The aborrajado is one of the most representative desserts of Colombia’s culinary tradition, made with ripe plantain as its main ingredient. This delicacy exquisitely combines sweet and savory flavors, a mix that has earned it recognition from TasteAtlas as the best Colombian dessert.
Originating from Valle del Cauca, the aborrajado reflects the typical flavors of this southwestern Colombian region. Although it is simple to prepare, it is rich in history and tradition, and it has secured a special place in the hearts of Colombians.
Where does the Colombian aborrajado dessert come from?
The aborrajado has its roots in the Afro-Colombian kitchens of Valle del Cauca, where ripe plantains, cheese, and fried foods are essential ingredients. Although the exact origins of the dessert are unknown, its popularity began to grow on rural tables as a creative and economical sweet-dish that makes use of local ingredients. Its name comes from the term “aborrajar,” which in Spanish means to coat something with a layer and in this instance, refers to the batter that is spread over the plantain mixture before frying.
How to make aborrajado
The traditional recipe for aborrajado includes ripe plantain, cheese, egg, flour, and oil for frying. Some people add bocadillo (guava paste) to give it an extra touch of sweetness.
The preparation process begins by slicing the plantain and frying it until golden. Then, the slices are slightly flattened and filled with a generous portion of cheese and, if desired, bocadillo. The filled plantain is sealed and dipped in a mixture of flour and beaten egg, forming a coating that turns golden when fried in hot oil. The result is a crispy exterior with a soft, flavorful interior.
Variations of aborrajado
Although the classic aborrajado recipe is widely known and enjoyed, there are regional variations of the dessert as well as modern twists. Some versions incorporate shredded beef or chicken, while others substitute traditional cheese with more international options such as mozzarella or cream cheese. In gourmet restaurants, aborrajados have even been reimagined with ingredients such as nuts or balsamic reduction, all while retaining their essence, rooted in Valle del Cauca tradition.