Fritanga o Picada is a Colombian fried food platter with different kids of root vegetables and meats popular all over the country. In Colombia you will find a picada in almost every menu of a Colombian restaurant, it's the perfect dish to share with family or friends.
Fritanga o Picada Colombiana ( Fried Food Platter)
Ingredients
- 2 to 3 pounds pork ribs or pork meat cut into pieces
- ½ cup aliños sauce
- 1 cup of oil for frying
- 2 pounds of chorizo cut into pieces and cooked
- Patacones Recipe here
- Yuca fries Recipe here
- Papa criolla Recipe here
- 1 large tomato cut into pieces
- Lime wedges for serving
- Guacamole for serving
- Hogao for serving
- Ají for serving
Instructions
- In a large plastic bowl place the pork, add the aliños sauce. Mix well, cover and refrigerate for a least three hours or overnight.
- Put the oil in a pan over medium heat. When the oil is hot. Add the pork ribs and fry for about 15 minutes or until they are cooked and golden.
- When ready to serve, arrange all the ingredients on a large serving platter and serve with sauces.
I'm a Colombian who loves and misses Colombian food, even though some of those foods are just a bit unhealthy, like this Fritanga o Picada Colombiana, a platter of fried meats and vegetables.
Though fritanga is something I eat once a year, it's a traditional Colombian dish I thoroughly love and enjoy whenever I eat it. If you are going to make a fritanga, invite a group of friends, because this is the ultimate share and party food.
There are different variations of this dish and every cook adds different ingredients to their platter, but some of the most popular ingredients in the Fritanga Colombiana are fried green plantains (patacones), pork belly (chicharrón), small yellow potatoes (papa criolla), chorizo, pork ribs, yuca fries (yuca frita), morcilla and ripe plantains.
Feel free to add your favorite ingredients or whatever you have at home. This fritanga is delicious served with a tall cold beer, guacamole, ají (Colombian hot sauce), lime wedges, and hogao on the side.
Buen provecho!
Cook's note: If you prefer to cook the ribs in the oven: Line a baking pan with foil, spray with nonstick cooking spray. Arrange ribs on the foil. Cover with another piece of foil and bake at 325°F for 1 hour and 30 minutes, or until tender.
Belinda @zomppa
Gotta have this every now and then!!
Joan Nova
I get why you eat it once a year. You must be counting down the days till next year. It looks wonderful.
Angie@Angie's Recipes
A hearty and lipsmacklingly delicious platter!
Trisha
I just have tell you how excited I was when this came in the daily recipe email! My husband took me to Colombia to meet the rest of his family this summer and we had the most amazing time, and had the most amazing food!! I decided to surprise him and his parents and brother (who live here in CT) by making this on Thanksgiving along with all of the other standard American trimmings...I've never fried anything in my life but I managed to do a pretty good job, and everything turned out great! And the best part was that they were so surprised and ecstatic!! My husbands favorite thing was the ribs (the alinos is and aji sauces are wonderful). The best part was seeing their faces light up enjoying food from 'home' 🙂 and for dessert, I made your guava and cheese empanadas (which I could not stop eating), and made a banana cake with your Arequipe recipe in the side also! Heck I even impressed myself! They all said it was the most memorable Thanksgiving they've had, so I just wanted to thank YOU! Love, Trisha
Erica Dinho
Thanks, Trish!