SUPPORT THIS INDEPENDENT JOURNALISM
The article you’re about to read is from our reporters doing their important work — investigating, researching, and writing their stories. We want to provide informative and inspirational stories that connect you to the people, issues and opportunities within our community. Journalism requires lots of resources. Today, our business model has been interrupted by the pandemic; the vast majority of our advertisers’ businesses have been impacted. That’s why the SC Times is now turning to you for financial support. Learn more about our new Insider’s program here. Thank you.

Sobrebarriga
La Colombiana
1640 N. El Camino Real, San Clemente
949.441.7656.

Sobrebarriga from La Colombiana. Photo: Matt Cortina
Sobrebarriga from La Colombiana. Photo: Matt Cortina

Even if you’re not from Colombia, even if you spell it with a “u,” and even if you couldn’t pick it out on a map, you’ll probably still feel at home at La Colombiana.

That’s because the restaurant is no bigger than a living room, and it feels like one too. Brightly colored walls and cozy chairs invite, while the clang of the open kitchen feels like aunts and uncles preparing Sunday dinner. Conversation with the waiters is easy, and most importantly, the food has an assertively home-made quality and is served in the heaping portions grandma would pile on your plate.

The sobrebarriga with salsa criolla is a fine example of what La Colombiana can do. It’s a traditional Colombina dish that calls for slow-cooking a traditionally tough flank steak until it pulls apart like carnitas. It’s simmered in the salsa criolla—peppers, tomatoes, onion, garlic, cumin and other spices—and served with rice potato, yucca and an arepa, a slightly sweet, rich and doughy flatbread. The yucca is starchy and has that hallucinogenic zip, but blends with the criolla to create a unique bite. The long-grain rice stars on its own, and carries the interluding forkfuls between the many options on the plate.

BECOME AN INSIDER TODAY
Trustworthy, accurate and reliable local news stories are more important now than ever. Support our newsroom by making a contribution and becoming a subscribing member today.

About The Author Staff

comments (0)

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>