Colombian Picada Platter with Hogao or Guacamole

Why You’ll Love This Recipe

• A true Colombian party platter: crisp chicharrón, sizzling chorizo, golden papa criolla and yuca, and warm arepitas.
• Restaurant-quality textures at home: two-stage fried potatoes and perfectly blistered pork belly.
• Flexible: choose hogao or guacamole, add morcilla or keep it simple.
• Make-ahead friendly components to ease game day or gathering prep.

Grocery List

• Produce: Yuca (cassava), papa criolla or baby Yukon gold potatoes, 2 medium tomatoes, 6 scallions, 1 garlic clove, cilantro, 3–4 limes, small tomato and optional jalapeño for guacamole, red onion (or extra scallions)
• Dairy: None required (optional: queso fresco for garnish)
• Pantry: 2 lb pork belly (skin-on), 1 lb Colombian chorizo, 12 oz morcilla (optional), neutral frying oil (2 quarts), masarepa (if making arepas), kosher salt, black pepper, ground cumin, sweet paprika or achiote powder, baking soda (optional)

Full Ingredients

Meats

• 2 lb skin-on pork belly, cut into 1.5-inch-wide strips
• 1 tsp kosher salt
• 1/4 tsp baking soda (helps blister the skin)
• 1 cup water
• 1 lb Colombian chorizo (4–6 links)
• 12 oz morcilla (blood sausage), optional

Starches & Fryables

• 1.5 lb papa criolla (or baby Yukon gold potatoes), rinsed and dried
• 1.5 lb yuca (cassava), peeled and cut into 3-inch batons
• 2 quarts neutral frying oil (canola or peanut)
• 2 tsp kosher salt, divided (for seasoning fries and yuca water)

Mini Arepas

• 12 store-bought mini arepas, or:
• 1 cup white masarepa (precooked corn flour)
• 1 cup warm water
• 1/2 tsp kosher salt
• 1 tbsp neutral oil for the griddle

Hogao (Colombian tomato-scallion sauce)

• 2 tbsp neutral oil
• 6 scallions (Colombian long green onions if available), thinly sliced
• 2 medium ripe tomatoes, seeded and finely chopped
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika or achiote powder
• 1/2 tsp kosher salt, plus more to taste
• 2 tbsp chopped cilantro
• 1 tsp fresh lime juice (optional)

Simple Guacamole (alternative dip)

• 2 ripe Hass avocados
• 1 small tomato, seeded and finely diced (about 1/4 cup)
• 2 tbsp finely chopped red onion or scallion
• 1 tbsp chopped cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt (or to taste)
• Optional: 1/2 small jalapeño, minced

To Serve

• 3–4 limes, cut into wedges
• Extra chopped cilantro and flaky salt for finishing

Step-by-Step Instructions

Step 1: Start the chicharrón (render, then crisp)

Score the pork skin lightly every 1/2 inch without cutting into the meat. Place pork belly strips skin-side up in a wide, heavy skillet or pot. Add 1 cup water, sprinkle with 1 tsp salt and 1/4 tsp baking soda. Bring to a lively simmer over medium-high heat, then reduce to medium, cover partially, and cook 15–20 minutes. Remove the lid and continue cooking; the water will evaporate and the fat will render. Turn pieces occasionally. Maintain a gentle bubble (about 325–350°F in the rendered fat) until the meat is cooked through and the skin begins to blister, 35–45 minutes total from start. Transfer to a rack and hold in a 250°F oven while you cook the sides.

Step 2: Parboil the yuca

In a pot, bring 2 quarts of water and 1 tsp salt to a boil. Add peeled yuca batons and reduce to a simmer. Cook 12–15 minutes until just tender when pierced but not falling apart. Drain well. If there is a tough fibrous core, split pieces and remove it. Spread on a tray to steam-dry completely.

