PICADAS (Mixed meats platter)

Colombian picada (or fritanga) is a vibrant , shared platter of bite-sized fried meats, roots vegetables, and arepas. Popular at gatherings, it features chorizo, chicharrón, morcilla, steak, plantains, and potatoes, commonly served with lime and hogao

• Key Components: Often includes beef, chicken, pork belly (chicharrón), pork sausage (chorizo), blood sausage (morcilla), yellow potatoes (papa criolla), cassava (yuca), and green plantains (patacones).
• Serving Style: Traditionally served on a large platter or tabla (wooden board) for communal grazing at parties or on Sundays.
• Essential Sides: A great picada is accompanied by sauces, particularly guacamole, aji criollo, and hogao (tomato and onion sauce).
• Regional Variation: It is a staple of Colombian comfort food, sometimes referred to as fritanga when fried foods dominate the platter