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Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. [1] [2] [3] Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes.
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.
Similar dishes Chicken and mushroom pie , Chicken à la King Chicken pastel , also known as pastel de pollo , is a traditional stew or pie from the Philippines made with chicken , sausages , mushrooms , peas , carrots , potatoes , soy sauce , and various spices in a creamy sauce.
The menu provides excellent explanations for each dish, but Ortega suggests that newcomers start with the best-selling Bululu Combo for $15 that includes two empanadas stuffed with grilled steak ...
Filipino version of spaghetti with a tomato (or sometimes banana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages. Baked macaroni: Noodles Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti. Sotanghon: Noodles A clear chicken soup with vermicelli noodles ...
Tinola is a Filipino soup usually served as a main course with white rice. [1] Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote , and leaves of the siling labuyo chili pepper in broth flavored with ginger , onions and fish sauce .
Current options include: Two mini cachitos (ham-filled crescent rolls), $8.99. Tequenos (Venezuelan cheese wrapped with dough and deep fried), $8.99 for six pieces.
Aboriginal tribes in Venezuela grind and press the yuca root to expel the yare (toxic juice) and make a coarse meal that is spread on a circular flat stone, to make tortas (round flat breads). This is a staple food across the country and is eaten as a carbohydrate source. When it is topped with cheese and brown sugar (papelon) it is called naiboa.