Venezuela Perico Venezolano Recipe
When I went to Petare, Venezuela, I learned to cook the Venezuela Perico Venezolano recipe . Petare is one of the largest and most historically significant neighbourhoods in Caracas. Known for its colonial heritage, Petare contains religious art and folk traditions at the Iglesia del Dulce Nombre de Jess and the Museo de Arte Popular B ‘rbaro Rivas . Fresh produce, crafts and food can be found at the Mercado Municipal de Petare, reflecting the community’s vibrancy.
My landlord showed me this Venezuela Perico Venezolano recipe for breakfast. It calls for eggs, tomatoes, onions and peppers, cooked into a soft scramble. The preparation was straightforward, using fresh vegetables as the base. My landlord said it’s a staple in Venezuelan households and goes well with arepas, cornmeal flatbread.
Tasting the Perico Venezolano, I tasted the savoury flavours and the light texture. The eggs were fluffy and soaked up the juices of the tomatoes and onions – a simple dish to enjoy. Locals love the recipe’s quick preparation and filling nature – it’s a breakfast favourite.
Petare itself has historic charm and urban energy. Colourful buildings line the colonial streets and community art projects abound. Places like Hacienda El Toboso, Casa Tito Salas preserve the cultural history of the area and parks like Parque Miranda offer green space for recreation.
Cooking the Venezuela Perico Venezolano recipe gave insight into Petare’s common food culture. It demonstrates the simplicity and inventiveness of Venezuelan food, using local ingredients to create something that reaches out to the community. For visitors, the markets and typical dishes such as Perico Venezolano offer a tangible connection to Petare’s culture.
Ingredients
Eggs
Cream
Butter
Vegetable Oil
Onion
Tomato
Green Pepper
Kosher Salt
Black Pepper
Directions
- Mix the cream and eggs in a bowl. Put aside.
- In a big nonstick frying pan, melt the butter and oil together.
- Toss in the chopped onions and cook them, stirring occasionally, over medium heat until they become transparent.
- Once the green pepper and tomatoes are tender, add them to the pan and simmer for another 8 to 10 minutes over medium heat.
- Before adding the egg and cream mixture to the skillet, give it a little stir and flip it over halfway through cooking.
- After the eggs are cooked to your liking, add salt and pepper.
- Serve warm with arepas or other bread choices.
15 Essiential Ingredients for Venezuela Cooking
Venezuelan cuisine is a delightful blend of indigenous, African, and European influences, with an emphasis on fresh ingredients and bold flavors. To create authentic Venezuelan dishes, it is essential to have a solid understanding of the key ingredients that are commonly used in everyday cooking. Here are 15 essential ingredients that form the foundation of Venezuelan cooking.
1. Corn Corn is a staple in Venezuelan cuisine, with dishes like arepas, cachapas, and hallacas all featuring this versatile ingredient. The flour made from ground corn is used in a variety of forms, from dough to masa, to create both savory and sweet dishes.
2. Cornmeal Cornmeal is crucial for making arepas, one of Venezuela’s most famous foods. It is also used in other traditional dishes such as empanadas and cachapas. The texture of the cornmeal helps create dishes with a perfect balance of crispy on the outside and soft on the inside.
3. Shredded Beef Shredded beef is commonly used in Venezuelan cooking, particularly in dishes like pabellón criollo. The beef is typically cooked with a variety of seasonings and spices, then shredded to create a flavorful base for many meals.
4. Black Beans Black beans are a key component in many Venezuelan meals, often paired with rice in dishes like pabellón criollo. The beans add depth and a rich, earthy flavor to meals and are a great source of protein.
5. Rice Rice is a staple side dish in Venezuela, often served alongside meats, beans, or stews. It is commonly paired with black beans, creating the classic dish pabellón criollo. Venezuelans also enjoy rice with chicken, beef, or fish.
6. Plantains Plantains, both ripe and green, are a staple in Venezuelan cuisine. They are used in a variety of ways, from sweet to savory. Fried plantains, known as tajadas, are a popular side dish, while mashed plantains are often served as part of the meal.
