COLOMBIAN FOOD TOUR of Jackson Heights!! Arepas, Tamal & Tinto | Queens, NYC
🧳 DIANA: https://www.instagram.com/dijimenezr
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As many of you probably already know, I’m a lover of all different types of cuisines. From Indian to Mediterranean to Ghanaian to Puerto Rican, I love a good meal. And when you’re in arguably the biggest melting pot in the world—New York City—it’s all at your fingertips. Come with me as I go on an epic Colombian food tour of Queens, New York!
For this adventure, I met up with my friend Diana, who is from Colombia and lives in Jackson Heights, Queens. Jackson Heights is a super diverse neighborhood where roughly 300 different languages and dialects are spoken!
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We started at Cositas Ricas, a popular traditional Colombian-style diner where we started with some tintico, or a small black Colombian coffee. It tasted almost like an Americano. Colombians drink several of them per day! They also have a bar there!
Then, we jumped on the Desayuno Montañero, or Mountain Feast. It contains eggs, hash browns, arroz con frijoles, fried plantains, chicharron, some picante sauce, and an arepa. The chicharrones were crunchy and fatty!
Next, we put some eggs and the spicy sauce on the arepa. I loved the crumbly white cheese on the thin and crispy corn arepa. The vegetables in the red beans and rice where also great! I loved the green scallions in it and the chorizo on the side.
The maduro, or sweet plantains, practically melted in my mouth. It’s a big meal, so I suggest splitting it with someone!
Next, we walked to La Pequeña Colombia, the oldest Colombian restaurant in the city. It’s a more formal restaurant and has Colombian music playing inside. We started with hot chocolate and white cheese. You put the cheese in the hot chocolate and wait for it to melt!
We also had agua panela, or sugarcane water, which is super sweet. It was a little different from the sugarcane juice I get in India. You can add the cheese to it, too. Both are eaten as a midday snack!
My cheese didn’t really melt, but I loved it with the cacao-rich hot chocolate! It was a unique combination.
Then, we had a huge tamal, a mini arepa, and empanadas. Colombian empanadas are made with corn flour, and are different from other types of empanada. These contained shredded beef. They came with a spicy green sauce and salsa rosada, which is mayo mixed with ketchup.
These tamales are wrapped in banana leaves. This one contained pork, nice seasonings, and carrots. It was so chunky and dense. It’s a common brunch meal on Sundays!
We continued down the restaurant strip, where you’ll see lots of street vendors. We continued into a quiet suburb-like area and walked 5 minutes to La Arepa Lady. They made us two different arepas!
I had some passionfruit juice while Diana enjoyed lulo juice. Mine was so refreshing and the lulo was very sweet! Next was black coffee and 4 different arepas: stuffed, choclo, sweetened, and arepa de tela.
They came with pineapple, rosada, garlic, hot, and la lechera sauces. The first one was sweet and reminded me of a Venezuelan cachapa. I loved the spicy sauce and pineapple sauce on it.
The sweet arepa with chorizo was good, but the first one was still my favorite. The Arepa de Tela was amazing with the pork and it had a soft but crunchy texture.
Finally, the stuffed arepa contained meat and cheese. The beef was tender and moist, and the arepa was soft and doughy. It was a meat and cheese overload! It was so delicious. The pineapple sauce was a game changer!
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.
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