Bandeja Paisa Recipe | Wine Enthusiast
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Need a Breakfast Refresh? Try Bandeja Paisa, a Colombian Go-To

In this recipe, slab bacon is used in place of Colombian chicharrón. By all means use fried pork belly if you can find it at a Colombian store or restaurant, and reheat in an air fryer or oven for this dish. Carne en polvo (powdered meat) is traditional but can be substituted with ground or shredded beef.

Bandeja Paisa (Colombian Breakfast Platter)


  • ¾ lb. beef or veal stew meat
  • 2 ½ inch slices slab bacon, cut crosswise
  • 4 small Colombian chorizos (halved crosswise if large)
  • 1 very ripe plantain, cut diagonally into
  • 4 long, thick slices
  • 1 ½ cups cooked white rice
  • 1 ½ cups cooked kidney, pinto, or black beans
  • 1 avocado, sliced
  • 4 arepas, homemade or store-bought
  • 4 fried eggs
  • ¾ lb. beef or veal stew meat


To make carne en polvo, bring 6 cups of salted water to a boil, add beef or veal, then reduce heat to medium-low, cover, and simmer for 90 minutes, until beef is fork tender. Remove beef to a plate, dry well, cool to room temperature, then blitz in a food processor until it’s the texture of small flakes. Before serving, fry the meat in a little oil with garlic, cumin, salt and pepper.

Fry bacon in skillet, or cook in a 500°F oven, until crisp. Fry chorizo in skillet until browned and cooked through. Fry plantain slices in a little oil until browned and soft.

Divide each element equally among plates, with the fried egg set atop the rice. Serves 4.

This article originally appeared in the May 2024 of Wine Enthusiast magazine. Click here to subscribe today!

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