- Paisa Banking Recipe
- Ingredients of the Paisa Bank
- Get a Paisa Banker
- Preparation of beans
- Preparation of meat powder
- Preparation of the hogao
- Full-Standard Band
- Typical dish of Antioquia: La Bandeja Paisa Colombiana
- Origin and History of the Bandeja Paisa
- I'm sure you like it:
The country tray is the dish that represents the Andean region of Colombia, and the country in general. One of the most well-known Colombian meals abroad is the country tray.
Paisa Banking Recipe
This is a dish that stands out not only for its taste, but for its colorful, the variety of ingredients and the abundance of its portions, hence its name is a country tray, since they are so abundant that they do not fit in a conventional dish and should be served in trays.
Ingredients of the Paisa Bank
This dish is served in a tableware consisting of several pieces, the oval and flat is the base where the “secos” are served and a small pot, where the beans are served. Its most traditional presentation includes a variety of ingredients, which can vary; some of these ingredients are available on the dishes and others are usually incorporated as companions of the main dish.
Get a Paisa Banker
These ingredients are:
- Avocado (palta)
- Arepa (corner)
- White rice
- Meat or dust
- Chicharron of skin and pork
- Fried egg
- Mature banana or green banana patacon
The usual accompaniment of the country tray is:
- Mazamorra with milk
- guava sandwich
- Mold panel
Preparation of beans
- It leaves to soak the beans one day for another, changes the water and puts to cook with pork hooves for 30 minutes.
- It adds cumin, allies and carrots.
- It cooks for one more hour and adds cilantro, hogao, salt and pepper to taste. It cooks until tender.
- The hooves are removed, the pieces of meat are cut and reserved.
- The carrot is removed, liquefied and incorporated back into the beans.
- Add the meat of the pork hooves and turn off, you are ready to serve.
Hogao; know how to prepare it
Preparation of meat powder
- It is crushed in a container for two hours, beef with cumin, pepper, garlic and onion.
- The meat is cooked with water and salt until tender.
- Withdraw and drain. Water is reserved.
- Once cold, it moves into a meat processor.
Preparation of the hogao
In a pot they are suffocated in chopped oil: onion, tomato and finely chopped garlic. When cooked and shiny, it is reserved for use in stews or as a companion. Juguetes infantiles: Tienda Gormiti, Monster High, Trompos Cometa, BeyBlade, Bakugan y muchos más
Once the beans, the meat and the hogao are prepared: the white rice, the fried egg, the sausages, the chicharrón and the arepa; the dry ones are available in the tray and the beans are decorated with a generous piece of avocado.
Typical dish of Antioquia: La Bandeja Paisa Colombiana
When the first handbook of the typical dishes of the Colombian regions was created, it was noticed that there was no dish that was characteristic of the area, and that is how COTELCO, the Hotel and Tourist Association of Colombia, named in Bogotá the Bandeja Paisa as the typical dish of the Antioquia region.
It is the country tray, a representative dish of the anti-oqueña cuisine, which includes: Antioquia, the Axis Cafetero (Quindío, Caldas and Risaralda), as well as a part of the Valle del Cauca (the northern part) and Tolima.
Origin and History of the Bandeja Paisa
It can be said that this is a recent dish, since there are no references in books or documents that talk about Colombian national gastronomy in the first half of the twentieth century. The origin of this dates back to the anti-oqueño envelope, which was the par excellence of the arrival of the Antioquia regions and the Cafetero axis.
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The anti-oqueño wrap is a culinary composition with a large presence of carbohydrates, which at that time served to fill the lack of energy from the physical activity of the long days that the arrival should do in his travels.
The country tray as it is known today is the result of the commercial evolution of the restaurants that sell anti-oqueña food in different cities such as Bogotá, Medellín and various parts of Colombia, which from what is known as “seco” anti-oqueño (formed by rice, meat, bean, banana, arepa and something fried) the dish that is known today is served in dish, but is not served in dish,
Another theory on the country tray is the evolution of a dish that is known as typical or typical mountaineer. However, whatever the two theories in this regard, it can be said that their origin dates back to the time of the colony.
There are variations of the country tray in some restaurants of Antioquia and other cities, such variations have even led to the creation of new dishes as is the case of the tray of the seven meats, where in addition to the meats of the traditional country tray, are included: pork liver, clay, antioqueño chorizo and roasted meats.
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Recipe Bandeja Paisa
Paisa Banking RecipeIngredients of the Paisa BankGet a Paisa BankerPreparation of beansPreparation of meat powderPreparation of the hogaoFull-Standard BandTypi
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