a thinly coated cracker crisp crust as well as a freshly pounded breaded pork tenderloin sandwich which is pictured with a side of locally made “ravs” which is what they call tortellini in these parts. All of that plus a 1/2 order of onion rings and trip to the salad bar (I guess those survived covid after all) made for a blowout meal. Each dish was as perfectly fried as the next. I hope to make it back on a Friday for the fried bluegill special. The BPT is one of the better ones in this area. As far as that fried chicken it’s some of best in LaSalle County making it some of the best in the Midwest or anywhere for that matter. You know that old saying “you pick one thing and you do it well?” Well LaSalle County picked fried chicken and they do it really well. 

Lunch at Wedron Office (click pics to enhance)
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Maddie's Place (Leland)

Next stop takes us to Leland, Illinois (Pop. 951). This tiny farming village in northern LaSalle County, is located about halfway between Ottawa and DeKalb in the flat prairie country of north-central Illinois. It’s the kind of place where grain elevators dominate the skyline, the high school sports teams are a major identity point, and everybody seems to know each other’s name. That’s especially true of Maddie’s Place - an all-purpose small-town tavern where you get burgers, beer, trivia nights, live music, and community events all rolled into one. In towns like Leland, taverns like Maddie’s Place are often the civic center as much as the local village hall is. I had read somewhere that Maddie’s Place makes a great breaded pork tenderloin and I can now pass that knowledge onto my readers. As you might expect in these parts the fry job was fantastic and it wasn’t too thin so there was some real pork flavor to go with a fresh set of toppings and a soft bun to boot. I’m not the biggest tenderloin fan in the same way I don’t love fried chicken sandwiches but this was a BPT I would get again. 

Breaded Pork Tenderloin at Maddie's Place
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Grant Street Grocery (Streator)

Grant Street Grocery is one of those old-school small-town spots that’s half grocery, half deli counter, and a fully local institution. It’s tucked into a modest building on the west side of Streator (Pop. 12300) at 402 W. Grant Street. From the outside it looks frozen in time. People around Streator don't flock here for the grocery side so much as the homemade food coming out of the deli and kitchen. They have a local cult following for the stuffed sandwiches served on Thursdays. It comes up regularly in online reviews and I just so happened to be passing thru on a Thursday so lucky me. It’s basically warm and fresh baked buttery bread slit down the middle and stuffed with salami, ham, mozzarella and other savory fillings. I could taste why it’s a local comfort-food. I also left with some really good freshly baked Hungarian strudels which are a favorite of mine in the wide world of pastries. 

Stuffed Sandwich at Grant Street Grocery
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Smitty's Bar and Grill (Leonore)

Smitty's Bar & Grill in Leonore (Pop. 100) is a classic rural Illinois tavern that people from outside the area would never randomly discover. That said it’s become a legendary stop among road-trippers, bikers, Starved Rock visitors, and breaded pork tenderloin enthusiasts alike. Smitty’s is located deep in farmlands in the crossroads of LaSalle County. You’ll be chugging along and suddenly there’s Smitty’s, packed with people on wing nights and there's often a wait for Friday fish fry. The bar is famous for a few very Midwestern specialties including gigantic breaded pork tenderloin sandwiches, broasted chicken, and some of the best wings in the area which are in my opinion the best item on the menu. The wings are fried to order and sauced up with made on site sauces like the signature “Sweet Heat” which is sweet and spicy. These are very satisfying wings best paired with ice cold beer.  

Chicken Wings at Smitty's Bar and Grill
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The Old Mill Tavern (Sheridan)

Last stop takes us to the town of Sheridan (Pop. 2500) which is home to a handful of bars including The Old Mill Tavern - a small, long-running country bar and grill that’s been a local staple for decades, sitting out in rural LaSalle County near the Fox River. Walking into this bar can feel a bit intimidating due to it's location in the middle of nowhere with the feel of an old-school Midwestern tavern. It feels like old-country style spot with a time capsule vibe including an old wooden bar, plastic tablecloths and memorabilia from previous eras hanging on the walls. The draw here for most regulars seemed to be the slot machines but for us it was the fried chicken which some say is the best in the area - high praise for a place in these parts. Online reviews also mention the catfish but on this day me and the company I kept were craving fried chicken so we got a plate of that which was on special for a price that matched the old school atmosphere. We also got a half basket of onion rings which are the thinly sliced and lightly battered kind. They were good if not a tad too overcooked. The chicken was good but a bit over salted. But as to be expected in these parts it was perfectly fried with a crisp exterior. 

