I normally don't like pork, so chicharrón was not my favorite, but I'm glad I tried it! The food was very yummy, but there was so much of it. I couldn't finish it, so I asked for a to-go box to take it home. It's also a very heavy meal, so after eating the bandeja paisa, I immediately went home to take a nap!
The beans are soaked overnight and then pressure-cooked or simmered until soft and thick. The rice is boiled with water and salt. The ground beef is seasoned with cumin, garlic and onions and then cooked. The chicharrón is salted and fried until it's extra crispy. The chorizo, plantain and egg are fried. The avocado is sliced. Lastly, the arepa is lightly toasted, and all of these parts are beautifully arranged on the plate to eat.
Of course! The bandeja paisa was originally a dish for rural workers to refuel after long days working in the fields. This meal provided important energy for workers tending the farms. The main ingredients—corn in arepas, beans, plantains, pork and beef—are resources that are available in the local environment.
