Sabor criollo

One of the benefits of living in a multicultural city is the opportunity to stumble across different cuisines. Especially if you know it will be good seeing the numbers of people regularly eating there. An authentic flavour of South America brought to our table on a Friday evening; washed down with some Venezuelan brew.

Venezuelan cuisine, “cocina criolla” as it is known, reflects the complex history of the country mingling European influence (especially Italian, Spanish, French and Portuguese), indigenous roots and African ancestry. This unique blend makes it a flavoursome dishes.

In our table the national dish, Pabellón Criollo, and the most famous dish, Arepas. The Pabellón Criollo is a simple dish of shredded beef or pork, black beans, white rice, and sometimes accompanied by fried plantain. Arepas are cornmeal disks that are grilled, baked or fried. Unlike in its neighbor country Colombia where it is normally eaten unadorned, in Venezuela Arepas are split open and filled with a variety of cheese and/or meats. In Venezuela, Arepas are generally eaten as snacks or as side companions at meals. For us, as a main dish.

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