Venezuelans like their tender cuts of beef lean and medium rare. No fancy seasonings or brines, etc… just salt, maybe pepper. A great golden crust is a must and that’s pretty much it. When it comes to side dishes… delicious fried yucca is pretty common and so are a few fresh sauces. We like guacamoles and guasacacas, chimichurris are also pretty standard. Now when it comes to bread, that’s hardly ever there. Instead we have mini arepas which are a traditional staple of steak houses back home. Always deep fried and always paired with a cool bowl of natilla which is similar to crema latina. Depending on where you live you might easily find natilla/crema latina or not at all. Sour cream is a close substitution.
At long last I have been able to fulfill a kitchen dream of mine and today I can offer a post on hasselback potatoes. Now this site starts to look like a real food blog, doesn’t it? I’ve been seeing these potatoes since I develop that insatiable need for browsing food blogs years ago. I will admit though… it’s quite a fun and attractive presentation for a potato. And what do I say to fun and attractive things? exactly.