In the vibrant culinary scene of Miami, Chef Juan Manuel Barrientos stands out as a trailblazer, redefining Colombian cuisine on the global stage. Following the celebrated success of his Michelin-starred restaurants and the acclaimed Elcielo SLS South Beach pop-up, Chef Juanma now introduces Cartagena, a new restaurant inspired by the rich culinary heritage of the Colombian Caribbean coast. Opened this October within the luxurious SLS South Beach, Cartagena offers diners an immersive experience where every dish tells a story of sun-soaked days, balmy nights, and the vibrant streets of Cartagena De Indias.
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Cartagena’s menu, infused with flavors that echo the region’s Indigenous, European, and African influences, bridges the gap between traditional comfort foods and innovative fine dining. Signature dishes like Arepas Con Huevo, Coconut Rice, and Seared Snapper transport guests to the tropics, while contemporary creations such as Wagyu Tartare and Grilled Tuna elevate the culinary journey. Complemented by a cocktail program rich in botanical ingredients like lulo and passion fruit, Cartagena captures the spirit of the Caribbean while embracing Miami’s cultural diversity.
In this exclusive DSCENE Magazine interview, Editor Katarina Doric speaks with Chef Juanma about the inspiration behind Cartagena, his approach to celebrating Colombia’s culinary traditions, and how this new venture continues his mission of showcasing the flavors and stories of his homeland.
Cartagena’s menu draws on the flavors and stories of the Colombian Caribbean coast. What aspects of Cartagena De Indias’ culinary heritage did you most want to highlight? – I wanted to highlight Cartagena’s tradition and customs to truly transport guests from SLS South Beach to this magical destination. Cartagena is a beach city, Miami Beach has the same vibe. The venue connected to the SLS Bar Central, the pool and the beach are very relaxed, and invite hedonism. Throughout the menu you’ll find classic dishes like arepas, Buñuelos, Titote rice, snapper, but also imaginative dishes that implement the taste of the coast. Home to vibrant, botanical fruits, I also incorporate ingredients like lulo, guava, soursoap, coconut, and passionfruit into my culinary creations.
In Cartagena we highlight ingredients, preparations, flavors and dishes that highlight the common heritage of the entire Caribbean.
How did Miami’s own cultural tapestry influence your approach? – Miami’s dynamic cultural diversity and its connection to the Caribbean inspired me to ensure Cartagena’s menu feels both familiar and exciting. In Cartagena we highlight ingredients, preparations, flavors and dishes that highlight the common heritage of the entire Caribbean. The city’s appreciation for bold flavors and its openness to new culinary experiences made it the perfect location.
Your dishes meld Indigenous, European, and African influences into one culinary language. How do you choose which traditional techniques to preserve and which to reinterpret for a contemporary audience? – Cartagena as a destination is a blend of Indigenous, European, and African heritage, and each dish on its menu is crafted to represent this fusion of influences. These cultures have been intertwined for centuries, shaping every aspect of the city, including its food. As a result, each dish reflects this seamless mix, making Cartagena’s menu an authentic and dynamic fusion of all these cultures with an innovative and creative perspective.
From Corn Buñuelos to Wagyu Tartare, Cartagena’s menu bridges comfort foods and fine dining. How do you strike a balance when curating these unexpected pairings? – To capture the essence of Cartagena de Indias, I wanted to implement comfort dishes like Buñuelos and arepas onto the menu. Comfort food takes people back to their home, the taste of home, of family trips, of dinner as an intimate ritual to eat with those we love (partner, family or friends). That is the menu and the atmosphere that this place reflects. To create this delicate balance between comfort food and fine dining, the dishes have been elevated with exceptional ingredients and presentation, as well as complemented by other culinary creations on the menu like Wagyu Tartare, Lobster Tail, and Lamb Chops.
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You’ve described each dish at Cartagena as telling a story of sun-soaked days and balmy nights. Can you walk us through how you translate the atmosphere, sounds, and spirit of the Caribbean coast into the flavors on the plate? – At Cartagena we aim to source quality ingredients such as fresh seafood and tropical fruits. These ingredients help create bold flavors and delicious dishes that embody the Caribbean coast. Drawing inspiration from the region’s traditions brings a sense of comfort to each dish. Each bite brings you closer to the Caribbean all the way from Miami and SLS South Beach.