Step 3: Make the hogao

Heat 2 tbsp oil in a skillet over medium heat. Add sliced scallions and cook 2–3 minutes until fragrant. Stir in tomatoes, garlic, cumin, paprika (or achiote), and 1/2 tsp salt. Cook, stirring occasionally, until saucy and jammy, 10–12 minutes. Off heat, fold in cilantro and a splash of lime to brighten. Keep warm.

Step 4: Make the guacamole (optional)

In a bowl, mash avocados with lime juice and salt. Fold in tomato, onion, cilantro, and jalapeño (if using). Taste and adjust salt and lime. Press plastic wrap directly on the surface until serving.

Step 5: Fry the papa criolla (two-stage)

Heat 2 quarts oil in a deep, heavy pot to 325°F. Add dry potatoes in batches and fry 6–8 minutes until tender and lightly colored. Drain on a rack. Increase oil to 375°F and fry the potatoes again, 2–3 minutes, until crisp and deeply golden. Season with 1/2 tsp salt while hot.

Step 6: Fry the yuca

Lower oil to 350°F. Fry yuca in batches 3–4 minutes until golden at the edges and crisp. Drain on a rack and season with the remaining 1/2 tsp salt.

Step 7: Cook chorizo and warm morcilla

In a skillet over medium heat, sear chorizo links, turning, until browned and cooked through to 160°F, about 8–10 minutes. For morcilla, cook gently over low heat with a teaspoon of oil, turning occasionally, 6–8 minutes to 165°F; do not pierce or it may burst. Slice both into thick coins for serving.

Step 8: Make mini arepas and assemble the picada

Store-bought: Cook mini arepas on a lightly oiled griddle or skillet over medium heat, 3–4 minutes per side until lightly golden with spots. From scratch: Mix 1 cup masarepa, 1 cup warm water, and 1/2 tsp salt. Rest 5 minutes. Form twelve 2-inch patties about 1/3-inch thick. Cook as above, then keep warm. Pile everything onto a large wooden board or platter: chicharrón, chorizo (and morcilla), papa criolla, yuca, and arepitas. Add bowls of hogao and/or guacamole, scatter cilantro, and serve with lime wedges.

Pro Tips

• Dry is crisp: Fully dry yuca and potatoes before frying to avoid oil splatter and ensure crunch.
• Don’t rush the chicharrón: Steady medium heat lets fat render and skin puff without burning.
• Work in batches: Overcrowding the fryer drops oil temperature and yields soggy results.
• Keep warm: Hold finished items on a rack in a 250°F oven so everything stays crisp until serving.
• No morcilla blowouts: Warm gently over low heat and avoid piercing the casing.

Variations

• Air-Fryer Chicharrón: Rub scored pork skin with 1/4 tsp baking soda and salt. Air-fry at 400°F, skin-side up, 25–35 minutes until bubbled and golden.
• Swap-ins: No papa criolla? Use baby Yukon gold or fingerlings. Add ripe plantain slices (maduros) or patacones for extra variety.
• Grill Night: Grill chorizo over medium heat (400°F) 10–12 minutes, then slice. Warm arepitas on the grill for smoky char.

Storage & Make-Ahead

Hogao keeps 3 days refrigerated; rewarm gently, or freeze up to 1 month. Guacamole is best day-of; to hold overnight, press plastic wrap onto the surface and refrigerate. Parboil yuca up to 2 days ahead; keep chilled and dry, then fry before serving. Potatoes can be first-fried up to 6 hours ahead; refrigerate and finish with the second fry just before serving. Chicharrón re-crisps well: 425°F oven 5–8 minutes or air-fryer 375°F 6–8 minutes. Cooked meats and fried items keep 3 days refrigerated; re-crisp in a hot oven on a rack.

Nutrition (per serving)

Approximate for 1/6 of platter with hogao and without morcilla: 1250–1450 calories; 45–55 g protein; 85–100 g fat; 80–95 g carbohydrates; 1400–1700 mg sodium. Actual values vary by portion and oil absorption. Adding morcilla adds roughly 100–150 calories per serving.