From a supper club to a painted house.

Celele was born from long drives along the coast, from market stalls stacked with mango and corozo, from kitchens where the radio never stops. We cook the food of the Colombian Caribbean the way our grandmothers did, with coconut, fire, ripe fruit and a lot of noise. Every plate is a small party.

Marina Obregon grew up between a fishing town near Cartagena and her grandmother's coal stove, where coconut rice and fried mojarra were a daily ritual. After cooking up and down the coast she came home to open Celele, a kitchen built on local fishers, market fruit and the rhythms of the barrio. She cooks the way she throws a party, generous, colorful and a little bit loud.