Más Que Una Arepa – Venezuelan Cookbook

T

his book is part of my childhood; Yes, it has delicious food recipes, but in reality it represents experiences and moments that are part of my history. Each recipe is part of a memory full of joy and curiosity. Each ingredient brings back the smells and colors that I grew up with. Each bite will give you a taste of the joy a child experiences growing up in a loving home.

I hope this book shows you how beautiful my country is, how beautiful my family is, and that Venezuela has more to offer than just Arepas.

Hola!

MÁSunaQUE

AREPA A Venezuelan Cookbook

Scan me!

Designed by

Paola García Tovar

MÁSunaQUE

AREPA A Venezuelan Cookbook

Designed by

Paola García Tovar

Advanced Graphic Design II, Fall 2021.

This book, its content and illustrations have been designed by Paola García Tovar, inspired by the wonderful art pieces of designer Reina Castellanos. The recipes and images contained here have been extracted from websites for educational use, each author has been credited on the respective recipe page.

No part of this publication may be reproduced, stored or transmitted in any form or by any means, without written permission of the author.

The main reason you are reading this page is so I can reassure you and make clear why you need Venezuelan recipes in your life, besides them being absolutely incredibly freaking delicious, AND doable!

The year is 2021, and by this point of your life, you probably know at least one Venezuelan who left their country to find new opportunities; or maybe you are that Venezuelan! (Epa mi pana, Cómo estás ?!). The point is, so many of us have left our country, our home, to start a new life somewhere else, and as a result, we left our customs and our folklore at home too.

So, I figured, it’s time to get back some of our colors and show our loved ones and our new friends why we miss our home so much, but also show them, that home can be anywhere you are if you surround yourself with things that make you happy and tasty food.

By Paola GarcÍa Tovar

CONTENTS Breakfast 7 • Arepa & Empanada Empanada... . . . . . . . . . . . . . . . . . . . . . . 9 • Fillings .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .11 Reina Pepiada .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .11 Carne Mechada .. .. .. .. .. .. .. .. .. .. .. .. .. .. 12 Pollo Mechado.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 14 Perico.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Caraota.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 16 • Cachapa.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 • Mandoca.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Brunch 21

• Pepito.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 • Pabellón.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 24 • Patacón.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 • Pasticho.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Drinks 29

• Chicha.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 31 • Cocada.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 • Papelón con Limón.. . . . . . . . . . . . . . . . . . . . . . . 33

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35

Christmas • Pan de Jamón.. . . . . . . . . .

• Hallaca.. . . . . . . . . . . . . . . . . .

• Ponche Crema.. . . . . . . . . .

• Ensalada de Gallina.. .

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36 38 43 44

• Tres Leches.. . . . . . . . . . . . . . . .

• Quesillo.. . . . . . . . . . . . . . . . . . . .

• Marquesa (chocolate).. .

• Arroz con Leche .. . . . . . . .

• Catalinas.. . . . . . . . . . . . . . . . . .

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. . 47 . 48 . 49 . . 51 . 52

Desserts 45

Sauces 53

• Guasacaca .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . 55 • Salsa de Ajo (Garlic sauce) .. .. .. .. .. .. . 56

My Notes

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MORE THAN

BREAKFAST _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _

9 11 11 12 14 15 16 18 19

Photograph by Shutterstock.com

Arepa & Empanada. _ Fillings _ _ _ _ _ _ _ Reina Pepiada_ _ _ _ Carne Mechada _ _ _ Pollo Mechado_ _ _ _ Perico_ _ _ _ _ _ _ _ Caraota_ _ _ _ _ _ _ Cachapa _ _ _ _ _ _ Mandoca _ _ _ _ _ _

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Arepa & Empanada Arepas are a traditional corn-based bread that is served as the daily bread in Venezuela. It is made from cornmeal water, and salt. The dough is formed into patties than cooked.

Arepas can be served for breakfast, lunch, or dinner. They are also naturally gluten-free, which makes a great alternative to bread if you can’t eat gluten.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 110 Cal Fat:. . . . . . . . . . . . . . . 1 g Protein:. . . . . . . . . . . . 2 g Carbs:. . . . . . . . . . . . 23 g

Cook Time:

Preparation: . . . 10 min.

Cooking: . . . . . . 20 min.

Ready in: . . . . . 30 min.

Credits:

Recipe from P.A.N For: 8-10 Servings

Ingredients: Ü Ü Ü Ü

2 ½ cups of water.

2 cups P.A.N, precooked corn meal.

1/2 tsp of salt.

1 tsp of sugar (for empanada only)

Preparation: ▶ To make Masa: 1. Pour water into a container.

2. Add the salt and the corn meal gradually.

3. Knead until a smooth dough is formed and let rest for 5 min. ▶ To make Arepa:

Photograph by Shutterstock.com

4. Separate dough into 8-10 portions. Take one portion in your hands and shape it into a ball, this one should be close to the size of your palm.

5. Press the dough ball with your palms to form a large patty shape.

6. Place onto a griddle or frying pan over medium heat for 5-10 min on each side. Brown on both sides and serve hot.

7. Open the arepa and fill it to taste.

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▶ To make Empanada.

8. Separate dough into 6-8 portions.

9. Take one portion in your hands and shape it into a ball, this one should be the size of your palm or slightly bigger.

10. Prepare a plastic bag, by cutting it in half and placing it on the kitchen table. Press the dough ball with your palms on top of the plastic bag to form a large patty shape. Make the shape as tin as possible, ¼ of an inch.

11. Take desired filling and add it to the middle of your dough.

12. Take the plastic bag and fold the dough in half without making any pressure. Use your finger to lightly press the border of the empanada to close it so the filling wont spill out.

13. The empanada should look like a semicircle. Take the empanada from the plastic bag and place it on a frying pan over medium heat for 5- 7 min on each side.

14. Take out of the frying pan and serve hot.

Photograph by Shutterstock.com

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TASTY FILLINGS! Reina Pepiada:

The queen of all arepas. The arepa that we will make is one of the most popular recipes, named in honor of a beautiful young woman who was Miss Universe in 1955.

The “Reina Pepiada”, was christened in honor to Susana Duijm, who was crowned Miss World in 1955, the first Venezuelan to win an International beauty contest.”

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 110 Cal Fat . . . . . . . . . . . . . . . :1 g Protein:. . . . . . . . . . . . 2 g Carbs:. . . . . . . . . . . . 23 g

Cook Time:

Preparation: . . . 10 min.

Cooking: . . . . . . 20 min.

Ready in: . . . . . 30 min.

Credits:

Recipe from Kitchenstories.com For: 8 Servings

Ingredients: Ü 2 Avocados Ü 1 Chicken breast (cooked) Ü 2 Onions Ü 1 ½ tbsp Salt Ü 1 tsp Pepper

Ü 10 tbsp Mayonnaise Ü 4 oz. Cilantro Ü 2 tbsp Olive Oil

Preparation: 1. Shred the chicken completely, finely chop the onion and cilantro, finally the diced avocado

Photograph by Shutterstock.com

2. In a bowl, mix all the ingredients well and season to taste, cover with plastic wrap and set aside.

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Carne Mechada (shredded beef) Slow cooked, shredded beef takes on incredible flavor of onions, sweet red bell peppers, and cumin in this Venezuelan Carne Mechada. Perfect for tacos, arepas, or sandwiches.

Carne Mechada plays a major role in pabellón Criollo (go to page 00 for full recipe), which is this national dish of Venezuela. This dish is comprised of a large platter full of carne mechada, rice, black beans, and fried plantains.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . . 85 Cal Fat: . . . . . . . . . . . . . . 0 g Protein:. . . . . . . . . . . 12 g Carbs:. . . . . . . . . . . . . 8 g

Cook Time:

Preparation: . . . . 15 min.

Cooking: . 30 min. - 2 h.

Ready in: .45 min. - 2 h.

