Picada Colombiana is a Colombian dish consisting of a variety of smaller meat and vegetable dishes served on a large platter, much like a charcuterie board.
The term ‘picada’ refers to a collection of small, diverse dishes commonly served as snacks or appetizers in Colombian cuisine. Popular picadas include grilled steak/chicken/pork, blood sausages, arepas, potatoes, chorizo, guacamole, and sweet plantain.
The contents of Picada Colombiana will vary depending on the part of Colombia you visit and the chef preparing the dish. There is a wide range of meat, fish, or vegetable-based dishes that can be incorporated.
This Colombian dish is similar to Spanish tapas or Italian antipasto, which also involve small portions of different dishes intended for sharing.
Origin & Cultural Significance
Picada Colombiana is a versatile dish suitable for various occasions. It’s commonly served during informal gatherings, sports events, or as a bar snack.
Colombian Picada has evolved to incorporate local flavors and ingredients which have been influenced by Indigenous, African, and Spanish cuisines.
A seafood variation of Picada Colombiana is also a popular choice for social gatherings, called picada del mar.
Colombian Picada Colombiana Recipe
Picada Colombiana is a Columbian dish consisting of a variety of meat and vegetable dishes served on a large platter for sharing.
Ingredients
- Chorizo - 8 oz.
- Morcilla (blood sausage) - 6 oz.
- Pork belly or chicharrón - 5 oz.
- Chicken wings - 8
- Ripe plantains - 2
- Yuca (cassava) - 8 oz.
- Arepas - 4
- Guacamole - 1 cup
- Salsa rosada (pink sauce) - 1/2 cup
- Limón criollo (cut into wedges) - 4
- Salt and pepper - to taste
- Vegetable oil - 1 tbsp
Instructions
- Heat vegetable oil in a skillet or deep fryer.
- Fry the chorizo, morcilla, pork belly, and chicken wings until cooked through and crispy. Season with salt and pepper.
- Remove from the pan and set aside.
- Fry the ripe plantains until golden and tender, set aside.
- Next, fry yuca until crispy outside and tender inside and season with salt.
- Cook the arepas in the hot pan until they have browned and are slightly crispy.
- Serve the fried meats, plantains, yuca, arepas, guacamole, salsa rosada, and limón criollo on a large platter.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 613Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 81mgSodium: 1083mgCarbohydrates: 55gFiber: 5gSugar: 10gProtein: 22g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.