Onion Rings and Fried Chicken at The Old Mill Tavern 
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Previous Posts You Might Like:

The Smashed Crispy Burgers of Central Illinois (2015)
The Illinois Fried Chicken Trail (2021)
Eating BIG in Central Illinois (2024)
Back On The Illinois Burger Trail (2025)

See ya next time @chibbqking

International Eats in Albany Park

-Grubbing in Chicago
Five of a Kind: Albany Park Eats

Somebody on Twitter (I’m not calling it X) recently tweeted that “ethnic food” is better in the suburbs than it is in the city. There’s not many (if any) people out there more qualified than me to speak on this and it’s not. It's only true of a few cuisines. Chinese, Mexican, Thai etc is still way better in city. Some burbs do have some good mom + pop spots but it’s all scattered. Bridgeview has great Middle Eastern food but it’s nowhere near Wheeling where people think Pita Inn is the same thing (it’s not). What’s true is that there’s a ton of interesting spots to be found in the burbs but it’s so spread out to where it’s not really comparable. Somebody that lives in Chicago Heights doesn’t have the same options as someone from Morton Grove. But people in Highland Park don’t have close to what the folks of Niles have. You can do the same with the city in terms of the there being more options on the North Side than the South Side but the city is much more condensed when it comes to restaurants. Albany Park alone clears any suburb in a one on one matchup which takes us to this week’s post. Here’s five semi recently opened international dining options I’ve tried in Albany Park of late. 

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Xotikka

First stop is a very new spot at 4749 N Pulaski. It’s so new that Xotikka doesn’t have a sign up yet (Mahi’s Kitchen was the previous tenet). This is an efficient one man operation making some fantastic Indian sandwiches. The first menu item listed is Vada Pav, a Mumbai favorite that spread across India and has really started to take the States by storm too. Vada Pav is a spiced potato patty in a fluffy bun, accompanied by chutneys and sometimes cheese if you please. The potato patty, or vada, is mashed potatoes, herbs, and chickpea flour batter, and deep-fried until golden brown. It's placed in a pav, a soft, savory bun similar to a kaiser roll. I had to get one of these on my first visit as it’s the most mentioned menu item in the few online reviews and I always like a Vada Pav when I get one. This was bigger than any other I tried but still a very good deal at $8 with Amul cheese. The potato fritter was perfectly fried to where the exposed part was crunchy while the inside was soft and super flavorful with a nice and spicy profile. Mint chutney and the option to add cheese plus a well toasted sesame seeded bun round it all out. This was a very good version that filled me up right. I chose to add cheese but it’s shredded and not melted and didn’t really give off any clues that it was being used so I’d skip it. I’ll be going back for one of their Indian chicken sandwiches made in a variety of ways. 

Vada Pav at Xotikka
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Tikal Sabor Chapin

Next we’ll shoot over to 3216 W Lawrence street which is home to one of two spots serving the cuisine of Guatemala in these parts. The Central American country has a very interesting cuisine revolving around Mayan and Spanish traditions characterized by hearty stews, corn-based staples, and mild spices. The menu here is a what's what of Guatemalan favorites including ceviche, fried chicken and even stir fried chow mein noodles as “Chino-Chapin” food is very popular with Guatemalans. The trend began with Chinese immigration in the late 1800s, with immigrant-run food stalls, known as kodores chinos, becoming popular at local fairs. But first things first was an order of the Garnachas - a popular Mesoamerican dish found in both Mexican and Guatemalan cuisine, with distinct regional variations. The ones at Tikal Sabor are made with little puffs of fried masa topped with carne molida, sauteed onions, salsa and a sprinkle of cotija cheese with a vinegar cole slaw. These delicious one bite snacks pack a big punch of flavor. I could’ve easily ate two more plates. The chow mein was also tasty though pretty much something most people can make at home. 

