Bogotá Fried Meat Platter
Fritanga Bogotana is listed in Meat and Grill for Bogotá / Cundiboyacense. Follow the verified ingredients and numbered instructions below.
Fry or grill the sausages, pork, and chicharrón separately until fully cooked and crisp.
Boil the yuca until tender, remove its core, and fry until golden.
Fry the papas criollas whole and prepare double-fried patacones from the plantains.
Cut everything into manageable pieces and pile it onto a broad serving tray with arepas.
Serve piping hot with ají and lime.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
chicharrón
chorizos
morcilla
pork ribs
papas criollas
yuca
green plantains
repas
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