The first of three parts on an oft-neglected topic of pieces on Colombia: Food.
Food. The cyclist’s greatest nemesis, and greatest friend. It’s no secret it’s a subject of great interest for much of the pro peloton – often, the saying is muttered “Eat to ride, ride to eat”. Why do I take such a big interest in food, cooking, and the techniques that follow? Bike racing is hard. Humans aren’t designed for intensive aerobic output for 24 hours-plus a week. It will suck the life out of your withering carcass without proper care. Before I started racing, I had creative outlets – photography, writing, design, et al. I found crushing myself on two wheels, and those fell by the wayside (see: lifesucking). Something functional to my newfound passion – but still stimulating – took their place. Cooking. Discovering others’ cooking. So, without further adieu, an initial introduction to la comida of my temporary (and beloved) home – Colombia.
Eating habits differ substantially from Americans. Like many Latin and European countries, priority is on lunch, typically the largest meal of the day. Many nutritionists say the American fondness for skipping lunch with a heavy supper is a source of our waistline woes. Following lunch, breakfast (Desayuno), tends to take some form of precedence. amongst racing cyclists in Colombia, a substantial waking meal seems to be standard.