Garnachas at Tikal Sabor Chapin
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Zaab E Lee

Zaab-E-Lee Thai Street Food opened at 3121 Lawrence last winter and immediately started to garner buzz. I visited on one of the coldest days of the year in hopes of warming up with some Isan style Thai food but it was a bit of a mixed bag. First we’ll start with the duds which were a bowl of seafood Tom Yum that had nothing distinct in taste and only came with shrimp. I felt like we might’ve been gringo’d (given the milder version) which sucks is still a thing. A plate of Crying Tiger wasn’t any better in fact it was worse. The steak was a cheap and chewy cut served at room temp. The winners were a very good plate of Sai Oua that was some of the better Thai style sausage I’ve had in Chicago and an order of the Moo Ping with Sticky Rice which was served piping hot off the grill with a very nice smokiness going for it. I might go back and try a few other things that have been propped up at places like Infatuation and r/ChicagoFood but for now I have to agree with Steve Dolinsky - it’s a mixed bag.

Moo Ping at Zaab-E-Lee
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My Doner

Let's head west to 3806 W Lawrence where My Doner has been serving spit sliced Doner since last summer. Turkish style Doner is the original spit roasted meat traced back to the Ottoman Empire (modern-day Turkey) during the 19th century, when vertical cooking was common in the 1830s-1850s. I stopped in around the time they first opened and got a pretty good beef Doner wrap. Not the best not the worst. They’ve since added a “Berlin style Doner Sandwich” to the menu but it’s not going to change your mind about there not being any great Berlin style Doner options in Chicagoland. It’s a good sandwich but it’s lacking in the toppings department and is far from stuffed like the ones in Europe. 

Doner Wrap from My Doner
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Katkout

Last stop takes us to 4734 N Kedzie for more spit roasted meat. Katkout opened last winter in a packed little strip mall that also houses a new Yemeni coffee shop. The menu here has some typical things with shawarma and falafel being popular on top of options like a zinger sandwich and even some less typical dishes like Middle Eastern offal sandwiches. I asked the friendly guy about the offal but he didn’t have any ready to go yet. So instead I tried the “Krispy Shawarma” which is a bit of a viral dish at the moment. Unfortunately what I got was typical “Arab style” in that it was sliced into bite sized pieces and served with fries. I believe the owner is Syrian making this a Syrian style shawarma. It hit the spot but didn’t stand out outside the pricing which was $10 with fries and a drink - good deal.

Arab Style Chicken Shawarma at Katkout
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See ya next time @chibbqking

Eating BIG in Bogota

Eating like a local:
Regional food specialties
- A Quick Trip to The Fridge

We made a somewhat impromptu visit to Bogota on our trip to Peru at the end of last year. Because there are no non-stop flights to Peru we had to make a layover and one of the options was Bogota. The airline allows you to stay in Bogota for two nights and we also had a voucher from American Express for a two night stay just about anywhere so we chose to check out Bogota and stay at the Four Seasons while doing so. We only had two nights but we arrived at the crack of dawn giving us two full days. But even still I found it hard to crack Bogota in such a short amount of time. It's probably the hardest city I've ever tried to tackle in terms of eating and seeing my way through it. The main reason for this was the short amount of time but it didn't help that the traffic here was about as bad as I've experienced. I had a bunch of local favorite type of places I wanted to go eat at but the uber rides were always 40-60 minutes one way and it just didn't make any sense to spend that much time in an uber when we had such a short time to begin with. The highlight of our quick visit was a quick trip up to the very top of the city. The first thing we did upon arrival was ride the cable car up to the top of Mount Monserrate which was a real sight to behold. But after that and a visit to the iconic fruit market we mostly kept to the area around the hotel which is filled with nightlife and and shopping. It took me a day to get my bearings straight but by the time they were all aligned it was time to go. So consider this a sneak peak of a future trip as I really started to get comfortable right as it was time to leave.  

