We will tour the historic neighborhood of Gethsemane, birthplace of Cartagena de Indias’ popular identity. As we walk through its streets full of art and tradition, we will explore how African, Spanish and indigenous influence shaped local cuisine, highlighting flavors such as coconut, corn, cassava and spices that today define Carthage cuisine.

In the heart of Gethsemane we will explore the cultural mix that defines the current Carthaginian cuisine. This will be an ideal space to talk about typical dishes that combine African, Spanish and indigenous roots, understanding how history is reflected in each flavor.

We will tour the Walled City of Cartagena de Indias as we explore how Spanish influence marked architecture and also local cuisine. We will talk about ingredients brought during the colony, European techniques and how these merged with African and indigenous knowledge to give birth to Carthagean cuisine.

At this point we will talk about the native products of the Colombian Caribbean and the indigenous heritage in our diet: corn, cassava, chili and tropical fruits. We will explain how these ingredients remain the basis of many traditional dishes.

We will tour the Walled City of Cartagena de Indias as we explore how Spanish influence marked architecture and also local cuisine. We will talk about ingredients brought during the colony, European techniques and how these merged with African and indigenous knowledge to give birth to Carthagean cuisine.