Venezuelan Creole Pavilion, a treasure of our land

Venezuelan Creole Pavilion

The venezuelan creole pavilion is more than a typical dish, it is a little piece of our land served on a plate.

For those who we are far from VenezuelaTo prepare and enjoy this recipe is like opening a window to the past, to those moments at home, surrounded by family, with the aroma of carne mechada, black beans and freshly fried slices filling the air.

It's amazing how something so simple can have so much meaning. The creole flag reminds us of where we come from, our roots, and our everything that makes us Venezuelans. Because no matter how many miles separate us, every bite connects us with that essence we carry inside.

In this article we tell you all about this gastronomic treasureits history, how to prepare it (even if you don't have all the ingredients at hand), and why it is still a such a powerful symbol of our identityRead on and rediscover the taste of Venezuela!

What is the Venezuelan Creole pavilion?

Venezuelan Creole Pavilion Dish

The venezuelan creole pavilion is one of those dishes that carries with it a history, flavor and special meaning

It is considered the typical dish of the gastronomy of Venezuelaand no wonder. Each one of its ingredients represents a important part of our culture.

The white rice, black beans, shredded meat and slices of ripe plantain, together on a single plate, they are the perfect reflection of the blend of flavors and traditions that defines us as Venezuelans.

The creole flag is not only delicious, but also has a symbolism that makes it even more special. It is said to represent the union of the roots that gave birth to our identity. 

For example, the black beans symbolize the African influence, rice and larded meat represent the most important European traditionsand the banana connects us with the indigenous roots. It is as if our entire history were summarized in a single dish.

Although the creole flag has a basic recipe that we all know, it also has variations depending on the region or even the family that prepares it. 

Some people serve it with avocado, others add a fried egg on top (known as "Pavilion with railing"), and some add grated cheese - each version has its own charm!

It is a dish that not only nourishes the body, but also the soul, especially the soul. for those of us who are far from home. 

When preparing creole flagno matter if you are in Spain, Colombia, the United States or any other part of the worldimmediately feel as if you are back in a new country. Venezuela, even for a little while.

What is its history and origin?

Origin gastronomy Venezuela

The origin of the venezuelan creole pavilion dates back to colonial times, when gastronomy began to blend in with the traditions of the three major cultural influences in our country: the indigenous people, Africans and Europeans

It is said that the creole flag was initially a dish of the working classes. The peasants and workers of the time prepared it using whatever they had on hand: a little bit of rice, meat and beans. Over time, this simple combination of ingredients became the signature dish of an entire nation.

The name "pavilion" has a curious meaning. Some say that it is so called because the colors of the dish are reminiscent of those of the Venezuelan flagThe white of the rice, the black of the beans, the red of the meat and the yellow of the slices. Although this is not an official explanation, it has a special charm, don't you think?

Over the years, the creole flag has not only remained a symbol of our gastronomy, but it has also evolved. 

Each region and each family has added their own personal touch, making this dish as diverse as our culture itself. The important thing is that, no matter where you are or how you prepare it, it will always be a reminder of our roots and all that it means to us. to be Venezuelan.

Ingredients and preparation of this delicious recipe

Ingredients recipe pabellon criollo

Prepare a venezuelan creole pavilion is like putting together a jigsaw puzzle full of flavors that, when put together, create an explosion of nostalgia and happiness. 

Although it may seem complicated, the truth is that with a little love and patience, you can enjoy this typical dish from anywhere in the world. Here we tell you what you need and how to prepare it, even if you are far from home.

Basic ingredients

  • 2 cups of white rice.
  • 4 cups of water.
  • 1 splash of oil and salt to taste.
  • 2 cups of black beans (or black beans).
  • 1 medium onion, finely chopped.
  • 2 cloves of garlic, crushed.
  • 1 red bell pepper, chopped.
  • Salt, cumin and grated paperboard (you can use brown sugar if you don't have papelón).
  • 500 g of beef (skirt steak or boy round works well).
  • 1 large onion, chopped in julienne.
  • 2 ripe tomatoes, chopped.
  • 1 red bell pepper, chopped in strips.
  • 2 cloves of garlic, crushed.
  • 1 bay leaf.
  • Salt, pepper and onoto (annatto) for color and flavor.
  • 2 ripe bananas (that are very yellow with black spots).
  • Oil for frying.

If you are abroad and you can't find some ingredients, don't worry, because the venezuelan creole pavilion is a dish that lends itself to creativity and adaptation.

For example, the black beansan essential element of the dish, can be easily substituted by red, pinto or even white beans, depending on what you find where you are living. 

Although the taste will not be exactly the same, the sofrito with garlic, onion and paprika will help to to recreate that special Venezuelan touch.

As for the newsprintwhich brings a sweet spot to the beans, it is not uncommon for it to be difficult to obtain. outside Venezuela. But don't worry, the brown sugar or even a pinch of maple syrup can be good replacements. 

Preparation step by step

  • Soak the beans in water from the night before (this helps to soften them).
  • The next day, cook them in a pot with enough water until they are soft.
  • In a frying pan, sauté the onion, garlic and paprika with a little oil. Then, add the cooked beans, a pinch of salt, cumin and grated paprika. Cook everything together over low heat so that the flavors blend well.
  • Cook the meat in water with salt, garlic and bay leaf. until tender. This may take 45 minutes or more, depending on the type of meat.
  • Once cooked, shred it (i.e., shred it with a fork).
  • In a frying pan, sauté the onion, paprika, tomatoes and garlic. Add the shredded meat, a little salt, pepper and onoto for color. Cook everything together for a few minutes so that the flavors blend.
  • Cook the rice in the traditional way, with water, salt and a drizzle of oil. It should be loose and well cooked.
  • Peel the ripe plantains and cut them into lengthwise slices. Fry them in abundant hot oil until golden brown and caramelized. Place them on absorbent paper to remove excess oil.

Let's set up the pavilion 

The secret is in the presentation. Serve a portion of white rice, a little bit of black beans, the meat mechada and several slices on the same plate. Some add avocado or even a fried egg on top - it's your dish, so give it your personal touch!

Prepare a creole pavilion far from Venezuela may seem like a challenge, but the reward is worth every minute in the kitchen. 

It is more than a recipe, it is a way of coming home, of keeping our traditions alive We encourage you to prepare it and fill your home with the flavor of our land!

From CuriaraWe invite you to get down to work and cook a delicious venezuelan creole pavilionthat dish that makes us feel closer to our homeland, no matter where we are.

Every ingredient, every aroma and every bite is a direct connection with our essence, with those memories of home, family and tradition that we carry in our hearts.

So, why not take advantage of the moment to get closer to your culture, to teach your children or friends abroad the flavor of our land? 

Curiara, uniting families.