MY

FAVORITE BANDEJA HISTORY

COLOMBIAN PAISA It is a dish that is
considered recent
FAMILY The bandeja
VALERIA paisa
QUINTERO MELOis
because there are no
one of the most
RECIPE representative dishes
references in the
cookbooks before
VALERIA QUINTERO MELO of Colombia and the
1950 or in other
flagship of
documents before
Antioquia’s
that date in
gastronomy, and is
Colombian cuisine,
typical of this region,
but it doesnt mean
Antioquia.
that is a new dish
 HISTORY
HISTORY The bandeja paisa is HISTORY
a culinary compound
The dish has its It is said that it was
with abundant
origins in the "tamal" named as an official
proportion of
since the middle of dish in Bogotá, in
carbohydrates, since
the nineteenth COTELCO, when
it had to supply the
century formed the when creating the
great expenditure of
only food that first manual of
energy in the travel
accompanied the typical dishes it is
days that the
lower class of the observed that for the
Antioquia peasants
Antioquia region and region of Antioquia
had to develop in
the old Old Caldas. there was no typical
their daily work.
dish.
 INGREDIENTS
RICE
INGREDIENTS PREPARATION
CHICHARRÓN
This dish is served on an
FRIED EGG Prepare the beans,
oval plate. In its
traditional classic SLICES OF hogao and meat
presentation it is RIPE BANANA powder the day
composed mainly of CHORIZO before and store in
nine ingredients:
AREPA the fridge.
HOGAO
RED BEANS
AVOCADO
 PERSONAL
OPINION
The bandeja paisa is
a delicious dish with
PREPARATION which not only many
When you are people from the
PREPARATION Antioquia and
ready to serve
Caldense region
the tray paisa, Cook the white rejoice in tasting, but
heat the beans, rice and bananas. people from all over
hogao, the meat Fry the eggs and the country because
powder and chorizos. it is a rich, practical
dish that does not
prepare the pork
have much
rinds. complexity when it
comes to making, so
in its simplicity it has
a great flavor