Fritanga Bar Recipe

Prepare aromatics

Heat 2 tablespoons vegetable oil in a large skillet or plancha over medium heat. Add the chopped onion and red bell pepper and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Combine beans and rice

Add the drained cooked black beans to the skillet and stir to combine. Lightly mash a few beans with the back of a spoon to thicken the mixture. Stir in reserved bean liquid or 2 tablespoons water to loosen if mixture is dry.

Finish with rice and seasonings

Add the cooked rice to the skillet and fold gently to incorporate without breaking up the rice too much. Stir in 1 tablespoon Salsa Lizano (or Worcestershire), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3–4 minutes, stirring occasionally, until heated through and flavors meld. Stir in chopped cilantro if using and adjust seasoning. Keep warm.

Prepare cheese

Slice the queso fresco into 8–10 rectangular pieces roughly 1/2–3/4 inch thick. Pat dry with paper towel to remove excess moisture.

Coat and fry

Spread 1/2 cup flour on a plate. Heat 3/4 cup vegetable oil in a nonstick skillet over medium-high heat until shimmering. Lightly dredge each cheese slice in flour, shaking off excess. Place the cheese in the hot oil in a single layer and fry 1.5–2 minutes per side until a golden crust forms. Work in batches to avoid crowding. Remove to a plate lined with paper towel. Serve immediately with lime wedges to squeeze over the cheese.

Slice plantains

Peel the ripe plantains and slice them diagonally into 1/3-inch thick slices for larger oval tajadas.

Fry plantains

Heat about 1 cup vegetable oil in a heavy skillet over medium heat until shimmering but not smoking. Fry the plantain slices in batches (do not overcrowd) about 2–3 minutes per side or until caramelized and deep golden brown. Remove with a slotted spoon to paper towels and immediately sprinkle lightly with 1/4 teaspoon salt. Keep warm.

Dress and toss

In a medium bowl whisk together 2 tablespoons apple cider vinegar, 1 tablespoon vegetable oil, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until sugar dissolves. Add the shredded cabbage, grated carrot, and thinly sliced white onion. Toss thoroughly to coat. Let rest 10–15 minutes at room temperature for flavors to meld, then taste and adjust seasoning.

Mix salsa

Combine chopped tomatoes, 1/4 cup finely chopped red onion, the minced chile, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1 teaspoon vegetable oil, and 1/2 teaspoon salt in a small bowl. Stir to combine and let sit 10 minutes so flavors marry. Taste and adjust heat or salt as desired.

Divide the gallo pinto among plates (about 1 cup per serving). Arrange 2–3 pieces of queso frito, a small mound (about 4–5 pieces) of tajadas de plátano, and a 3/4 cup serving of ensalada de repollo on each plate. Spoon a couple tablespoons of chilero alongside or on top of the gallo pinto. Serve immediately while queso and tajadas are hot.

Optional: Serve with hot sauce, fried eggs, or warm corn tortillas on the side.