Farm to Table, Bogota Style

Recipes Farm to Table, Bogota Style

Behind every beautiful dish is a story – the farmer’s dedication,  the chef’s discovery, the diner’s experience. W Bogota’s Market Kitchen is all about sharing the process of a meal, from farm to recipe to table, so we know exactly what we’re enjoying. This holiday season we explore the recipes behind a classic Bogota meal, including burrata with marinated peppers, a succulent chicken dish and a holiday-ready berry crumble – all using ingredients picked from the farms of the Colombian countryside.

Watch as Chef Emiliano Rabía explores the local markets, the country dairy farm and the source of all the restaurant’s herbs, and learn to make a farm fresh meal you can really be thankful for.

Fresh Burrata TOAST with Marinated Peppers

Watch Chef Rabía learn about the local burrata at La Petite Alsace and get your own local blend for this easy-to-master appetizer for any occasion.


What you’ll need

Fresh Burrata

Thickly Sliced Bread

2 cups Red & Orange Bell Peppers – cut julienne, charred, and peeled
1/8 cup Chili Guero – sliced very thin
2 oz Fresh Lime Juice
1/2 cup Extra Virgin Olive Oil
1 tsp Salt

1 sprig Basil


What now

1. Combine all ingredients except burrata and mix well


2. Sauté bread in olive oil until golden and crunchy.


3. Top with one piece burrata, then a spoonful of peppers. Cut burrata and bread into fours.


4. Sprinkle with basil and season with salt and black pepper.

HaLf Chicken with peach, pear and tamarind sauce

Chef Rabía makes a simple chicken stand out with with herbs from local farms, like Tarrasanta. Check your farmer’s market for the freshest options and make this classic holiday meal any time.




6 half chicken boneless
½ cup orange juice
4 tablespoons butter
2 cups chicken broth
4 tablespoons olive oil
2 springs tarragon
Salt and pepper
2 TBS unsalted butter, cut into bits



1. Preheat the oven to 375 degrees fahrenheit.


2.Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes.


3. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the half chicken in the pan side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute.


4. Remove to a baking dish and repeat the process with the rest of the butter and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the chicken. Place the baking dish into the oven for 15 to 20 minutes.


5. Add orange juice, chicken broth, and tarragon to the hot skillet to make orange sauce. Cook until reduced by about ¾ (sauce should coat the back of a spoon).




What You’ll Need:

2 pc. Peach
2 pc. Pear
3 TBS of tamarind sauce
1 TBS butter
Salt and pepper


What Now:

1. Wash the fruit and cut it in 1/4.


2. Put the pan on medium high fire and add the butter.


3. Put the fruit and sauté with salt and pepper.


4. Plate with peach, peach with tamarind sauce on the bottom of a plate.Top with the half chicken and add the orange sauce, salt and pepper.

Agraz crumble with  exotic fruit

End the meal right with an authentic berry crumble. Chef Rabía uses berries from the local Paloquemao market, see what’s in season at your market for the freshest take on the perfect holiday dessert.



What You’ll Need:

½ cup all-purpose flour
½ cup light brown sugar
¼ cup granulated sugar
½ tsp ground cinnamon
1 pinch salt
½ cups oats
6 tablespoons cold butter, cut into small pieces
4 cups agraz
½ cup granulated sugar
2 TBS cornstarch


What Now:

1. Preheat oven to 350 degrees F.


2. In a large bowl combine flour, brown sugar, ¼ cup sugar, cinnamon, salt and oats using a pastry blender, a fork or your hands cut in butter. Keep until ready to use.


3. In a large bowl combine agraz, ½ cup sugar, and cornstarch; toss to coat. Set aside.





What you’ll Need:

½ Pineapple
3 Mangos
½ cup Simple syrup
1 Vanilla bean


What Now:

1. Peel and core/pit mango and pineapple.


2. Dice into small pieces.


3. Scrape vanilla bean and combine.


4. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping.


5. Bake until top is golden and fruit is bubbly, about 35 minutes.