Credits:

Recipe from Curiouscuisiniere.com For: 8 Servings

Ingredients: For the Beef Ü 2 lb. skirt steak, or flank steak* Ü 1 onion, quartered For the Sauce Ü 1 tbsp oil Ü 1 onion, quartered and sliced Ü 2 red bell peppers, quartered and sliced

Ü Ü Ü Ü Ü Ü Ü

3 garlic cloves 2 tomatoes, diced (about 3 cups) 1 tbsp Worcestershire sauce 1 tsp salt ½ tsp ground black pepper ¼ tsp cumin 2 cups reserved beef cooking broth

Preparation: 1. Pre-cook and shred the meat** 2. Trim the meat, if necessary, and cut it into 4 pieces. Place the pieces in a medium soup pot and cover them with water. Add 1 quartered onion and simmer for 2 hours, removing any foam that may float to the top.

3. Once cooked, remove the beef from the water and let it cool slightly. (Reserve 2 cups of the cooking broth.)

4. Once cool enough to handle, shred the meat with two forks. Set aside.

5. Make the sauce and season the meat. Heat the oil in a large sauté pan with high sides over medium heat. Add the onion, peppers, and garlic. Sauté for 4-5 min. until the onions are soft.

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6. Add the diced tomatoes, Worcestershire sauce, salt, pepper, and cumin. Mix well.

7. Add the shredded meat and 2 cups of the meat broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20 min.. (If you are serving your carne mechada with rice and beans, classic Venezuelan style, go ahead a leave the meat a little brothy. If you will be using it to fill arepas or empanadas, you will want to cook it until nearly dry, stirring often so it doesn’t stick.)And shape it into a ball, this should close to the size of your palm.

8.

Press the dough ball with your palms to form a large patty shape.

9. Place onto a griddle or frying pan over medium heat for 5-10 min on each side.

Brown on both sides and serve hot.

10. Open the arepa and fill it to taste. ▶ Notes: 11. * If skirt steak or flank steak are quite pricey in your area, like they are ours, you can also make this recipe using a chuck roast. If using chuck, you will want to simmer the roast for 3-4 hours, to let the tougher cut get a bit more tender.

Photograph by Shutterstock.com

12. * Cooking the meat can be done a day ahead. Just be sure to reserve the cooking liquid that you will need for the sauce. And you will want to shred the meat before refrigerating it in a sealed container overnight, since the meat shreds better when slightly warm.

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Pollo Mechado (shredded chicken) Shredded chicken is another basic recipe of Venezuelan cuisine that provides a unique flavor and versatility that allows us to use it as a filling or as a main, with rice and even spaghetti.

Nutrition Facts: (Per Portion)

Calories:. . . . . . 220 Cal Fat: . . . . . . . . . . . . . . 5 g Protein:. . . . . . . . . . . 33 g Carbs:. . . . . . . . . . . . . 9 g

Cook Time:

Preparation: . . . . 15 min.

Cooking: . . . . . . 25 min.

Ready in: . . . . . 40 min.

Credits:

Recipe from Frugalhausfrau.com For: 4 Servings

Ingredients: Ü 2 chicken breasts (about 12 to 14 ounces) Ü 2 tbsp oil Ü 1/2 onion, thinly sliced into half-moons Ü 1/2 bell pepper, diced Ü 3 large cloves garlic, minced or smashed Ü 1 large tomato, diced Ü Salt and pepper to taste

Ü Squeeze of lime or a 1/2 tsp (or to taste) white vinegar Ü 8 arepas Ü Pickled Red Onions, optional for garnish Ü Green Sauce, optional for garnish Ü Fresh Cheese, optional for garnish Ü Lime & Avocado, optional for garnish

Preparation: 1. Add chicken to a pot, cover with water by about an inch and bring to a boil over medium-high heat. Immediately turn down to a simmer and simmer for 12 to 15 min until tender.

2. In the meantime, heat oil in a skillet over medium heat; add cook and stir onion for about 3 min. Add red bell pepper; cook and stir until onion and pepper are softened, several more min. Add garlic; cook and stir until fragrant, about 1 minute.

3. Add the shredded chicken and a tbsp or two of the reserved broth to moisten, the tomato and salt and pepper to taste. Heat through, gently, stirring often to blend flavors until chicken is still moist but most of the moisture is gone from the pan and the tomatoes have dissolved into the mixture, several min. Taste and adjust for salt and pepper and add a squeeze of lime or a little sprinkle of vinegar.

4. Serve inside still warm and split arepas, topped with green sauce, pickled red onions and cheese.

Garnish with lime and avocado if desired.

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Perico (Scrambled Eggs) Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with sauteed onions, tomatoes, and peppers. Perico means parakeet in English.

Some believe the name for this dish derives from its colorful presentation of the red in the tomatoes, the green in the pepper and the yellow of the eggs.

Perico is made most often at home, and every family has its own version it likes best, similar to omelets in the U.S.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 157 Cal Fat:. . . . . . . . . . . . . . 12 g Protein:. . . . . . . . . . . . 6 g Carbs:. . . . . . . . . . . . . 6 g

Cook Time: Preparation: . . . 10 min.

Cooking: . . . . . . 20 min.

Ready in: . . . . . 30 min.

Credits:

Recipe from Thespruceeats.com For: 4-6 Servings

Ingredients: Ü Ü Ü Ü

4 to 6 eggs 3 tbsp cream 2 tbsp butter 1 tbsp vegetable oil

Ü 1 medium onion (chopped fine) Ü 1 medium tomato (chopped fine) Ü Optional: 1 green pepper (chopped fine) Ü Salt and pepper to taste

Preparation: 1. Whisk the eggs together with the cream. Set aside.

2. Melt the butter with the oil in a large nonstick skillet.

3. Add the chopped onions to the pan and sauté over medium heat until they are translucent.

Photograph by Shutterstock.com

4. Add the tomatoes and green pepper and cook over medium heat until soft, 8 to 10 min.

5. Pour the egg and cream mixture into the skillet and cook gently, stirring them lightly and flipping them as they cook.

6. Cook the eggs to the desired doneness and season with salt and pepper to taste.

7. Serve warm with arepas or other bread choices.

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Caraotas (Black Beans) Caraotas Negras, whether or not to accompany Pabellón Criollo (go to page 00 for full recipe), are a typical Venezuelan black bean dish, sometimes referred to as “Venezuelan beans” or “criollo caviar”.

Nutrition Facts: (Per Portion)

Calories:. . . . . . 309 Cal Fat: . . . . . . . . . . . . . 19 g Protein:. . . . . . . . . . . . 8 g Carbs:. . . . . . . . . . . . 30 g

Cook Time:

Preparation: . . . 30 min.

Cooking: . . . . . . . . . . 2 h.

Resting time: . . . . 1 day Ready in: . . . . . . . . . 3 h.

Credits:

Recipe from 196flavors.com For: 6-8 Servings

Ingredients: 1 lb. black beans 1 tsp baking soda 1 small onion , chopped 1 small onion , halved 6 green peppers , de-seeded and halved lengthwise Ü 2 green chilies , de-seeded and halved lengthwise Ü Ü Ü Ü Ü

Ü Ü Ü Ü Ü Ü Ü Ü

8 cloves garlic , chopped 1 tsp cumin ½ Tsp salt 1 tsp sugar 1 bay leaf 3 sprigs cilantro 2 tbsp chopped cilantro ½ Cup vegetable oil

Preparation: 1. Place the black beans into a very large amount of lukewarm water and add the baking soda. Mix well, then cover the container, and soak for 24 hours at room temperature.

2. Make sure the water covers the beans at least 4 inches (10 cm) above as they will increase in volume during soaking.

3. After 24 hours of soaking, drain the beans, and rinse thoroughly with water.

4. Place the beans into a large pot and cover generously with water.

5. Cover with a lid, bring to the boil, then reduce the heat to medium, and cook for 1½ hours, or until completely softened. Skim off any scum that forms during cooking.

