This document provides a recipe for a traditional Colombian dish called Bandeja Paisa. It begins with background on the dish, explaining that it originates from Antioquia, Colombia and is considered the most popular Colombian dish. The recipe then lists the main ingredients for Bandeja Paisa, which traditionally includes beans, rice, chicharron (fried pork belly), carne en polvo (powdered beef), chorizo, fried egg, plantain, avocado and arepa. The directions provide steps for preparing each component and assembling them on a plate to serve.

1. UNIVERSIDAD AGRARIA DEL
ECUADOR
INGLES IV
Bandeja Paisa (Paisa Platter)
INTEGRANTES:
LUIS CHUQUISALA
JESSICA ALARCON
JOSTIN SABANDO

3. BANDEJA PAISA
Tray paisa is a dish herbalist also known as carrier tray or tray
mountain, typical kitchen Antioquia, corresponding to the present
departments of Antioquia, the old Caldas or Eje Cafetero,
(Caldas, Quindio and Risaralda), part of the North of the Valle del
Cauca and North of Tolima in Colombia.

4.  Fundamental characteristic of this dish is its enormous wealth, both in q
uantity and in variety of foods, in such a way that the tray only full pais
a should serve it in largeplates called trays.
 In its form and current composition, is a recent development: are not r
eferences in cookbooks prior to 1950 or other documents prior to that d
ate. It
is probably a commercial evolution, developed in the Antioquian restaur
ants in Medellin, Bogota andother sites of Colombia, of the traditional
"dry" Antioqueño, composed of rice, beans, meat, fried and banana, an
d accompanied by corn cake. Also it
may have evolvedfrom another dish of common usage in the region, inc
luding today, known widely as "Typical Mountaineer" or simply "typical".

5.  Bandeja Paisa is probably the most popular Colombian
dish, originally from the Andean region of the country
where the people are called “Paisas” and the area where
I was born and raised.

6. Bandeja paisa is something I’ve eaten all of my life and if I have to choose my last
meal on this earth, this is the one. Tradionally, Bandeja paisa includes beans, white
rice, chicharrón, carne en polvo, chorizo, fried egg, ripe plantain, avocado and arepa,
but you can substitute the powdered beef for grilled beef or pork. I usually make the
beans and powdered beef the day before to make it easier.

7. Ingredients
1 Recipe Paisa Pinto Beans
(Frijoles Paisas)
1 Recipe white Rice (Arroz Blanco)
1 Recipe Powdered Beef (Carne en
Polvo)
1 Recipe Powdered Beef (Carne en
Polvo)
4 Fried Pork Belly (Chicharrones)
4 Cooked Chorizos
4 Fried eggs sunny side up
4 baked plantainsor Tajadas de
Plátano
1 Recipe Hogao
Lime and Avocado for Serving

8. Preparation
1.Make white rice as usual see recipe in" white rice"
2. Make 4 Arepas or Corn cakes see recipe in "arepas"
2. Make 4 Arepas or Corn cakes see recipe in "arepas"

9. 3.) 4 slices of
fried plantain see
recipe in "
plantain“.
4.)Prepare the
Hogao or
tomatoes sauce
see recipe in
"Hogao".
5.)In a saucepan
cook the beans,
with the hogaoor
tomatoes sauce
and the all
purpose
seasoning (TRS
Caribbean) and
let then to cook
until get a little
bit thick.

10. 6.)Separately cook
the meat with 4 cups
of water, garlic, salt
and pepper to taste.
7.)Remove the meat
and let it drain for a
few minutes and
grate it in a food
processor.
8.)Cut the belly pork
into four portions
and cook in salted
water for several
minutes. Then fry in
a little bit of oil.

11. 9.)Fry the eggs
separately.
10.)Divide the
avocado into 4
portions.
1.)Cook the Chorizos
or sausages in water
or beer and then fry
in a little oil as well.
12.)Serve
immediately.

12. Ingredients for Hogao