Cazuela de frijoles brings the flavors of bandeja paisa together in a single pot: beans stewed Antioquia-style, with meat, chorizo, chicharrón and ripe plantain. It's a hearty spoon dish and one of the most ordered in the house. You'll find it at Tequendama Las Rozas and at Tequendama Moments.
At a glance
| What it is | Paisa-style stewed beans, served in a clay pot with their sides |
| Where it's from | Antioquia and the Coffee Region |
| Toppings | Beans, shredded beef, chorizo, chicharrón, ripe plantain, rice and avocado |
| At Tequendama | On the Las Rozas menu and the Moments menu |
Paisa beans
In Antioquia, red beans are cooked slowly with hogao (a tomato and onion sofrito) until creamy. They're the base of the bandeja paisa; in the cazuela they're served with everything else on top, to eat with a spoon.
Tequendama's cazuela
It's a creamy paisa-style bean stew with shredded beef, chorizo santarrosano, crispy chicharrón and ripe plantain, topped with shoestring potatoes, sweet corn, white rice and fresh avocado. It's on the Las Rozas menu and the Moments menu.
Frequently asked questions
How is it different from the bandeja paisa?
The ingredients are similar, but in the bandeja each item sits separately on the plate, while in the cazuela everything is served together, on top of the beans.
What is chorizo santarrosano?
A chorizo from Santa Rosa de Cabal, in the Coffee Region, more heavily spiced than chorizo criollo.
Where can I eat cazuela de frijoles in Madrid?
At Tequendama Las Rozas (C/ Escorial, 1) and at Tequendama Moments (Av. de Felipe II, 4, Goya).
Updated October 7, 2026 · By the Tequendama Team · Next: bandeja paisa · More from the guide