How to make Cuchuco de Trigo

Why cooks start here

Cuchuco de Trigo is cooked the way Boyacá cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Cuchuco de Trigo is a beloved staple in the homes of Boyacá, where it anchors the midday meal with its comforting presence. This particular version captures the essence of a family gathering, where each ingredient is carefully chosen and prepared with an instinctive touch. Salt is measured by the pinch, and a generous hand with fat ensures richness. It's a dish that embodies the warmth and shared experience of Colombian home cooking. The wheat cuchuco provides a hearty base, while tender pork ribs infuse the broth with depth. Fava beans and potatoes add texture, and the distinctive herbal note of guascas ties everything together. Each spoonful is a balance of savory and earthy flavors, inviting you to linger at the table and savor every moment.