Bandeja PaisaBandeja Paisa is a Colombian dish also known as bandeja de arriero, bandeja montañera and bandeja antioqueña. It is very popular in the Paisa region of the country (hence the name) and it is known for its oversized amounts of food and its ingredients variety that are all served in a single bandeja (Spanish for Platter or Tray) or in several plates. Colombians often have light breakfasts and dinners as they eat the most during lunch time which is when this dish is often served. In order for it to be a real Bandeja Paisa, there are 13 ingredients that have to be included:
The Colombian Government was planning on making the Bandeja Piasa the national dish in 2005 but many opposed the idea as it is a dish that’s not enjoyed regularly by many. The toursim industry uses imagery of this local dish in ads and brochure information, portraying it as the most typical dish of Colombia though it’s not officially a national dish. Recipe and PreparationKeep in mind that a bandeja paisa’s set of ingredients may have to be prepared separately before you can use them, just like you have to do with the red beans.One day ahead, prepare the beans along with the hogado and your ground beef keep everything in the fridge until the next day. When you’re ready to serve your paisa platter, prepare the pork rinds and heat the ingredients you kept under refrigeration since the night before. Cook the white rice and your plantains and also fry your eggs and chorizos. Once everything’s ready, serve your beans along with the hogao on a deep bowl and right next to it set up the platter with the rest of the ingredients. Those enjoying this meal can then use lemon as they please and combine ingredients on a single plate if they wish what matters the most is how lay out your servings Similar DishesIn other countries you’ll find similar recipes that combine beans and corn with meat and fried products with rice but there are differences in how the dishes are prepared. Similar to Bandeja Paisa are the Venezuelan Pabellon, Costa Rican Gallo Pinto, Cuban Moros y Cristianos, Ecuadorian Menestra and the Dominican Bandera.The variety in bean kinds in the Americas has lead it to be one of the most eaten seeds all over the continent and, they’re rich in proteins and contain a good amount of iron and other useful minerals. Rice on the other hand was introduced to the New World by European colonizers and was popularized by the African Population who made it their main ingredient in their meals. This cereal grain is rich in Starch which is an excellent source of energy along with iron, vitamin B and proteins. When combining both in a single dish you’re definitely getting a healthy meal which is something every Latin American is aware of. Both ingredients are common and acquirable during tough times and it is when you’ll see statements like this one: “for breakfast we have beans and rice; for lunch, rice and beans and; for dinner we mix them both”.
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