How to make Hogao

Why cooks start here

Hogao is cooked the way Colombian sofrito pans 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.

Hogao is a quintessential Colombian condiment, often gracing the table at any meal where a touch of warmth and depth is desired. It is the Colombian answer to sofrito, made with tomatoes, onions, and scallions cooked slowly until their flavors meld into a comforting base. This home-cooked version captures the essence of family kitchens, where recipes are not written but passed down through the rhythm of daily cooking. A well-made Hogao should taste of ripe tomatoes and sweet onions, with a hint of cumin and a generous sprinkle of cilantro. The texture is soft and unctuous, a flavorful companion to arepas, rice, or grilled meats. It invites you to scoop it up with a piece of bread, savoring each bite as it complements the heart of a Colombian meal.