Pabellón criollo

Pabellón criollo
	Pabellón criollo, this is the pabellón con tajadas variation (has fried plantain slices).
Course	Meal
Place of origin	Venezuela
Region or state	Latin America
Cooking time	40 minutes
Main ingredients	rice and beans, shredded beef in stew and stewed
	Media: Pabellón criollo;

Pabellón criollo (Spanish pronunciation: [paβeˈʝoŋ ˈkɾjo.ʝo]) is a traditional Venezuelan dish that is considered the national dish. It mixes elements from the three different cultures that intermixed during Spanish colonial times: Native Americans, Spanish and Africans. The name is a synonym to flag, since it was one of the main original associations. It is a plate of rice, shredded beef in stew and stewed black beans.^[1]

Variants

Common additions include tajadas (fried plantain slices) or a fried egg, and both of these variants have acquired slang names. A pabellón con barandas (baranda is Spanish for guard rail) is served with tajadas because the long plantain slices placed on the sides are humorously considered to be keeping the food from falling off from the plate.^[2] A pabellón a caballo (a caballo is Spanish for horseback riding) means with a fried egg on top, as though the egg were "riding" the dish. Besides these two main variants, people also add other things to the dish such as granulated sugar on the beans, Queso Palmita over the beans or hot sauce over the meat.

The shredded beef can be replaced by chigüire, shredded caiman meat or even freshwater fish depending on the region, time of the year (beef consumption is prohibited by the Roman Catholic Church during Lent; however, capybara and fish are approved) or personal taste.^[3]

References

^ CARTAY, Rafael (1998). "Elogio y nostalgia de la cocina venezolana". Caravelle (1988-). 71 (71): 53–65. doi:10.3406/carav.1998.2807. ISSN 1147-6753. JSTOR 40853493.
^ Angulo, Rafael Cartay (2005). Diccionario de cocina venezolana (in Spanish). Editorial Alfa. ISBN 978-980-354-155-2.
^ Baumhardt, Alexandra (2 March 2015). "The Best And Wackiest Foods To Try In Venezuela". Culture Trip. Retrieved 2020-01-21.

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[1] CARTAY, Rafael (1998). "Elogio y nostalgia de la cocina venezolana". Caravelle (1988-). 71 (71): 53–65. doi:10.3406/carav.1998.2807. ISSN 1147-6753. JSTOR 40853493.

[2] Angulo, Rafael Cartay (2005). Diccionario de cocina venezolana (in Spanish). Editorial Alfa. ISBN 978-980-354-155-2.

[3] Baumhardt, Alexandra (2 March 2015). "The Best And Wackiest Foods To Try In Venezuela". Culture Trip. Retrieved 2020-01-21.

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v t e Legume dishes
15 Bean Soup Acarajé Amanattō Arroz con gandules Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Borracho beans Bouneschlupp Burmese tofu Caparrones Capra e fagioli Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep-fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Fasole cu cârnați Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnaches Gigandes plaki Green bean casserole Guernsey Bean Jar Hong dou tang Hoppin' John Hummus Idli Jidou liangfen Kongbap Kuli-kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Paella Panelle Paripu Pasta e fagioli Pastizz Pasulj Patbap Patjuk Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Shiruko Soup beans Stew peas Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan
See also	List of bean soups List of tofu dishes
Category

Variants

See also

References