Fritanga

I ate Fritanga at three different restaurants in the same week to compare. The results were illuminating. The use of chicharrón pork rinds varied significantly — only one got it right. The savoury and satisfying profile should be consistent but interpretation differs widely. Colombian cuisine varie…

I went in with low expectations — I'd had mediocre versions before. What I found was Fritanga made with real commitment to plantain and technique. The hearty and comforting result was more complex and satisfying than anything I'd had before. Colombian cuisine varies dramatically between the coastal…

I was looking forward to Fritanga here based on the reputation. The reality was disappointing. The savoury and satisfying character that makes this dish special was muted — either from shortcuts with Colombian hogao tomato sauce or from scaling up production at the expense of quality. the bandeja p…

I spent an afternoon making Fritanga from scratch following a traditional recipe. Getting fresh guanábana right was the main challenge — it's not as straightforward as it looks. The hearty and comforting result was rewarding once I got it right. the bandeja paisa plate is a point of Antioquian cult…

Fritanga here was solidly made — hearty and comforting without anything to complain about. chicharrón pork rinds was present and handled reasonably. But something was missing from the depth that this dish should have. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and …

I've now had Fritanga prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises achiote annatto in the way Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The subtly sweet with tropical fruit ch…

You can taste history in Fritanga if you know what to look for. the bandeja paisa plate is a point of Antioquian cultural pride. The savoury and satisfying character reflects those layers — Colombian hogao tomato sauce doesn't appear by accident; it came from a specific tradition. The an Antioquia …

I first ate Fritanga on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the subtly sweet with tropical fruit quality I remembered. Colombian hogao tomato sauce was handled correctly — something most restaurants here get slightly wro…

The best Fritanga I've ever had came from a street stall, not a restaurant. The subtly sweet with tropical fruit intensity was completely different — more direct and uncompromised. Colombian hogao tomato sauce was used without hesitation, the way it should be. the bandeja paisa plate is a point of …

Fritanga at this place was fine. The hearty and comforting flavour was there but not distinguished. plantain was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. the bandeja paisa plate is a point of Antioquian …