MUSI 1033 Lecture Notes - Lecture 16: Venezuelan Cuisine, Morrocoy National Park, Hallaca
Document Summary
These delicious dishes offered by the bolivar state are prepared with the following ingredients: Its most typical preparation is in sancocho, although it is also common to see it in preparation as a filling, roasted and fried (golden). When it is made in the latter way, it is taken as one of the main ingredients to salt and garlic. If it is done in a baked way, then it will open on the back and different marinades will be added, such as onion or paprika. In both cases, these are preparations that can be accompanied by rice, salads or potatoes. It is added eggs, potatoes, dressings, wine and spicy. Once prepared in this way, it is taken to the oven in the animal"s shell. Orinoco beans are also very traditional, which are sown on the coast of this region. It is also known as a guyanese pelao and is typical of the guyanese region.
