¡Buen Provecho! – Venezuela

Venezuela: Tequeños con guasacaca, Arepas, Pabellón criollo, Besitos de coco


A few weeks ago I hosted a Venezuelan dinner. I’ve never had Venezuelan food, and, spoiler alert, I’m a fan after this meal. The appetizers ended up being my favorite dishes, which is often the case for me. Some of my favorite meals are just a spread of appetizers.

First up, tequeños, which are essentially Venezuelan cheese sticks. Here’s the recipe I used. These are easy, fun to make, and delicious. In my search for recipes I also came across a version that included jalapeño, almost like a pepper popper, so I added strips of jalapeño to some of the tequeños, which is deliciously spicy. Or spicily delicious. 2016-04-30 16.21.12 2016-04-30 16.27.22 2016-04-30 16.35.39 2016-04-30 17.49.02

I love making dough. I always hold my breath a little bit, but when it ends up working it feels like such an accomplishment! 2016-04-30 17.27.57
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2016-04-30 18.18.10 2016-04-30 18.05.38 2016-04-30 18.45.462016-04-30 18.50.38These were a hit. I also made guasacaca to dip them in using this recipe. Guasacaca is almost like a pureed guacamole with a tangy bite. It’s delicious and also really fun to say 🙂 I doubled the recipe and ended up with a lot of it, and since it was so tasty I sent one of the guests across the street to the corner store to buy some tortilla chips so we could snack on it as I made the rest of the meal (which, par for the course, wasn’t ready on time). 2016-04-30 15.41.51 2016-04-30 15.55.45 2016-04-30 16.07.072016-04-30 18.31.01The second third appetizer was arepas. We put cheese, guasacaca and peppers on top and they were tasty. 2016-04-30 16.30.35 2016-04-30 16.35.392016-04-30 19.13.122016-04-30 19.13.46
The main dish was pabellón criollo, which is a very popular dish in Venezuela. The dish consists of four primary components: shredded beef, black beans, white rice and fried plantains. 2016-04-30 12.50.57 2016-04-30 13.02.19

The beef cooks for over four hours, so this is definitely a plan ahead meal.

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Lots of bell peppers in this cuisine. 2016-04-30 17.11.17 2016-04-30 17.16.47 2016-04-30 17.21.102016-04-30 19.35.24 2016-04-30 19.49.04 2016-04-30 19.42.03 2016-04-30 19.53.40 2016-04-30 20.27.52Here’s the vegetarian version, made with a fried egg.
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Dessert was besitos de coco – coconut kisses. I made these earlier in the day and enjoyed a warm one to taste test with a cup of tea from my personalized couch cuisine mug from Adena. 2016-04-30 13.39.30 2016-04-30 13.55.45 2016-04-30 14.01.54 2016-04-30 14.13.182016-04-30 14.29.15 2016-04-30 14.30.11

Lounging and looking over the rest of my prep list, which makes me feel like I’m on Top Chef I’ve found very helpful.2016-04-30 14.14.552016-04-30 14.33.47

The cookies are simple and coconutty and pretty perfect.

We had a lovely evening together. Trevor snapped this shot of me explaining how to assemble the pabellón criollo, and it cracks me up because it looks like I’m explaining and demonstrating how to use a fork. In other words, how to eat 🙂

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I would make all these dishes again.

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About couchcuisine

I like traveling, cooking and eating...especially with friends.
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2 Responses to ¡Buen Provecho! – Venezuela

  1. Dar says:

    Nice post Chef – like the new format of smaller pix in progression with the option to enlarge – shows the continuity of the progress! l also like the groupings of the spices/veggies/and such. AND, of course, those beans looked very inviting!!
    Keep on

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