The following are among the best I ve encountered. In fact, the sancocho de gallina at the new Restaurante Caf Colombia in Burbank could have come from her stove. The dish s name derives from sancochar, the Spanish term for parboil, and refers to many pot au feu style dishes served in a little broth. Caf Colombia also makes an oxtail sancocho. Both these dishes are copious feasts of the meats cooked together with green plantain, yucca and potato.
Rice is added later.
An arepa, the flat Colombian corn cake, comes alongside. An even more baroque pot au feu, from the Guatemalan restaurant Victoria Garden , is de kak-ik, a native Indian name for a pot of turkey drumsticks and rice simmered in turkey broth, served as a sort of reverse soup. Each single order seems enough to satisfy a family of four, plus the dog. It consists of a whole drumstick and a mound of rice from the pot, served on a plate along with an avocado slice and tortillas flecked with fresh herbs. A big bowl of the broth is served alongside.