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Today we are going to enjoy a very authentic and special flavor for lovers of sweet and sour snacks: Aborrajados. This traditionally Colombian dish, more precisely from the Valle del Cauca area, It is a combination of ripe banana with cheese and sandwich that awakens all the senses! Colombian drunks transcend the category of simple food; They are a celebration of Colombia’s rich gastronomic heritage, with its different influences.

In this note we are going to tell you What are aborrajados, what is their history, how are they prepared, what are the fundamental ingredients, and when to taste them. At the end of the note you will find a very detailed recipe for aborrajados, with all the ingredients you will need, and the step by step so that you can enjoy this delight at home and surprise your palate with this feast of flavors Let’s cook!

About the drunk

The aborrajado is a delicious specialty of Colombian gastronomy, which It consists of fried ripe plantains, stuffed with cheese, or sandwich (guava paste) and cheese, which is then folded, breaded and fried. The result is a crunchy bite on the outside with a soft and tasty mixture on the inside.

Aborrajados are known for their contrast of flavors and textures, which have made them a delicacy appreciated throughout Colombia and beyond. These bites are enjoyed on a variety of occasions, from casual snacks to social events and traditional celebrations..

What is a Colombian drunk?

El aborrajado has the ability to capture the very essence of Colombian cuisine. Originally from the Valluna region, This delicacy reflects the agricultural wealth of the area, where ripe bananas are an abundant treasure..

Its popularity knows no limits, from the animated streets of Medellín to the quiet corners of Calilos Aborrajados They have become an integral part of daily life.

But its charm goes beyond geography. The drunkards are the representation of the culinary skill of Colombian grandmothers and motherswho have perfected this recipe over generations.

The origin of the drunk

The history and origin of the Colombian aborrajado are intertwined with the culinary traditions of that country, specifically in the Valluna region, which includes departments such as Valle del Cauca, whose capital is Cali.

Although there is no exact date of its creation, The history of aborrajado is related, like many other Colombian recipes, to African, native and Spanish influences, which shaped the gastronomy of the country and the region..

The Valluna region is known for its abundance of ripe bananas, a key ingredient in the preparation of aborrajados.. The culinary creativity of the Valluna families led to the combination of ripe bananas with cheese, egg, milk and flour, giving rise to this delicious specialty.

Drunk or drunk?

The variation in the pronunciation of “drunk” o “rubbery” In colombia It is more a matter of regional preference and linguistic localisms rather than a strict distinction between specific regions.

There is no fixed rule that determines where each term is used, and it is possible that in the same region both forms are accepted. However, in some areas one form is preferred over the other. For example, In some areas of Antioquia and Bogotá, it is common to hear the term “borrajado,” while in other parts of the country, the term “eborrajado” is preferred.“. It is important to note that both forms refer to the same dish.

Key components of drunkards

  • Ripe banana: It is essential to choose bananas at the right point of ripeness, when the peel is yellow with dark spots, indicating that the banana has reached its maximum sweetness. Ripe plantains are used in many classic recipes from the region, such as patacones or tumba paisa.
  • Mouthpiece: The sandwich is a typical Colombian sweet made from guava. It comes in the form of solid blocks that are cut into thin strips to fill the bananas. The sandwich provides a sweet and sour touch and a sticky consistency that contrasts with the softness of the banana and cheese.
  • Queso: Cheese is another fundamental element. A cheese is used that melts easily when fried, providing a creaminess that complements the sweetness of the banana and the intensity of the sandwich.

How to make aborrajados with cooked ripe

Preparing aborrado banana is more than following a recipe; It is an art that requires patience and love for cooking. Choosing the right banana is crucial, it must be at the right point of ripeness to achieve the perfect combination of sweetness and texture..

The banana must be cooked, for this it is fried beforehand which gives it its characteristic flavor.. Then comes the delicate process of filling each piece of banana with sandwich and cheese. For this, what is usually done is to crush the piece of banana so that it can wrap the filling. Finally, they are passed through the dough, a mixture of egg, milk and flour, and carefully immersed again in the hot oil and fried until golden.

The best occasions to enjoy drunk Vallunos

  • Informal snacks: The aborrajados are perfect to enjoy between meals. Whether in the afternoon or morning, their combination of sweetness and crunchy texture makes them an ideal choice to satisfy cravings.
  • Social events and celebrations: In Colombia, it is common to find drunk bananas at social events, from family parties to community celebrations. Their versatility makes them suitable for both main dishes and desserts.
  • Special breakfasts: Aborrajados are a delicious option for a special breakfast. A different way to start the day with an excellent option.
  • Informal meetings with friends: These bites vallunos They are easy to make and everyone likes them. They are an excellent option to complement a pleasant chat between friends.
  • Snack on the beach or picnics: Their portability and ease of eating with your hands make them a popular choice to take to the beach or enjoy at a picnic. They are tasty both hot and at room temperature.
  • Breakfast snack in the office: Colombian aborrajados are a delicious and comforting alternative even in a work environment.

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Aborrajados Recipe

Yield: 4 servings

Preparation: 45 minutes


  • 2 ripe bananas
  • 200 g of sandwich (guava paste)
  • 150g grated cheese (you can use fresh cheese)
  • Oil for frying
  • 1 cup of wheat flour
  • 1 cup of milk
  • 1 egg
  • 1 teaspoon baking powder
  • a pinch of salt

How to make sandwich and cheese aborrajados in 6 steps

  1. In a large bowl, mix the flour, milk, egg, baking powder and a pinch of salt. Beat well until you obtain a soft and homogeneous dough. Reserve.
  2. Peel the bananas and cut them in half. Fry for a few minutes until they take color.
  3. Place the banana halves between two layers of baking paper and mash until they are thin like a tortilla.
  4. Cut the sandwich into thin strips and the cheese, if using fresh. Take each crushed banana and place a portion of sandwich and cheese in the center. Fold them in half or roll them.
  5. Dip each stuffed aborrado in the dough, making sure they are completely covered.
  6. Place the aborrajados in a frying pan with hot oil and fry until golden brown on both sides, about 3-4 minutes per side. Place them on absorbent paper to remove excess oil.
easy drunk recipe

Source: www.paulinacocina.net

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