Even if I’m not a fan of molecular gastronomy, I can deal with a bit of foam on my plate once in a while, if it tastes good! The desserts at El Chato (Diagonal 68, #11-29) are light and refreshing (note cucumber foam in the photo). The amuse bouche of pork rind was as light as pop rocks candy on the tongue. Delicious! The main courses and salads seemed healthy and did not taste as fancy as the treatment they received (pork shank brined for six days, then smoked for three etc.). Several of the dishes had smoked components which is not one of my favorite flavors. But, that’s just me.
When we went, one of the chefs came out to introduce each dish to us. Leonardo was extremely friendly. Plus, he worked at Noma in Copenhagen for seven months. Chefs like him could be the start of the Colombian food revolution. He told me that El Chato is closing for a re-vamp of their menu and restaurant. It will be interesting to see what they come up with.