Imports: Sauerkraut in Bogota

Where can you find some foods that aren’t normally part of the Colombian palette? Frequently, Pamona, a higher-class grocery store, is the answer. But that isn’t the case when you’re talking about chucrut. Chucrut is Spanish for sauerkraut.

When you’re hankering for a Rueben sandwich in Bogota, it’s not going to be cheap. Even if you decided to attempt making your own kraut, you still have to purchase the Swiss cheese and pumpernickel bread.

Last year, I did locate canned sauerkraut at Carrefour. The can includes sausages and potatoes, though, so you’re not getting pure fermented cabbage (the sausages were to scary to try).

Last week, Patricia showed me a different store: Arflina Delikatessen: “Paraiso de Gourmets”. They’ve got a lot of imported foodstuff. Some of the stuff you won’t find anywhere else in Bogota. Other stuff you can…and even at a lower price.

Yesterday, I was wandering in the neighborhood where this store is located. Joel had mentioned a Reuben, so I bought a bag of sauerkraut for 5.500 COP. We had sandwiches at night, although they weren’t technically Reubens (Rye bread and Tilst cheese with ham).

This afternoon, I bought some pork on the way back from my class in Cota. I had looked at several recipes on, and decided to try one out instead of buying pizza in the neighborhood.

To me, it was so-so.  Joel said the chuletas were allright. You decide.

2 T butter
1 onion

1 c sauerkraut
1 1/2 t paprika
1 t garlic salt
1/4 t pepper (I only had dried chipotle)
1/3 c sour cream

4 pork chops

Saute sliced onion in the butter, until they are tender and transparent. Add the sauerkraut and heat through.  In a medium-sized bowl, stir together the spices and sour cream. Add this sauce to the onion-kraut, stirring to combine well.

Meanwhile broil the pork for 6 minutes. Flip the chops and broil for another 5-6 minutes. Spread the kraut mixture over each chop. Return the pork to the oven and continue to bake them until the meat is white…or whatever the safe temperature for pork is, if you’ve got a meat thermometer.

Categories: Food and drink, Meat, sauces & condiments | Leave a comment

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