Modern Colombian Sauces & Purées
Six Colombian sauces and purées built on native product: chontaduro, arracacha, culantro, tucupí and pusandao, worked with modern technique.
Álvaro Clavijo
Chef and owner, El Chato · Bogotá
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
6 Lessons, 47 min total
About this course
Six Colombian sauces and purées, one per lesson, all built from native product. Chontaduro, a palm fruit that is normally just boiled, goes to a smooth purée. Arracacha, a native root, is worked with pressure and time into a rich base. Provenzal turns fresh parsley and garlic into a bright seasoning paste.
The other three show how far a reference can travel. Sambal, a chili paste out of Asia, is rebuilt on Colombian ingredients. Pusandao, a Pacific coast stew, comes back as a light foam. Chicken is cured in a dragoncillo marinade, Russian tarragon, then set against mushrooms reduced slowly with tucupí and butter.
Keep the flavour reference, change the texture. That is the method, and it holds whether the source is a stew, a root or a fruit. You finish able to read a traditional preparation and rebuild it for a modern plate without losing what it was.
"Sauces are what connect contemporary cuisine to traditional cuisine."
Álvaro Clavijo · Head chef @ El Chato
Lessons
6
Video
47 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Turn chontaduro and arracacha into purées that hold texture on a hot plate.
Reduce mushrooms with tucupí and butter into a deep, savoury Colombian sauce.
Grind provenzal and sambal into seasoning pastes from fresh herbs and chili.
Cure chicken in a dragoncillo marinade and lift pusandao into a light foam.
Colombian sauces today, foams tomorrow.
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Meet your instructor
Álvaro Clavijo
Chef and owner, El Chato, Bogotá · No. 25 in The World's 50 Best 2024
Álvaro Clavijo is a Colombian chef, born in Bogotá, who started as a dishwasher in Paris, trained at the Hofmann Hospitality School in Barcelona and then worked for years across Europe and the United States.
He returned home in 2017 to open El Chato, a contemporary bistro built on small producers and on Colombian biodiversity. El Chato reached No. 25 in The World's 50 Best Restaurants and No. 2 in Latin America in 2024. This class is his sauce and purée section, taught in order.
What chefs say
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Who is this course for?
New to the ingredients or fluent in them
Cooks new to these ingredients and those fluent in them, seeing every sauce built from scratch.
Native produce, modern sauces
Cooks who want a native root pressure-turned to purée, and a stew recast as foam.
Anyone who builds a plate on sauce
Chontaduro, arracacha and pusandao enthusiasts who want Colombian produce working as sauce.
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Modern Colombian Sauces & Purées · Álvaro Clavijo