6. Halfway through cooking, add the green peppers, chilies, halved onion, and the whole cilantro sprigs. Increase the heat to medium-high.

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7. 5 min before the beans are finished cooking, when they are very tender, remove the green peppers, cilantro and onion and chop very finely, or blend them.

8. In a large Dutch oven, heat the oil over medium heat, brown the raw chopped onion, then add the garlic and the cooked peppers, onion, chilies, and cilantro.

9. Add the sugar and stir constantly for 10 min.

10. When the sauce is cooked through, pour it into the pot with the beans and stir well to incorporate the flavors.

11. Add the bay leaf, season with salt, toss, cover, and cook again for 15 min over medium / low heat.

Photograph by Shutterstock.com

12. If desired, increase the temperature to reduce the liquid.

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Cachapa Cachapa is a thin pancake made with ground fresh corn, cheese, and panela (or sugar), cooked in a budare (a clay or iron plate).

It is then served with queso de mano (Venezuelan fresh cheese) and butter. The recipe, although simple, has evolved some in the past few years. More people are using canned or frozen corn, as it is easier to obtain throughout the year

Nutrition Facts: (Per Portion)

Calories:. . . . . . 200 Cal Fat: . . . . . . . . . . . . . . 4 g Protein:. . . . . . . . . . . . 8 g Carbs:. . . . . . . . . . . . 25 g

Cook Time:

Preparation: . . . 10 min.

Cooking: . . . . . . 40 min.

Ready in: . . . . . . . . . 1 h.

Credits:

Recipe from curiouscuisiniere.com For: 6-8 Servings

Ingredients: Ü Ü Ü Ü

2 cups corn (fresh or frozen kernels) 1 egg 1/2 cup milk 4 Tbsp masa harina

Ü Ü Ü Ü

1 Tbsp sugar 1 tsp salt 2 Tbsp butter 8 oz. fresh mozzarella, sliced

Preparation: 1. Add fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste form. Let stand for about 10 min for the mixture to thicken.

2. Preheat a 5-1/2 inch frying pan, over medium heat.

3. When the pan is hot, add some butter to grease it.

4. Pour 1/3 cup of batter into the frying pan, making a circle around the pan.

5. Cook for 4-5 min and flip with a spatula. Cook for 3 more min until the cachapa is golden brown.

7. If necessary, keep prepared cachapas warm in the oven until all are cooked.

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Photograph by Shutterstock.com

6. Place sliced mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top. Serve hot.

Mandoca The mandoca is called the Zulian pretzel. In Venezuela, talking about mandocas is really talking about the state of Zulia, a Venezuelan region with a very rich and varied gastronomy, as well as an important cultural diversity.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 119 Cal Fat:. . . . . . . . . . . . . . . 2 g Protein:. . . . . . . . . . . . 2 g Carbs:. . . . . . . . . . . . 16 g

Cook Time: Preparation: . . . . . . . 1 h.

Cooking: . . . . . . 25 min.

Ready in: . . 1 h. 25 min.

Credits:

Recipe from 196flavors.com For: 6 Servings

Ingredients: Ü Ü Ü Ü

1 lb. fine corn meal (corn flour) 1 plantain (very ripe) 1 tsp anise seeds 8 oz.. panela

Ü Ü Ü Ü

8 oz.. grated cheese ½ tsp salt 1 cup warm water Corn oil (for frying)

Preparation: 1. Peel the plantain and purée it. Set aside.

2. In a bowl, mix the warm water and panela until it is dissolved.

3. Add the salt, anise seeds, plantain and grated cheese and mix.

4. Stir in the corn flour gradually.

5. If necessary, and depending on the consistency of the dough, add a little more water or corn flour to obtain a light dough but a somewhat firm.

Photograph by Shutterstock.com

6. Once the dough is ready, let it rest for 10 min.

7. Form small sticks about 3 inches long and ½ inch (8 x 1 cm) in diameter.

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8. Grasp both ends of each stick and make a teardrop shape by squeezing them tightly.

9. Let stand 5 min.

10. Heat a large pot with corn oil and deep-fry the mandocas.

11. Mandocas are ready when they are golden on both sides.

12. Drop them as you go on a plate lined with paper towel.

13. Serve the mandocas hot, accompanied by grated cheese and/or butter.

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MORE THAN

BRUNCH _ _ _ _

_ _ _ _

_ _ _ _

_ _ _ _

_ _ _ _

_ _ _ _

_ _ _ _

23 24 26 27

Photograph by Shutterstock.com

Pepito_ _ _ Pabellón_ _ Patacón_ _ Pasticho_ _

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Pepito Pepitos first appeared in Venezuela in the city of Barquisimeto (my hometown!), In the northwest of the country, where the streets filled with food trucks (burgers, hotdogs and more) were plentiful and called “appetite streets”.

Nutrition Facts: (Per Portion)

Calories:. . . . . . 340 Cal Fat:. . . . . . . . . . . . . . 18 g Protein:. . . . . . . . . . . 22 g Carbs:. . . . . . . . . . . . 32 g

Cook Time:

Preparation: . . . . 15 min.

Cooking: . . . . . . 22 min.

Ready in: . . . . . 32 min.

Credits:

Recipe from Cookpad.com For: 4 Servings

Ingredients: Ü Ü Ü Ü Ü

4 Hoagie-type bread rolls 2 6-ounce steaks 2 tbsp Vegetable oil 1 tbsp Minced garlic 2 tbsp Soy sauce

Ü Ü Ü Ü Ü

1 tbsp Worcestershire sauce 1 Salt and pepper 1 Guasacaca 1 Mustard, mayonnaise, ketchup, etc.

1 Potato sticks

Preparation: 1. Cut the beef into 1-inch pieces and seasoned with salt and pepper.

2. Heat a heavy skillet with 1-2 tbsp of oil and sauté the beef over high until just browned. Add the garlic, soy sauce, and Worcestershire sauce and cook for 2-3 min more, or until desired doneness. Remove from heat. Season with salt and pepper to taste.

Photograph by Caigaquiencaiga.net

3. Split sandwich rolls lengthwise. Divide beef among the four rolls, placing it on top the lettuce. Drizzle with guasacaca and any other desired sauce, and top with potato sticks.

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Pabellón Pabellón criollo is a traditional beans and rice dish of Venezuela (aka our National Dish!).

Black beans (caraotas Negras) and rice are accompanied by tender slices of flank steak .

The name pabellón means flag, and the dish is arranged on the plate so that the red tomatoes and steak, black beans, and the white rice resemble the three stripes of a tri-color flag. It is also considered a reference to the Indigenous, African, and European backgrounds of the Venezuelan population.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 377 Cal Fat:. . . . . . . . . . . . . . 21 g Protein:. . . . . . . . . . . 28 g Carbs:. . . . . . . . . . . . 19 g

Cook Time: Preparation: . . . 30 min.

Cooking: . . . 2 h. 15 min.

Ready in: . 2 h. 45 min.

Credits:

Recipe from Wearecocina.com For: 6-8 Servings

Ingredients: For the Steak: Check recipe on page 12 For the Black Beans/Caraotas: Check recipe on page 16 For the fried plantain: Ü 2 ripe Plantains (must be very ripe with black stripes on the skin) Ü 2 cups of Grape Seed Oil (or as needed to cover about ½ inch of a frying pan) Ü For the rice: Ü 2 cups White Rice Ü 2 tbsp. Olive Oil Ü 2 cloves of Garlic, whole Ü 4 cups Water Ü 2 tsp. Coarse Sea Salt

Photograph by Shutterstock.com

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Preparation: ▶ For the Arroz Blanco: 1. Rinse rice thoroughly with water until liquid runs clear. Strain as much as possible and set aside.

