Category
Lunch
8 recipes
LunchBandeja Paisa, the Colombian Platter and How to Build It
Bandeja paisa, the twelve-part Colombian platter of beans, rice, chicharrón, ground beef, chorizo, morcilla, egg, plantain, arepa and avocado. Ready in 140 minutes for 4. Calories per part from USDA data, US swaps and the cooking order.
LunchColombian Chicken Rice, Authentic Arroz con Pollo
Colombian arroz con pollo with shredded chicken and rice cooked in the chicken's own poaching stock. Ready in 75 minutes for 6 servings. Cups and grams, supermarket swaps, what it costs at US prices and how to store it safely.
LunchColombian Coconut Rice, Golden Arroz con Coco with Titoté
Colombian coconut rice is golden, not white, because a can of coconut milk is cooked down for 40 minutes into titoté, browned oil that coats every grain. Which can works and which never will, a 75-minute timeline and US swaps.
LunchColombian Fried Calamari (Chicharrón de Calamar) with beer batter
Colombian fried calamari — chicharrón de calamar in a beer-and-cornstarch batter. The exact oil temperature, the drying step, and the 2-minute rule that keeps squid from turning rubbery. Cuts, substitutes and dual measurements. Serves 4.
LunchColombian Lechona, the world's best dish and how to make it
Colombian lechona — TasteAtlas's #1 dish in the world. Roast pork skin stuffed with seasoned pork and yellow split peas. Whether it takes rice, two-temperature crackling technique, and substitutions for a home oven. Serves 20.
LunchColombian Shredded Beef (Carne Desmechada) with hogao
Colombian shredded beef — carne desmechada from flank or skirt, simmered tender then folded into hogao with cumin. How it differs from Cuban ropa vieja, which cut shreds best, the two-stage cook and dual measurements. Serves 6.
LunchColombian Tamales Tolimenses, the world's best tamal
Tamal tolimense — TasteAtlas's best-rated tamal in the world. Corn-and-rice masa with chicken, pork, bacon, egg and carrot, wrapped round in banana leaf with a top knot. The 3-day corn soak, al dente rice, and 2.5-hour steam. Makes 12.
LunchTamal Valluno, the big Valle del Cauca tamale with whole chicken
Tamal valluno — the large Valle del Cauca tamale with a pourable corn batter, a whole chicken piece and big chunks of pork, set with the gigote sofrito. How it differs from the tolimense, plus banana-leaf and masa substitutions. Makes 15.