Tag Archives: Pabellón Criollo

Venezuelan Restaurant Review: Doggi’s Venezuelan Cuisine

15 Mar Doggi's Venezuelan Cuisine Decor

A while back, while I still lived in Montgomery, Alabama, I had created a foursquare list for myself of all the Venezuelan Restaurants in South Florida that I wanted to try out and write reviews for, once I moved back down to Florida.  In that list, I had included Doggi’s.  When I finally moved back down here, I was a bit upset with myself because I was too busy with work and I realized most of the Venezuelan Restaurants on the list are in Miami and Doral, and I lived in Hollywood.  I rarely drove down to Miami and I rarely had a chance to try out all these places.  I was lucky to find Eats Good 33 (read the review here), but I was unable to enjoy their delicious food because they are only open when I am at work.

Things have changed a bit around here.  I moved to Plantation (even further away from all the good Venezuelan Restaurants), and now my commute is longer, giving me less time to try out new Venezuelan places and write recipes of my own for the blog.  However, my husband has been driving around all over South Florida due to his new job, and he has been keeping an eye out for new Venezuelan places to try out.  Since he drives to Miami all the time, it doesn’t seem that far away to him, and one weekend he suggested to take my sister and I down to the Wynwood Arts District in Miami.

Wynwood Art District Miami

Wynwood Art District Miami

It was kind of a “spur of the moment” plan for that weekend, so we really didn’t make any plans for lunch or anything.  After enjoying a nice walk, taking a few photos, and taking in all the artwork on the walls, we were kind of hungry.  My husband suggested finding the nearest Venezuelan Restaurant and going there for a late lunch (around 3 pm).  He found Doggi’s first, and I immediately remembered it was on my list of places to try.  So we headed over there.

Wynwood Art District Miami

Wynwood Art District Miami

On our way there, driving on Coral Way, my sister commented that the drive felt much like driving around Las Mercedes, in Caracas (Venezuela).  The bit of traffic, the trees, the road… something about it reminded her of Las Mercedes, and I agreed.  We were very lucky to find a parking stop right in front, but that is not the norm, so if you aren’t as lucky, you can park on the other side of the building.  There is an Italian Restaurant/Bakery on this corner building and a couple other businesses to the side.  Walking towards Doggi’s, you can appreciate the love and detail poured into every single detail in this place.  There are a couple metal tables and chairs on the outside, much like I remember a certain ice cream shop in Las Mercedes in Caracas.  The door is bright red and has a black wrought iron door in front of it, very much like almost every home in Venezuela.  You usually have your wrought iron ‘gate’ and then your wooden door – very nice touch.  Once in it feels a bit tight, and there are only about 10 small tables or less.  It is small and tight, but I think it makes it homey and cozy.  We were also lucky to get one of the only three tables by the window, so that was great.  The inside is beautifully decorated with a ton of Venezuelan… things.  I don’t really know how to explain these things; they are juts typical Venezuelan things that you would see on the walls of your grandmother’s house.  Things like a cuatro, maracas, cast irons, and virgins.  On another wall there are countless posters, ads, and logos of all kinds of different Venezuelan brands, sports teams, celebrities, etc.  They also have a large projector, which wasn’t turned on, but I can only assume they play all the soccer games when they are on.  On that wall they also have very stylized drawings of a male and a female figure dressed in typical Venezuelan folkloric costumes.  My poor description of the decor doesn’t really do it much justice, since it sounds crazy and cluttered, but it was actually done in a very minimalistic, simplistic and trendy manner.  They also have a smaller TV Screen that displays the current song being played.  My husband pointed out that he was shocked that they were not playing loud Spanish music like in most Venezuelan Restaurants we have been to.  They had a pop channel, and it was at a perfect volume level, in which you can still talk to the person next to you without having to scream like you are at a club.  The tables also have a trendy word-cloud or word collage of cool and unusual Venezuelan slang words.  The entire place’s decoration and design is very trendy and up-to-date, but also filled with old Venezuelan traditions and ‘things’.

