Bandeja Paisa

Paisa or Antioqueño Platter

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Preparation info

  • 8

    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

You would think that Bandeja Paisa is only for special occasions, since it involves so many preparations. But no, it is a very common dish in the regions of Antioquia and Viejo Caldas. Much of the country’s coffee is grown in those parts of the country, and people need lots of energy to cultivate the land and work. Bandeja Paisa is served very often and eaten even during the evening meals. The carne en polvo, beans and hogao can be prepared the day before and refrigerated. I keep the beef and beans frozen at home because I use them in other dishes or just with white rice when I am in a hurry for a meal. Typically, all the recipes are prepared the same morning or afternoon that the platter is served.



  1. Prepare the carne en polvo, frisoles and hogao in advance (can be done the day before). About one hour before serving, prepare the chicharrones.
  2. As you are ready to serve, fry the plantains and prepare the eggs.
  3. Mold the rice in coffee cups, and place in the center of every platter. Add a ladle of frisoles, and one of the beef. Around the sides place the tajadas de maduro, chorizo, and chicharrones.
  4. Over the frisoles place a dollop of hogao, and over the beef and rice place the egg.
  5. Enjoy!