Rufa Herrera de Perea makes manjar blanco, a thick caramel sauce and explains the process to festival visitors.
Photo by Walter Larrimore, Smithsonian Institution
Rufa Herrera is well known for her Pacific rainforest-style of cooking. She prepares dishes, such as arroz con coco, caldo de guafuco, and patacones. She moved to Medellín to work in hotels and restaurants where she has since learned other types of cooking.
