Colombian Fritanga (Picada) Recipe – Party Platter

Get ready to dive into a feast that's as vibrant and welcoming as Colombia itself! We're talking about Fritanga Colombiana, also known as Picada, a truly traditional Colombian dish that's basically a party on a platter. Imagine a generous spread of crispy fried meats, starchy goodness, and tangy sauces, all piled high for sharing. It's the ultimate authentic Colombian food experience, perfect for game day, family gatherings, or just when you're craving something hearty and delicious. This recipe will walk you through creating one complete, show-stopping party food platter right in your own kitchen, using ingredients you can easily find in the US. Get ready to impress your friends and family with this incredible taste of Colombia!

Ingredients

• For the Aliños Marinade:
• 6 cloves garlic, peeled
• ½ medium white onion, roughly chopped
• 2 scallions (green onions), white and light green parts, roughly chopped
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• For the Meats:
• 2 pounds pork ribs, cut into 1-2 inch pieces (or pork belly/pork shoulder chunks)
• 1 pound Colombian-style chorizo, or other high-quality pork sausage like Spanish chorizo (not dried)
• 8 ounces morcilla (Colombian blood sausage), optional
• For the Starches:
• 2 pounds yuca (cassava), fresh or frozen (if frozen, thaw first)
• 1.5 pounds small yellow potatoes or baby gold potatoes (a great stand-in for papa criolla)
• 3-4 large green plantains
• For Frying & Assembly:
• 6-8 cups neutral frying oil (such as vegetable, canola, or sunflower oil), plus more if needed
• 1 large tomato, cut into wedges
• 2 limes, cut into wedges
• ½ cup hogao (Colombian tomato and onion sauce, store-bought or pre-made, see link for recipe)
• ½ cup ají picante (Colombian hot sauce, store-bought or pre-made, see link for recipe)
• ½ cup guacamole or simple mashed avocado with lime
• Flaky sea salt, for finishing
• Fresh cilantro, chopped, for garnish (optional)

Directions

1. Make the Aliños and Marinate the Pork:
   1. In a blender or food processor, combine the garlic, onion, scallions, cumin, olive oil, salt, and black pepper. Blend until a smooth paste forms.
   2. Place the pork ribs (or chunks) in a large bowl. Add the aliños marinade and toss well to ensure all the pork is coated.
   3. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, to let the flavors really meld.
2. Prep the Starches:
   1. Yuca: Peel the yuca by cutting off the ends, then slicing it into 2-3 inch segments. Stand each segment upright and carefully cut down the side to remove the tough outer skin and the thin pink layer underneath. Cut the peeled yuca into smaller, fry-friendly pieces (about 1-inch thick, 2-3 inches long). Place in a large pot, cover with salted water, bring to a boil, and cook until just tender (about 15-20 minutes). Drain well and set aside.
   2. Potatoes: Scrub the baby potatoes thoroughly. Place them in a pot, cover with salted water, bring to a boil, and cook until just cooked through and tender when pierced with a fork (about 10-15 minutes, depending on size). Drain well and set aside.
   3. Plantains: Peel the green plantains (you might need a knife to help peel them, as they are tough). Cut them into thick, 1-inch rounds.
3. Set Up for Frying:
   1. Pour 6-8 cups of neutral frying oil into a large, heavy-bottomed pot or Dutch oven. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C).
   2. Line a large baking sheet with a wire rack or several layers of paper towels. This will be used to drain the fried items.
4. Fry the Plantains into Patacones:
   1. Once the oil is at temperature, carefully add the plantain rounds in batches, making sure not to overcrowd the pot.
   2. First fry: Cook for 3-4 minutes until they are pale golden and slightly softened. Remove with a slotted spoon and drain on paper towels.
   3. Smash: Using a flat-bottomed glass, a tostoneera, or between two plates, flatten each plantain piece into a disc about ¼-inch thick.
   4. Second fry: Return the smashed plantains to the hot oil and fry for another 2-4 minutes, or until crisp and deep golden brown. Drain well on the prepared rack or paper towels and sprinkle immediately with salt. Set aside.
5. Fry the Yuca and Potatoes:
   1. Increase the oil temperature slightly if it dropped. Fry the pre-boiled yuca in batches until the edges are crisp and golden brown (about 5-7 minutes). Drain and salt.
   2. Next, fry the pre-boiled potatoes in batches until their skins blister and crisp up nicely (about 5-8 minutes). Drain and salt.
6. Cook the Chorizo (and Optional Morcilla):
   1. You can pan-fry the chorizo in a separate skillet with a little oil, or shallow-fry it directly in the deep-fry oil, if preferred. Cook until browned and cooked through, slicing into rounds if desired.
   2. If using morcilla, cook it gently in the same pan until warmed through and slightly crisp, being careful not to burst the casings. Drain any excess fat.
7. Fry the Marinated Pork:
   1. Shake off any excess marinade from the pork pieces.
   2. Working in batches to avoid overcrowding, carefully add the marinated pork to the hot oil. Fry for about 8-12 minutes per batch, turning occasionally, until the pork is beautifully browned, crispy on the outside, and cooked through to an internal temperature of 145°F (63°C).
   3. As each batch finishes, remove it with a slotted spoon and drain on the prepared rack or paper towels. Season with a little more salt if needed. If you prefer, you can briefly finish the pork in a 350°F (175°C) oven after frying to ensure it's cooked through without over-browning.
8. Assemble the Platter:
   1. Arrange the fried pork, chorizo, and morcilla (if using) in the center of a large serving tray or wooden board.
   2. Artfully arrange the patacones, yuca, and potatoes around the meats.
   3. Tuck in fresh tomato wedges and lime wedges among the fried items.
   4. Place small bowls of hogao, ají picante, and guacamole around the platter for dipping. Garnish with fresh cilantro if desired.
9. Serve Immediately:
   1. Bring the impressive Fritanga Colombiana platter to the table while everything is still hot and crisp. Provide small plates and toothpicks for easy sharing. ¡Buen provecho!