Today we’re off to Colombia—a country where culinary traditions have been shaped over centuries by Indigenous, Spanish, and African influences. We’re making two iconic dishes that Colombians consider national treasures.
🍖 Bandeja Paisa
The legendary dish of the Antioquia region—a lavish platter of fried meat, beans, rice, eggs, and fried plantains all on one plate. Hearty, layered in flavor, with crispy and tender textures all at once.
Ingredients:
• Red kidney beans — 300 g
• Pork belly (bacon) — 200 g
• Ground beef — 300 g
• Chorizo — 2 links
• Long-grain rice — 200 g
• Eggs — 4
• Ripe plantains (or regular bananas) — 2
• Avocado — 1
• Tomatoes — 2
• Yellow onion — 1
• Garlic — 4 cloves
• Cumin — 1 tsp
• Vegetable oil — for frying
• Salt, black pepper — to taste
• Fresh cilantro — small bunch
Instructions:
Step 1. Cook the beans
Soak the beans overnight in cold water. Drain, transfer to a pot, and cover with fresh water (3–4 cm above the beans). Add half the finely chopped onion, 2 crushed garlic cloves, and a pinch of cumin. Simmer over medium heat for 1.5–2 hours until fully tender—the beans should crush easily between your fingers. Salt 10 minutes before done. Drain excess liquid, leaving the beans slightly moist.
Step 2. Fry the meat components
Slice the pork belly into 1 cm-thick strips. Heat a dry skillet over medium heat, add the pork belly, and fry for 8–10 minutes, turning occasionally, until golden-brown and crispy at the edges. Transfer to a paper towel. In the same fat, fry the chorizo whole for 6–7 minutes until browned, then slice into 1.5 cm-thick rounds.
Step 3. Cook the ground beef (carne molida)
Finely chop the remaining onion and 2 garlic cloves. Heat 2 tbsp oil in a skillet, sauté the onion until translucent (3–4 minutes). Add the ground beef, breaking up clumps with a spatula. Fry over high heat for 7–8 minutes, stirring, until browned and crumbly. Add finely chopped tomatoes, cumin, salt, and pepper. Simmer for 5 minutes until thickened—the sauce should coat the beef but not be watery.
Step 4. Cook the rice
Rinse the rice in cold water 3–4 times until the water runs clear. Bring 400 ml water to a boil with a pinch of salt. Add the rice, stir once, cover, and reduce heat to low. Cook for 15 minutes without lifting the lid. Remove from heat and let sit, covered, for another 5 minutes—the rice should be fluffy, each grain separate.
Step 5. Fry the plantains and eggs
Peel the plantains, slice lengthwise in half, then cut each half diagonally into 2–3 pieces. Heat 3–4 tbsp oil in a skillet over medium heat. Add the plantains cut-side down and fry for 3–4 minutes until golden and caramelized. Flip and fry for another 2–3 minutes—they should be soft inside but hold their shape. In another skillet, fry the eggs sunny-side up, keeping the yolks runny.
Step 6. Assemble the Bandeja Paisa
Grab a large, flat plate or tray. Pile the rice on one side, the beans next to it. Arrange the fried pork belly, chorizo slices, and ground beef in separate clusters. Add the fried plantains and eggs on top. Garnish with avocado slices and fresh cilantro. Serve immediately while everything’s hot—the contrast of temperatures and textures is critical.
Step 7. Serving
Traditionally, Bandeja Paisa is served with arepa (corn cake) or a slice of fresh bread. Eat each component separately or mix to taste—it’s a build-your-own dish where every bite reveals a new flavor.
💡 Fact: Bandeja Paisa originated in the Antioquia region as a meal for farmers and gold miners who needed massive calories for grueling work in the mountains. Today, it’s Colombia’s most recognizable dish, a symbol of the country’s generosity and hospitality.
🍲 Ajiaco Bogotano
A thick potato soup with chicken and corn—the calling card of Bogotá. Creamy texture, tender chicken, the aroma of guascas (a local herb, substituted with cilantro), and the traditional serving with sour cream and capers.
Ingredients:
• Chicken thighs on the bone — 800 g
• Potatoes (preferably 2–3 varieties: starchy, waxy, and medium) — 1.2 kg
• Corn on the cob — 2 ears
• Yellow onion — 2
• Garlic — 6 cloves
• Green onions (or leeks) — 4 stalks
• Fresh cilantro — large bunch
• Bay leaves — 2
• Cumin — 1 tsp
• Sour cream (or crème fraîche) — 200 ml
• Capers — 3 tbsp
• Avocado — 2
• Salt, black pepper — to taste
• Water — 2.5 L
Instructions:
Step 1. Make the chicken broth
Rinse the chicken thighs under cold water. In a large pot (at least 4 L), bring 2.5 L water to a boil. Add the chicken, 1 whole peeled onion, 3 lightly crushed garlic cloves, bay leaves, cumin, and a pinch of salt. Bring to a boil, skim off the foam. Reduce heat to low and simmer, covered, for 40–45 minutes—the chicken should fall off the bone, and the broth should turn a rich golden color.
Step 2. Prepare the chicken and broth
Remove the chicken from the broth and let cool for 10 minutes. Strain the broth through a fine sieve, discarding the onion, garlic, and bay leaves. Return the broth to the pot. Shred the chicken meat off the bones and skin by hand (don’t chop with a knife—the texture should stay natural). Set the meat aside.
Step 3. Cook the potatoes
Peel all the potatoes. Dice one variety (the starchiest, like Russet) into 1 cm cubes—it’ll break down and create a creamy texture. Cut the rest into 3–4 cm chunks—they should stay intact. Add all the potatoes to the broth and bring to a boil over medium heat. Cook for 25–30 minutes, stirring occasionally—the small potatoes should dissolve completely and thicken the soup, while the large ones should soften but hold their shape.
Step 4. Add the corn and aromatics
While the potatoes cook, shuck the corn and remove the silk. Cut each ear into 3–4 round pieces, 3–4 cm thick. Finely chop the second onion, 3 garlic cloves, the green onions (white and light green parts), and half the cilantro. Once the potatoes are done, add the corn, chopped onion, garlic, and green onions to the soup. Simmer for another 15 minutes over medium heat—the corn should turn bright yellow and soften, easily pierced with a fork.
Step 5. Final assembly of the soup
Return the shredded chicken to the pot. Add the chopped cilantro, salt, and pepper to taste. Simmer for another 5 minutes on low heat to let the flavors meld. The soup should be thick and creamy—a spoon should stand almost upright. If it’s too thin, mash some of the potatoes with a potato masher right in the pot.
Step 6. Prepare the garnishes
While the soup finishes, prep the traditional toppings. Dice the avocado into 1 cm cubes. Finely chop the remaining cilantro. Set out small bowls of sour cream, capers, avocado, and cilantro. Everyone adds these to their bowl to taste—it’s a key part of the Ajiaco ritual.
Step 7. Serving
Ladle the thick soup into deep bowls, making sure each has a piece of corn and plenty of chicken. Serve hot with the garnish bowls on the table. Traditionally, everyone adds a spoonful of sour cream (it creates creamy swirls), a pinch of capers (for a salty tang), avocado cubes (for buttery richness), and fresh cilantro. Eat with white rice or arepa.
💡 Fact: Ajiaco isn’t just a soup—it’s a symbol of Bogotá and the Andean highlands. The dish dates back to pre-Columbian times, when the Muisca people cooked potatoes with herbs. The Spanish added chicken, and modern Ajiaco was born. In Colombia, there’s a tradition: on cold days, Bogotanos gather with family at restaurants specializing in this soup—these spots are called ajiaqueras.