Colombian Mixed Grill Platter (Picada Colombiana)
Picada Colombiana Say it: pee-KAH-dah koh-lohm-BYAH-nah
Picada Colombiana is a generous shared platter of grilled and fried meats, chorizo, crisp pork, yuca, potatoes, green plantains, and arepas. It is a centerpiece for gatherings, birthdays, and weekends across Colombia, especially in the Andean interior. The mix is hearty and salty-savory, with crisp edges, tender centers, and bright ají sauce cutting through the richness. Every region builds its own version, but the idea is the same: a little of everything, piled high for everyone at the table.
Colombian Mixed Grill Platter (Picada Colombiana)
Picada Colombiana
Pronounced pee-KAH-dah koh-lohm-BYAH-nah
- Serves
- 4
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the meats
For the sides
For the ají sauce
Method
In a bowl, mix the tomatoes, scallion, chili, cilantro, 1 tbsp lime juice, vinegar, and 1/2 tsp salt. Let sit at least 10 minutes for the flavors to meld, then taste and adjust salt.
Pat the beef and pork belly dry. Mash the garlic with 1 tsp salt, pepper, cumin, and the juice of 1 lime, then rub this mixture over the beef and pork. Let stand 15 minutes while you prepare the sides; leave the chorizo as it is.
Bring a large pot of water with 1 tbsp salt to a boil. Add the yuca and cook for 10 minutes, then add the potatoes and cook until both are fork-tender, 10 to 12 minutes more. Drain well.
Heat 1/2 cup (120 ml) oil in a large skillet over medium heat. Fry the plantain slices in batches until golden and tender, 2 to 3 minutes per side, then drain on paper towels. In the same oil, fry the arepas until golden and crisp at the edges, about 2 minutes per side, and drain.
Pat the drained yuca and potatoes dry. Add them to the hot oil and fry, turning, until golden and crisp, 4 to 6 minutes; drain on paper towels.
In a dry large skillet over medium heat, arrange the pork belly in a single layer and cook, turning, until the fat renders and the pieces are golden and crisp, 8 to 10 minutes. Transfer to a warm platter.
Add the chorizo to the skillet and brown on all sides, 5 to 6 minutes; transfer with the pork. Add the 2 tbsp (30 ml) oil to the skillet, then sear the beef for 3 to 4 minutes per side for medium-rare or until desired doneness. Rest 5 minutes, then slice against the grain.
Arrange the beef, pork belly, chorizo, fried yuca, potatoes, plantains, and arepas on a large warmed platter. Serve immediately with the ají sauce.
Regional variant: Picada paisa (Antioquia)
Add 8 oz (225 g) morcilla (blood sausage) and 8 oz (225 g) pork chicharrón. Fry or grill the morcilla until crisp and replace half the pork belly with chicharrón; serve with extra arepas and ají.
Cook's notes
- Dry the boiled yuca and potatoes well before frying so they crisp instead of steaming.
- Cook the pork belly from cold in a dry pan to render the fat slowly and give crisp, chicharrón-style pieces.
- Keep the fried sides warm in a 200°F (95°C) oven while you cook the meats.
Serve with
Ají sauce, lime wedges, and cold beer or aguapanela.
Make ahead and storage
Cook the meats and sides up to 1 day ahead and refrigerate separately. Reheat meats and arepas on a baking sheet at 350°F (175°C) until hot, and refry plantains and yuca quickly to crisp.
