Bandeja Paisa for a dinner party — went down extremely well

I made Bandeja Paisa for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly sweet with tropical fruit profile was the main talking point — no one had quite experienced plantain used that way before.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. I explained the a coastal Caribbean seafood restaurant context as I served it which helped people appreciate it fully. agua panela sugarcane drink was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.