Why Pabellón Criollo deserves more attention

Pabellón Criollo rarely gets the international recognition it deserves. The hearty and comforting complexity is genuine, not simple, and the technique involved in using precooked white cornmeal masarepa correctly takes real skill.

the arepa is Venezuela's daily bread — eaten at all meals in countless configurations. I encountered it first in a family hallacas making session at Christmas and that context helped me understand it properly. Malta dark malt drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Pabellón Criollo is the dish to start with.