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Local Gastronomy Workshop Tour
Boyacá, a region in Colombia, is well known for its distinctive local food traditions. Among its most recognizable dishes is the envuelto de mazorca, a type of corn tamale made with fresh cheese known as cuajada. Though similar versions can be found in other parts of the country, the Boyacá version has its own flavor and preparation style that reflects the area's agricultural roots. During this workshop near Villa de Leyva, you’ll have the chance to learn how to make envueltos from Doña Isabel, a local cook who has kept her family’s recipe alive for generations. In the kitchen of her countryside home, she’ll guide you step by step—from choosing fresh corn and removing the kernels, to grinding the mixture by hand and wrapping each portion in corn husks. As you cook together, Doña Isabel shares personal stories and insights into daily life in the Colombian countryside. You’ll also have time to visit her garden and see some of the crops she grows. The workshop ends with everyone enjoying a warm envuelto served with coffee or hot chocolate—a simple but meaningful way to connect with local food traditions and the people who keep them going.