2. Heat olive oil in a medium-sized pot over medium heat, add garlic and sauté garlic for a couple of min. Pour rice in the pot and stir with wooden spoon until rice has been coated with oil. Add salt and water; stir gently and increase heat to medium-high-high to bring water to a boil.

3. When water boils, reduce heat to low, stir gently, and cover with lid. Cook for 20 min or until rice has absorbed all water and is cooked through. Depending on the rice, you may need to cook for a few more min. Turn heat off and keep pot on stove, allowing rice to rest for 5 min.

4. Fluff rice with a fork and serve. ▶ For the Plátanos (Fried Plantains): 5. Peel plantains and cut in half, then into slices about ¼” thick.

6. Heat oil in frying pan over medium-high heat. Cook plantain slices until golden brown. Remove from oil and place on a plate lined with paper town to drain extra oil. This may be done in batches to avoid over-crowding pan.

7. And shape it into a ball, this should close to the size of your palm.

8. Press the dough ball with your palms to form a large patty shape.

9. Place onto a griddle or frying pan over medium heat for 5-10 min on each side. Brown on both sides and serve hot.

10. Open the arepa and fill it to taste.

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Patacón Patacón Maracucho is a fried Venezuelan sandwich from Maracaibo in the state of Zulia. Patacón Maracucho refers to its origins in Maracaibo, but it is well-known and served throughout Latin America. Instead of bread, this dish uses two twice fried and smashed unripped plantains to contain the sandwich’s fillings.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 140 Cal Fat:. . . . . . . . . . . . . . . 7 g Protein:. . . . . . . . . . . . 2 g Carbs:. . . . . . . . . . . 20 g

Cook Time: Preparation: . . . 30 min.

Cooking: . . . 2 h. 15 min.

Ready in: . 2 h. 45 min.

Credits:

Recipe from Tasteofhome.com For: 2 Servings

Ingredients: Ü Ü Ü Ü

2 green unripped plantains 2 cups shredded roasted chicken ½ Cup mayo 1 tomato, sliced

Ü Ü Ü Ü

1 avocado, sliced 4 romaine lettuce leaves 4 stalks fresh cilantro, chopped Canola, vegetable, or corn oil, for frying

Preparation: 1. Heat oil in a 3 inch skillet over medium–high heat. Add plantain halves and fry, turning once, until light brown, about 3 min. Transfer to a cutting board and split each plantain in half lengthwise, keeping them hinged on the inward–curved side. Place on cutting board cut sides down and, using a plate, flatten each into a ¼ inch–thick round disk. One at a time, return each plantain disk to the oil and fry, turning once, until crisp and golden brown, about 4 min. Using tongs, transfer to paper towels to drain.

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2. Purée mayonnaise, cilantro, and avocado in a food processor until smooth; season with salt and pepper. Transfer to a medium bowl and add chicken; toss to coat. Place chicken mixture on one plantain disk and top with lettuce and tomato.

Cover with remaining disk.

Pasticho Pasticho is a delicious version of lasagna that is very popular in Venezuela. Its origins come from the Mediterranean, where a similar dish called pastitsio is made with tubular pasta and lots of creamy bechamel sauce. In Venezuela, pasticho is prepared with regular lasagna noodles layered alternately with a tomato-based meat sauce and bechamel sauce, with cheese and sometimes ham interspersed within the layers. It requires an extra cooking step, but it’s well worth it.

Nutrition Facts: (Per Portion)

Calories:. . . . . . 600 Cal Fat:. . . . . . . . . . . . . 40 g Protein:. . . . . . . . . . . 35 g Carbs:. . . . . . . . . . . 40 g

Cook Time:

Preparation: . . . . . . . 1 h.

Cooking: . . . . . . 45 min.

Ready in: . . 1 h. 45 min.

Credits:

Recipe from Thespruceeats.com For: 6-8 Servings

Ingredients: Ü 1 pound lasagna noodles Ü For the Red Sauce : Ü 2 tbsp olive oil Ü 1 large onion, chopped Ü 3 cloves garlic, minced Ü 1 pound ground beef Ü 1 tbsp soy sauce Ü 1 tbsp Worcestershire sauce Ü 1 (28-ounce) can stewed tomatoes Ü 1 (6-ounce) can tomato paste Ü 1 tsp dried oregano Ü 1 tsp dried basil

Ü Ü Ü Ü Ü Ü Ü Ü Ü Ü Ü Ü

1 bay leaf 1 tbsp sugar 1/2 cup red wine, or beef stock For the Bechamel Sauce: 1/2 cup (4 ounces) unsalted butter 1/2 cup all-purpose flour 4 1/2 cups milk Salt, to taste Freshly ground black pepper, to taste 1/2 cup grated Parmesan cheese 10 ounces mozzarella cheese, grated 1/2 cup grated Parmesan cheese

Preparation: 1. Gather the ingredients.

2. Preheat oven to 350 F..

3. Cook the lasagna noodles according to package directions. Drain, rinse with cool water, and set aside. ▶ Make the Red Sauce 4. Heat 2 tbsp olive oil in a large skillet or stock pot. Add onions and garlic and cook over low medium heat until soft and fragrant.

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5. Add ground beef, soy sauce, and Worcestershire sauce and cook, stirring, until meat is well-browned.

6. Add stewed tomatoes, tomato paste, oregano, basil, bay leaf, sugar, and red wine or stock. Simmer over very low heat until sauce thickens and develops a rich flavor, about 30 to 45 min.

Taste for seasoning, and season with salt and pepper to taste.

7. While the red sauce is simmering, prepare the bechamel sauce: Place the butter in a heavy saucepan, and melt it over medium-low heat. Whisk in the flour and cook until butter/flour mixture is bubbly.

8. Whisk the milk into the butter/flour mixture, and cook over medium heat, stirring constantly, until sauce thickens. Add salt, nutmeg (optional) and Parmesan cheese, and stir until smooth.

Taste for seasoning, and season with salt and pepper to taste. ▶ Assemble Pasticho 9. Spread a thin layer of bechamel sauce on the bottom of a 9 x 13-inch baking pan. Cover with a layer of lasagna noodles.

10. Cover the noodles with a layer of one-third of the meat sauce.

11. Top meat sauce with another layer of noodles. Spread another, thicker layer of bechamel sauce (about 1 cup) on top of the noodles then sprinkle 1/3 of the mozzarella cheese and a couple of tbsp of Parmesan cheese over the bechamel.

12. Repeat with another meat sauce layer then another bechamel and cheese layer. Repeat with one more meat sauce layer; top with a final layer of noodles then spread the remaining bechamel over the noodles, and sprinkle remaining mozzarella and Parmesan cheese over the top.

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13. Cover the lasagna with a piece of foil and bake, covered, for 30 min. Remove foil and continue to bake until cheese is melted, and lasagna is heated through and bubbly. Let cool for 5 to 10 min before serving.

MORE THAN

DRINKS

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Chicha _ _ _ _ _ _ _ _ _ 31 Cocada _ _ _ _ _ _ _ _ _ 32 Papelón con Limón_ _ _ _ 33

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Chicha Venezuelan Chicha is a drink made from soaking, cooking, and blending rice and adding different kinds of milk. There are different variations of the chicha throughout Latin America – some are made with just water and raw rice, or corn and fermented pineapple, or nuts.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 325 Cal Fat:. . . . . . . . . . . . . . . 9 g Protein:. . . . . . . . . . . . 9 g Carbs:. . . . . . . . . . . . 45 g

Cook Time:

Preparation: . . . 10 min.

Cooking: . . . . . . 35 min.

Soaking Time:. . . . . . 1 h.

Ready in: . . 1 h. 45 min.

