bandeja paisa
bandeja paisa

Paisa Tray (Colombia)

La Bandeja Paisa is a delicious combination of flavors and textures that represents the generosity and culinary tradition of the Antioquia region in Colombia. On a large plate, the different elements that make it up are presented: tender pork and beef, crispy chicharrón, juicy chorizos, soft red beans, white rice, golden fried ripe banana, a hot arepa and a fried egg that crowns this exquisite mix. Each bite is an explosion of flavors and contrasts, from the juicy meat to the crunchy pork rinds and the softness of the beans. Tranta paisa is a dish that feeds the body and soul, and is a true pride of Colombian gastronomy.

Tray Paisa Recipe

Tray Paisa Recipe

The tray paisa is a typical dish from the region of Antioquia, in Colombia. It is an abundant and complete meal that includes meat, beans, rice, ripe plantains, arepa and egg. It is recognized for its delicious flavor and variety of ingredients.

Curse Recipekitchen InternationalDifficulty Medio










  • 1 pound of pork (ribs, pork rinds, or any cut of your preference)

  • 1 pound of beef (steak or roast)

  • 4 units of sausage

  • 4 units of egg

  • 1 pound of cooked red beans

  • 4 units of ripe bananas

  • 4 units of arepas

  • Cooked white rice

  • 2 cloves garlic, chopped

  • 1 unit of white onion, chopped

  • Avocado (optional, to accompany)

  • Hogao (sauce): 2 ripe tomatoes, chopped

  • Salt to taste


  • Prepare the kidney beans: Cook the beans in salted water until soft. Then, drain them and set them aside.
  • Prepare the hogao (sauce): In a large skillet, heat the oil over medium heat. Add the onion and garlic, and sauté until golden. Then, add the chopped tomatoes and cook until they soften. Season with salt to taste. Remove from heat and reserve.
  • Cook the meats: In a large pot, bring salted water to a boil and cook the pork and beef until tender. Once cooked, remove them from the water and let them cool a little. Then cut them into small pieces.
  • Prepare the chicharrón: Take the pork skin and cut it into small pieces. In a large frying pan, heat a little oil and add the pork skin pieces. Cook until golden and crispy. Remove excess fat and reserve.
  • Cook the chorizos: In the same pan where you prepared the pork rinds, add the chorizos and cook until golden on the outside and well cooked on the inside. Remove from heat and reserve.
  • Fry the eggs: In a separate pan, heat a little oil and fry the eggs according to your preference (scrambled, fried or whatever you wish).
  • Fry the ripe bananas: In a pan with enough hot oil, fry the ripe bananas until golden on both sides. Remove them and place them on absorbent paper to remove excess grease.
  • Heat the arepas: On a griddle or frying pan, heat the arepas until they are golden and crispy.
  • Assemble the paisa tray: On a large plate, place a portion of white rice at one end. On one side of the rice, place a portion of red beans. Next to the red beans, place the meats cut into pieces, such as pork and beef. You can also arrange the crispy chicharrón and the cooked chorizos.
  • Then, add the fried ripe plantain and the hot arepa. Finally, place the fried egg on top of everything.


  • Planning: The tray paisa is a hearty dish and requires time to prepare. Make sure you have all the necessary ingredients before you begin and organize your time so that you can cook each item properly.
  • Juicy meat: For juicy and tender meat, you can pre-marinate it with your favorite seasonings for at least 30 minutes before cooking. This will give it more flavor and texture.
  • Crispy pork rinds: To achieve crispy pork rinds, it is important to dry the pork skin well before frying it. This will help it brown properly and become crispy.
  • Red beans: Red beans are an essential part of the tumba paisa. If you don't have pre-cooked beans, you can use canned beans and heat them before serving. Add a little cumin or coriander for more flavor.
  • Ripe bananas: Choose ripe but firm bananas for frying. You can cut them into diagonal slices or lengthwise, depending on your preference. Make sure to fry them in hot oil until golden brown on both sides.
  • Arepas: You can use traditional corn arepas and heat them on a griddle or pan until golden. If you don't have arepas, you can also serve bread or tortillas as a substitute.
  • Presentation: The Paisa tray is known for its abundant presentation. Try to balance the elements on the plate so that it is visually appealing. You can add a little hogao (sauce) over the rice to give it more flavor and color.
  • Accompaniments: In addition to the avocado, you can serve the tray paisa with lemon and hot sauce to add more flavor. You can also add a fresh salad as a light accompaniment.

Nutritional information

  • Calories 1500kcal
  • Carbohydrates 150g
  • Protein 60g
  • Fat 80g
  • Cholesterol: sodium
  • Sodium: 1800mg
  • Fiber 15g
  • Sugar 20g
Bnadeja Paisa

Eating Bandeja Paisa and health data

Although the tray paisa is a delicious and very popular dish in Colombia, it is important to keep in mind that it is an abundant and caloric meal. Although it is not considered a very healthy option due to its calorie and fat content, some of the individual ingredients may provide nutritional benefits. Below are some possible benefits associated with some ingredients in the tray paisa:

  1. Red beans: They are a good source of fiber, protein and minerals such as iron and magnesium. They can also help regulate blood sugar levels and improve digestive health.
  2. Ripe banana: Bananas are a natural source of potassium, vitamin C and vitamin B6. Potassium is essential for muscle function and heart health, and vitamins can strengthen the immune system and support brain health.
  3. Lean meat: Lean pork and beef can provide protein, iron, zinc and vitamin B12. These nutrients are important for muscle health, energy production, and red blood cell formation.

It is important to enjoy the tray paisa in moderation and complement it with a balanced diet and regular exercise. It is always advisable to consult with a health professional or nutritionist to adapt the diet to individual needs and objectives.

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Image credit: Freepik