Caldo de Costilla
Bouillon de bœuf clair aux travers, pommes de terre et ciboule, relevé de coriandre — un classique du petit-déjeuner à Bogotá.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitBlend the seasoning
Blend 2 of the scallions with the garlic, onion, cumin, achiote and 250ml of the water until smooth.
Simmer the ribs
Put the ribs, the remaining water, the blended seasoning, the whole remaining scallions and the salt in a large pot. Bring to a boil, skim off the foam and simmer, partly covered, for 1 hour until the meat is tender.
Add the potatoes
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Serve
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Blend the seasoning
Blend 2 of the scallions with the garlic, onion, cumin, achiote and 250ml of the water until smooth.
Simmer the ribs
Put the ribs, the remaining water, the blended seasoning, the whole remaining scallions and the salt in a large pot. Bring to a boil, skim off the foam and simmer, partly covered, for 1 hour until the meat is tender.
Add the potatoes
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
In cold, high-altitude Bogotá, a hot broth for breakfast makes perfect sense. Caldo de costilla is sold from dawn in market stalls and corner restaurants, where it's eaten with arepa and a cup of chocolate.
It's also famous as levantamuertos — 'raiser of the dead' — the dish people seek out after a night of partying.
⭐ Why It's Famous
It's simple, warming and genuinely restorative: tender beef, soft potatoes and a clean, fragrant broth.
💡 Fun Fact
Some Bogotá restaurants open at 4 a.m. just to serve caldo de costilla to night-shift workers and late-night revellers.
Bogotá & the Andean highlands
4.71°N, -74.07°W
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