Rapid summary: Muysquynsuca “Ggrowing” is Anthony Mora’s plate that brought 3 Soles to the final phase at Contemporary Cooking of the Gastronomic Challenge of Chia 2026 with black corn, pork and momomojoy.
Reaching to the final phase of a contemporary cuisine competition rarely with a simple plate. Muysquynsuca “In Growth,” created by Anthony Mora, 3 Soles executive chef, is proof of that: a plate built from home memories, popular Colombian cuisine and techniques ranging from old to contemporary, presented to a jury that evaluated both the taste and the concept behind each plate element.
What Muysquynsuca means
The name comes from the muysc cubun, the tongue of the muisca culture that inhabited the savanna of Bogotá before the Spanish arrival and translates as “growing.” That meaning was not a decorative detail: it summarized the central idea of the plate, thought as a way to grow while recognizing the roots of where the kitchen came from. Using a word in this language to name a plate of competition also connects with the same place where the restaurant is, a region with a strong Muisca heritage that already appears in other names and concepts of the letter.
What’s the plate made of?
Nipple black corn atropa
The plate’s base is an arepa of nixtamized black maize, a technique that crosses Colombian corn with nixtamalisation, a process of Mesoamerican origin that softens the grain and improves its nutritional value. That combination already sums up the fusion spirit that characterizes 3 Soles cuisine, applying this time to an ingredient as daily as maize.
Pig and momojoy Mosaic
On that basis, a pork mosaic is combined with momojojoy, the edible larva that forms part of the food tradition of several regions of Colombia, especially in the Amazon and Orinocia. To include momomojoy in a contemporary cuisine plate is a way to give visibility to a traditional ingredient that rarely appears in a restaurant letter outside its region of origin and that for many of the guests of the Sabana can be the first time they have been tested in an autograph format.
Vegetal cheeses of Andean ingredients and pumpkin Angel hair
The plate is complete with a vegetable cheese made from Andean ingredients and an Angel’s hair pumpkin production, using practically every part of the ingredients used, a principle of total use that reduces waste in the kitchen.
A plate with its own garden and circular economy
A great part of the products that make up Muysquynsuca come from the garden and local vendors, as part of a circular economy approach that takes care of each part of the ingredient rather than disposal. That approach links with the proposal for a Reinvented Colombian cuisine That already characterizes other plates of the letter: to take traditional products and techniques and to bring them to a contemporary presentation, without losing sight of their origin.
Why this plate well sums up the restaurant’s philosophy
The name of the plate itself explain this: growing up is also recognizing the roots, caring for the territory and transforming what’s already been put into something new. That phrase, rather than a competition slogan, quite well describes how 3 Soles’s cuisine works in general, where rare Colombian ingredients in a conventional letter are presented with contemporary technique while still being recognizable as what they are. The use of its own garden and local providers strengthens this same idea: it’s about not only innovating in the technique but also about sustaining that innovation on a real ground, but not about imported or seasonal ingredients brought from another region of the country.
Who’s Anthony Mora, the chef behind the plate
As an executive chef of 3 Soles, Anthony Mora is the person who designs the copies of the letter’s fusion, combining local and international ingredients and constantly exploring new forms of presenting the cuisine, always connected with the Latin American roots that define the restaurant. Muysquynsuca sums up that way of work well: part of a memory of popular Colombian cuisine and leads to a technique and presentation that are not seen every day in a letter from a restaurant.
A Finalist within A Wider Path
Muysquynsuca was not the only result of 3 Soles at the Gastronomic Challenge of Chia 2026: that same year, Karen Cruz, bar manager of the restaurant, won the category Gastronomy Liquida with Solanum Andino. Reaching to the final phase at Contemporary Cooking with Anthony Mora’s plate and winning at Gastronomy Liquida with Karen Cruz, at the same issue, shows that the level of the restaurant does not depend on a single person or a single line of cuisine. That result, added to 3 Soles’s triumph at the Chia 2025 Gastronomic Challenge (category Contemporary Cooking), participation at Gastrobest and a final place at the Porkgombia Reto, forms part of the recognition path that the restaurant built between 2025 and 2026.
If you have little time, ask for this.
- Beer’s tacos ($41,400), the most requested plate of the restaurant.
- Bondiola in cruba sauce ($51,800), another example of a Colombian figure with a Colombian ingredient.
- Author’s cocktail 2×1 from the letter, to accompany food.
- Fitted with a deconstructed The place’s been closed with dessert.
What does Muysquynsuca mean?
It’s a word in muysc cubun, the muisca tongue, that translates as “growing.”
Who created this plate?
Anthony Mora, 3 Soles’s executive chef, is the author of Muysquynsuca’s “Growing up.”
What’s the momojo with his plate?
It’s an edible larva that forms part of the food tradition of several regions of Colombia, especially in the Amazon and Orinochia.
What category was this plate finalist?
He was a final in the category Contemporary Cooking of the Gastronomic Challenge of Chia 2026.
Can I order this plate from the regular letter?
The proposal put forward at a competition and with a special experience and with a special offer should be consulted with the restaurant.
If you want to get to know this final plate closely, Know about 3 Soles final plate and check their availability before your next visit.
