Some plates don’t require a long explanation. The birdtime appurits of 3 Soles Restaurant are one of them: they are seen, understood and generate an immediate curiosity that only resolves them by testing them.
A Colombian corn attire. That’s a Mexican place. Guacamole. Microgreens. Fairy flowers. All in a single bite that makes a gastronomic sense before someone names it as a fusion.
What makes this plate special
The Arapah and the birria share something fundamental: maize. The Arapa was born from pylated maize from the Colombian and Venezuelan indigenous peoples. The birria, as its most contemporary version, is served as a corn omelette. Two cultures, two preparations, same basic ingredient.
That coincidence isn’t casual at 3 Soles menu. Executive chef Anthony Mora builds his letter from the points where all three kitchens are touched naturally, and not from where they can force them to live with each other. The birdbean’s are one of the clearest examples of that logic.
How to build the plate
The photos of cuisine show with a clear figure that few descriptions achieve. There’s a visible process, a hand with clamps that ends the plate with precision, pits of copper at the bottom. That’s not an improvised plate.
The base: small, golden corn with crispy texture out and soft inside that only achieved with the right cooking point. It’s served on a green leaf that acts as a natural support.
The bed: fresh guacamole, from that intense green indicating avocado at its point and without an altered cream. He’s been with his motif and his face’s been filled with generosity without choking.
The protagonist: with a low level of scattering and with a low level of guajillo and spices and with a low level of juicy and with a low level of tightness that cannot be achieved with a rush. The flesh crumbles with ease and has a depth of taste that chili builds for hours.
The paddle: fresh microgreens, edible flowers and a beak of cello. Elements that add freshness, color and a texture contrast that balances the intensity of the birdie.
The result is a plate that has a restaurant presentation without losing the street essence of its two main ingredients.
Why works as an entrance
The birdie apiks are in the 3 Soles menu’s entry Section and that location has logic. They are three pieces per portion, thought to share to the centre of the table before the strong plates.
The size of them allows them to be tested without being filled. Her taste opens her appetite without closing it. And his presentation generates conversation before his first bite arrives, which is exactly what a good entrance should do.
For groups that wish to explore the 3 Soles menu from the start, birdie apes are the most representative entry point of what that menu propose: two kitchens found at a single plate with their own result.
To better understand how the birria came to Colombia and what makes that preparations special, in the article about birria in Colombia there’s more context about its origin and technique.
The 3 Soles kitchen behind the plate
The kitchen photo says something important: there’s hands, there’s clamps, there’s copper. It’s not a kitchen that’s improvising or making it easier. The padded of the birdie apes requires that each item be in the right order, that the microgreens get fresh, that the birdie do not lose temperature while the plate is being put up.
That level of care is part of what explain the tidal rating of 4.80 / 5 that the restaurant keeps at more than 567 polls. The plates that come to the table are the result of a kitchen that takes every detail seriously, from cutting the meat to the flower that ends the plate.
What’s best with
For the complete table:
- To demand the birdie apes at first, along with a ceviche or cause 3 Soles
- To continue with birdie tacos as a strong plate to explore the same meat in another format
- Close with the dregontride
Drinks that go well:
- Classic Margarita or Cantarito – the acidity of the lemon complements the birria
- Red fruit pisco – interesting contrast between the Mexican and Peruvian
- Input and pitted chicken – without alcohol, fresh, balance the intensity of the flesh
If you have little time, ask for this.
For an experience that combines best in Colombia and Mexico with 3 Soles:
Input:
- Retirement
Heavy plate:
- Beer’s tacos with a console (same flesh, other format)
- Or back in jalapeno sauce to explore another Mexican cut
Drink:
- Mango frying or classical margarite
- Cantaryto
Other:
- Deconstructed frying: guayaba frying, frying and espresso reduction
Frequently Asked Questions
What are birdie’s apes?
They are an entrance to 3 Soles Restaurant that combines Colombian maize arepas with Mexican re birria, guacamole, microgreens and edible flowers. It’s one of the most representative plates of the Colombia-Mexican fusion of the menu.
How many pieces does the portion bring?
Three apes per portion, thought to share to the centre of the table.
What’s the birdie?
It’s a Mexican stew with a slow and hot plate of guajillo and spices. It has an intense dark color and a profound flavour that can only be achieved with time and technique.
Are birdie’s apes hot?
They have moderate itching of the guajillo chili at the birria. It’s not an intense hot plate but it’s got a character.
Where to eat birdie apes at Chia?
3 Soles Restaurant has them in his entrance Section. It’s at the Chia-Cota variant, 25-40 minutes from the north of Bogotá.
Can they be ordered as a strong plate?
They’re an entrance designed to share. For a more complete experience with birria as a strong plate, the birria tacos from the menu are the choice.
Are they suitable for children?
The itching’s moderate. For children who do not tolerate chili well, you better consult at the time of ordering.
The birdie’s apes are those plates that best understand them by watching them get to the table. If you have a few questions before you come, write to us and we’ll be glad to have you.
