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Bandeja Paisa, often hailed as Colombia’s most iconic dish, is a reflection of the hearty, hospitable culture of the country’s Antioquia region. Its name translates to “Paisa Platter,” referring to the people of the Paisa region, and the dish embodies their culinary traditions.
Known for its generous portions and bold flavours, Bandeja Paisa is a celebration of abundance, featuring a variety of ingredients that together create a satisfying and memorable dining experience.
Whether enjoyed at a rural hacienda or a bustling city restaurant, this dish represents the heart and soul of Colombian comfort food.
Want to dive deeper into Colombian Cuisine? Don’t miss our post on 23 Traditional Colombian Foods to Try
What Is Bandeja Paisa?
Bandeja Paisa is much more than a meal, it’s an experience. It’s traditionally served on a large platter, showcasing an assortment of ingredients that offer a symphony of flavours and textures.
This dish is the epitome of Colombian culinary hospitality, designed to be as filling as it is flavourful. The combination of proteins, carbohydrates, and fresh accompaniments makes it a complete meal, perfect for fuelling a long day in the rugged Colombian countryside.
While its ingredients can vary slightly depending on the chef or the occasion, the essence of Bandeja Paisa lies in its variety and the satisfaction it brings. Each element is thoughtfully prepared to contribute to the overall harmony of the dish, creating a meal that’s as visually impressive as it is delicious.
Ingredients and Taste
The core components of Bandeja Paisa include white rice, red beans, and ground beef, which form the foundation of this culinary masterpiece. These are accompanied by chicharrón, crispy fried pork belly, and a fried egg, often perched on top of the rice for a dramatic finish.
Sweet plantains and slices of fresh avocado provide a contrast to the savoury richness of the proteins, while an arepa, Colombia’s beloved cornmeal cake, offers a satisfying side.
The flavour profile of Bandeja Paisa is as diverse as its ingredients. The red beans are typically simmered with onions, garlic, and spices, resulting in a rich and hearty taste. The chicharrón delivers a salty crunch, while the ground beef is seasoned to perfection with traditional Colombian spices.
The fried egg adds creaminess when mixed into the rice, and the sweet plantains provide a caramelized, slightly fruity balance to the dish’s savoury elements. A squeeze of lime or a dash of spicy ají sauce often completes the meal, enhancing its vibrant and complex flavours.
A Taste of History
Bandeja Paisa’s origins are rooted in the hardworking, agricultural communities of Colombia’s Paisa region, where meals needed to be hearty and nourishing to sustain farmers and labourers.
The dish’s composition reflects the ingredients that were readily available in the area, such as beans, plantains, and pork. Over time, Bandeja Paisa evolved into a culinary emblem of the region, blending indigenous, Spanish, and African influences into a dish that tells a story of Colombia’s diverse cultural heritage.
While it was traditionally a meal for the working class, Bandeja Paisa has grown in popularity and is now enjoyed across Colombia and beyond. It’s often regarded as the national dish, celebrated not only for its satisfying flavours but also for its cultural significance.
How to Make Bandeja Paisa (Paisa Platter)
Bandeja Paisa is Colombia’s most iconic meal, a hearty and vibrant platter that captures the spirit of the Paisa region. It combines grilled meats, beans, rice, fried plantain, and avocado in one abundant serving. The process takes time, but the reward is a comforting feast of balanced flavours and textures. See the recipe card at the bottom for printable directions
Ingredients
For the beans
- 1 cup dried red kidney beans, soaked overnight
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, chopped
- ½ tsp cumin
- Salt, to taste
For the rice
- 1 cup white rice
- 2 cups water
- 1 tbsp vegetable oil
- ½ tsp salt
For the meats
- 400 g beef flank or skirt steak
- 2 pork belly strips (chicharrón)
- 4 small Colombian sausages (chorizos) or Spanish-style chorizo
- 1 tbsp lime juice
- Salt and pepper, to taste
For the accompaniments
- 4 eggs
- 1 ripe plantain, sliced lengthways
- 1 large avocado, sliced
- 4 arepas (corn cakes)
- Fresh coriander, for garnish
Cooking Instructions
Step 1: Prepare the beans
Drain the soaked beans and place them in a pot with fresh water to cover by a few centimetres. Bring to a boil, then reduce the heat and simmer for about 1 hour or until tender. In a pan, heat the oil and sauté onion, garlic, tomato, and cumin until fragrant. Stir this mixture into the beans, season with salt, and simmer for 15 minutes.
Step 2: Cook the rice
In a saucepan, heat oil, then add rice and stir for 1 minute to coat the grains. Pour in water and salt, bring to a gentle boil, then reduce to low heat, cover, and cook for 15 minutes or until fluffy. Set aside and keep warm.
Step 3: Prepare the pork belly (chicharrón)
Score the pork skin lightly and season with salt. Place the pieces in a skillet over medium heat with a little water. Cover and cook until the water evaporates and the fat begins to render. Continue frying until the skin turns golden and crisp. Drain on paper towels.
