Perico criollo |
Perico : our version of scrambled
eggs but with a small variant: onions and tomatoes are cut very
finely and fried. Once done you add the beaten eggs. Very typical
in Venezuela for breakfast and delicious with --
Arepas : a combination of bun/pancake
made of corn flour. Unlike other South American countries, who
all use cornmeal in one way or another, here the corn is processed
to a sort of rougher flour. This is mixed with water and this
round tortilla, but thicker, is moulded (like the mud pies kids
make) and either deep fried or cooked on an iron skillet on both
sides until, when taken in your hands, it sounds hollow on the
inside. Then it is done and these arepas (either quite small
to accompany a meal, like your breads in a restaurant) or larger,
are filled with : cheeses of various kinds, black beans, shredded
meat, avocado or whatever you fancy. It is eaten like you would
a sandwich.
Carne esmechada : cooked beef. Once cooked, boiled or
steamed, you shred it very finely and fry with onions, garlic,
tomato and whatever other seasoning you fancy. Shredded meat
is mostly eaten with black beans, fried plantains (the large
bananas which cannot be eaten raw), rice and a salad. This would
make up our national dish but as said above, in the arepas you
can put anything.
Lomito a la Brasa : lomito is beef tenderloin and a la
brasa is over hot coals. Here butchers cut out the upper part
just above the beef ribs in one piece and this is usually cooked
whole either in the oven or as a barbeque.
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