Credits:

Recipe from Mommyshomecooking.com For: 6-8 Servings

Ingredients: Ü Ü Ü Ü Ü

1 cup (215 gr.) white rice 2 cinnamon sticks 5 cups water 1 tsp salt 1 cup (240 ml.) Whole milk

Ü 1 can – 12 oz. (354 ml.) Evaporated milk Ü 1 can 14 oz. sweetened condensed milk Ü 2 tsps (10 ml.) Pure vanilla extract Ü Ice and ground cinnamon to serve

Preparation: 1. Place rice, cinnamon sticks, and 1 cup of water in a bowl; mix to combine. Let the rice soak for at least an hour up to overnight.

2. Transfer soaked rice to a medium saucepan. Add 4 cups water and salt; mix to combine. Cook over medium-low heat for 30-35 min, or until the rice is super tender and mushy. Let the cooked rice cool.

3. Once the rice has cooled, place it in a blender. Add whole milk, evaporated milk, sweetened condensed milk, and vanilla extract, blend until smooth. Note: You can add more milk if the chicha is too thick for your liking.

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4. Transfer to a jar and refrigerate until ready to serve.

5. Serve with ice if desired, garnish each serving with ground cinnamon or cinnamon sticks.

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Cocada Cocada is a traditional Venezuelan drink that is made with fresh coconut meat, milk, and sweetened condensed milk, then sprinkled with cinnamon and drizzle with more sweetened condensed milk.

Nutrition Facts: (Per Portion)

Calories:. . . . . . 320 Cal Fat:. . . . . . . . . . . . . 20 g Protein:. . . . . . . . . . . . 7 g Carbs:. . . . . . . . . . . . 32 g

Cook Time:

Preparation: . . . . 15 min.

Cooking: . . . . . . . 0 min.

Ready in: . . . . . . 15 min.

Credits:

Recipe from Mommyshomecooking.com For: 4 Servings

Ingredients: Ü 2 cups (325 gr.) fresh coconut meat, about two coconuts Ü 1 ½ cup whole milk Ü ½ Cup sweetened condensed milk

Ü 1 tsp pure vanilla extract Ü Ice about 1-2 cups

Preparation: 1. Place coconut meat, milk, sweetened condensed milk, vanilla, in a blender. Blend until smooth.

3. Place the mixture in the blender again, add ice to your taste.

Blend until ice is completely crushed.

4. Serve. Sprinkle with cinnamon and drizzle with more sweetened condensed milk, if desired.

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2. Strain the mixture through a fine sieve. I like to add 1-2 tbsp of coconut left in a fine sieve to the strained mixture for extra texture, but this is optional.

Papelón con Limón The ultimate summer refreshing drink: Venezuelan Papelón con limón. Only three ingredients + lots of ice.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . . 38 Cal Fat:. . . . . . . . . . . . . . . 2 g Protein:. . . . . . . . . . . . 0 g Carbs:. . . . . . . . . . . . 12 g

Cook Time:

Preparation: . . . . 2 days Cooking: . . . . . . . 5 min.

Ready in: . . . . . 10 min.

Credits:

Recipe from Thecookwaregeek.com For: 8-10 Servings

Ingredients: Ü 1 “panela” (450 gr./ 15 oz. appro.) Ü 2 liters of water Ü 8 – 10 lemons

Preparation:

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1. Take the panela block to a jar with 2 liters of water. Let it dissolve overnight. This will create a sugar cane concentrate.

2. Serve 4 individual glasses with ice, pour some sugar cane liquid, and the juice of two limes per glass.

3. Stir

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MORE THAN

CHRISTMAS Pan de Jamón _ _ _ _ Hallaca _ _ _ _ _ _ _ Ponche Crema _ _ _ _ Ensalada de Gallina _

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_ _ _ _

_ 36 _ 38 _ 43 _ 44

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Pan de Jamón Pan de Jamón is a traditional Venezuelan Christmas bread filled with ham and olives. Its robust flavors are a unique tribute to Venezuelan culture. Pan de Jamón (pronounced PAN de HAM-on) is a staple on Venezuelan tables during the December holiday season.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 140 Cal Fat:. . . . . . . . . . . . . . . 8 g Protein:. . . . . . . . . . . . 7 g Carbs:. . . . . . . . . . . . 19 g

Cook Time:

Preparation: .3 h. 20 min.

Cooking: . . . . . . 40 min.

Ready in: . . . . . . . . . 4 h.

Credits:

Recipe from Curiouscuisiniere.com For: 10 Servings

Ingredients: For the Bread Ü ¼ Cup water, warmed to 90F Ü ¼ Cup sugar, divided Ü 1 Tbsp active dry yeast Ü 4 Cup all-purpose, divided Ü 1 tsp salt Ü ¾ Cup milk, warmed to 80-90F Ü 2 eggs, lightly beaten Ü 4 Tbsp unsalted butter, melted and cooled

For the Filling Ü ¾ Lb. ham, deli sliced Ü ½ Cup raisins Ü 1 jar (5.75) pimento stuffed green olives, whole, drained and patted dry Ü 1 egg white beaten with 1 Tbsp water (for egg wash) Ü Aluminum foil (for baking)

Preparation: ▶ Making the Dough 1. In a medium bowl mix the warm water and 1 Tbsp sugar, until the sugar dissolves. Sprinkle the yeast over top and set aside for 5-10 min, until the yeast is softened and slightly foamy.

2. Place 3 cups of flour in a large bowl along with the remaining 3 Tbsp sugar and salt. Mix to combine.

3. Stir the yeast mixture and add it to the flour. Add the milk, beaten eggs, and butter. Mix until combined.

4. Continue adding the remaining cup of flour until a soft dough comes together.

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5. Turn the dough out onto a lightly floured surface and knead for 8-10 min, until the dough is soft and smooth, adding flour as necessary to keep the dough from sticking to the counter or your hands.

6. Place the dough in a clean, greased bowl. Cover it with a damp tea towel and let it rest in a warm, draft free place until doubled (generally 1-2 hours). ▶ Filling the Bread 7. Once the dough has risen, lightly dust your counter with flour and roll the dough out into a rectangle, roughly a ½ inch thick (10x15 inches).

8. Cover the dough with the ham slices, arranging them almost to the edges. Sprinkle the raisins and olives over the ham.

9. Once the fillings have been layered over the dough, tightly roll the dough up from the long edge. Tuck the edges under the roll and place it, seam side down on a greased baking sheet.

10. Brush the loaf well with an egg wash of 1 egg white beaten with 1 Tbsp water.

11. Let the dough rise, uncovered, in a warm, draft free place for 45 min to 1 hour, until very puffy.

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12. Near the end of this final rising time, preheat your oven to 375 F..

13. Bake the bread for 25-27 min, until the loaf starts to turn golden brown. Then, loosely tent the bread with aluminum foil (to keep it from browning too much) and continue baking for an additional 15 min. (It will bake around 40 min in total.)

When finished, the loaf should feel firm when tapped. The internal temperature of the loaf should be 180-190F. 14. Remove the bread from the oven. Let it cool on the pan for 10-15 min before carefully transferring it to a wire rack. Cool completely before slicing and serving.

15. The bread will keep in an airtight container in the refrigerator for 1 week.

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Hallaca Hallacas are the traditional Venezuelan tamales. It’s no more than a thin layer of corn dough stuffed with a meat filling made with beef, pork, and chicken and topped with several ingredients, such as onion rings, bell pepper, raisins, olives, etc. Then wrap in plantain leaves, tied and boiled.

Nutrition Facts: (Per Portion)

Calories:. . . . . . 520 Cal Fat:. . . . . . . . . . . . . . 21 g Protein:. . . . . . . . . . . 27 g Carbs:. . . . . . . . . . . . 54 g

Cook Time:

Preparation: . . . . . . . 5 h.

Cooking: . . . . . . . . . . 4 h.

Ready in: . . . . . . . . . 9 h.