7. Cheese Venezuelan cheese is often soft and mild. The most popular variety is queso blanco, which is similar to mozzarella. It is used in a variety of dishes, including stuffed arepas, cachapas, and empanadas. Venezuelan cheese is also enjoyed on its own or in combination with other ingredients.
8. Chicken Chicken is another common protein in Venezuelan cooking. It is often used in dishes such as pollo en salsa (chicken in sauce) or added to arepas and stews. The mild flavor of chicken allows it to pair well with the bold seasonings typical of Venezuelan cuisine.
9. Pork Pork is frequently used in Venezuelan cuisine, particularly in holiday dishes like hallacas. It is also common in stews and served with rice and beans. The rich, fatty flavor of pork complements the spicy and savory elements of many Venezuelan dishes.
10. Garlic Garlic is a key ingredient in many Venezuelan dishes, providing a strong base flavor for meats, stews, and sauces. It is often used in marinades, and combined with onion, garlic creates a foundation for much of Venezuelan cooking.
11. Onions Onions are a staple ingredient, often used in the preparation of salsas, stews, and meat dishes. They provide a sweet, aromatic flavor that complements the bold seasonings used in many Venezuelan recipes.
12. Tomatoes Tomatoes are commonly used to make salsas, sauces, and stews. They add acidity and sweetness to dishes, balancing out the richness of meats like beef and pork. Tomatoes are essential in dishes like pabellón criollo and are frequently used in the preparation of sofrito.
13. Oyster Sauce Oyster sauce is a key ingredient in many Venezuelan stir-fries and rice dishes. It adds a savory, umami flavor to meals and is commonly used in combination with soy sauce and other seasonings.
14. Cumin Cumin is one of the most important spices in Venezuelan cooking, adding a warm, earthy flavor to meats, stews, and rice dishes. It is often used in combination with other spices like paprika and oregano to create the signature taste of Venezuelan food.
15. Limes Limes are used extensively in Venezuelan cooking, both for their juice and zest. The acidity of limes is often used to balance rich flavors and to add a refreshing element to dishes. Lime juice is commonly used to marinate meats and seafood, and it is also squeezed over many dishes before serving.
These 15 essential ingredients form the backbone of Venezuelan cuisine, allowing home cooks and chefs alike to create the rich, diverse flavors that define the country’s culinary identity. From the ever-present cornmeal used to make arepas, to the savory spices that infuse the country’s stews, these ingredients are the key to preparing authentic Venezuelan dishes that reflect the country’s vibrant culture.
10 Most Popular Spices Used in Venezuela
Venezuelan food is characterised by its robust flavours, achieved through the use of various seasonings and spices. These enhance the natural flavors of the dishes, creating memorable meals reflecting the country’s cultural diversity. Below are ten of the most utilized spices in Venezuela.
The most common spice found in Venezuelan cooking is cumin. It is known locally as comino and is used in traditional black beans, stews and meat dishes. Cumin lends a earthy flavour that goes well with other spices in pabell’n criollo and hallacas.
Garlic is a bulb but is used as a spice in Venezuelan kitchens. It’s used sparingly in sauces, stews, sauces and marinades. Its versatility and ability to mix with other ingredients makes it a crucial component of dishes like asado negro and empanadas. Many recipes use garlic paste as the base.
Annatto (onoto in Venezuela) is a spice produced from the seeds of the achiote tree. It is valued for its colour and mild flavour. Annatto is also used as a natural food colouring and lends a subtle nutty flavour to dishes such as hallacas and soups. It is usually infused in oil and used to cook or season recipes.
Another popular spice or herb is cilantro. Fresh cilantro leaves are used as a garnish or combined into sauces and also the seeds (coriander) are ground into a spice. Cilantro is citrusy and somewhat peppery and makes salsas, soups and dressings lighten up a lot of Venezuelan dishes.
Paprika is a spice made from ground dried peppers used in Venezuelan kitchens. Not native to the region, it is now a favourite for giving dishes a smoky or mildly sweet flavour. Paprika is used to season stews, roasted meats and rice dishes.