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

As soon as we sat down our kind server Gabriela greeted us promptly.  We read trough the short but complete menu and we were definitely unsure of what to order.  Everything sounded delicious, so it was hard to make a decision.  We decided to have an order of Tequeños as an appetizer.  They are served in these cute little baskets and they are five small tequeños, but perfect for an appetizer, since you don’t want to be filled up before your meal gets to the table.  As soon as I tried one I knew they had it right… the cheese that is.  Usually, most Venezuelan places make tequeños with mozzarella, or whatever other white cheese they can find.  At Doggi’s they have the right kind of cheese, simple white cheese is what we call it, but it is far from it.  It is perfectly salty enough and melts just right inside the tequeños.  I had to order a café con leche, since it was very cold outside (for me at least), my hubby ordered the pineapple juice and he wouldn’t stop taking about how good it was, he said it was the freshest pineapple juice he’d ever tried, and then he realized it had fresh chunks of pineapple in it, and he liked it even more.

Tequeños

Tequeños

After giving it a lot of thought, I ordered the Arepa Santa Bárbara, which is an arepa with marinated churrasco (beef), tomato, avocado and I switched the organic white shredded cheese for queso de mano.  My sister ordered the Arepa Pabellón, which is an arepa with shredded beef, fried plantain, black beans and organic white cheese.  My husband ordered the Milanesa Steak, which is a thin flank steak breaded and fried, with fried yucca and plantains on the side.  My arepa Santa Barbara was delicious.  The arepa itself was not too big that you can’t even hold it, and not too small that it can’t contain all the stuff inside.  The size was just right.  The texture was just right too, not too soft, and not too hard, and just the right thickness as well.  When I had the first bite with some churrasco beef, I was immediately taken back to Sunday nights at my grandparents’ house when my dad used to make parrillas.  The beef was perfectly marinated and cooked, juicy and tender, exactly the way my dad used to make it.  It’s cut in bite size cubes so it is easy to eat inside the arepa.  Combine that juicy beef with avocado, tomato and cheese, and you create my new favorite arepa.  My sister’s arepa de pabellón was delicious, too.  The beef was seasoned just right and the plantains were ripe and sweet.  My hubby absolutely loved his milanesa steak, so much so, that he ate the entire thing, which he usually doesn’t.  He compared it to my mom’s milanesa, which is a huge compliment, since he once ate 3 servings of it in one sitting.  Surprisingly, we still had some room, so we ordered desert.  We ordered the churros with dulce de leche on top, I think the order usually brings 5 churros but we got 6.  They were pretty darn good.

Arepa Santa Bárbara

Arepa Santa Bárbara

Milanesa de Carne

Milanesa de Carne

Churros

Churros

Overall we all enjoyed the food, the ambiance, the décor and the music.  So much so, that we went back two weeks later for more.  We went there specifically, not just because we were down in Miami.  It’s about a 40 minute drive from where I currently live, but it is worth it.  We went down there on Valentines Day for an early dinner around 5:30 pm.  I called on our way there to reserve a table, because I thought it might be busy, I’m glad I did.  This time around we ordered arepitas dulces as an appetizer.  They are served with white cheese and nata.  They were delicious.  Not exactly the same as the ones I am used to, large and with a crispy thin crust.  However, they were still delicious, perfectly sweet and complemented by the right white cheese.  They where small and thick, and had just the right amount of anise.  I ordered the asado negro, which is marinated eye round cooked with brown sugar, green peppers and onions, served with rice and plantains.  The asado was incredible, it was just like my grandmother makes it, and I loved the addition of fresh cilantro on top, which balanced the sweetness of the beef and the plantains.  The plantains were served with white cheese and nata on top, which is a great extra.  The rice is the only thing I was not super excited about.  In my opinion, everything at Doggies has an extra something, but the rice doesn’t.  This time it was a bit undercooked and I think the type of rice is not what Venezuelans are used to.  True white Venezuelan rice is flavored with onions and bell peppers and then they are taken out.  Also this rice type seemed thin and small, like Basmati rice.  Whereas Venezuelan rice is more like medium grain rice that is not long and not short, and it’s a bit fatter.  I appreciate trying to go for a fancier type of rice, but it was the only thing on my plate that didn’t bring back memories of eating asado negro at my grandmother’s house in Venezuela.  Just to be fair, my sister disagreed and said the rice was fine.  She ordered a cachapa, which is a traditional corn pancake semi-sweet, served with queso de mano inside and topped with nata and white cheese, and she asked to add chicken to it.  I do not like cachapas so I did not try it.  My sister said it tasted just like the ones sold in Venezuela, and actually better, because it was less sweet, like not overwhelmingly sweet.  My husband loved the milanesa so much the first time, that he had them again, even though we had all agreed to try something different.  We were very satisfied after appetizers and meals, so we didn’t want any desert.  However, we did take a can of Pirulín home, it’s great that they have Venezuelan snacks, I sure miss those.  They also have Venezuelan beer brands and malta.

