Venezuelan Guasacacaca Recipe
You can not help but love a Venezuelan Guasacaca recipe once you try this bright green sauce. I tried this traditional condiment at a small family-owned restaurant on this coastal city’s streets.
I showed up in Maracaibo, Venezuela’s second largest city, where the sun reflects off Lake Maracaibo’s surface, producing a shimmer. The mix of colonial and modern buildings in the city creates an interesting contrast you’ll notice immediately. You can visit the Basilica of Our Lady of Chiquinquir’, which is the city’s spiritual center, or stroll through the Plaza Baralt, where locals gather in cooler evening hours.
During my visit, I spoke to Maria, a local restaurant owner who told me about her family Venezuelan Guasacacaca recipe. The preparation is easy – fresh avocados, parsley, cilantro, green bell peppers, onions, garlic and lime juice are required. I watched as Maria pureed these ingredients in a food processor to make a thick, creamy sauce thinner than guacamole but with more herbs and more zesty flavors.
What makes Venezuelan Guasacacaca recipe special is its versatility. Locals say it’s a sauce on grilled meats, a dip for arepas (corn patties) or a salad dressing. The herbs give it a tangy taste that goes with nearly every dish. In your own home, you are able to modify the consistency by putting in olive oil or vinegar.
Every restaurant I visited in Maracaibo had their own version of Venezuelan Guasacacaca recipe but the basic recipe was the same. The sauce is usually smooth and pourable, unlike other avocado-based condiments. Some locals add hot peppers and some leave it mild to let the herbs shine through.
In case you make this sauce I recommend using the freshest ingredients. This process takes around fifteen minutes and your sauce will stay in the refrigerator up to three days. You’ll find making Venezuelan Guasacacaca recipe at home adds a touch of Maracaibo’s culinary culture to your kitchen and a great way to give your meals Venezuelan flair.
Ingredients
3 Avocados, ripe peeled and seeded
1 onion, mediumroughly chopped
1/2 Green Pepper, seeded and roughly chopped
2 Cloves Garlic, peeled
1/2 Cup Gresh Cilantro Leaves (tightly packed)
1/3 Cup White Vinegar
2 Tsp Salt, to taste
1/4 Tsp Black Pepper
1 Tsp Worcestershire Sauce
1 Cup Corn Oil, or any neutral-tastion oil
Directions
- This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necesary.
Favorite Local Foods in Venezuela
Venezuela has a diverse and interesting food scene reflecting its history, geography and people. The local cuisine combines indigenous, African and European influences, with regional variations in flavors. From the lively streets of Caracas to the coastline and the plains, Venezuela has a food culture as varied as its landscape.
The most famous dish in Venezuela is the arepa. This versatile cornmeal cake can be grilled, fried or baked and it is served for Venezuelan breakfasts, dinners and lunches. Arepas typically contain cheese, ham, shredded beef, or chicken. Arepas are favorites everywhere in the country, whether as a quick snack or as a main meal. An example is the arepa reina pepeada, stuffed with a creamy chicken salad of avocado, mayonnaise and shredded chicken.
Another popular food in Venezuela is pabellon criollo, the national dish. Shredded beef, black beans, rice and fried plantains make this filling meal. The flavors – salty, sweet and savory – make pabell’n criollo a comfort food. In fact, it’s often served at special occasions and gatherings, as part of Venezuelan hospitality. Tender shredded beef is seasoned with a variety of spices and the beans are cooked through.
Venezuela’s tropical climate means that fresh fruits are plentiful; some of the locals favorite drinks are jugos naturales, fruit juices made from tropical fruits such as mango, guava, papaya and passion fruit. These juices are often fresh and found in homes, restaurants and street stalls. They cool off on a hot day and are a delicious symbol of Venezuela’s natural resources.
Street food is a must try if you want to try local flavors in Venezuela. Cachapas, for example, are thick corn pancakes that are usually stuffed with cheese. Made from fresh corn, cachapas are slightly sweet and savory and popular for breakfast or lunch. Yet another street food is empanadas, stuffed pastries stuffed with cheese, meat or seafood. They are deep fried and served hot with salsa de ajo (garlic sauce).
Hallacas are another traditional food associated with Christmas celebrations in Venezuela. These cornmeal parcels are full of pork, raisins, olives, chicken, beef, and capers and steamed in plantain leaves. The preparation of hallacas is a family activity and the dish has become a part of Venezuelan holiday traditions.
From the comforting pabellon criollo to the fruit juices and the arepa, Venezuelan food can be found in many flavors and textures. At home or on the streets, Venezuelan cuisine reflects the country’s culture and history.
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.
Here are 5 FAQs for the Venezuelan Guasacaca Recipe
Q: What is the Venezuelan Guasacaca recipe and how is it typically served?
A: The Venezuelan Guasacaca recipe is a vibrant avocado-based sauce that combines ingredients like garlic, cilantro, and lime juice. It’s typically served as a condiment for grilled meats, arepas, or even fried foods, adding a creamy and zesty flavour to any dish.
Q: Can I adjust the spice level in the Venezuelan Guasacaca recipe?
A: Yes, you can adjust the spice level in the Venezuelan Guasacaca recipe to suit your taste. If you prefer a milder sauce, simply reduce or omit the chili peppers. For a spicier version, add more chili peppers or hot sauce to give it an extra kick.
Q: How long can I store the Venezuelan Guasacaca recipe in the fridge?
A: The Venezuelan Guasacaca recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. For the best flavour and texture, it’s recommended to use it within 2 days, as the avocado may start to darken over time.
Q: Can I make the Venezuelan Guasacaca recipe without cilantro?
A: While cilantro is a key ingredient in the Venezuelan Guasacaca recipe, you can substitute it with parsley if you’re not a fan of cilantro. This will slightly alter the flavour, but it will still give the sauce a fresh, herby taste.
Q: Is the Venezuelan Guasacaca recipe suitable for vegan diets?
A: Yes, the Venezuelan Guasacaca recipe is naturally vegan, as it contains avocado, garlic, onions, lime, and herbs, with no animal products involved. It makes a great plant-based accompaniment to many dishes.
Venezuelan Guasacaca Recipe
Ingredients
- 3 Avocados ripe peeled and seeded
- 1 Onion mediumroughly chopped
- 1/2 Green Pepper seeded and roughly chopped
- 2 Cloves Garlic peeled
- 1/2 Cup Gresh Cilantro Leaves tightly packed
- 1/3 Cup White Vinegar
- 2 Tsp Salt to taste
- 1/4 Tsp Black Pepper
- 1 Tsp Worcestershire Sauce
- 1 Cup Corn Oil or any neutral-tastion oil
Instructions
- Now we get to the exciting part! You can whip up this recipe in no time at all. Blend or process all of the ingredients in a food processor until smooth. Recheck seasoning with a taste if needed.
1 comment
This is good on just about anything. A lot like Guacamole but better.