Pics from Bogota
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Empanaditas de Pipian

Empanaditas De Pipián was high on my list of places to try and I lucked out in that there was an outlet a short walk from our hotel. This local chain specializes in Empanaditas De Pipián which are a classic Colombian street snack popular in Bogotá though their roots actually come from the southwest of the country in the region around Popayán. At their core, empanaditas de pipián are small, deep-fried corn pastries filled with a distinct mixture called pipián. The dough is made from corn (maize) and filled with a mix of mashed papa criolla (a small yellow Colombian potato), roasted peanuts, onion, tomato, and spices like achiote. They're a popular snack as they’re small and affordable and fried to order. We got a handful and noted how similar the taste was to hash brown but with a much deeper potato flavor.  

Empanaditas de Pipian at Empanaditas de Pipian
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Plaza de Mercado de Paloquemao

After an early morning trek up to the top of Monserrate Mountain we ubered over to the Plaza de Mercado de Paloquemao which was at the top my list as far as sightseeing. Plaza de Mercado de Paloquemao is the iconic food market in Bogotá. Fruit is the big draw and so I read visiting here is a full-on sensory experience and cultural snapshot of Colombia all under one roof. The colors and the smells and the sounds were similar to other markets I’ve visited in Latin America but the fruit vendor section was a sight to behold in terms of all the different options. We thought about hiring a guide but it’s not that big in terms of size and we really lucked out by randomly meeting a Colombian girl from North Carolina who was visiting family in Bogota. She noticed we were visitors and asked where we from and she happens to love Chicago so she took us around and showed us some of her favorite fruits to eat before taking us to her favorite place to eat when she comes back to Bogota. It’s a stall at the market called Jugos y Ensaladas Vero and it’s exactly the type of spot that makes a visit to Paloquemao special. It’s here where you can grab a seat next to a local and grab some of the freshest fruit juicesin the city. We tried a few kinds like we were sampling wines which was a fun experience you won’t find many other places. They also make great Colombian arepas with melted cheese and a wonderful corn flavor. Arrive early and make this stand your first breakfast in Bogota.

Arepas and Fresh Squeezed Juice at Jugos y Ensaladas Vero
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Diosa

Bogotá has a genuinely strong cafe culture, but it’s a little different from what you might expect given Colombia’s global coffee reputation. Colombia produces some of the world’s best coffee beans, yet for a long time those beans were exported and locals drank simpler, lower-grade coffee. But that’s changed especially in Bogotá where modern cafes are all the rage these days. Diosa Café is a low-key, design-forward café in Chapinero Alto that’s built around very chill vibes. I’m not a coffee drinker so the reason for our visit was to try some of the pastries including a very nice selection of arepas. 

Yucca Arepa at Diosa
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Afluente Restaurante

Afluente was the most interesting of the fast rising fine-dining spots in Bogotá right now. It’s a concept-driven restaurant built around Colombia’s páramo ecosystem—which is a pretty unique angle even in a city full of ambitious chefs. The Páramo is a high-altitude Andean ecosystem that basically acts as a natural water source for much of Colombia and the kitchen here explores how water, land, and ingredients are connected. Much of the product that the kitchen works with comes from páramo regions and small producers with  a strong focus on sustainability and regenerative sourcing. You know the drill, native ingredients mixed with modern techniques. Lots of local fruit, herbs, and locally grown potatoes made appearances in some visually stunning dishes. I was unfamiliar with much of it but that didn’t prevent me from enjoying each and every dish - the best meal we had in Bogota.

crab - citrus foam, granadilla, cuca cookie


shrimp - plantain, chuguas, squash


rice - shrimp, balu, tubers
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Humo Negro

Humo Negro is one of Bogotá’s pioneering modern restaurants. It’s a blend of fine dining with a relaxed and creative vibe. At its core, Humo Negro is a modern tasting-menu restaurant serving Colombian dishes with an izakaya influence. Japanese techniques are adopted in the form of grilling, raw prep, and precision plating with use of Colombian ingredients like Amazonian fish and local produce. There’s a strong emphasis on Smoke (Humo) and live fire cooking which ties into the name of the place. They do have a tasting menu but we went ala carte in an effort not to be stuck there all night after a long day of travel. Honestly I thought I would like this place more than I did. The plates were pretty but it felt like they were missing flavor. The best part of the meal was the first thing we ate in the form of a corn fritter taiyaki kind of fusion. It was a texturally delightful dish that didn’t skimp on flavor. The potato croquettes were soft and crisp and had a brininess to them from what was described as a seaweed based sofrito filling. The crudo del dia was pretty in appearance but it lacked a bit in flavor. I wanted to like a sticky rice with crab and shrimp dish but it was missing something.

