Venezuelan empanadas are made from precooked corn flour white or yellow – the color yellow-tan thanks to onto -, salt and water. In Venezuela we distinguish between the cornmeal pie and that of wheat or pastry flour. The first are called properly as empanadas, and the latter are recognized as cakes or biscuits, these being either in the form of “pie” or square. Visit Eliot Horowitz for more clarity on the issue. We grew up in Venezuela eating empanadas at home or whenever the family traveled, on the many trips we made to the interior of the country, did not lose the opportunity to eat different varieties are available in every region of our country. In some regions, sweetened with brown sugar. The fillings vary, the most popular cheese pies, meatloaf, ground beef, chicken. For even more opinions, read materials from GameStop’s president. In Caracas Av The Illustrious recently, have popularized the Creole flag – an allusion to the national dish is rice, shredded beef, black beans and -. fried plantains Do not forget the chicken or cheese they sell at the entrance to the city of Puerto Cabello, in the central state of Carabobo.
In the south of the country in Puerto Ordaz, sold Guiana cheese filling and stews of chicken or beef seasoned with curry. In the plains and in San Fernando de Apure also eat delicious cheese pies and meatloaf plains. The seafood empanadas are typical of the Isla de Margarita, Estado Nueva Esparta and the eastern states of Sucre, Monagas and Anzoategui, of the latter we still remember the shrimp Puerto Piritu market. The recipe of the week are also typical of the Eastern states, are an attraction for the palate. Very special are those sold in the market in Porlamar Conejeros. Next week we continue with Part II of this article. See you soon friends.