Credits:

Recipe from Mommyshomecooking.com For: 35-40 Servings

Ingredients: Meat Filling – Guiso

Banana Leaves – Hojas Ü 5 kg banana leaves, smoked (I used 10 packs (500 gr.. each) of frozen leaves) Ü Achiote Oil Ü 4 cups vegetable oil Ü 200 gr. onoto annatto, achiote seeds Broth – Caldo Ü 7 liters (30 cups) water Ü 2 tbsp salt Ü 1 tsp black pepper Ü 3 beef bouillons Ü 2 leeks, dark green leaves only (the top part) Ü 4 green onions, dark green leaves only (the top part) Ü 6 garlic cloves, peeled and crushed Ü 2 onions, peeled and quartered Ü 1 bell pepper, deseeded and chopped Ü 6 sweet peppers, deseeded and chopped Ü 1 ½ kg beef (see notes in the recipe card) Ü 1 ½ kg pork (see notes in the recipe card) Ü 1 ½ kg chicken breast (see notes in the recipe card) 38

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Beef, diced Pork, diced Chicken, diced 2-3 liters broth 1 – 2 cups achiote oil 4 yellow onions, chopped (I chopped it in a food processor to save time) Ü 2 leeks, sliced (the light green part only) Ü 4 green onions, sliced (the light green part only) Ü 7 oz. (200 gr..) garlic cloves, peeled (I chopped it in a food processor to save time) Ü 2 bell green peppers, deseeded and chopped (I chopped it in a food processor to save time) Ü 10 -12 sweet peppers, deseeded and chopped (I chopped it in a food processor to save time) Ü 3 oz. (80 gr..) capers, drain, rinse and finely chopped (I chopped it in a food processor to save time) Ü 2 cups sweet red wine (see notes) Ü 3/4 cups Harina P.A.N

Ü Ü Ü Ü Ü Ü

Dough – Masa Ü 16 cups 4 liters broth Ü 1 – 2 cups achiote oil Ü 2 kg (2 packs 1 kg each) of Harina P.A.N Toppings – Adornos Ü Yellow onions, cut into rings Ü Red bell peppers, cut in thin strips Ü Black raisins Ü Green Olives (see notes) Ü 16 oz. (450 gr..) Italian Mix Giardiniera pickles (encurtidos), finely chopped (I chopped it in a food processor to save time) Ü 6 Potatoes, cook and cut into slices Ü Chicken breast, cut in thin strips

Preparation: ▶ Banana Leaves – Hojas 1. Clean the banana leaves well with a damp cloth and then dry them with a dry one.

2. Remove the center stem (la vena) from the leaves, to make the folding process easier. When cutting the stem with scissors be careful not to break the leaf.

3. Divide the leaves into three types: 4. The main one (the biggest one) which is where you must place the dough and hallaca filling, approximately 12 x 12 inches, or 30 x 30 cm squares.

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5. The second leaf (smaller than the main one) that covers, encloses, and protects the hallaca while it is cooking.

Approximately 10 x 8 inches or 25 x 20 cm rectangles.

6. The third (faja) that hold in the hallacas, and all those previous leaves, together right before it is ties up with the Cooking Twine. Approximately 10 x 4 inches or 25 x 10 cm rectangles.

7. Please, keep in mind that the measurements of the leaves are approximate, so you have an idea of how to cut them, but they do not have to be exactly those measures.

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▶ Achiote Oil 8. Add oil to a medium saucepan at medium heat when the oil is hot add achiote seeds. Let achiote seeds to render its color for 3-4 min.

Don’t let the oil boil or the achiote oil will the bitter. Remove from the stove and let cool.

9. In a large container, strain through a fine-mesh strainer. Reserve the colored oil for later use. ▶ Broth – Caldo 10. Add water into a large pot. Add salt, black pepper, beef bouillons, leeks leaves, green onions leaves, garlic cloves, onions, bell pepper and sweet peppers. Bring to a boil over medium-high heat.

11. When boiling add the beef and pork; cook for 30 min. After 30 min, add the chicken breast and keep cooking for 20 more min. Then turn off the heat.

12. Remove the meats from the broth and place them on a large plate. Reserve the broth.

13. Let the meat cool enough to handle. Then cut the beef, pork, and 4 chicken breasts (the other 2 breasts will be used as a topping) into small pieces. Make sure to remove any extra fat that the meat might have. Reserve.

14. When the broth is cool strain through a fine-mesh strainer.

Reserve ALL the broth and discard the veggies. ▶ Meat Filling – Guiso 15. Add the cut meats and enough broth to cover the meats (I added 8 cups) into a large pot. Bring to a boil over medium high heat. When boiling, reduce heat to medium low.

16. Add 1 cup of achiote oil into a large skillet. When hot, add onion and cook for 3-4 min, make sure the oil is not too hot that is going to toast the onion. Then add the leeks and green onion; continue cooking for 2-3 min.

Add the garlic; mix to combine and cook until fragrant and soft, about 3 min. Finally, add the bell pepper and sweet peppers and cook for 5 min.

17. Add the sautéed veggies (sofrito) to the pot with the meat and broth. Mix well and let it cook for 5 – 8 min. Add capers, mix, and continue cooking for 5 min.

18. In a mixing bowl, combine the sweet wine and Harina P.A.N. Mix vigorously to prevent lumps from forming.

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19. Add the wine mixture to the meats. You need to add the wine mixture and mix vigorously at the same time to prevent lumps from forming. Taste and add more salt if needed. If the guiso is too pale you can add more achiote oil to add more color. Let the guiso cook for 5 – 8 more min. The guiso must be thick, not runny so if needed you can dissolve more Harina P.A.N in water or broth and add it to the guiso to thicken.

20. Turn off the heat and let the guiso cool. ▶ Dough – Masa 21. Add 4 liters of broth to a large mixing bowl. Mix in 2 cups of achiote oil; mix well. Slowly add the Harina P.A.N. Mix with your hands, making circular movements and breaking with your fingers the lumps that may form. Continue mixing until all the oil has been incorporated. Taste and add more salt if needed. If the dough is too pale you can add more achiote oil to add more color.

22. Let rest 5 min to thicken.

23. This dough should have a smooth and spreadable texture since you going to spread it onto the banana leaf with a spoon. If it is too soft add a little more of Harina P.A.N; if too hard add a little more water or broth.

24. Set aside. ▶ Assemble Hallacas 25. Place a main banana leaf over a flat surface. Make sure the leaf vein is horizontal to make the folding process easier.

26. Spread, in the middle of the leaf, with a spoon ½ cup of dough until it is of a 1/6 of an inch or 4 mm thick.

27. Add, in the middle of the dough, 1/3 cup of guiso (meat filling).

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28. Then start adding the toppings of your choice. This is what I did: I sprinkled ¼ tsp of chopped Italian Mix Giardiniera pickles over the guiso. Then, added a ring of onion, one strip of red pepper, a potato slice, 2 green olives, 5-6 raisins, and one strip of chicken breast.

29. Close the hallacas: Take the top and bottom edges of the leaf and attach them upward, make sure the top and bottom edges of the dough join. Then create a fold until it is completely sealed. Fold the other two ends towards the inside.

30. Then place the fold perpendicularly on the second sheet and wrap it. Fold the ends towards the inside.

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31. Finally, wrap around the fold the third leaf (faja) just to help everything together.

32. Tie the hallacas with cooking twine. Cross them three times in each direction (horizontal and vertical) and close with a knot or bow, almost as you would with a gift. ▶ Cook Hallacas 33. Fill 3/4 of a large pot with water (I used a 24-qt pot).

Add 2-3 tbsp of salt. NOTE: Depending on the capacity of your pot you might need to add more or less salt.

The water is supposed to taste salty, so add the salt, mix, taste and adjust if necessary. Bring to a boil.

34. When the salty water is boiling, add as many hallacas as you can fit, they must all be completely submerged in the water, and cook for 40 min.