Cartagena as a destination is a blend of Indigenous, European, and African heritage, and each dish on its menu is crafted to represent this fusion of influences.
Cartagena’s cocktail program uses tropical fruits like lulo and passion fruit, echoing the essence of the region. How did you collaborate with the bar team to ensure the libations complement and enhance the dining experience? – We collaborate to craft cocktails that elevate the flavors and pair well with our dishes. Vibrant ingredients like lulo and passion fruit add a refreshing zest that balances the richness of our menu, while creations like the Cholon Sour capture the traditional essence of the Caribbean.
You’ve achieved global acclaim, including a Michelin star for Elcielo in Washington, D.C. How do lessons from that international recognition shape the vision and execution of this new concept at SLS South Beach? – Elcielo Miami owns a Michelin Star too. I am so happy to have two restaurants in two important cities with a star. All of this experience is my inspiration for starting my culinary journey with Cartagena. I’m inspired by the remarkable trajectory and success of Elcielo, I aim to offer diners at SLS South Beach a specialized culinary experience that highlights and celebrates the rich flavors, traditions, and unique ingredients of Colombia’s coastal region. My goal is to create an inviting and approachable atmosphere that not only educates but also captivates guests, offering a deep connection to the heart of the Caribbean coast.
Colombian cuisine is still emerging on the global stage. In what ways do you hope Cartagena broadens visitors’ understanding of Colombia’s culinary landscape, and what impressions do you want them to carry forward? – Colombia is rich in culture and offers tantalizing cuisine that I hope to further introduce to other regions of the world. Through Cartagena I aim to showcase the Caribbean region of Colombia and their cooking traditions implementing botanical fruits, fresh seafood and aromatic spices.
For first-time guests at Cartagena, which dishes would you recommend as the must-try highlights to truly capture the essence of the Colombian Caribbean region? – To begin, guests can enjoy the Arepas Con Huevo — a staple in Colombian dining, this is a must-try dish to transport you to the streets of Cartagena. Next, the Coconut Rice made with sweet coconut, tamarind and coconut gels is reminiscent of sun-soaked days in the tropics. For the perfect pairing, the Seared Snapper will further bring the vibrant flavors of the Caribbean to life.
Colombia is rich in culture and offers tantalizing cuisine that I hope to further introduce to other regions of the world. Through Cartagena I aim to showcase the Caribbean region of Colombia and their cooking traditions implementing botanical fruits, fresh seafood and aromatic spices.
You work with a wide array of exotic ingredients in your kitchen. Do you have any personal favorites that particularly excite you, and how do they find their way into Cartagena’s menu? – One of my favorite ingredients to work with is achiote, a Caribbean spice which lends a vibrant color and earthy depth to our dishes. It shines in creations like the lobster tail and grilled hearts of palm.
Your philanthropic work with the Elcielo Foundation involves training former guerrilla members, wounded soldiers, and marginalized communities. Could you share how these collaborations first began? – I started the foundation 17 years ago, from the same moment I started Elcielo Medellin. Many years have passed, more than 2,500 people and families have benefited from the cooking courses that we offer free of charge to victims and actors of the armed conflict in Colombia. Our motto at the beginning was “we are cooking peace for Colombia” because we managed to get former enemies to cook together and in peace in our kitchens. We have even cooked for Nobel Peace Prize winners at their conventions, and we have traveled the world telling their life stories. Some students from the foundation even form part of Elcielo’s kitchens as employees. Press from all over the world has highlighted us.
What’s next for you? – We are in the process of closing a project agreement to open the Cielo Hotel in Bogota (Colombian capital and most important city) and in the short term, starting next year, we will open more restaurants with Elcielo and other brands in other cities in the United States.
Cartagena, SLS South Beach
1701 Collins Ave, Miami Beach, FL 33139, United States
+1 305-674-1701
This looks so delicious 🤤