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Venezuelans, living between the Caribbean and the Andes, grow and eat a great variety of tropical fruits, squashes, corn, beans and rice. Coastal main dishes include seafood; deeper into the interior, goat, beef and potatoes are typical. With such diverse ingredients available, the recipe for the national dish, Pabellon Criollo, a plate of shredded seasoned beef with black beans, rice and fried plantains, is pretty flexible. Near the coast, it may be made with fish; in some areas, wild caiman or capybara might replace the beef. Arepas, thick, round corn cakes, plain or filled with meat, cheese or vegetables, are the other national favorite. Traditionally made with corn that was soaked, cooked, dried, then ground to flour in a laborious process, it is easier to make arepas now--the flour mix is readily available in Venezuelan markets. Venezuelans love arepas so much that they use the term nueve arepas to describe a shutout in baseball, the national pastime. Picture nine round corn cakes—a score of nine zeros!

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Home Town: Maracaibo, Zulia, Venezuela
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Cooking Level: Expert
Home Town: Caracas, Distrito Federal, Venezuela
Living In: Riverview, Florida, USA
About me: I was born in Queens, NY from Colombian parents, and raised in Caracas Venezuela.
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Cooking Level: Intermediate
Home Town: Maracaibo, Zulia, Venezuela
Living In: Hamilton, New Jersey, USA
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Cooking Level: Beginning
Home Town: Puerto Ordaz, Bolívar, Venezuela
Living In: Austin, Texas, USA

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Baked Denver Omelet

Reviewed on Dec. 27, 2014 by Carol Lynn Cox   view full review
very nice and easy... and you don't need the baking dish if your skillet can go into the...

Dirty Diapers

Reviewed on Aug. 5, 2014 by Cecy   view full review
People liked these so much!

Fresh Southern Peach Cobbler

Reviewed on Jul. 4, 2014 by Carmen   view full review
DELICIOUS! Would not change anything! I served it last night with a small scoop of vanilla ice...

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