Arepitas Dulces

Arepitas Dulces

Asado Negro

Asado Negro

Cachapa

Cachapa

We like Doggi’s so much, we had to go yet again two weeks after that.  We simply wanted to eat there again, so we took the drive down there, simply because we were craving some really good Venezuelan food.  This time we ordered cazón and cheese empanadas, and grilled chorizo as appetizers.  The empanadas were medium sized so if you order these as appetizers, don’t order such a big meal, maybe an arepa.  The cazón was delicious and very well seasoned and filled with herbs and veggies that made it even better.  The cheese empanada was great, because it’s the right cheese.  The chorizo, even though I don’t usually care for it, it was very tasty, just like my dad used to make it on the grill at my grandparent’s house on Sundays.  I ordered the Pabellón Criollo as the main entry, which is the most traditional national Venezuelan dish.  It came with white rice, black beans, fried plantains, and shredded beef.  The beef was well seasoned and juicy.  The black beans were cooked well and they weren’t too watery.  My sister did point out that the black beans had white cheese on top, which is how I like them, but she said some people eat them with sugar instead, so she would ask for them to be sweetened before putting the cheese on top.  The plantains were perfect as usual with white cheese on top.  The rice, again was simple, there was nothing great about it, this time it wasn’t undercooked though.  My husband ordered the marinated churrasco, which is grilled steak with fried yucca and fries; he also ordered a side of plantains.  The beef (as before with the arepa santa Barbara) was seasoned and cooked to perfection.  And the yucca fries are delicious with the guasacaca sauces on the table.  My sister ordered the Doggi’s parrilla for one, which includes marinated churrasco, chicken and chorizo, with yucca fries.  All the protein was cooked and marinated to perfection.  We both agreed that it reminded us of my dad’s parrilla on Sundays at our grandparents’ house.  All of our plates were on the larger side, so we all had “doggibags” to go, and we all had the food the next day for lunch and we were surprised to see that it still was pretty tasty and somewhat fresh after re-heating it in the microwave.

Pabellón Criollo

Pabellón Criollo

Doggi's Parrilla

Doggi’s Parrilla

Marinated Churrasco

Marinated Churrasco

Overall I must say, if you want to experience true Venezuelan flavors, traditions, customs and ambiance, then visit Doggi’s.  What I love about it is that even though the menu seems small, you have a little bit of everything and not only do you have the typical Venezuelan dishes, but also dishes that families in Venezuela eat on a daily basis.  The servers are friendly, and you can tell that the owners are on top of their game and involved, which makes the place and the food, the best.  As I learned on my first visit, from Gabriela, Doggi’s started as a gentleman selling hotdogs from a cart in Miami, hence the name Doggi’s.  Then the gentleman, his wife and three kids opened up the restaurant down the street from where it is now.  Now, the three brothers run the place, and I even saw the mother there.  This truly makes all the difference in a place, because you can tell they put thought and care into every detail and they run an airtight family business.  The place is clean, and the service is fast.  I enjoy that they serve you with real plates and forks, it has a restaurant feel, but it is small and cozy like a fast food place, and they ARE fast. They deliver nearby and they also have take-out. You will get a true Venezuelan experience and you wont be disappointed.

