Colombian Mixed Grill Platter
Picada Colombiana is listed in Meat and Grill for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
Prepare each meat and starch separately so every component retains the correct texture.
Cut the cooked meats into bite-size pieces.
Arrange them with fried papas criollas, yuca, patacones, and quartered arepas on a large platter.
Serve ají, hogao, and lime separately.
Assemble only at serving time to prevent steam from softening the fried ingredients.
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
Colombian chorizos
grilled beef
grilled or fried chicken
morcilla
papas criollas
yuca
green plantains
IntermediateHen Sancocho
Colombia's most beloved Sunday ritual — a slow-cooked hen soup with yuca, plantain, corn, and potatoes. Every family has their version, but the soul is always the same.
AdvancedThree-Meat Sancocho
The festive sancocho — made with three meats (chicken, beef, and pork ribs) for special occasions. Rich, complex, and deeply satisfying.
BeginnerChicken Sudado
A beloved weekday staple — chicken pieces slow-cooked in a tomato and onion sofrito with potatoes and cilantro until tender and deeply flavorful.
BeginnerBeef Sudado
The beef version of Colombia's beloved sudado technique — beef chunks slow-cooked in hogao with potatoes until fork-tender.
