Fritanga – Mixed Colombian Grilled Meats

Fritanga – Mixed Colombian Grilled Meats

A true feast for meat lovers, fritanga is Colombia’s legendary mixed grill. This festive platter brings together assorted meats—like pork belly, beef, chorizo, and blood sausage—served with fried plantains, potatoes, and arepas. It’s the centerpiece of weekend family gatherings and street-food celebrations across the country.

Ingredients (serves 6–8)

Meats (choose a mix totaling about 4–5 pounds / 1.8–2.2 kg):

• 1 lb (450 g) pork belly or pork ribs

• 1 lb (450 g) beef short ribs or flank steak

• 1 lb (450 g) Colombian or Spanish-style chorizo

• ½ lb (225 g) morcilla (blood sausage), optional

• ½ lb (225 g) chicken pieces (drumsticks or thighs)

Seasoning & Marinade

• 4 garlic cloves, minced

• 2 tsp ground cumin

• 1 Tbsp paprika

• 2 Tbsp lime juice

• 2 Tbsp vegetable oil

• 1 tsp salt and ½ tsp black pepper

Sides & Garnishes

• 3 green plantains, sliced for patacones

• 2 cups small yellow potatoes or baby potatoes

• Arepas, for serving

• Lime wedges and hogao (tomato-scallion sauce)

Instructions

1. Marinate the Meats
   In a large bowl, combine garlic, cumin, paprika, lime juice, oil, salt, and pepper. Add all meats, turning to coat. Cover and refrigerate for at least 1 hour (or overnight for more flavor).

2. Prep Sides
   While the meats marinate, boil the baby potatoes until just tender. Fry plantains once for the first stage of patacones; set aside.

3. Grill the Meats
   Preheat a grill or large cast-iron pan to medium-high heat. Cook the pork belly, beef, chicken, chorizo, and morcilla in batches, turning occasionally, until each is cooked through and charred in spots. Internal temperature should reach at least 160 °F / 71 °C for pork and 165 °F / 74 °C for chicken.

4. Finish the Patacones
   While the last meats cook, smash the plantains and fry them again until golden and crispy.

5. Assemble the Platter
   Arrange the grilled meats on a large serving tray. Surround with patacones, boiled potatoes, and warm arepas.

6. Serve
   Garnish with lime wedges and a generous bowl of hogao sauce for dipping.

Serving Tips

• Offer plenty of napkins—this is hands-on eating at its best.

• Pair with cold beer or a pitcher of refajo (beer mixed with Colombian soda).

• Include a simple green salad for balance.

Pro Tips

• Variety Counts: Use at least three different meats for the full fritanga experience.

• Rest the Meat: Let grilled meats rest a few minutes before slicing to keep juices in.

• Prep Ahead: Marinate meats and parboil potatoes the day before to streamline cooking.

Storage

Refrigerate leftover meats and sides separately in airtight containers for up to 3 days. Reheat gently on a grill or in a 350 °F (175 °C) oven.

Frequently Asked Questions

Can I cook fritanga entirely indoors?
Yes. Use a large cast-iron skillet or grill pan to achieve a similar seared flavor.

What if I can’t find morcilla?
Simply omit it or substitute with another sausage you enjoy.

Is fritanga very spicy?
Not traditionally. Heat comes mainly from optional sauces or side condiments.