The Details:
Address: 1246 SW Coral Way Miami, FL 33145
Phone Number: 305.854.6869
Website: http://www.eatdoggis.com/
Facebook: https://www.facebook.com/DoggisAndMore
Twitter: https://twitter.com/doggismore
Instagram: https://instagram.com/doggis
Hours: Mon – Wed: 10:00 am – 11:00 pm
Thu: 10:00 am – 12:00 pm
Fri – Sat: 10:00 am – 1:00 am
Sun: 10:00 am – 10:00 pm
Menu: http://www.letseat.at/doggis/menu
Categories: Venezuelan
Yelp: http://www.yelp.com/biz/doggis-venezuelan-cuisine-miami-2

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Recipe: Pabellón Criollo

14 Dec Pabellón Criollo Venezolano

The “Pabellón Criollo”, it the most traditional Venezuelan dish after the Arepas.  Pabellón is a word for “pavilion”, but it can also mean the national flag, an ensign, or even a tent.   The Pabellón Criollo, the traditional Venezuelan dish is made up of shredded (or pulled) beef, black beans, rice and fried plantains, as the most basic version of it.   Some people, depending on the part of the country, also add a plain arepa on the side, some avocadoes, some delicious grated white cheese and even a fried egg.  When fried plantains are added, it is known as the “Pabellón con Baranda”.

This dish is our national dish, but it originated in Caracas, the capital city.  People believe this dish is closely related to Venezuelan history and our miscegenation.  This is reflected on the colors of each main component in the dish, black beans, white rice and brown beef.  These three colors symbolize the union of the three races: African, European and indigenous.

We can find Pabellón Criollo in any part of the country, and we even use it to fill our empanadas and arepas.  But we only use the black beans, beef, and plantains to fill those.

Recipes for main components:

Carne Mechada (Venezuelan Shredded/Pulled Beef)
Caraotas Negras (Venezuelan Black Beans)
Arroz Blanco (Venezuelan White Rice)
Tajadas (Venezuelan Fried Plantains)

Preparation:

1. Make sure you soak the black beans overnight!
2. Prepare the shredded/pulled beef first, as this will take the longest to cook (4 hours).
3. When the beef has been cooking for about 1½ to 2 hours already, begin to cook the black beans (this will take 2 hours).
4. Proceed to remove the beef from the boiling water.  Shred/pull the beef and continue cooking as directed on the recipe (adding the sofrito and stir frying it).
5. Proceed to finish the black beans recipe as well.
6. Set the beef and beans aside, and begin cooking the rice.
7. Make the plantains while the rice is cooking.
8. Finish the rice and the plantains.
9. Serve all together.

Pabellón Criollo Venezolano

Pabellón Criollo Venezolano

Pabellón con Baranda

Pabellón con Baranda

Tip

– For a fancier presentation of this delicious dish, you can create a Pabellón Criollo tower:

1. Place an oiled pastry ring in the middle of the plate.
2. Add a layer of rice, a layer of black beans, and a layer of beef in equal parts (about one third of the rings height).
3. Top with plantain circles, alternated with cheese or avocado.
4. Decorate with herbs.

Pabellón Criollo Tower

Pabellón Criollo Tower

Pabellón Criollo Fancy

Pabellón Criollo Fancy

¡Buen Provecho!

Recipe: Carne Mechada (Venezuelan Shredded/Pulled Beef)

7 Dec

Venezuelan Carne Mechada, Carne Esmechada, or Carne Desmechada, is what you know as shredded or pulled beef.   Some people call it “Ropa Vieja”, which literally translates to “Old Clothes”.   Some others call it “Vaca Frita”, which literally translates to “Fried Cow”.   But we simply call it Carne Mechada, which literally translates to Shredded or Pulled Beef.   This is the main component in the most traditional Venezuelan dish, the Pabellón Criollo.   However, Carne Mechada is also used to stuff arepas, empanadas, pastelitos, and even Cachapas.

What you need:

Ingredients to Boil the Steak

Ingredients to Boil the Steak

To boil the beef
– 2 lbs. Flank Steak
– 8 Cups of Water (or enough to cover the beef)
– Salt (to taste)
– 1 Stick Green Onion
– 1 Peppermint or Spearmint Leaf
– 1 or 2 Sprigs of Parsley
– 1 or 2 Sticks of Celery
– ½ Onion
– ½ Red Bell Pepper

Ingredients for the Sofrito

Ingredients for the Sofrito

Sofrito
– 3 Tablespoons Vegetable Oil
– 1 ½ Onions
– 1 ½ Bell Peppers
– 1 Garlic Clove
– 3 ½ “Ajíes Dulces” (Sweet Habanero or Yellow Lantern Chili Pepper)
– 2 Tomatoes
– ½ Teaspoon Pepper
– 1 or 2 Sprigs of Cilantro
– 1 Tablespoon Soy Sauce

Preparation:

1. Cut the Flank Steak in 2 or 4 pieces so they fit in your pot.

Flank Steak / Falda

Flank Steak / Falda

Cut Steak into 4 Parts

Cut Steak into 4 Parts

2. In a large enough pot, place the Flank Steak and cover with enough water.
3. Add the salt, green onion, peppermint, parsley, celery, onion and bell pepper.
4. Cover and cook for about 4 hours at medium heat until the steak softens.

