Calentao', sometimes spelled calenta'o (Colombian Spanish creole folk slang for "heated," derived from the Standard Spanish word ''calentado'') is a Paisa and Antioquia,

Colombian cuisine Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous C ...

dish made from reheated leftovers including rice, egg, pasta, beans, potatoes and other foods such as

arepa ''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuis ...

, chorizo, and ground beef. It is generally eaten for breakfast and is often accompanied by

aguapanela Aguapanela, '' agua de panela'' or ''agüepanela'' is a drink commonly found throughout South America and a few parts of Central America and Caribbean. Its literal translation means "panela water" as it is an infusion made from panela which is der ...

, arepa, coffee, juice or hot chocolate. Depending on the region it can also be served with

hogao Hogao is a variant of Spanish sofrito and is typically used in Colombian cuisine. Traditionally made with only long green onions and tomatoes, differing from guiso, which can also be made with round onions, garlic, cumin, salt, and pepper that ...

. It is sometimes referred to as Fríjoles Trasnochaos. A fried egg is usually served on top of the dish and it is called Calentao' "A Caballo" . It is usually eaten for breakfast using some of the night before's leftovers.Calentado
July 6, 2009 My Colombian Recipes

See also

References

Further reading