THE STORY AND TRADITION BEHIND BUENA PAPA’S RECIPES
MISSION + MENU STORIES
BP MISSION:
Buena Papa is on the mission to bring communities together to experience new flavors and cultures with the most universal base–French Fries.
We believe food unites people, allowing us to bond over our personal and family stories and traditions. Food has the power to build, connect and unite people all while helping us discover the beauty of different flavors and cultures.
It’s more than food, it’s about connecting through our stories and shared moments together.
LEARN THE STORY AND TRADITION BEHIND OUR MEALS
Round One: EL COLOMBIANO, EL MEXICANO, THE CAROLINA
El Colombiano (The Colombian) is inspired by the famous Colombian dish: Bandeja Paisa!
So, what is Bandeja Paisa?
It’s one of the most traditional Colombian foods and it can be summed up as “a festival of meat on a Frisbee-sized plate.” In fact, the word bandeja in Spanish means platter, so you know you’re in for a lot of food. Traditionally, a Bandeja Paisa consists of two types of Colombian sausage, ground beef, rice, red beans, a fried pork rind called chicharrón, an arepa, a plantain, a slice of avocado (you know, to be healthy) and a fried egg to top it all off.
What is the history of Bandeja Paisa?
This Colombian cuisine has humble beginnings. It was originally considered peasant food because farmers in the Antioquia region would eat the protein packed meal for breakfast before working in the fields. The combination of meat and carbs kept them going throughout the day. Currently, Bandeja Paisa, with all its components, isn’t considered peasant food. The dish is usually one the most expensive meals on menus because it’s such a large serving of food.
Where is it popular?
The Bandeja Paisa can be found in many parts of Colombia, but the meal has roots in the Antioquia region of the country, which encompasses Medellín, Guatapé, Rionegro and more. People from these areas are called Paisas. (Colombia is very regionalized, so people from different parts of the country have identifying names and diverse cultures.) So if you happen to be visiting Medellín during a trip to Colombia, make sure to order a Bandeja Paisa while you’re there.
Buena Papa’s El Colombiano (the colombian) is layered with colombian refried beans and topped with chicharron (fried pork belly), chorizo (colombian sausage) and finished with guacamole and pico de gallo.
Source: Uncover Colombia
El Mexicano (The Mexican) is based off of one of Mexico’s most delicious ingredient: Carne Asada.
What is the History of Carne Asada:
Carne asada is said to have been invented by a group of Mexican Vaqueros (cowboys) in the 1800s. These cowboys would grill the beef over an open fire and then share it with their fellow cowboys. The dish eventually made its way to the United States, where it has become a popular menu item at Mexican restaurants.
Carne asada is not only one of the most commonly served dishes at get-togethers and other special events in northern Mexico, but it also plays an important role in the region’s cuisine.
Buena Papa’s El Mexicano (the mexican) is tossed in Mexican spices topped with carne asada, guacamole, sour cream and finished with pico de gallo.
Source: Mexicali Blue
The Carolina: BP Signature Fries lightly tossed with vinegar, topped with pulled pork and coleslaw. Finished with our specialty tangy bbq sauce:
The Carolina: it's an ode to a dish James Windon’s (co-owner and co-founder) great aunt would make for all holidays and special occasions: chopped BBQ pulled pork, seasoned with apple cider vinegar and spices with coleslaw and a homemade barbecue sauce. It’s a homage to Buena Papa’s home of North Carolina
Our “La Boriqua” uses the famous puerto Rican dish Pernil. (the puerto rican): BP Signature Fries coated with salsa de ajo (garlic infused olive oil). Topped with latin pernil flavored pulled pork, guacamole and pico de gallo.
Pernil is one of Puerto Rico's most famous dishes, a succulent roasted pork shoulder that is traditionally seasoned in a marinade called adobo mojado, consisting of paprika, salt, vinegar, garlic, and oregano. The name of the dish is derived from the Spanish word pierna, meaning leg, but it is also a Catalan word for ham, referring to the traditional recipe that calls for fresh ham.
Because pork shoulder is more available and costs less than ham, it has become a key ingredient in pernil. Many people prefer it since it is believed to be much more flavorful than ham. The dish is a staple at numerous Puerto Rican festivities such as birthdays or weddings, where many people feast on the crunchy skin and tender meat that falls off the bone. Source: Tasteatlas