35. Remove and drain them, preferably in the vertical position. I like to place them side by side in the sink.

36. Repeat the process with the other hallacas.

37. Let them cool completely before refrigerating.

38. Hallacas can be made 1 week ahead. Let cool, then cover and chill, or freeze up to 3 months. To reheat, cook in a pot of simmering water (make sure hallacas are submerged), partially covered, until warmed through, 10–15 min if chilled, 25–30 min if frozen.

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Ponche Crema Ponche crema is the Venezuelan version of an eggnog. Creamy, spiced and with a happy touch thanks to a hint — or maybe more— of Venezuelan rum.

Ponche crema is our typical Christmas beverage. It is what we drink as a family while we prepare the Christmas family dinner. With the first sip of ponche crema, you can already feel in full-Christmas mode.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 229 Cal Fat:. . . . . . . . . . . . . . . 9 g Protein:. . . . . . . . . . . 10 g Carbs:. . . . . . . . . . . . 25 g

Cook Time: Preparation: . . . . 15 min.

Cooking: . . . . . . . 15 min.

Ready in: . . . . . 30 min.

Credits:

Recipe from Thecookwaregeek.com For: 10 Servings

Ingredients: Ü 2 cups milk Ü 400 gr.. condensed milk Ü 6 egg yolks Ü ½ Cup rum Ü 1 tsp nutmeg Ü 1 cinnamon stick Ü Lime zest

Preparation: 1. Heat the milk in a big pot over low heat.

2. Add cinnamon stick, the nutmeg, the lime zest, and the condensed milk.

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3. With a spoon, grab some of the mix and add it to the beaten eggs to temper the yolks. Then pour the eggs into the mix and keep stirring. This technique is called tempering the egg. Slowly heating up the temperature of the eggs avoids that they scramble into the hot milk.

4. When the ponche crema is thick enough, pour the rum, remove from the stove, and take the cinnamon stick out.

5. Blend and store in a glass bottle. This homemade ponche crema can be stored in the fridge for up to 1 month.

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Ensalada de Gallina This is a potato chicken salad that is usually made in Venezuela for the holidays. It’s a creamy protein salad that can be served as a side dish of by itself with a loaf of bread.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 105 Cal Fat:. . . . . . . . . . . . . . . 3 g Protein:. . . . . . . . . . . 17 g Carbs:. . . . . . . . . . . . . 4 g

Cook Time:

Preparation: . . . 10 min.

Cooking: . . . . . . . 15 min.

Ready in: . . . . . 25 min.

Credits:

Recipe from Enrilemoine.com For: 4 Servings

Ingredients: Ü 3 cups gallina or chicken, cooked and shredded Ü 6 cups potatoes, cooked and cut into cubes Ü 1/2 cup finely diced onion Ü 1 cup sweet peas, drained Ü 1 cup cut green beans, drained Ü 1 cup carrot, cooked and cut into cubes Ü 1 1/2 cups mayonnaise Ü 1 tsp mustard Ü 1 tbsp olive oil Ü Salt and pepper, to taste

Preparation: 1. In a large bowl, mix the gallina, potatoes, onion, sweet peas, green beans, and carrot.

2. In a separate small bowl, combine the mayonnaise, mustard, and olive oil.

4. Season with salt and pepper as desired.

5. Refrigerate until ready to serve.

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3. Add the mayonnaise blend to the gallina mixture. Stir carefully until all the ingredients are well incorporated.

MORE THAN

DESSERTS

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Tres Leches _ _ _ _ _ _ _ 47 Quesillo_ _ _ _ _ _ _ _ _ 48 Marquesa (chocolate) _ _ 49 Arroz con Leche _ _ _ _ _ 51 Catalinas _ _ _ _ _ _ _ _ 52

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Tres Leches This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

Nutrition Facts: (Per Portion)

Calories:. . . . . . 280 Cal Fat:. . . . . . . . . . . . . . 14 g Protein:. . . . . . . . . . . . 6 g Carbs:. . . . . . . . . . . . 34 g

Cook Time:

Preparation: . . . 20 min.

Cooking: . . . . . . 45 min.

Ready in: . . . . . . . . . 1 h.

Credits:

Recipe from Allrecipes.com For: 9x13 inch cake

Ingredients: Ü 1 ½ cups all-purpose flour Ü 1 tsp baking powder Ü ½ Cup unsalted butter Ü 1 cup white sugar Ü 5 eggs Ü ½ Tsp vanilla extract Ü 2 cups whole milk

Ü 1 (14 ounce) can sweetened condensed milk Ü 1 (12 fluid ounce) can evaporated milk Ü 1 ½ cups heavy whipping cream Ü 1 cup white sugar Ü 1 tsp vanilla extract

Preparation: 1. Preheat oven to 350 degrees F. (175 degrees C).

Grease and flour one 9x13 inch baking pan.

2. Sift flour and baking powder together and set aside.

3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 tsp vanilla extract; beat well.

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4. Add the flour mixture to the butter mixture 2 tbsp at a time; mix until well blended. Pour batter into prepared pan.

5. Bake at 350 degrees F. (175 degrees C) for 30 min. Pierce cake several times with a fork.

6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 tsp vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

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Quesillo This is a Venezuelan dessert also called Caramel Flan (even though it’s not the same). In the Venezuelan holidays, this is a dessert that can not be missed in any birthday party.

For Venezuelan people you should always have your perfect trio: a little piece of cake, little piece of jelly and little piece of quesillo. This recipe is extra especial for me; here you have my aunt’s famous Quesillo!

Nutrition Facts: (Per Portion)

Calories:. . . . . . 309 Cal Fat:. . . . . . . . . . . . . . . 8 g Protein:. . . . . . . . . . . . 8 g Carbs:. . . . . . . . . . . . 54 g

Cook Time: Preparation: . . . 20 min.

Cooking: . . . . . . . . . . 1 h.

Ready in: . . 1 h. 20 min.

Credits:

Recipe from Aunt Tabata For: 8 Servings

Ingredients: Ü For this recipe you will need a round tin with a tight lid also called a “flan mold.” Ü 1 cup white sugar Ü 1 (14 ounce) can sweetened condensed milk Ü 1 cup milk, or as needed

Ü 4 eggs Ü 1 tsp vanilla extract Ü 4 tbs Rum (optional, but very recommended)

Preparation: 1. Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.

2. Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 min; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.

3. Pour eggs into a blender, and blend for 5 min. Don’t stop the blender, and add sweetened condensed milk into it. Fill the empty can with milk and add to the blender; keep blending for another minute and add the vanilla extract and the rum. Blend for 3 more min.

4. Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don’t let the water go over the rim.

5. Bake the quesillo in the bain-marie for 35 min.

6. Let quesillo cool to room temperature, at least 25 min; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

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Chocolate Marquesa This Venezuelan Chocolate Marquesa is easy to make and totally scrumptious! This NO-FUSS and NO-BAKE dessert love to show up on holidays, celebrations, and gatherings. It can be completely prepared ahead of time.

Nutrition Facts: (Per Portion)

Calories:. . . . . . 540 Cal Fat:. . . . . . . . . . . . . 40 g Protein:. . . . . . . . . . . . 8 g Carbs:. . . . . . . . . . . 40 g

Cook Time:

Preparation: . . . 30 min.

Cooking: . . . . . . . 0 min.

Resting time: . . 8 hours Ready in: . 8 h. 30 min.

Credits:

Recipe from Mommyshomecooking.com For: 8x8 inch cake

Ingredients: Ü 2 cups unsalted butter, softened (460 g – 4 sticks) Ü 1/4 tsp salt Ü 1 1/2 cup sweetened condensed milk (435 g) Ü 1 1/2 cup powdered sugar (180 g) Ü 3/4 cup unsweetened natural cocoa powder (75 g)

Ü 1/2 cup milk , divided (120 ml.) (I used chocolate milk) (see notes) Ü 1/2 tsp pure vanilla extract Ü 7 oz. Maria cookies (200 g – 1 pack) Ü 1/2 cup dark chocolate for drizzling, melted (100 g) (optional) Ü 1 1/3 cups slivered almonds, crushed (optional)

Preparation: ▶ Make the Chocolate Cream:

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1. Using an electric hand mixer or a stand mixer, beat butter and salt until creamy on medium-high speed, about 10 – 15 min. NOTE: Beating the butter for a long time is the secret for the cream to does not taste buttery.

