Bandeja paisa

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Bandeja paisa
Bandeja paisa 30062011.jpg
Bandeja paisa from Peñón de Guatapé in Antioquia, Colombia
Type Meal
Place of origin
Colombia
Region or state
Paisa Region, Antioquia
Main ingredients
red beans, pork belly, white rice, ground meat, chicharon, fried egg, plantain (patacones), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon
Variations bandeja de arriero, bandeja montañera, or bandeja antioqueña
Cookbook:Bandeja paisa  Bandeja paisa
Bandeja paisa from Restaurante Chócolos in Medellín, Colombia

Bandeja paisa, (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter) with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical meal popular in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis, (Caldas Department, Quindío, Risaralda) and part of Valle del Cauca.

The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (patacones), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.[citation needed]

It is served in a platter or a tray.[1]

Origin[edit]

The origin of the bandeja paisa was influenced by several different cultures that inhabited Colombia throughout the centuries, including the indigenous peoples of Colombia, as well as colonial Spaniards and Africans. In the 19th century, French and British colonialists also brought their cuisine with them.[2]

The current form and presentation of the Paisa platter is relatively recent. There are no references in the food writing about this dish before 1950. It is probably an interpretation of the local restaurants of simpler peasant dishes. One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.

Presentation and variations[edit]

A Paisa platter must be served in a large, oval-shaped tray. Side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.

There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense. Some Antioquian restaurants offer an "extended" bandeja paisa, also known as "seven meats platter", which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. A diet- friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener.[3]

Colombian national dish[edit]

Banpaisa.png

In 2005, the Colombian government planned to make bandeja paisa the national dish, with name changed to "bandeja montañera" (mountain tray) to avoid the exclusion of people outside the Paisa Region.[4] A number of people opposed this designation, arguing that only a small percentage of the Colombian population consumes it in regular basis, that it is originated in a single region of Colombia (Antioquia).[5] However, the suggested alternative, sancocho, is not a distinctively Colombian dish, as it is known and enjoyed in many other countries, such as Cuba, Venezuela, the Canary Islands, the Dominican Republic and Panama.[6] Due to the widespread ubiquity of sancocho, often Colombian ajiaco is instead considered the most indicative Colombian dish.

Nonetheless, the commercial Colombian tourism industry has pushed ahead without official government sanction by emblazening ads, menus, and brochure information with imagery of the bandeja paisa as the single most typical Colombian dish.[7]

See also[edit]

References[edit]

External links[edit]

Recipes[edit]