Bandeja Paisa: Colombia’s Comfort Food That Sparks Cultural Pride and Debate

Bandeja Paisa is one of Colombia’s most iconic and beloved dishes, known for its generous portions and hearty flavours. Originating from the Paisa region, particularly Antioquia, this traditional meal is a true reflection of Colombian hospitality and culture. In this recipe guide, you will learn how to make an authentic Bandeja Paisa at home, bringing the taste of Colombia straight to your kitchen.

This impressive dish is often served on a large platter and includes a combination of rice, red beans, ground beef, chicharrón (crispy pork belly), chorizo, fried egg, ripe plantain, avocado, and arepa. Each element adds texture and flavour, creating a satisfying meal that celebrates Colombia’s rich culinary heritage. Although it might look elaborate, with a bit of preparation, you can recreate this famous feast to impress your family or guests.

Bandeja Paisa is more than just a meal – it’s a celebration of abundance and tradition. Whether you want to experience authentic Colombian cuisine or prepare a hearty dish for a special occasion, this recipe will guide you through each component step by step. Get ready to enjoy a plate that is comforting, filling, and full of vibrant flavours.

Read here Colombian food, best Colombian breakfast and Colombian drinks.

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How to Eat Bandeja Paisa

Bandeja Paisa is a dish meant to be enjoyed slowly and communally, reflecting Colombia’s warm hospitality and rich culinary traditions. The generous platter features a mix of beans, rice, fried plantains, chicharrón, ground beef, avocado, and a fried egg, often accompanied by an arepa. To eat it authentically, savor each element separately before mixing flavors together on your plate. The dish is intentionally hearty, designed to nourish farmers and laborers who needed energy for long workdays.

How to Partner Bandeja Paisa

This Colombian classic pairs beautifully with fresh fruit juices like guanábana, passionfruit, or lulo, which help balance the richness of the meats and beans. For an even more authentic experience, serve it with a simple side salad or hogao sauce to add brightness to the platter. A light, crisp beer also complements the hearty flavors without overwhelming the dish. Minimal extras are needed, as Bandeja Paisa is a meal in itself.

Bandeja Paisa is beloved across Colombia, but its size and richness spark controversy. Originally created as a farmer’s meal in the Antioquia region, it was meant to fuel long hours of labor. Today, the dish’s oversized portions have drawn criticism from nutritionists and health advocates who see it as excessive, particularly when served in urban restaurants where physical activity levels are lower. This raises a debate about whether culinary tradition should adapt to modern lifestyles.

There’s also disagreement over what ingredients truly define Bandeja Paisa. Purists argue it must include all its signature components—beans, rice, egg, avocado, chicharrón, ground beef, and plantains—while modern chefs often simplify or substitute elements to cater to different diets. These adjustments spark tension between preserving authenticity and making the dish accessible to a global audience.

Additionally, Bandeja Paisa has become a symbol of Colombian identity, especially internationally, but this cultural pride sometimes leads to commercialization. High-end restaurants often charge steep prices for what was once a humble, home-cooked meal. This shift has sparked conversations about culinary heritage, accessibility, and the balance between honoring tradition and profiting from it.

How to Make Bandeja Paisa

Bandeja Paisa Recipe Ingredients

For the Beans:

2 cups red kidney beans, soaked overnight
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 tomato, chopped
1 tablespoon vegetable oil
Salt and pepper to taste
For the Rice:

2 cups white rice
4 cups water
1 tablespoon vegetable oil
Salt to taste
For the Meat:

1 pound flank steak or skirt steak
Salt and pepper to taste
1 tablespoon vegetable oil
For the Chorizo:

4 chorizo sausages
For the Pork Belly (Chicharrón):

1 pound pork belly, cut into strips
Salt to taste
For the Plantains:

2 ripe plantains, peeled and sliced
Vegetable oil for frying
Additional Components:

4 eggs
2 avocados, sliced
4 arepas
Lime wedges for serving

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Step By Step How to Make Bandeja Paisa

Prepare the Beans

In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, bell pepper, and tomato. Sauté until the vegetables are soft.

Add the soaked beans and enough water to cover them. Season with salt and pepper.
Bring to a boil, then reduce the heat and simmer until the beans are tender, about 1.5 to 2 hours.

Cook the Rice

In a medium saucepan, bring 4 cups of water to a boil. Add the rice, vegetable oil, and salt.
Reduce the heat to low, cover, and simmer until the rice is cooked and the water is absorbed, about 20 minutes.

Cook the Meat

Season the steak with salt and pepper. Heat the vegetable oil in a skillet over medium-high heat.
Cook the steak to your desired doneness, about 4-5 minutes per side for medium-rare. Let it rest, then slice it thinly.

Cook the Chorizo and Pork Belly

In the same skillet, cook the chorizo sausages until they are browned and cooked through, about 10-12 minutes. Season the pork belly strips with salt. In a separate skillet, cook the pork belly over medium-high heat until crispy and golden brown, about 10-15 minutes.

Prepare the Plantains and Eggs

In a skillet, heat vegetable oil over medium heat. Fry the plantain slices until they are golden brown and caramelized, about 2-3 minutes per side. Drain on paper towels. In another skillet, fry the eggs to your desired doneness.

Assemble the Bandeja Paisa

On a large platter or individual plates, arrange a serving of rice and beans. Add slices of steak, a chorizo sausage, and a strip of crispy pork belly. Place a fried egg on top and add fried plantains and avocado slices on the side. Serve with an arepa and a lime wedge.

Tips To Make Bandeja Paisa

This dish has many components, so it’s helpful to prepare and cook some elements ahead of time. Use high-quality meats and fresh produce for the best flavor. Bandeja Paisa is traditionally served as a large, hearty meal, so make sure to use large plates or platters.

How Many Calories Have Bandeja Paisa

Beans: 150 calories
Rice: 200 calories
Steak: 300 calories
Chorizo: 250 calories
Pork Belly: 400 calories
Plantains: 150 calories
Egg: 90 calories
Avocado: 120 calories
Arepa: 150 calories

Total Estimated Calories per Serving: Approximately 1810 calories.

Final Thoughts

Bandeja Paisa is more than a platter of food; it’s a story of Colombia’s agricultural roots, resourcefulness, and community spirit. Every bite reflects the country’s history, from its rural beginnings to its place on the world stage as a culinary icon. Embracing this dish means honoring a piece of Colombian culture.

Preparing Bandeja Paisa at home is a labor of love that rewards patience and care. It allows you to connect deeply with Colombian cooking, learning how simple, hearty ingredients come together to create something extraordinary. The process itself—cooking beans slowly, crisping the pork, and layering each element—captures the essence of traditional Latin American kitchens.

Ultimately, Bandeja Paisa is a reminder that food is both nourishment and heritage. Whether enjoyed in a bustling Colombian restaurant or at your own table, it carries a sense of pride and connection that transcends borders. To cook it authentically is to celebrate not just a recipe, but the cultural narrative behind it.