Dinner at Humo de Negro
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Cactus

Cactus is the opposite of places like Humo Negro and Afluente. It’s neither trendy nor experimental. It’s a Bogotá classic, the kind of spot locals grow up going to and keep coming back to for decades on end. The design on the inside draws a thin line between a cheesy western themed restaurant and an actual old school spot as this place opened in 1977. The walls are lined with pictures of Texans from another era and old menus from diners in the States. It’s a popular lunch stop for the city’s politicians and business class. I watched it fill up quickly upon being seated shortly after opening. The menu here is a what's what of American grilling favorites like steak, ribs, wings. But it was a picture of the popular roast beef sandwich (and its location) that got me in. It’s a no frills version with freshly sliced rare beef in between a nice and sturdy sub style roll with a cup of au jus plus fries on the side. I could tell by the pictures this was going to be a good rendition of a rare roast beef sandwich but what I couldn’t see was the salt was lacking big time. Luckily it was a quick fix for the sandwich and fries. 

Roast Beef Sandwich at Cactus
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Obleas Bless

After lunch I took a stroll around the city and dipped into a few areas including a car free street that lasted for more than a few blocks. There were lots of interesting storefronts and stalls including this small one person stand where a friendly lady was making Obleas con Arequipe. Obleas are a thin wafer dessert commonly found in several Latin American countries, and Colombia in particular. It’s typically made up of two thin, round wafers filled with sweet ingredients such as Arequipe which is regional terminology for dulce de leche. 

Obleas con Arequipe
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El Tizconcito

Upon my return I decided to try tacos al pastor from at El Tizconcito. The chain from Mexico City lays claim to being the creator of the taco al pastor. I got two tacos but unfortunately I still have yet to have a great taco outside of Mexico and the USA to boot. The meat was barely charred and the salsas were made for a clientele that doesn’t like spicy food. The better bet is going to La Lucha Sangucheria a few stores down - it's a famous sandwich chain from Lima which I was headed too later this trip. 

Tacos al Pastor at El Tizconcito
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Bar Ruda

For our last meal in Bogota we met up with an old friend who’s been teaching there for more than a decade now. I came upon a newish spot from Chef Álvaro Clavijo - chef/owner of El Chato, which is ranked among Latin America’s best restaurants. It also happened to be a short walk from my friends house so it was the perfect call. Bar Ruda is the more casual, nightlife-driven project when compared to El Chato. It’s a bar with a creative kitchen where Chef Clavijo and his team dish out high-end, ingredient-driven dishes with a more relaxed and social vibe inside. The only thing that really annoys me about small plates is they’re usually served on small tables as was the case with Ruda. Nonetheless they put out nice plates of food starting with a simple but super good bowl of confit criolla potatoes. Growing up I was taught that the Irish are the world’s foremost potato heads but this trip showed me I wasn’t taught right. The best most intense tasting potatoes are found in South America. Aside from getting to catch up with an old friend a plate of crab ceviche was the best part of the meal. After that we walked over to a local bar and played a fun Colombian bar game called Tejo. A 500-year old tradition that involves throwing heavy metal discs (tejos) at a clay target packed with small, explosive gunpowder triangles called mechas. It's played in taverns across Colombia and the goal is to hit the target, cause an explosion, and score points while drinking beer. It was then and there I started vibing real hard with with Bogota but we had a flight to catch in the morning. Doh!

Papa criolla confitada suero costeño

tomato, cereza sambal de camaron y menta

Croquetas de morcilla, mayonesa de rocoto

ceviche de cangrejo y maiz tierno

Contramuslo de pollo, salsa de maíz

Cordero ahumado, babaganoush de berenjena
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Eating BIG in Lima (and Cusco) (2026)

Eating BIG in Panama City (2026)

Eating BIG in Cartegena (2019)

See ya next time @chibbqking