How to make Encocado Pacifico

Why cooks start here

Encocado Pacifico is cooked the way Chocó 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.

Encocado Pacifico hails from Colombia's Chocó region, where the coastal breeze mingles with the vibrant aromas of local kitchens. This dish, often savored during family gatherings, embodies the warmth and richness of Pacific Colombian cuisine. A hallmark of home cooking, it captures the essence of the community that celebrates fresh fish and the lushness of coconut milk, all seasoned with the practiced hand of a local cook. The flavors of Encocado Pacifico are a harmonious blend of the sea's bounty and the earth's spices. Each bite reveals the creamy depth of coconut milk, underscored by the gentle heat of aji and the unmistakable freshness of culantro. The onion adds a subtle sweetness, balanced perfectly by the salt, which is judged by feel, rather than measure. Generously portioned, this dish invites everyone to share in the experience, a true celebration of Chocó's culinary spirit.