Photo by Natalia Carter (Comiendo en LA)
Welcome to Part 2 of the Que Rica Vida Event in Minneapolis! If you missed it, you can find part 1 on the same site.
One of the highlights for me was the photography and food-styling session. Experts shared practical tips to make dishes look their best in photos, and we toured the kitchens, photography studio, and props room — spaces that were thoughtfully equipped and inspiring. I could have spent hours there admiring the setups and tools.
That evening we enjoyed a lively dinner at Chino Latino. The shared appetizers and cocktails set a festive tone, and my main course — Beef Barbacoa Tacos — was flavorful and satisfying. To finish, our table ordered every dessert on the menu. It was indulgent and memorable.
The next morning began at General Mills headquarters with breakfast followed by a hands-on activity in the Betty Crocker kitchens. My team was challenged to recreate a traditional Colombian breakfast using only ingredients available in the kitchen. Working with fellow Colombians Natalia Carter and Cristina Duffy, we prepared calentado — a comforting, flavorful dish that turned out delicious. Meanwhile, the lunch team prepared enchiladas and the dessert team made suspiro limeño.
I appreciated how a major company like General Mills listened to our ideas and provided resources that allowed us to be creative and successful. That openness made the experience valuable and inspiring.
This was my first visit to Minneapolis and I enjoyed every moment. I only wish I had more time to explore the city — especially the Mall of America. Overall, the event combined education, collaboration, and great food in a way that left me energized and grateful.