Bandeja paisa

Bandeja paisa
Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia
Alternative names	Bandeja Paisa
Course	Dinner/Lunch (cena o almuerzo)
Place of origin	Colombia
Region or state	Paisa Region, Antioquia
Creator	Spaniards and Africans
Serving temperature	warm/hot (caliente)
Main ingredients	red beans, pork belly, white rice, ground meat, chicharon, fried egg, plantain (patacones), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon
Variations	bandeja de arriero, bandeja montañera, or bandeja antioqueña
Cookbook: Bandeja paisa Media: Bandeja paisa

Bandeja paisa from Restaurante Chócolos in Medellín, Colombia

Bandeja paisa, (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter) with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical meal popular in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis, (Caldas Department, Quindío, Risaralda) and part of Valle del Cauca.

The main characteristic of this dish is the generous amount and variety of food in a traditional bandeja paisa: red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain (plátano maduro), chorizo, arepa, hogao sauce, black pudding (morcilla), avocado and lemon.^[1] It is served in a platter or a tray.^[2]

Origin

The origin of the bandeja paisa was influenced by several different cultures that inhabited Colombia throughout the centuries, including the indigenous peoples of Colombia, as well as colonial Spaniards and Africans. In the 19th century, French and British colonialists also brought their cuisine with them.^[3]

The current form and presentation of the Paisa platter is relatively recent. There are no references in the food writing about this dish before 1950. It is probably an interpretation of the local restaurants of simpler peasant dishes. One of its most prominent features is the juxtaposition of native American and European ingredients, which is also observed in other mestizo dishes of Latin American cuisine, such as Venezuelan pabellón criollo or Costa Rican gallo pinto.

Presentation and variations

A Paisa platter is traditionally served in a large, oval-shaped tray due to the amount of food that is served. Side dishes include mazamorra (a maize-derived beverage similar to atole) with milk and ground panela.

There are several variants of the dish all over the country with deletion or addition of ingredients, which cannot be recognized as bandeja paisa in the strictest sense. Some Antioquian restaurants offer an "extended" bandeja paisa, also known as "seven meats platter", which contains, besides the aforementioned ingredients, grilled steak, grilled pork and liver. A diet- friendly version of the dish is very popular in Bogotá, which replaces pork with grilled chicken breast, black pudding with salad and chorizo with a wiener.^[4]

Is advisable to drink with this dinner something soft, like a lemonade, water or fruit juice without milk.

Colombian national dish

In 2005, the Colombian government planned to make bandeja paisa the national dish, with name changed to "bandeja montañera" (mountain tray) to avoid the exclusion of people outside the Paisa Region.^[5] A number of people opposed this designation, arguing that only a small percentage of the Colombian population consumes it in regular basis, that it is originated in a single region of Colombia (Antioquia).^[6] However, the suggested alternative, sancocho, is not a distinctively Colombian dish, as it is known and enjoyed in many other countries, such as Cuba, Venezuela, the Canary Islands, the Dominican Republic and Panama.^[7] Due to the widespread ubiquity of sancocho, often Colombian ajiaco is instead considered the most indicative Colombian dish.

Nonetheless, the commercial Colombian tourism industry has pushed ahead without official government sanction by emblazoning ads, menus, and brochure information with imagery of the bandeja paisa as the single most typical Colombian dish.^[8]

References

↑ Ingredientes Bandeja Paisa (spanish)
↑ Artes y saberes de la bandeja paisa
↑ (Spanish)http://www.historiacocina.com/paises/articulos/gastrocolombia.htm
↑ "Colaboradores". Saludcolombia.com. Retrieved 2016-10-06.
↑
↑ "Archived copy". Archived from the original on 2007-09-29. Retrieved 2009-09-29.
↑
↑ (Spanish) http://www.lapatria.com/Noticias/ver_noticia.aspx?CODNOT=22144&CODSEC=22

External links

Reseña histórica de la bandeja paisa de Medellin

Recipes

Legume dishes

15 bean soup Acarajé Amanattō Arroz con gandules Avre bendi Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Bouneschlupp Burmese tofu Caparrones Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido Montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep-fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnache Gigandes plaki Green bean casserole Guernsey Bean Jar Hoppin' John Hummus Idli Jidou liangfen Kongbap Kuli-kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Panelle Paripu Pasta e fagioli Pastizz Pasulj Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red bean soup Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Soup beans Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan

Category

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