Step 4: Grill the beef
Rub the beef with lime juice, salt, and pepper. Grill or pan-fry for 4–5 minutes per side, depending on thickness, until cooked through but still juicy. Rest for a few minutes, then slice thinly.
Step 5: Fry the chorizo
Cook the chorizos in a skillet over medium heat until browned and cooked through, about 8–10 minutes. Slice diagonally if preferred for serving.
Step 6: Fry the plantain
Heat oil in a pan and fry the plantain slices until golden on both sides. Drain on paper towels. For a sweeter result, choose a fully ripe plantain with dark yellow skin.
Step 7: Fry the eggs
In a clean pan, fry the eggs sunny side up with a pinch of salt. The runny yolk complements the richness of the meats beautifully.
Step 8: Warm the arepas
Heat the arepas on a griddle or skillet for 2–3 minutes on each side until slightly crisp and warm inside.
Step 9: Assemble the platter
On each large plate, arrange a serving of beans, rice, and a piece of each meat. Add fried plantain, a fried egg on top, a few slices of avocado, and an arepa on the side. Garnish with coriander.
Step 10: Serve and enjoy
Serve Bandeja Paisa hot and abundant. The best way to enjoy it is with all components together in each bite, blending savoury, creamy, and sweet flavours.
Variations and Substitutions
- Beans: Pinto beans can replace kidney beans.
- Pork belly: Use thick-cut bacon if fresh pork belly is not available.
- Arepas: Substitute with corn tortillas or cornbread if arepas are hard to find.
- Chorizo: Try spicy Italian sausage if Colombian chorizo is unavailable.
- Rice: Brown rice adds a wholesome touch while maintaining the traditional balance.
Cooking Tips for Perfect Bandeja Paisa
- Soak beans overnight to ensure even cooking and tender texture.
- Use ripe plantains with speckled skins for the best caramelised flavour.
- Let meats rest briefly after cooking to keep them juicy.
- Warm all components just before serving to maintain ideal temperature and texture.
- A drizzle of lime over the meats before serving brightens the entire platter.
Colombian Bandeja Paisa (Paisa Platter)
Equipment
- Large pot (for beans)
- Skillet or frying pans
- Saucepan (for rice)
- Griddle or non-stick pan (for arepas)
- Knife and cutting board
- Paper towels (for draining)
Ingredients
For the beans
- 1 cup dried red kidney beans soaked overnight
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 small tomato chopped
- ½ tsp cumin
- Salt to taste
For the rice
- 1 cup white rice
- 2 cups water
- 1 tbsp vegetable oil
- ½ tsp salt
For the meats
- 400 g beef flank or skirt steak
- 2 pork belly strips chicharrón
- 4 small Colombian sausages chorizos or Spanish-style chorizo
- 1 tbsp lime juice
- Salt and pepper to taste
For the accompaniments
- 4 eggs
- 1 ripe plantain sliced lengthways
- 1 large avocado sliced
- 4 arepas corn cakes
- Fresh coriander for garnish
Instructions
- Drain the soaked beans and place them in a pot with fresh water to cover by a few centimetres. Bring to a boil, then reduce the heat and simmer for about 1 hour or until tender. In a pan, heat the oil and sauté onion, garlic, tomato, and cumin until fragrant. Stir this mixture into the beans, season with salt, and simmer for 15 minutes.
- In a saucepan, heat oil, then add rice and stir for 1 minute to coat the grains. Pour in water and salt, bring to a gentle boil, then reduce to low heat, cover, and cook for 15 minutes or until fluffy. Set aside and keep warm.
- Score the pork skin lightly and season with salt. Place the pieces in a skillet over medium heat with a little water. Cover and cook until the water evaporates and the fat begins to render. Continue frying until the skin turns golden and crisp. Drain on paper towels.
- Rub the beef with lime juice, salt, and pepper. Grill or pan-fry for 4–5 minutes per side, depending on thickness, until cooked through but still juicy. Rest for a few minutes, then slice thinly.
- Cook the chorizos in a skillet over medium heat until browned and cooked through, about 8–10 minutes. Slice diagonally if preferred for serving.
- Heat oil in a pan and fry the plantain slices until golden on both sides. Drain on paper towels. For a sweeter result, choose a fully ripe plantain with dark yellow skin.
- In a clean pan, fry the eggs sunny side up with a pinch of salt. The runny yolk complements the richness of the meats beautifully.
- Heat the arepas on a griddle or skillet for 2–3 minutes on each side until slightly crisp and warm inside.
- On each large plate, arrange a serving of beans, rice, and a piece of each meat. Add fried plantain, a fried egg on top, a few slices of avocado, and an arepa on the side. Garnish with coriander.
- Serve Bandeja Paisa hot and abundant. The best way to enjoy it is with all components together in each bite, blending savoury, creamy, and sweet flavours.
