calentados

Calentado, also known as calentados in plural, is a traditional Colombian dish built from leftovers, typically rice and beans that are reheated and repurposed into a new meal. The base is usually white rice mixed with refried or stewed beans; common additions include leftover fried meats such as shredded beef, ground meat, or chorizo, as well as onions, garlic, tomatoes, and hogao. The dish is frequently finished with a fried egg on top and is commonly accompanied by arepa, avocado, or fried plantain.

Preparation usually involves warming oil in a skillet, sautéing onion and garlic, adding tomatoes, then folding in the rice and beans and cooking until heated through and slightly crisp. Seasoning varies, but salt, pepper, and sometimes cumin or paprika are typical. Egg can be fried separately and placed atop the hot mixture just before serving.

Cultural context: Calentado is widespread in Colombia and regarded as a practical, economical breakfast or lunch that reduces waste and repurposes leftovers. Regional variations exist, with different meats, sauces such as hogao, and sides reflecting local tastes.

Etymology: The name derives from calentar, to heat, with calentado referring to what has been heated up. The plural calentados may refer to multiple leftovers combined into a single dish.