Macondo’s Dish: A Timeless Cycle through the Food Pyramid

A country as varied and diverse as Colombia deserves a national dish like the all encompassing Bandeja Paisa. Peasants in the Antioquia region packed in a large meal of rice, black beans, sweet plantains, delicious Chicharron, morcilla, chorizo, and huevos to have enough energy to labor in the high Andean mountains. Created officially in the 1950s, this dish served to rally Colombians around their Medellin peasants, known as paisas, that became a common nickname for Colombians all over Latin America. As you chew on the variety of flavors, you feel an exploding parranda go off in your mouth. Grainy rice mushes together with tender plantain slices dripped in pork fat to make each bite feel like a new dish and a new experience. In short, it is Spanish, French, indigenous Colombian, and large amounts of cholesterol infused in one dish. With perfectly crafted French sausages, Andalusian pork belly, and indigenous black beans, the Bandeja Paisa will leave you with 100 Years of Solitude. For the only thing you will want to do after this dish is take a long restful nap.

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