Four Seasons Hotel Casa Medina

A chef at Castañoles explains how calentao is traditionally cooked from leftover rice, beans, plantains, and meats before serving Sonny a skillet topped with two sunny-side-up eggs. Sonny takes a bite of the savory fried rice mixture and highlights the comforting combination of chorizo and seasoned rice.

The kitchen staff permits Sonny to enter the main line as a chef constructs a custom luxury hot dog. The chef layers melted mozzarella, slow-cooked shredded beef, whiskey-sautéed onions, cinnamon-sautéed pineapple, sweet potato matchsticks, and fried chicharron bits onto a sesame bun.

Sonny explores the breakfast buffet inside the hotel's Castañoles restaurant area, showcasing a spread of pastries, hot dishes, and local fruits. He points out options like tamales wrapped in leaves, salchicha sausages, chicken stew, and fresh fruit juices.

A hotel attendant named John enters the suite carrying a basket of firewood to light the stone fireplace in the living area. He places fire starter cubes on the logs and lights them, creating a cozy crackling fire behind a protective mesh screen.

Sonny examines and eats the custom-made gourmet hot dog served alongside truffle-oiled roasted yellow potatoes and a tray of dipping sauces. He describes the complex blend of sweet pineapple, savory beef, crispy sweet potatoes, and juicy sausage.

Room service arrives with multiple polished ceramic bowls and slate platters featuring four upscale local dishes. Sonny arranges beef arepas, chicharrones with thin crispy arepas, shrimp in coconut sauce, and seafood cazuela on the wooden table.

Sonny tears open a fried golden arepa to reveal a fully cooked egg embedded inside the crispy corn crust. He compliments the crunchy exterior texture and fluffy interior egg, calling it the best arepa he has tasted during his trip.

Sonny sits in the outdoor courtyard dining area to try a $32 elevated Bandeja Paisa platter. He breaks apart small cheese arepas and combines seasoned ground beef, avocado, fried egg, plantains, and red beans on his fork.