Colombia in 2013 was a country emerging forcefully from decades of conflict, and this early Season 1 episode of Parts Unknown served as a powerful testament to its resilience. Bourdain ventured far past the outdated, dangerous stereotypes to reveal a nation defined by staggering natural beauty and immense culinary diversity. The food culture here is hearty, resource-driven, and deeply regional: from the heavy, comforting caldos and massive picadas of Bogota and Cali to the indigenous, arid-climate goat dishes of the northern La Guajira desert. Bourdain’s angle was clear: he wanted to highlight the profound dignity and warmth of the Colombian people, showing that their food is a celebration of survival and community. He championed the bustling markets, historic tamale shops, and unpretentious local eateries. To understand the true, beating heart of modern Colombia, these are the essential culinary stops you must make.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Colombia for his show, Parts Unknown Season 1 Episode 3 (originally aired April 28, 2013). These are dishes you might want to try as you go through your Colombia itinerary.
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DISH – Orange and Carrot Juice, Arepa and Caldo de Costilla
WHAT IS IT?
Juice made of orange and carrots; Arepa – fried or grilled ground maize dough; Caldo de Costilla – beef short ribs simmered in an oily broth with potatoes, salt and scallions.
WHERE IS IT?
Paloquemao Market
Bogota, Colombia
ANTHONY BOURDAIN COLOMBIA NOTES
In Parts Unknown Colombia, Anthony Bourdain had Caldo de Costilla in a breakfast place tucked away at the back of the fish section of the Paloquemao Market.
DISH – Tamales Bogotano
WHAT IS IT?
Made with chicken and pork belly combined with vegetables, rice and masa, wrapped in a banana leaf, and slow-cooked for hours.
WHERE IS IT?
La Puerta Falsa
Cl. 11 #6-50
Bogotá, Colombia
ANTHONY BOURDAIN COLOMBIA NOTES
According to Anthony Bourdain, La Puerta Falsa “has been serving Chocolate Completo to the politicians of the nearby Plaza Bolivar for a couple of hundred years”.
READ MORE: 10 NOVELS TO READ BEFORE YOUR NEXT VACATION
DISH – Crab Salad, Pasta Filled with Labneh Cheese, and Osso Busco
WHAT IS IT?
A salad made of crab meat; Thin sheets of pasta filled with Labneh cheese and finished with a chorizo sauce; Osso Busco – beef shank braised overnight with vegetables, wine and broth in a wood-fired oven.
WHERE IS IT?
Tábula
Cl. 29 Bis ## 5 – 90
Bogotá, Colombia
Unfortunately, this restaurant has since closed its doors.
ANTHONY BOURDAIN COLOMBIA NOTES
Located in La Macarena neighborhood of Bogota, Tábula, as Anthony Bourdain describes it, is “defined more by high quality fundamentals than by high concept theories. If there’s a theme here, it’s that ingredients this good and meticulously prepared are the essence of great eating.”
DISH – Picada – Anthony Bourdain Colombia
WHAT IS IT?
A huge selection of meat and vegetables that can vary from one place to another,
WHERE IS IT?
Social Club Los Amigos
Cl. 49 #23
Cali, Valle del Cauca, Colombia
ANTHONY BOURDAIN COLOMBIA NOTES
Here, Anthony Bourdain had a Picada of fried pork, pork rib, steak, cassava, potatoes, and deep-fried plantains.
DISH – Ceviche de Camarones, Pianga Stew, and Bandeja de Mariscos – Anthony Bourdain Colombia
WHAT IS IT?
The Cali version of ceviche features cooked shrimp, slathered in ketchup, mayonnaise and Worcestershire sauce; Pianga Stew has Pianga mollusks in it; Bandeja de Mariscos can include Pilau, red snapper, steamed shrimp, patacones and green tomatoes.
WHERE IS IT?
Sevicheria Guapi
Cra. 24 ##13-26
Cali, Valle del Cauca, Colombia
ANTHONY BOURDAIN COLOMBIA NOTES
At Sevicheria Guapi, Anthony Bourdain was introduced to the Cali version of ceviche, which he likened to shrimp cocktail.
DISH – Friche – Anthony Bourdain Colombia
WHAT IS IT?
A Wayuu dish of fried goat tripe, heart, intestines and other offal, with a little bit of meat.
WHERE IS IT?
Old Market
Carrera 7 #17b71
Riohacha, La Guajira, Colombia
ANTHONY BOURDAIN COLOMBIA NOTES
Anthony Bourdain had a taste of Friche in an eatery right next to where goats are traded and slaughtered at the Old Market of Riohacha.
DISH – Cazuela de Mariscos – Parts Unknown Colombia
WHAT IS IT?
A chowder of fish, clams, lobster and conch, accompanied by rice, lemon and plantains.
WHERE IS IT?
Restaurant y Estadero Mar Azul
Calle 8 #549
Riohacha, La Guajira, Colombia
ANTHONY BOURDAIN COLOMBIA NOTES
After a minor ATV mishap, Anthony Bourdain had Cazuela de Mariscos in an eating place in Playas de Mayapo in La Guajira.
READ MORE: ANDREW ZIMMERN MEDELLIN: ALL OF THE RESTAURANTS PICKED ON DRIVEN BY FOOD
This Colombia episode was historically significant for actively dismantling the pervasive, negative narratives surrounding the country, showcasing it instead as a vibrant, incredibly hospitable destination. Bourdain’s genuine respect for the people and their everyday struggles shone through every meal, proving that food is the ultimate equalizer and bridge between cultures. It highlighted his ongoing mission to go where others wouldn’t, rewarding viewers with a rich, complex look at a nation in rebirth. The episode remains a vital invitation to explore the immense beauty of South America. Pack your bags, forget the headlines, and taste the real Colombia.