Cook for About 4 Hours

Cook for About 4 Hours

5. Remove from heat, take the steak out of the pot, place in a baking sheet and let it cool for a little bit (You can use the remaining beef stock for other preparations).
6. Once the beef is cool enough to handle, start shredding or pulling it.   Be sure to pick out the fat and hard parts of the beef at this point.

Shred / Pull Beef

Shred / Pull Beef

7. In a large enough pot, add the oil, and sauté the rest of the onion, the bell pepper the garlic and ajíes cut in Juliennes, for about 5 minutes.

Sauté Ingredients for the Sofrito

Sauté Ingredients for the Sofrito

8. Add the beef to this sauté mixture and continue to sauté for about 3 minutes.

Add the Beef to the Sofrito

Add the Beef to the Sofrito

9. Add the tomatoes, the pepper, the cilantro, and the soy sauce.
10. Taste everything to make sure you don’t need more salt or soy sauce.
11. Cook at low heat for about 15 minutes.   You may also add a bit of the beef stock and cook at medium heat until the liquid is reduced.

Carne Mechada (Venezuelan Shredded/Pulled Beef)

Carne Mechada (Venezuelan Shredded/Pulled Beef)

*Makes 4 servings.

¡Buen Provecho!

Recipe: Caraotas Negras (Venezuelan Black Beans)

30 Nov

Venezuelan Black Beans are nothing like your typical Mexican Black Beans.   For starters, they are not spicy at all.   We usually serve them as a side, but we also eat them in soups, as a filling for our famous Arepas, refried, mixed in with white rice, with Queso Blanco on top, and even with sugar on top.   However, they are always present in the traditional Venezuelan Dish, Pabellón Criollo.

Ingredients

Ingredients

What you need:

– 5 Cups of Water
– 1 Cup of Black Beans (washed and strained)
– ½ Red Bell Pepper
– ½ Teaspoon Salt
– 1 Teaspoon of Oil
– ½ Onion
– 1 ½ “Ajíes Dulces” (Sweet Habanero or Yellow Lantern Chilli)
– ½ Garlic Head
– ½ Tablespoon Cumin

Preparation:

1. Make sure to pick out “bad” Black Beans and little rocks or other impurities from your cup of Black Beans and wash them as well.

Black Beans

Black Beans

Pick Out "Bad" Beans

Pick Out "Bad" Beans

2. In a large enough pot, add the cup of Black Beans and add the water to them.
3. Let them soak for a maximum of 12 hours and a minimum of 5 hours. (I highlight this step so you remember you have to do this the night before.

Soak Overnight

Soak Overnight

4. In the same pot that they have been soaking (if you soaked in a pot, not a bowl like I did), add the bell pepper and cook at a medium heat, covered, for about an hour and a half or until they become soften. Add the salt.

Add Bell Peppers

Add Bell Peppers

Cook

Cook

5. In a different pan make the “sofrito” by frying the onion, the ajíes and the garlic with the oil until they turn brown (about 5 minutes).
6. Add the cumin, stir, and remove from the heat.
7. Add the “sofrito” to the pot where the Black Beans are cooking and reduce the heat.   Let this cook for another 10 minutes, or until the liquid has almost completely evaporated (depending if you will be serving them as a side or as a soup).   However, it is recommended to leave a bit of the liquid so they taste better.

Caraotas Negras (Venezuelan Black Beans)

Caraotas Negras (Venezuelan Black Beans)

Tips

– If you wish to refry your leftover black beans, simply sauté them with one or two tablespoons of oil until they become dry and shinny.   Top with Queso Blanco.

*Makes 4 servings.

¡Buen Provecho!

