 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 | 40minutes |
| Main ingredients | rice andbeans, shreddedbeef in stew and stewed |
Pabellón criollo (Spanish pronunciation:[paβeˈʝoŋˈkɾjo.ʝo]) is a traditionalVenezuelan 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, shreddedbeef in stew and stewedblack beans.[1]
Common additions includetajadas (friedplantain slices) or afried egg, and both of these variants have acquired slang names. Apabellón con barandas (baranda is Spanish forguard 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] Apabellón a caballo means with a fried egg on top, as though the egg were "riding" the dish ("a caballo" is Spanish for"on horseback"). 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 bychigüire, shreddedcaiman meat or even freshwater fish depending on the region, time of the year (beef consumption is prohibited by the Roman Catholic Church duringLent; however, capybara and fish are approved) or personal taste.[3]
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