How to make Carimañolas

Why cooks start here

Carimañolas is cooked the way Caribbean cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Carimañolas, a beloved staple in the Colombian Caribbean, are often enjoyed at breakfast or as a midday snack. These savory yuca fritters, filled with seasoned ground beef, embody the region's knack for making the most of simple, hearty ingredients. This version captures the essence of a family recipe, passed down and preserved through hands that know just how much salt and fat to add, ensuring each bite is a celebration of tradition. Crisp on the outside, tender within, Carimañolas deliver a satisfying contrast of textures. The rich, savory beef melds with the slightly sweet yuca, creating a flavor that is both comforting and invigorating. A generous dip in aji adds a zesty kick, making these morsels irresistible. They are best shared with friends and family, a true testament to the communal spirit of Colombian dining.