Whenever we remember our country, the scent of the sea and the warmth of the family, one of the flavours that takes us back to that Caribbean corner is the margariteño mutt pie.
That dish, wrapped in banana leaves and steamedThe texture and flavour of the fish, its texture and aroma are the story of generations that celebrated the abundance of fish and the ingenuity to make the most of every resource.
In this article, we will recall together the origin, the ingredients and the preparation of the margariteño mutt pieas well as sharing curiosities, modern variations and their presence at European festivals. All this from the nostalgia and affection of those of us who miss home.
Origin of the "pastel de chucho margariteño".
Talking about the margariteño mutt pie is to speak of the living memory of the eastern VenezuelaIt is one of those flavours that not only fills the stomach, but also the soul.
For those of us who are far away, this dish is not just food: it is a way of returning, if only for a moment, to that warm island where the sun meets the sea and the breeze carries the scent of the coconut and the sweet chilli.
This delicacy was born in the humble Margarita's coastsThe fishing nets, hands tanned by work and cookers that told stories without words. The mutt, a common stingray in our waters It was not a luxury, but a blessing.
When it arrived fresh from the sea, families patiently shredded it, salted it and kept it as a treasure. Everything was cooked with the slow rhythm of tradition, with the affection of those who know they are feeding not only bodies, but also hearts.
From that fish was born a stew tasty, thick, full of Creole soul. And next to it, the fried ripe plantainwhich gives it that sweetness that is so much our own, that embrace on the palate. It was steamed, and when it was uncovered... that great aroma that made us close our eyes and see our grandmother's house, the patio full of laughter, and the long table where there was always room for one more.
Over the years, the mutt's cake evolved. The chef Rubén Santiago was one of those who gave him the wings to fly beyond the Margarita. In its restaurant, "Ruben's House"He refined the recipe without stripping it of its soul, and succeeded in making this dish, born of humility and ingenuity, into a Venezuela's gastronomic flag. Thanks to him and to so many others who have carried the cake with them, today it is recognised both inside and outside the country as one of our great culinary prides.
And yet, for those of us who miss him from far away, the mutt pie is not just a typical dish. It is closing our eyes and feeling at home again. It is the taste of a Sunday with the family, of an Easter Week under the sun, of a country that, although it may feel far away today, lives on in every recipe we remember with love.
It may not be easy to find on menus in Europe or at international fairs, but all it takes is for one of us to cook it, share it, serve it with nostalgia and joy, for it to be Venezuela is there, sitting at the table.
Because the mutt pie is not just food. It is memory, it is affection, it is homeland. And every time we eat it, even if it is in another country, we return home, even if only for a little while.
Essential ingredients
To recreate that connection with our home, it is essential to respect the essence of the margariteño mutt pie. The traditional ingredients are:
- 1 kg loin of mutton (skate or stingray)
- 6 cups of water
- 1 lemon
- 1 onion, diced
- 2 large spring onions
- 1 paprika, diced
- 1/2 cup diced sweet chilli peppers
- 1/4 cup chopped coriander
- Salt and pepper to taste
To plate:
- 4 large bananas
- 1 cup vegetable oil
- 6 eggs
- 200 g crumbled white cheese
Step-by-step processing
Desalting and cooking of mutton
- Start by cleaning the skate under running water with a little lemon juice to remove impurities. Then place it in a pot with water and cook over a medium heat for 30 minutes.
- Reserve the stock and leave the fish to cool.
Shredded
- Once cold, remove any bones and shred the meat into thin strips.
- Put the shredded fish on a plate and set aside.
Frying bananas
- Peel the green plantains and cut them into slices and fry them in oil until they are an even golden colour.
- Drain on absorbent paper and set aside.
Prepare the egg base
- Separate the egg whites from the egg yolks and beat the egg whites. egg whites to stiff peaks
- Gently fold in the egg yolks, mixing until smooth.
The sofrito and the chucho stew
- Heat a dash of oil in a frying pan and fry the onion until translucent. Add the chopped paprika, chilli and spring onion and sauté briefly.
- Add the shredded fish, season with salt, pepper and a touch of cumin and cook for 3 minutes.
- Pour in ¼ cup of the reserved stock, turn up the heat a little and stir until the mixture is juicy but not overly liquid.
Assembling the margariteño mutton pie
- Preheat the oven to 180 °C and grease an ovenproof dish, then place a first layer of fried plantains and spread a layer of the mutton stew on top.
- Add a little of the egg mixture and sprinkle with grated cheese.
- Repeat these layers as many times as the height of the dish allows, finishing with cheese on the surface.
Baking and presentation
- Bake in the oven for 25-30 minutes, until the cheese is gratinised and the interior is set.
- Remove the dish, leave to rest for a few minutes and cut the cake into portions.
- Serve hot and enjoy every bite!
Contemporary variants
In the resident community in Europe, imagination has given rise to new versions without losing the essence of the margariteño mutt pie:
- Vegetarian optionSubstituting the ray with sautéed mushrooms and seaweed, keeping the banana puree.
- Cassava and green plantain baseby replacing part of the mashed banana with mashed cassava to add fibre and reduce sugar.
- Small portions: Mini cakes to serve as aperitif at meetings and events.
- Creative touchIncorporating soft cheese or fresh herbs such as basil or coriander in the backfill.
Curiosities surrounding the cake
Before delving into each curious fact, it's worth recognising that it's those little details that turn the margariteño mutt pie They are the touches of history, creativity and tradition that hold the warmth of the island.
Below, we share some of the anecdotes and customs that fill this culinary gem with life and flavour:
- Traditional presentationBefore use banana leaveswere used woven basketswhich added a rustic note.
- Family side dishesIn some houses it was added a dash of dry wine to the stuffing, or sprinkled with a handful of coconut before closing the cake.
- Religious celebrationsOn the feast day of the local patron saint, this cake was an essential part of the offerings and banquets.
- Transmission of the recipeFrom generation to generation, without notes or books, through voice and demonstration in the kitchen.
- Competitions and meetings: In the island gastronomy festivals, there is the "..." competition.Best Margaritaño mutt pie"where amateur and professional cooks compete to reproduce the most faithful recipe or the most creative version.
- It has reached Europe! In several latin food fairs for Barcelona or Milan, you can already see the margariteño mutt pie hopping from stall to stall... but in miniature! They present it as street sandwiches, with coriander sauce and a squeeze of limeThe palate is taken on a trip to the Caribbean. Seeing people savouring this little piece of the island turns nostalgia into a party. There is no heat of the tropics, but there is a lot of Venezuelan heart in every bite.
Start preparing your mutt pieWith your seasoning, your way, with all the love that only a Venezuelan knows how to put into his food.
And to top it all off, why not accompany it with a good Venezuelan black cake for dessert? That sweet and festive touch that reminds us of Christmas, birthdays with the family and everything nice that tastes of Venezuela.
With Curiara, you will feel right at home. Because every bite is a story, a living memory of home. And on this journey of returning with our hearts, we are always with you.
