Colombian Chow

We always love it when Chef Christian Lopez is in the kitchen. And his Colombian Chow on October 17 & 18 did not disappoint! And did we mention there was salsa dancing?!??!

Papa Chorreada 

Potatoes are the cornerstone of Colombian cuisine. In this dish, boiled red potatoes are smothered in a creamy, cheesy tomato sauce. While there are five mother sauces in French cuisine, there’s only one in Colombian cuisine—hogao. This traditional sauce of tomatoes, onions, and garlic is the base for many Colombian dishes. In this appetizer, hogao is mixed with cream and cheese. Gluten-free. Vegan option: potatoes topped with hogao  

Cazuela de Mariscos

Cazuela de mariscos is a popular seafood stew from the Caribbean region of Colombia, especially Cartagena, Barranquilla, and Santa Marta. Shrimp, calamari, cod, and mussels cooked in a coconut milk broth. Gluten-free. Vegan: Coconut milk stew with tofu and mushrooms

Arroz de Coco

This coconut rice is a popular dish in Caribbean coastal regions of Colombia. White rice is prepared with coconut milk that has been cooked down with pure cane sugar panela (an unrefined, whole cane sugar). The result is a sweet, slightly caramelized rice that pairs perfectly with the savory seafood flavors. Vegan & Gluten-free.

Sobre Barriga

"Sobre barriga" is a Spanish term that literally translates to "over belly" or "upper belly." It refers to the rose meat, a thin, flavorful cut from the outer layer of the beef, between the skin and the ribs. This tender cut is cooked with what else… hogao. Gluten free. Vegan: Jackfruit with Hogao

Yuca con Aji

Root vegetables like potatoes, yuca (aka cassava), and beets are popular in Colombia. In this dish the yuca is paired with aji – a refreshing salsa of diced tomatoes, cilantro, and  green onions, similar to chimichurri in Argentina and pico de gallo in Mexico.

Ensalada de Remolacha

Our final root vegetable of the night is a beet salad that’s popular across various Spanish-speaking regions, including Spain and several Latin American nations. Because it is a simple dish, each region has developed its own distinctive version. Christian tosses cooked beets with carrots, lime, and (vegan) mayonnaise. Vegan & Gluten-free.

Obleas con Arequipe, Mora, y Queso

Obleas are thin, round wafer cookies that are a common street food in Colombia, where vendors sandwich fillings between two obleas. Christian is filling his with Arequipe (dulce de leche), a homemade mora (blackberry) compot, and queso (crumbly, white cheese). Vegan and GF versions available

About Our Chef

Chef Christian Lopez is a second-generation Colombian American and the founder of Humo (pronounced oo-moh), a catering and pop-up business that specializes in authentic Latin American cuisine.

His passion for cooking was ignited by his maternal grandmother, Maria Lucy, who prepared traditional Colombian dishes such as rice and beans, arepas, and sancocho. While attending culinary school, Christian decided to change his major to education and is currently teaching math at Peachtree Middle School in Dunwoody.

Christian's dedication to his students was recognized when he was nominated as a 'Change Maker' by his peers. This nomination is a testament to his positive impact. His passion for cooking motivated him to help coordinate the vendors for a 7th-grade food business project. He secured various vendors and assigned students to assist them with their operations for the day. This not only provided valuable lessons in math by tracking sales but also offered students hands-on experience in a restaurant setting.

In addition to his work in education, Humo has showcased its versatility by catering events for a wide range of organizations, from Emory University to the Urban League of Greater Atlanta's Young Professionals. Humo also participates in local events, including pop-ups at festivals like Placita Latina's Salsa on the Square and the Ormewood Park Maker's Festival.