Recipe: Perico - Venezuelan Scrambled Eggs

You don't get plain old scrambled eggs in Venezuela. As befits a vibrant tropical country where eating great-tasting food is an intrinsic part of the culture, you get something far more exciting and colourful: Perico.The name of the dish comes from the Spanish word for parrot, probably because the red, yellow and green of the ingredients echoes the parrot's colourful plumage. Interestingly,

Comments

Post a Comment

Popular posts from this blog

Recipe: Caraotas Negras - Venezuelan Black Beans

Tasty, cheap and nutritious, black beans are as emblematic of Venezuela as the colours of the flag - and they're good for you. And while other Latin American countries might refer to their beans as frijoles, porotos, judias or habichuelas, in Venezuela they are always caraotas. In England they are often sold as Turtle Beans, a name which comes from the Caribbean and is said to be inspired by
Read more

The history of the Venezuela arepa (documentary in Spanish)

This excellent documentary by the Universidad Monteávila in Caracas charts the history of the humble Venezuelan arepa - a local maize-flour alternative to the bread roll - from its indigenous origins to today. Experts in Venezuela's food history and gastronomic traditions discuss the boom in arepa bars, called areperas, that occurred in the 1950s with the arrival of Italian, Spanish and
Read more