Want to taste the chocolate that cooked with the meat? Or Amazon ants as food flavor? There is a Chef Tamara Rodriquez who serves it directly from Venezuela.
Venezuela has culinary influences from Spanish, Portuguese, French, and Caribbean. Because both tropical climate, these countries share many common vegetables and fruits in Indonesia. Hence, the flavor was suitable in our tongue. One of these similarities can be seen from the use of banana leaves to wrap food and tripe as a food ingredient.
Ordinary citizens of Venezuela eat corn as a staple food. It is seen from the dishes that were presented at the ‘Flavors of Venezuela’. Call it the arepas. Bread is band-like bread, but the size is slightly smaller and made of corn. Arepas split up to half, and then filled with shredded beef, chicken and avocado, or parmesan cheese.
For dessert, try the red candied guava blended with cream cheese. Cashew seeds are slightly different from those here because it feels suppler. Enjoyed the sweetness matched with creamy cheese sauce. Another option is a cake with a coconut flavor that is strong enough.
Want a unique? On any given day, Chef Tamara will present the signature dish chocolate combined with the main course. For example, given the meat covered in chocolate sauce. If you want a refreshing drink, cocktail Venezuela could be an option. Blend of rum and tropical fruit drinks make this lightweight but able to eliminate hunger.
Chef Tamara going to rounds table guests. With friendly, she will introduce culinary hometown. Not only that, she also will offer lemon ants, ants from the Amazon that could be eaten. It was crunchy, fragrant smell like basil and lemon. Ants are used as a special meat sauce.
Chef Tamara’s expertise is beyond question. He has been in the culinary world for 23 years. In their home country, he often asked to give workshops on the use of chocolate in savory foods. She has also participated in the International Tourism Fair, the arena of international chefs introduce their special dishes.