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Patacón: deep-fried flattened plantain sandwich filled with meat, pico de gallo, tártara dressing and grated fresh cheese; meat options of shredded beef, pork, grilled chicken
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Fried arepas are often consumed in northern South America, filled with white cheese on top and served with fried eggs. Sweet fried arepas are another variety often prepared with sugarloaf (papelón) and anise (anís). Venezuelan white cheese is another topping for fried arepas that can be combined with feta cheese. [10]
Caracas version of chicken pot pie made with pâte sablée: Pastelitos: Fried puff pastries, famously a specialty of the Venezuelan Andes. These are made with wheat flour dough, and filled with, for example, cheese and chicken. Usually pastelitos are eaten at breakfast [6] Pasticho: Similar to the Greek dish pastitsio and the Italian lasagna [7 ...
The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices. [17]
Twist on Tradition. Ingredients. 1 ¼ cups water. 1 cup P.A.N. fine cornmeal. 2 tbsp olive oil. 1 tsp kosher salt and pepper. 4 oz Mexican chorizo, casing removed
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.
The Arepa House, a Venezuelan restaurant, housed in the former Nicky’s PIzza location along Calumet Ave., as seen, Thursday, April 25, 2024, in Sheboygan, Wis.
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