Calentado

Calentado is a traditional Colombian dish made from reheated leftovers, most commonly a mix of rice and beans. The name comes from the Spanish calentado, meaning heated, since the dish is created by warming previously cooked grain and legumes. In its simplest form, day-old white rice is combined with cooked red beans in a skillet and gently heated until steaming. Aromatics such as onion and garlic are often sautéed first, and salt and pepper are used to season. Many households enrich the basic mix with leftover protein, such as ground beef, chorizo, or shredded meat, and vegetables. The preparation is highly variable, reflecting regional tastes and available leftovers.

Calentado is typically served as a hearty main or breakfast. It is commonly accompanied by a fried egg on top, arepa, sliced avocado, or plantain. In urban areas it is frequently offered as a home-cooked meal or street-side dish and is regarded as a practical, comforting way to reuse leftovers. The dish embodies a broader Latin American culinary practice of transforming yesterday's food into a new meal, and though closely associated with Colombian home cooking, similar reheated-rice-and-beans preparations appear in neighboring countries under different names.

Variations exist depending on ingredients and region, but the core concept remains: heat leftovers to create a warm, satisfying dish. Calentado’s enduring appeal lies in its simplicity, frugality, and adaptability to whatever is on hand.