Tulio Zuloaga: Bandeja Paisa, el plato icono de Colombia

“It’s an Arriero Dish” – As Tulio Recommends, the Renowned Culinary Influencer, Describes This Iconic Dish Representing Colombia

Antioquia’s signature dish has garnered hundreds of international recognitions since the 1950s, when it was first created in the homes of Antioquian families.

This distinguished Colombian dish comes in many variations, with its ingredients depending on the cook. According to the famous food critic, “The renowned Bandeja Paisa is a blend of flavors that tell stories.”

“Antioquia is defined by its flavors,” he states, recalling with fondness his time in this beautiful region, where beans (frijoles or frisoles) are unique and make this gastronomic marvel an excellent combination.

For him, a true Bandeja Paisa must include a high-quality Antioquian chorizo and a generous portion of morcilla, and he certainly doesn’t rule out adding a perfectly fried maduro (sweet plantain).

Throughout Colombia, this dish varies according to personal taste, but Tulio leaves an important message: preserving culinary traditions and flavors is essential to maintaining a heritage—one that, according to him, has elevated Colombian cuisine to international heights.

What Exactly Is in a Bandeja Paisa?

As mentioned before, this is a dish that can be adapted just as it was in its early days. Originally, it started as a simple frijolada (bean dish) accompanied by meat, rice, avocado, egg, chorizo, and, of course, the essential chicharrón (fried pork belly). Depending on the region and personal preferences, additional ingredients may be included.

Tulio’s Favorite Spots for Bandeja Paisa in Medellín

For those who follow Tulio, one big question remains: Where does he recommend eating in Medellín? According to him, Casa Molina is the best place in town for chicharrón. “There’s a wide variety of chicharrón, and they are all incredibly delicious,” he claims.

Other top places to enjoy a great Bandeja Paisa in the City of Eternal Spring include El Trifásico, La Curva del Gordo, 20 Platos, and Donde Estela, which, according to Tulio, serves “the best morcilla in the world.” If you’re in Antioquia and want to indulge in this traditional dish, these are the must-visit spots.

Tulio firmly believes that traditional dishes should not be altered, nor should the way they are served. Each dish is a part of a region’s socio-cultural identity, and that is what represents us. He emphasizes, “Our best form of identity is our unique and delicious cuisine, and we must take care of it.”

“We are the best place in the world to eat.” He repeats this statement time and again, making it clear that Colombia’s culinary excellence is undeniable and that there is still much more to share and savor.