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.
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