About | Cocina Republic

Olga Muñoz

The recipes you'll find here are inspired by my mom's cooking, travels, and people. I spent so much time in the kitchen with my mom, who made the most magical meals. While I didn’t always appreciate sancocho after school as a kid, I’ve grown to love it now. Her homemade arepas con huevos pericos are my absolute favorite especially the extra cheesy, buttery ones. I’ve also traveled to incredible food destinations, and the food in Thailand, Japan, and South Africa has inspired me to keep exploring

My grandfather Jorge had a love for food and owned several bakeries in Colombia, so the love for baked Colombian pastries runs deep. Although he was Lebanese, we never had the chance to explore those flavors with him, but I’ve loved discovering them as a way to keep those traditions alive. I was born and raised in NYC, went to culinary school in France, and spent years working on big events for brands.

These days, you’ll usually find me watching food reviews, exploring the city, hanging out with family and friends, producing, playing video games, or in the kitchen testing recipes, taking photos, editing, and making one happy mess after another. As long as I’ve got an iced americano in one hand, I’m in my happy place.

I’ve been featured on the Yo Quiero Dinero podcast, She Media, and She Knows, and while this blog isn’t as old as some, I’m so excited to hear from you and connect with others who love food just as much as I do.

You’ll find some of my favorite Colombian dishes, plus a few of my go-to recipes that I fell in love with while exploring NYC, or even grabbing a bowl at Cava or Chipotle. Some are the recipes that save me on those super busy weeknights or when I want to try something new.

made by a
foodie, for foodies

How did you come up with the name Cocina Republic?
It was one of those ideas that just stuck. I wanted something that felt like a gathering place a kitchen where everyone’s invited. “Cocina” means kitchen, and “Republic” felt like the right way to capture that sense of community.

What’s always in your fridge?
Leftover rice, a whole chicken, queso, green onions, and eggs (always ready for huevos pericos). You’ll also find goat cheese or goat cheese brie and a delicious sauce I’ve been testing, because I love a good sauce made from scratch.

What’s your favorite dish to make?
It changes all the time! On non-shoot days, I try to stick to protein and veggies. But right now, I’m hooked on rice bowls you can pile on so many toppings, and they’re never boring.

What’s one snack you can’t resist?
I’m a big fan of the brand Siete, especially their Mexican wedding cookies. But I also love almond salt and rosemary crackers with prosciutto and goat cheese. And if I’m feeling corn tortillas, melted mozzarella cheese on a warm corn tortilla always hits the spot.