00:00We are here in the 3rd edition of the Festival of the Lechona.
00:09To win the first prize in a worldwide meal,
00:13it is very important to compete in a worldwide meal
00:16with different preparations and that the lechona
00:19be our winner,
00:21as in Colombia as a sign of the gastronomia colombiana,
00:25it really gives value to our popular gastronomia.
00:30Why?
00:33Imagine, it is a whole lechon,
00:35that is filled with regions that vary,
00:39but the crocance, the process, the process,
00:43the hours,
00:43it benefits that the quality every year after year is better.
00:47It is very important to consume the local region
00:50as well as it is a delicious protein
00:52and as I mentioned before, with high quality and nutritional value,
00:56also very versatile, rich and delicious.
01:04What is the most popular food in the world?
01:06What is the most popular food in the world?
01:14You can share it with insulzo or arepita.
01:18The lechona is one of the traditional dishes that there is in the country,
01:23and of course, we are in the time of San Pedro,
01:26and it seems innovative that Bogotá no se esté quedando atrás,
01:29that simply the fiestas de San Pedro,
01:31be like in the Tolima or in the part of Huila,
01:34but also integrando here in Bogotá this festivities.
01:37We have 32 cuts of the beef,
01:39so imagine that we have 32 possibilities,
01:42ingredients, techniques of cooking,
01:44so if we multiply this,
01:47there are going to be infinities of possibilities
01:48that we can do with the beef colombian beef.
01:51We have lechonas, tamales with lechonas,
01:53empanadas with lechonas, ceviches with lechonas,
01:55cones with lechonas,
01:56and a lot of dishes all around the beef.
02:02Lechona with pátano,
02:04with codorniz,
02:04me parece una forma diferente de comer lechona,
02:07y también vi ceviche de lechona,
02:09también lo quiero probar.
02:10El ceviche es nuestro plato representativo de solo este local,
02:15usted puede preguntar en cualquier otro,
02:17nadie va a tener el ceviche,
02:18¿por qué?
02:18Porque nosotros evolucionamos,
02:20y pensamos que qué podemos hacer para sacar este nuevo plato,
02:23dijimos listo, saquemos algo innovador,
02:26y pensamos en un ceviche,
02:27pero de qué, de lechona.
02:29Pensamos qué puede innovar,
02:30qué puede sacar adelante estos negocios,
02:32hicimos innovar primero con una hamburguesa,
02:35pero cada hamburguesa es especial, única y deliciosa.
02:37Primero solo usamos pernil y lomo de cerdo pulpo en carne magra,
02:41nosotros mismos las trituramos y las hacemos,
02:43y las compactamos con un molde.
02:45Esta hamburguesa vale 25,
02:47así de grande como la ven, y tan deliciosa,
02:49tan jugosa como está acá.
02:50Aquí te ofrezco unos deliciosos tacos de lechona,
02:53y unos deliciosos nachos de lechona.
02:54¿Por qué decidieron hacer con lechona estos platos?
02:57La lechoncita con que la manejamos, solo pernil de cerdo,
03:00la carne de cerdo es totalmente sequita,
03:03el cuero del cerdo también viene más sequito.
03:05Por Colombia se tomó el festival de la lechona.
03:07Hicieron presencia más de 500 mil personas,
03:09en más de 70 establecimientos.
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