My favorite combination for Menu Del Día is Filete de pollo (a fried chicken cutlet), Arroz Blanco (white rice), Frijoles (beans), Ensalada (salad), Plátano Maduro, and Agua de Panela. I usually skip the soup because I don't want to be too full.
I felt nervous because I am a picky eater. When I moved to Spain, however, I told myself I need to be more open to trying new foods. I was especially scared to eat the beans because I convinced myself that I hate beans. However, after trying it, I realized beans are not that bad - they just need to be seasoned well. It was a great compliment to the dish!
Since Menu Del Dia usually consists of tons of different dishes in one plate, they are all prepared separately. I sometimes can catch a peek in the kitchen, and it seems like the rice, salad, and beans are all prepared in large batches and then the protein and fried plantain is made fresh to order.
Agua De Panela is specifically connected to Cali because it is a key ingredient in the region's culinary heritage and everyday life. It is made from unrefined cane sugar and has a caramel-like flavor, but in my opinion it is not super sweet. In Cali, panela represents traditional farming practices and is often associated with rural life. Many families still produce panela in artisanal ways, preserving age-old methods.
