The Take
Aborrajado delivers exactly what its name promises: battered ripe plantain stuffed with real cheese and deep-fried until the center oozes. The traditional base keeps it rooted in pre-industrial Colombian street food, but the double dip in vegetable oil drags it straight into junk territory.
Ripe plantains bring natural sweetness and potassium, and the cheese adds protein, yet the flour-egg-milk batter plus repeated frying loads it with refined carbs and oxidized fats that no one needs for an onces snack.
The Verdict
The plantain and cheese core is honest and satisfying, but the fryer treatment turns a simple snack into industrial slop that hits hard then leaves you dragging. Guava versions only pile on extra sugar.
Skip the fryer. Grill ripe plantain slices with queso fresco instead.
Common Questions
What is in Aborrajado?
Ripe plantain, cheese, eggs, flour, sugar, milk, and vegetable oil for frying. Some add guava paste.
What is a healthier alternative to Aborrajado?
Grill or pan-sear ripe plantain slices and top with queso fresco. No batter, no deep fry.
Does Aborrajado have seed oils?
Yes. Recipes call for generic vegetable oil, typically soybean, canola, or similar seed oils.
