Mojarra frita is a whole tilapia, fried until the skin is crispy, and one of the most typical dishes of Colombia's Caribbean coast and river regions. It's served with patacones, coconut rice and salad, with lime to squeeze over it. At Tequendama Las Rozas we serve it with red tilapia from Colombia, subject to availability.
At a glance
| What it is | Whole fried tilapia |
| Where it's from | Colombia's Caribbean coast and river regions |
| Served with | Patacones, coconut rice, salad and lime |
| At Tequendama | Red tilapia of Colombian origin with salad and tostones, at Las Rozas, subject to availability |
How it's eaten
Whole and unhurried. Start with the fillets, which come away easily from the bone, and enjoy the crispy skin. A little lime on top and a patacón on the side complete the bite.
Tequendama's mojarra
On our Las Rozas menu it's fried red tilapia from Colombia, served with salad and green plantain tostones. We don't always have it: ask about it when you book.
Frequently asked questions
What fish is mojarra?
In Colombia, mojarra is the name for tilapia, a freshwater fish with mild white flesh.
Does it have a lot of bones?
It's served whole, so it has its backbone and some finer bones, but the fillets come away easily.
Is mojarra available every day?
It depends on product availability. Ask when you book or call us at +34 910 089 030.
Updated October 7, 2026 · By the Tequendama Team · Next: traditional Colombian dishes · More from the guide