Sobrebarriga
Sobrebarriga is flank cooked slowly until it pulls apart, then finished with criolla sauce.
Sobrebarriga is flank cooked slowly until it pulls apart, then finished with criolla sauce.
It's a Bogotá-leaning dish, usually eaten with potato and rice. If you like ajiaco you'll recognize the same cooking style — patient, tomato-and-onion based, nothing sharp. Availability varies by day; call ahead if it's what you're coming for.
Where to get it: this is on the menu at both Mondongo's kitchens. Pick the closest one on delivery areas & nearby locations or see every store on hours & locations.