Pabellon Criollo

Pabellon Criollo “Creole Flag”

This is the most popular meal in my country, change a little depends on the region but the meaning is the same. Is inextricably linked with our culture andtraditions and its common to set up our table and get together as a family for a sit-down meal; Pabellon Criollo is not only Venezuela's national dish, it's also emblematic of the country; a hearty plate ofsimple food that mirrors the national flag and highlights the special mix of races that has made Venezuela a country of beauty queens.


It is a delicious combination of carne mechada (shreddedbeef), arroz blanco (white rice), caraotas negras (black beans) and tajadas (fried plantains) and could be accompanied with arepas, the cornmeal staples that Venezuelans eat in place of bread. If you'rereally lucky your pabellon will arrive with a generous helping of salty white cheese grated over the black beans, or a slice of avocado on the side. For a fried egg on top of the beef ask the waiter foryour pabellon "a caballo" ("on horseback").


You can choose between several recipes of this particular dish all over the country. You can find out along the coast, in Choroni, or in Margarita,the shredded beef is often replaced with cazon, or baby shark. The most exotic version of the pabellon is served with chiguire meat in place of the beef.  The chiguire is a large guinea-pig like rodent,better known outside Venezuela as a capybara. These giant rats may not look very appetizing, but they hold a special place in the cuisine of the Llanos, it doesn’t look very appetizing but you haveto try it out.


The closest translation of the name Pabellon Criollo is "Creole Flag," a clue to the patriotic significance that it holds for some Venezuelans, who see the yellow, red, blue andwhite of the national flag in the colours of the ingredients. Other commentators see in it a reflection of Venezuela's racial mix: the indigenous Amerindians, Spanish conquistadors and African slaves...