How to make Fritanga

Why cooks start here

Fritanga is cooked the way plaza stalls 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.

Fritanga is a celebration of Colombian street food brought into the home, a dish vibrant with the flavors of plaza stalls. Traditionally enjoyed during lively gatherings, this home version captures the essence of a bustling market without stepping outside. It's a dish best shared, embodying the generous spirit of Colombian hospitality, where everything is cooked with hand-measured salt and a liberal use of fat. On the plate, Fritanga is a balance of textures and flavors. Crispy fried pork and spicy chorizo mingle with tender potatoes and warm arepas, each bite a contrast of savory and slightly sweet. The aji adds a bright, tangy kick, perfectly complementing the rich meats. A sprinkle of fine sea salt ties it all together, making each mouthful a reminder of the vibrant street food culture from which it originates.