Finding the best Fritanga in the city — a personal search

I spent three months trying every version of Fritanga I could find locally. The variation in quality is extraordinary. The best version handled plantain with genuine knowledge and the hearty and comforting result was noticeably superior.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The winning restaurant had the right a coastal Caribbean seafood restaurant feel — unpretentious and focused on the food. Águila beer was suggested correctly. Worth the search. When Fritanga is made properly it's a completely different experience.