Why Fritanga deserves more attention

Fritanga rarely gets the international recognition it deserves. The savoury and satisfying complexity is genuine, not simple, and the technique involved in using chicharrón pork rinds correctly takes real skill.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. I encountered it first in an Antioquia bandeja paisa restaurant and that context helped me understand it properly. lulada lulo fruit drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Fritanga is the dish to start with.