Hogao

Hogao is a traditional Colombian sauce or relish that functions both as a flavor base and as a topping for a variety of dishes. It is typically made by sautéing onions and tomatoes in oil until they soften and release their flavors, then seasonings such as garlic, cilantro or parsley, green onions, salt, and pepper are added. The mixture is simmered to a thick, sauce-like consistency. Variations may include ají peppers or other spices, and different regions may emphasize different greens or herbs.

Origin and naming of hogao are primarily tied to Colombian culinary traditions. The term is used widely across the country, but its exact etymology is not definitively documented in English-language sources. Conceptually, hogao is related to other Latin American sofritos, serving as a foundational flavor component that accompanies a broad range of dishes rather than as a standalone dish.

Regional and stylistic variations exist. Red hogao typically features ripe tomatoes as a primary ingredient, while green hogao focuses more on green onions and cilantro, producing a fresher note. Some households prepare hogao in larger batches for storage, allowing the flavors to deepen over time. It is commonly served with arepas, empanadas, grilled meats, stews, and fried foods, reflecting its versatility in traditional Colombian cuisine.

See also: Sofrito, Colombian cuisine, Arepa, Empanada.