Recipe: Arroz Blanco Venezolano (Venezuelan White Rice)

23 Nov

White rice is white rice, right? Wrong! This cereal is common in all countries and cultures, but each one eats it differently.   My favorite is any kind of Asian rice preparation, because I like the mushy-sushi style rice.   However, that is not usually how Venezuelans prepare it or prefer it.   Rice is one of the most consumed products in Venezuela, because it is the cereal with the most protein content and the least fat content.   It also absorbs flavors of other ingredients pretty easily so most people use it often in all their dishes and preparations.   The most common type is the white long grain type, and it is usually served as a side in beef, chicken and fish dishes, as well as inside soups, and we even make a drink out of it, Chicha.

Ingredients for Venezuelan White Rice

Ingredients for Venezuelan White Rice

What you need:

– 1 Cup White Rice
– 2 Cups Water
– ½ Teaspoon Salt
– 1 Teaspoon Oil
– 1 Garlic Clove (minced)
– ½ Medium Onion diced in two
– 1/8 Green Bell Pepper in strips
– 1/8 Red Bell Pepper in strips

Preparation:

1. You can prepare the rice in two different ways.

Option 1:

– Add the water, salt, oil, garlic, onion, and bell peppers in a large enough pot.   Cook in high heat until the water is boiling, and then add the rice.   Stir everything together and let it cook for about 5 to 7 minutes, or until the water has almost completely evaporated.

Option 2 (Pictured):

– Add the salt, oil, garlic, onion, bell peppers and rice into a large enough pot.   Stir-fry all the ingredients on high heat, and then as they brown, add the water.   Bring to a boil, and then cook until the water has almost completely evaporated.

Stir-Fry Rice with Salt, Oil, Garlic, Onion and Bell Peppers

Stir-Fry Rice with Salt, Oil, Garlic, Onion and Bell Peppers

*I usually prefer option 2.

Bring to A Boil

Bring to A Boil

2. Turn the heat to low, cover, and cook for about 15 minutes, until the rice is soft, dry and loose/fluffy.

Remove Bell Peppers and Onions

Remove Bell Peppers and Onions

3. Remove the pot from the heat, and remove all the big pieces of onion and bell peppers.
4. Serve with butter on top and enjoy.

Press On To Container

Press On To Container

Flip On To Plate

Flip On To Plate

Slowly Remove Container

Slowly Remove Container

Venezuelan White Rice

Venezuelan White Rice

Tips

– Always stir rice with a fork and not a wooden spoon, because the wooden spoon will make it stick to itself, and it will end up being sushi/mushy rice.
– For the perfect rice consistency you can add a little bit of limejuice or a little bit of white vinegar.
– My dad used to serve us little “mountains” of rice.   Just grab a small enough bowl or container, then wet it or grease it with butter, press the rice onto the bowl, and flip it on the dish you are going to serve it.   You can also decorate with little herbs on top.

Some Venezuelan Brands of White Rice include Arroz Mary and Arroz Santa Ana.

¡Buen Provecho!

Recipe: Venezuelan Tajadas (Fried Plantains)

28 Sep

Tajadas are slices of plantains that are fried.   They are served usually as a side, and they are also used to make other dishes like plantain desserts.   They are also a part of the traditional Venezuelan dish, the “Pabellón Criollo”.

Ripe | Yellow Plantain

Ripe | Yellow Plantain


Ingredients
– 1 Ripe/yellow plantain
– 1 Cup vegetable oil – or as needed (for frying)
– Paper towels

Preparation

1. Pour the vegetable oil in a large enough pan and turn on the stove to medium heat, so the oil starts heating up while you prepare the plantains.
2. Cut the two ends of the plantain and make an incision with a knife along the side.

Cut Ends

Cut Ends

3. Remove the skin.

Remove The Skin and Cut In Half

Remove The Skin and Cut In Half

4. Cut the plantain in half.   You can make a straight/down the middle kind of cut, like I did here, or a slanted cut to have more oval like tajadas instead of what I did, which are more rectangular Tajadas. If you cut them in the slanted way, they look better, but the flavor is the same. Check out the slanted ones here (text is in Spanish, though).
5. Now make about 4 slices out of each side of the plantain by slicing them sideways, to form slices of about 0.25 – 0.75 inches.   Don’t make them thicker than that.

Make Slices

Make Slices

6. Lay the plantains on the frying pan and begin to fry them until they are golden brown, turning them if necessary, to fry both sides equally. It took me about 2 minutes per side.

