Picada Oro Negro
A mixed platter of grilled meats and sides, suitable for sharing. It includes beef, pork, chicken, chorizo, and typically comes with arepas, potatoes, and plantains.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The Picada, a communal platter of grilled and fried meats, reflects a history of resourcefulness and celebratory gatherings in Colombian culture. Its roots lie in the tradition of sharing meals among family and friends, utilizing various cuts of meat available and adapting to regional ingredients. The "Oro Negro" aspect likely refers to the inclusion of morcilla (black sausage) which, visually, adds a 'black gold' element to the platter.
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The Picada is more than just a meal; it's a social experience centered around sharing and celebration.
Communal Dining
The Picada is typically shared amongst a group of people, fostering a sense of community and togetherness. It is often enjoyed during social gatherings, celebrations, or casual get-togethers.
Regional Variations
While the core components remain similar, the specific meats and sides included in a Picada can vary depending on the region of Colombia. Local ingredients and preferences influence the final composition.
Celebratory Dish
Picada is a popular choice for festive occasions and represents abundance and generosity. It's often served alongside beer or other traditional Colombian beverages.
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Picada Oro Negro is a symphony of savory and slightly sweet flavors, contrasting textures, and smoky aromas.
The beef offers a rich, meaty savoriness, while the pork provides a fattier, more succulent taste. Chicken adds a lighter protein element. Chorizo brings a spicy, smoky kick with paprika notes, and morcilla (if present) contributes an earthy, iron-rich flavor. Arepas, with their mild corn flavor, offer a neutral base. Potatoes are starchy and comforting, often seasoned simply with salt. Plantains, usually ripe and fried, provide a contrasting sweetness that balances the savory meats.
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Meat Quality
Opt for high-quality cuts of meat to ensure tenderness and flavor. Marinating the meats beforehand can also enhance their taste and juiciness.
Cooking Techniques
Grilling or pan-frying the meats to perfection is crucial. Avoid overcooking them to prevent dryness. The chorizo should be cooked until slightly crispy.
Side Dish Balance
Ensure a balance of savory, starchy, and sweet side dishes to complement the meats. Consider adding a dipping sauce, such as aji (a spicy Colombian salsa), for an extra layer of flavor.
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