Sancocho is more than just a traditional dish from Antioquia; it is an experience that brings families and friends together around the fire. Preparing it is almost a ritual: the aroma of meat and spices wafts through the neighbourhood, the smoke from the wood fire signals that it is cooking, and the community gathers with just one requirement: to bring their own plate and enjoy the meal.
This traditional dish, perfect for family gatherings and for curing a hangover after a good party, is slow-cooked in a large pot over a three-stone hearth. The recipe combines three types of meat, hence its name "triphasico," which includes chicken, beef, and pork..
The true flavour of sancocho in Medellín and Antioquia lies not only in its ingredients, but in the act of sharing: from building the fire and taking turns to keep an eye on the pot, to enjoying it together as a community. Because in Antioquia, no one is turned away from a good three-phase sancocho; all you need to bring is a plate and a healthy appetite.