Bay leaves are subtle but very important in Venezuelan cooking. These leaves are used in soups, stews and braised meats to provide them with a slight herbal flavor. Bay leaves are especially used in sancocho, a national soup.
Oregano is used in Venezuelan cuisine for its robust, slightly bitter taste. This particular spice is used in marinades for poultry, beef and pork. It also goes well with tomato-based sauces and vegetable dishes in the Venezuelan pantry.
Black or white pepper is universal seasoning in Venezuela. Black pepper gives savoury dishes a strong kick, along with white pepper is preferred in lighter dishes like soups and sauces. It gives natural flavours to ingredients without being overpowering.
Cinnamon is also used in savoury Venezuelan recipes but is more frequently found in desserts. Its warm, sweet aroma is often used in dishes such as asado negro to accompany the richness of sauce. Cinnamon is also used in traditional drinks such as papel’ n con lim’n and sweets such as arroz con leche.
Lastly, turmeric is used in Venezuelan kitchens because it is yellow and mildly earthy. Often substituted with saffron, turmeric is added to rice dishes, marinades and stews. It makes the meal look more appealing and gives the flavour profile a subtle warmth.
These ten spices are the heart of Venezuelan cooking, defining the bold and diverse flavours of the cuisine. Each spice serves a specific role – from adding colour and aroma to balancing and improving the taste of the dish. Together they form the spicing of flavours that make Venezuelan food a culinary pleasure.
FAQs for the Venezuela Perico Venezolano Recipe
Q: What is the Venezuela Perico Venezolano recipe and what ingredients are used?
A: The Venezuela Perico Venezolano recipe is a popular Venezuelan scrambled egg dish made with onions, tomatoes, bell peppers, and spices. The ingredients are sautéed and then combined with eggs to create a delicious and hearty breakfast, often served with arepas or bread.
Q: Can I make the Venezuela Perico Venezolano recipe in advance?
A: The Venezuela Perico Venezolano recipe is best enjoyed fresh, but you can prepare the sautéed vegetables ahead of time and store them in the refrigerator. When you’re ready to serve, simply add the eggs and cook the dish to your liking.
Q: Can I add other ingredients to the Venezuela Perico Venezolano recipe?
A: Yes, you can customize the Venezuela Perico Venezolano recipe by adding ingredients like cheese, avocado, or even cooked meats such as ham or bacon. The dish is versatile and can be tailored to your personal taste.
Q: How can I make the Venezuela Perico Venezolano recipe spicier?
A: To add more spice to the Venezuela Perico Venezolano recipe, you can include finely chopped hot peppers such as jalapeños or a dash of hot sauce to the sautéed vegetables. Adjust the level of heat to your preference.
Q: What do I serve with the Venezuela Perico Venezolano recipe?
A: The Venezuela Perico Venezolano recipe is typically served with arepas, toast, or rice. It pairs well with a fresh salad or even a side of fried plantains for a complete Venezuelan breakfast.
Venezuela Perico Venezolano Recipe
Ingredients
- 4 to 6 Eggs large
- 3 Tbsp Cream
- 2 Tbsp Butter unsalted
- 1 Tbsp Vegetable Oil
- 1 Onion medium finely chopped
- 1 Tomato medium finely chopped
- 1 Green Pepper finely chopped, optional
- 1 Tsp Kosher Salt to taste
- 1 Tsp Black Pepper Freshly ground to taste
Instructions
- Mix the cream and eggs in a bowl. Put aside.
- In a big nonstick frying pan, melt the butter and oil together.
- Toss in the chopped onions and cook them, stirring occasionally, over medium heat until they become transparent.
- Once the green pepper and tomatoes are tender, add them to the pan and simmer for another 8 to 10 minutes over medium heat.
- Before adding the egg and cream mixture to the skillet, give it a little stir and flip it over halfway through cooking.
- After the eggs are cooked to your liking, add salt and pepper.
1 comment
Great new breakfast option for us. Spices make it different from the standard we use back home.