I'm no expert in Colombian cuisine, but when you plop down a sampler plate containing no less than four different proteins, I'm going to be a fan.
It's nice to get some exposure to some foods that have some familiar names, but not necessarily familiar interpretations. This is namely with regards to the chorizo, which is a little less spicy (in terms of both heat and the use of actual spices) than the Mexican or Spanish versions, and a lot similar in texture to the kind of hot links you find a barbecue places. Nevertheless, plenty juicy and flavorful.
The arepa is a pretty plain corn cake, but nice to have alongside the typical rice. Beans were really flavorful. I'm not sure why they felt the need to include ground beef and top it with an egg, but even that was surprisingly tasty. There was just enough chicharron to appreciate the chewy pork and soft fat without my jaw getting tired.
There was nothing I didn't like, but the MVP went to the tajadas - those fried pieces of plantain were caramelized so wonderfully and so sweet and soft on the inside that really contrasted with the savoriness of the rest of the meal. That it was served in a warm and inviting atmosphere made it all the better, and a great find in downtown Mesa.