2. Add the condensed milk slowly; mix until well incorporated, 2 min. Then add the powdered sugar; continue mixing until incorporated and creamy, about 2 – 3 min. And then add the chocolate powder and mix until you have a homogeneous and fluffy mixture, about 2 more min. Finally, add 2 tbsp of milk and vanilla extract; mix to incorporate. NOTE: If your cream is too stiff, add 1 – 2 more tbsp of milk.

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▶ Assemble: 3. Line a 9-Inch nonstick spring form pan with parchment paper.

4. Spread evenly 1 /4 of the chocolate cream on the bottom of the mold.

5. Place the remaining milk in a bowl. Dip the Maria cookies (2 at the time) in the milk for 2-3 sec. NOTE: This is just a quick dip; don’t over soak the cookies, or the cake will not have a good texture.

6. Place a layer of cookies on top of the chocolate cream.

Continue alternating cream and cookies until you finish all the cookies. It will be about 4 layers. Finish with cream on top.

7. Cover the mold with plastic wrap and refrigerate for 8 hours or overnight.

8. When ready to serve, loosen the Marquesa from the pan’s sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

9. If desired, decorate the Marquesa. Take a handful of crushed almonds and carefully press them around the cake, then drizzle with melted chocolate.

10. Serve. NOTE: I recommend leaving the Marquesa a room temperature for 5 -10 min before serving so the cream soften a little.

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Arroz con Leche Rice pudding — arroz con leche — is a classic South American dessert that has its origins in Spain and came to us from the colony time. But every country has it owns version of this classic.

Nutrition Facts: (Per Portion)

Calories:. . . . . . 200 Cal Fat:. . . . . . . . . . . . . . 15 g Protein:. . . . . . . . . . . . 4 g Carbs:. . . . . . . . . . . 40 g

Cook Time:

Preparation: . . . . 5 min.

Cooking: . . . . . . 35 min.

Ready in: . . . . . 40 min.

Credits:

Recipe from Thecookwaregeek.com For: 4 Servings

Ingredients: Ü 1 liter whole milk Ü 1 cup rice Ü 400 gr.. condensed milk 1 can Ü 3 cinnamon sticks Ü 1 tbsp cloves Ü 1 tbsp Jamaican pepper guayabita Ü Cinnamon powder

Preparation: 1. Heat the milk over medium heat and add the cinnamon stick, the Jamaican pepper, and the cloves.

2. When the milk starts to boil, add the rice, and cook over low heat for 30 - 40 min. Stir every 5 min with a wooden spoon to avoid burned rice at the bottom.

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3. When the mix is thick enough add the condensed milk and cook for another 10 min over low heat.

4. Remove the rice pudding from the stove when there is still enough liquid, but the rice is completely soggy. The rice will keep cooking even out of the stove. For that reason, it’s necessary to leave some liquid so the result won’t be dry.

5. Serve with some cinnamon powder on top.

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Catalina It is believed that the Venezuelan Catalinas possibly come from a Spanish culinary heritage, which was inherited from the Arab culture. Apparently, the original recipe consisted of soft biscuits with honey that upon arrival in America became soft biscuits with papelón and Creole spices.

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 120 Cal Fat:. . . . . . . . . . . . . . . 1 g Protein:. . . . . . . . . . . . 2 g Carbs:. . . . . . . . . . . . 26 g

Cook Time: Preparation: . . . 10 min.

Cooking: . . . . . . 30 min.

Ready in: . . . . . 40 min.

Credits:

Recipe from Cookiecompanion.com For: 10 Servings

Ingredients: Ü 325 grams (1 2/3 cups) unrefined cane sugar (or dark muscovado sugar/ papelon) Ü 1 cinnamon stick Ü 60 ml. (¼ Cup) water Ü 325 grams (2 2/3 cups) flour

Ü Ü Ü Ü Ü

1 egg 150 grams (2/3 cups) unsalted butter 1 tsp cinnamon powder Pinch of salt 1 tsp baking powder

Preparation: 1. Place the sugar, cinnamon stick and water in a pan and softly bring to a boil. Keep stirring on low heat until the sugar has dissolved. Take off the heat and leave to cool slightly.

2. In a bowl rub the flour, egg, butter, cinnamon powder, salt and baking powder between your fingertips until the mixture resembles fine crumbs.

3. Take out the cinnamon stick and add the syrup to the dough.

4. Knead into a soft dough.

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5. Preheat the oven to 150°C / 330°F. Roll the dough into little balls as big as a walnut (about 25 grams) en place them on a cookie sheet covered with baking paper. Bake them in the middle of the oven for 30 min.. Take out of the oven and leave to cool on the cookie sheet.

MORE THAN

SALSAS

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Guasacaca _ _ _ _ _ _ 55 Salsa de Ajo (Garlic sauce) _56

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Guasacaca Guasacaca is Venezuela’s unique version of guacamole. It’s easy to make, healthy, vibrant, fresh, and bursting with delicious flavor!

Nutrition Facts: (Per Portion)

Calories:. . . . . . . . 72 Cal Fat:. . . . . . . . . . . . . . . 6 g Protein:. . . . . . . . . . . . 0 g Carbs:. . . . . . . . . . . . . 4 g

Cook Time:

Preparation: . . . . 15 min.

Cooking: . . . . . . . 0 min.

Ready in: . . . . . . 15 min.

Credits:

Recipe from Thecafesucrefarine.com For: 12 servings

Ingredients: Ü 2 large ripe avocados seeded (I use Haas) Ü ½ Medium onion halved Ü 1 small green or yellow bell pepper seeded and quartered Ü 1-2 medium jalapeño stemmed and seeded Ü 2 medium cloves garlic

Ü Ü Ü Ü Ü Ü Ü

1 cup fresh cilantro tightly packed ½ Cup fresh parsley tightly packed 2 tbsp rice vinegar 3 tbsp fresh lime juice or more 1 tbsp olive oil ½ Tsp kosher salt more to taste ¼ Tsp freshly ground black pepper

Preparation: 1. Combine all ingredients except olive oil in the bowl of a food processor. Process until smooth. (If you prefer a chunkier texture, use the pulse button until desired consistency is achieved.)

2. Transfer to a bowl and add olive oil. Stir until oil is completely incorporated.

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3. Taste and add more salt, pepper, lime juice or vinegar, if desired.

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Garlic Sauce Venezuelan Garlic Cilantro sauce is the perfect pair for your empanadas, arepas, and more!

Nutrition Facts: (Per Portion)

Calories:. . . . . . . 160 Cal Fat:. . . . . . . . . . . . . . 17 g Protein:. . . . . . . . . . . . 0 g Carbs:. . . . . . . . . . . . . 1 g

Cook Time: Preparation: . . . 10 min.

Cooking: . . . . . . . 0 min.

Ready in: . . . . . 10 min.

Credits:

Recipe from Toeatdrinkandbemarried. com For: 1 jar

Ingredients: Ü Ü Ü Ü Ü Ü

1 cup mayo 1 handful of cilantros 2 garlic cloves crushed 1 tbsp. Olive oil Pinch of salt & pepper or more, to taste 1 tsp. Lime juice

Preparation: 1. Place all ingredients in blender in the order listed above. Blend on high until smooth and creamy.

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THIS IS ONLY

FOR YOU!

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This space is dedicated to you, dear reader. Thank you for not only supporting my art, but also supporting my culture. I hope this book fills your life with new flavors and colors. And I hope that this food that I love so much, creates a space for friendship, family and acceptance.

Te quiero! Muchas gracias.

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MY NOTES

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