This week, in celebration of the August 7 holiday, Bogotá is hosting the 6th edition of Fritanga Fest—the festival of typical food from the Bogotá Savanna region in central Colombia. The event runs through Sunday, August 10. Over 70 restaurants from the Colombian capital will offer the best of this traditional dish at Market Squares and partner locations.
Fritanga Fest pays tribute to fritanga, the emblematic dish of Bogotá cuisine. It features a varied selection of traditional preparations including pork rinds (chicharrón), pork ribs (costilla de cerdo), sausage (longaniza), Andean potatoes (papa criolla), blood sausage (morcilla), lung (bofe), and Boyacá-style corn cakes (arepa boyacense), among other traditional foods. The festival will also include carranguera music, cultural exhibits, and family activities across the city.
Fritanga Fest 2025 showcases the best of a classic colombian dish
Bogotá is once again celebrating flavor with the arrival of Fritanga Fest 2025, the gastronomic festival honoring one of the most representative dishes of the Cundiboyacense high plains: fritanga. Celebrating its sixth edition this year, the event has become one of the most anticipated culinary gatherings for locals and visitors seeking to experience authentic Colombian cuisine.
Organized by the Institute for the Social Economy (IPES) and the Mayor’s Office of Bogotá, the festival aims to promote local gastronomy, support small and medium-sized food entrepreneurs, and highlight the cultural and social importance of this traditional dish—which, while simple, embodies a rich rural heritage.
With free admission, Fritanga Fest Bogotá 2025 invites everyone to celebrate Bogotá’s identity through flavors that have shaped the city’s history. These traditions continue to strengthen community bonds, the work of traditional cooks, and the social economy.
This festival presents an opportunity to recognize the cultural and economic value of popular gastronomy while promoting local consumption and collective enjoyment of our traditions.
What is ‘Fritanga?’
Fritanga is a typical dish from the Bogotá Savanna and Cundiboyacense high plains, symbolizing gathering, celebration, and flavor.
It consists of a combination of fried meats—such as chorizo, blood sausage (morcilla), ribs (costilla), pork rinds (chicharrón), and sausage (longaniza)—served with Andean potatoes (papa criolla), cassava (yuca), ripe plantains (plátano maduro), corn cakes (arepa), and often guacamole or spicy sauce (ají). Traditionally served in baskets lined with paper, it is shared at the center of the table, reinforcing its communal and family-oriented nature.
Its origins trace back to countryside kitchens on colonial estates, where pork and beef were prepared in communal fry-ups during religious celebrations, farming tasks, or local festivals. Over time, this preparation moved to Bogotá‘s market squares and streets, becoming a staple of street food and local eateries (fondas).
Economic impact in Bogotá
Over its six editions, “Fritanga Fest” has grown steadily. In 2024, the event generated over COP 2 billion in sales (approximately US$500,000), with an estimated 300,000 attendees across in-person venues and delivery services.
This year, organizers expect to surpass that figure thanks to increased restaurant participation, a stronger promotional campaign, and the inclusion of additional market squares in the festival. Additionally, the event’s start on the August 7th holiday ensures high initial turnout.
The festival has also established itself on Bogotá’s cultural calendar as a space where gastronomy, local identity, and the social economy intersect.
“‘Fritanga’ isn’t just fried food—it’s history, memory, and community,” stated Wilfredo Grajales, Director of IPES, during the press conference at the July 20 Market announcing this edition’s launch.
A celebration for all tastes
Since its first edition in 2020, Fritanga Fest has sought to celebrate this culinary legacy by bringing together dozens of traditional fritangueros, restaurants, and food businesses from the capital.
In this sixth edition, running from August 7–10, over 70 restaurants will participate, offering special menus ranging from COP 25,000 to 35,000 (approximately US$6–$9), featuring both classic options and innovative fusions.
Organizers confirm that alongside traditional blood sausages (morcillas) and pork rinds (chicharrones), some participants will offer vegan and healthier versions to attract new audiences without sacrificing the event’s festive spirit. Side activities will include cooking workshops, discussions on food heritage, musical performances, and folkloric displays.
One aspect particularly valued by attendees and experts is the focus on the local economy. Fritanga Fest has served as a platform to highlight the work of informal vendors, traditional cooks, and small businesses who find in this fair a golden opportunity to increase their income and build customer loyalty.
In an era when gourmet cuisine and international trends gain ground, Fritanga Fest reminds us that tradition also has a future. Fritanga, with its generosity and authenticity, remains the dish of Sundays, reunions, and spontaneous celebrations. With each edition, this festival helps new generations connect with their history and preserve it with pride.
Thus, amid steaming pots, sabanera music, and golden potatoes, Bogotá prepares for another edition of Fritanga Fest—a celebration of tradition where flavor and memory go hand in hand.