Bandeja Paisa is a popular Colombian dish with an assortment of meats, rice, arepa, fried plantains, and avocado, served in a single plate. It is named after the Paisa community and is considered the national dish of Colombia.
Bandeja Paisa is a Colombian dish known for having an array of meats in one dish. It takes its name from a community of people named “Paisa”, who live in the Andes region. Such is the popularity of the meal that it has become known as the national dish of Colombia. Bandeja Paisa is also known by other names, such as bandeja antioqueña, bandeja montañera or bandeja arriero.
The word “bandeja” is translated as “plate”, so Bandeja Paisa plate can literally mean a “Paisa plate”. At the time Colombia was colonized, the Paisa people were commonly employed as farmers, laborers, and “arrieros” – animal herders who would travel long journeys to carry supplies. To prepare for the strenuous tasks and tedious journeys to and from the mountains, workers would bring a generous helping of lunch to give them the energy they need throughout the day. Lunch would mostly consist of protein and carbohydrates, both of which would satisfy a tired worker’s appetite.
Bandeja Paisa typically offers an assortment of meat products, such as pork rinds, chorizo, and powdered beef. Also included is another pork viand, usually cooked with red beans, as well as chicharon or a crispy fried pork belly. Eggs also add to the protein content of the dish, normally fried sunny side up. Black pudding, or coagulated blood sausage, is also a common ingredient in the meal, likely an influence from Spanish or English cuisine. Modern versions of the dish may have grilled meat instead of the powdered kind.
For carbohydrates, Bandeja Paisa usually has a huge helping of white rice, a staple for Colombians as well as many countries in Latin America and Asia. The dish also includes arepa, a tortilla-like cornmeal patty. Fried plantains and avocados usually make up the fruit items. Hogao sauce – a Colombian sauce with many spices – is then added to bind the flavors of all the ingredients. On some occasions, the Bandaja Paisa also contains some panela cheese and a corn-derived drink called “mazamorra” as a side dish.
All the ingredients are traditionally placed in a single “bandaja”, but modern versions of the Bandeja Paisa have been observed to serve the ingredients in several small dishes. Sometimes, a salad is also served as part of the side dish. The dish is a substantial meal, but some nutritionists say it may contain too many calories or kilojoules.
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