Fry the Plantain Slices

Fry the Plantain Slices

7. Remove the tajadas from the pan one by one and lay on top of a paper towel to remove the excess oil.

Remove Excess Oil

Remove Excess Oil

8. Serve and enjoy!

Venezuelan Tajadas

Venezuelan Tajadas

*One plantain makes about 8 Tajadas (depending on how thick you slice them).   This is a good serving for just 2 people.

¡Buen Provecho!

More Delicious Arepa Fillings (Rellenos)

7 Sep

As it turns out, I actually needed more than 4 posts to cover everything there is to know about our delicious Venezuelan Arepas.   So here are some more ideas for delicious arepa fillings. Some of them even have unique names that sort of describe the filling or stuffing in one way or another.   This is probably because we Venezuelans would take too long at an Arepera (Arepa Restaurant) ordering an arepa, trying to decide which of the 20 different fillings to get inside of it.   So then, if we say “Una de Pabellón”, de Arepera knows what we mean.

De Pabellón 

De Pabellón

De Pabellón


The “Pabellón”, it the most traditional dish after the Arepas.   Somehow, someone decided to combine the two most traditional Venezuelan dishes into one, making an arepa stuffed with the second dish, Pabellón.   Pabellón is a word for “pavilion”, but it can also mean the national flag, an ensign, or even a tent.   The Pabellón Criollo, the traditional Venezuelan dish is made up of shredded (or pulled) beef, black beans, rice and fried plantains, as the most basic version of it.   Some people, depending on the part of the country, also add a plain arepa on the side, some avocadoes, some delicious grated white cheese and even a fried egg.   Of course that would be way to much stuff to put inside an Arepa, so the basic Arepa de Pabellón simply includes shredded beef, black beans, and fried plantains.

La Dominó
Just like the traditional game of domino’s black and white chips, this arepa has a black and white stuffing or filling.   The Dominó Arepa includes black beans and grated white cheese.

La Dominó

La Dominó

La Viuda (The Widow)
This arepa is a plain and empty arepa.   Usually served as a “side” to other dishes like the Pabellón Criollo, or a delicious fried egg breakfast.

La Pelúa (The Hairy One)
Don’t panic! This arepa doesn’t have any hair.   The filling on this Arepa consists of shredded or pulled beef and Gouda cheese.

La Catira (The Blond One)
This Arepa has more fun! The filling is made up of shredded chicken and Gouda cheese.

La Sifrina (The Snobby One)
This Arepa is too good for you! The filling is the same as the Reinapepiada, but it also has Gouda cheese.

La Rumbera (The Party One)
This arepa is for the 3AM after party munchies.   The filling is Pork and Gouda cheese.

La Rumbera

La Rumbera

La Musiua (The “Monsier” One)
This arepa is a burger.   Literally.   It has a burger patty, tomatoes, onions and lettuce, minus the burger buns, inside an Arepa.   I have never had this myself, but it just doesn’t sound right.

La Bomba (The Bomb)
This arepa IS the BOMB! Filled with Perico and Black Beans.

La Pata-Pata
Filled with black beans, Gouda cheese and avocado

De Carne Mechada (Pulled/Shredded Beef)
Filled with delicious shredded beef, just like the one served on the Pabellón dish. 

De Carne Mechada

De Carne Mechada

De Guasacaca
Stuffed with Guasacaca and white cheese.

De Carne Molida
Just like the name says it; this one is stuffed with ground beef.

De Pernil
Just like the name says it; this one is stuffed with roast pork.

De Pernil

De Pernil

De Jamón y Queso
Just like the name says it; this one is stuffed with ham and cheese.

De Pollo
Just like the name says it; this one is stuffed with pulled chicken.

De Chorizo
Just like the name says it; this one is stuffed with Spanish Sausage or Chorizo.

De Cazón
Just like the name says it, this one is stuffed with Cazón… what is cazón? Cazón is a small shark, and this is one of my favorites because it is a popular one in the town where I was born, Puerto La Cruz.

Arepa Filling Faux-Pau
Do not by any means use any of these fillings in front of a Venezuelan:

– Peanut butter
– Jelly
– Jam
– Ketchup
– BBQ sauce

¡Buen Provecho!

*Thank you to Flickr photographers who share their photos with Creative Commons licenses.

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