| Photo Description: |
|
Description: “Meat on the bone” This is a typical dish of the Venezoelan valley region. It consists in a roast of tender meet, prepared aderezada merely with sel and corn, in the blaze. The meet traditionally used for this dish is preferably veal due to its gentle texture and its taste. The meet is cut into broad slices, not too thick, put into a wide wooden jar and seasoned to taste with the sel in grains, then put on the brazes until the meet is cooked or cooked medium well, according to the taste of the dinner guest. The meet is served in pieces or slices, accompanied by cooked „ mandioca (yuca)“, „arepitas con natilla,“ (flat corn chapatas) guasacaca (Venezuelan Guacamole) and in some cases with fried green bananas. |
| |
| Author |
| Luis Melf ESparragoza , 42 yrs |
| |
| School |
| Technical School of Visual Arts |
)
Follow us on Facebook
Follow us on Google+
Follow us on Twitter
Follow us on Pictify
Become a member
Review