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fiogf49gjkf0d L'AREPA IS THE DAILY BREAD OF THE COUNTRY. IT IS MADE
FROM MAIZE FLOUR. IN RESTAURANTS A BREAD MADE WITH
GARLIC IS GOOD EATEN WITH VARIOUS CHESSES, NATILLA,
NATA OR SUERO DEPENDING ON WHICH REGION OF THE CONTRY.
MEATS:
THE MEAT OF THE ZEBU IS WIDELY EATEN. THE ZEBU ARE
A PARTICULAR BREED OF OXEN THEREFORE THE MEAT IS
VERY MUCH LIKE BEEF.
SOME DISHES ARE:-
IN THE STYLE OF PARILLA - GRILLED OVER A WOOD FIRE.
IN THE STYLE OF PLANCHA - SERVED WELL COOKED ON A WOODEN
BOARD IN ORDER TO CARVE THE MEAT.
PABELLON - THIS IS THE NATIONAL DISH. COMPOSED OF SLICES
OF BEEF WITH BLACK BEANS, RICE AND CARROTS.
THE BEST CUTS OF MEAT ARE:-
CHURASCO SOLOMO, PUNTA TRASERA AND LOMITO. THE MEAT IS
SERVED WITH YUCA AND HALLACAS A TYPE OF PASTA MADE WITH
MAIZE FLOUR.
FISH:
TROUT FORM THE ANDES, LOBSTER, STUFFED CRAB, KING PRAWN,
IN THE STYLE OF PARILLA.
AS CASSOLETTE A TYPE OF STEW OR AS A POT-AU-FEU CALLED
SANCOCHO.
IN THE SOUTH EAST THE LAU-LAU IS A FISH FROM THE ORENOQUE
VERY GOOD SERVED GRATINATED WITH CHESSE OR GARLIC.
DESSERTS:
HALLACA IS A LOCAL DELICACY, EATEN AT CHRISTMAS AND
NEW YEAR; CORNMEAL IS COMBINED WITH BEEF, PORK, HAM AND
GREEN PEPPERS WRAPPED IN INDIVIDUAL PIECES OF BANANA LEAVES
AND COOKED IN BOILING WATER.
DRINKS:
THERE ARE THE LOCAL BEERS, MINERAL WATERS, GIN AND
EXCELLENT RUM. A MULTITUDE OF BATIDOS WHICH ARE
FRESHLY MADE FRUIT JUICES MADE FROM THE TROPICAL FRUITS
AND EVEN VEGETABLES SUCH AS BEETROOT.
COFFEE IS WIDELY DRUNK AND MAY BE TAKEN AS AN EXPRESSO.
IT MAY ALSO BE BOUGHT AS:-
CLARO - LIGHT
GUAYOYO - NEITHER STRONG OR WEAK.
MARRON - WITH A DROP OF MILK.
BLANCO - WITH A LARGE AMOUNT OF MILK.
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