Caleño cooking leans on the produce of the Cauca and Pacific coast: fresh fish, plantain, sugar, lulo and other tropical fruits. Local specialities to look for are sancocho de gallina (a hearty chicken-and-plantain soup), aborrajados (ripe plantain stuffed with cheese and fried) and the cholado, a riot of shaved ice, fruit and condensed milk that is the city's hot-weather fix. The most concentrated restaurant strips are Granada in the north — bistros, sushi, modern Colombian — and the cluster of cafes around San Antonio.