To achieve a national culinary concept is essential to achieve protection of the acquis under arrangements economically attractive popular food culture and the sale of seasonal conuco, so that their farmers will be attractive preservation. Live
Margarita for two years. An island that beyond the obvious and popular fish, dogfish pie, cake dog, sweet pepper, tomato and the least known Margarita sweet Piñonate Fuentidueño the population, has an overwhelming wealth of regional and seasonal culinary knowledge. These are things that any day can be obtained just by talking to people who sell on the roads and doors in traditional houses, but a line is extremely fragile, and apocalyptic, I venture to predict is in sharp demise unless we do something urgently. Otherwise, just around the corner will have gained a cultural war that is brewing in the menus of local restaurants, imported salmon and balsamic vinegar. Given the length of this column, what follows is a download, possibly disordered information. The important thing is to understand that it is there. Today.
One of the most interesting aspects of the culinary culture of the island is based on the technical management of the kitchen. The technique to achieve the crisp skin of milky sweet, creamy flesh filled through the use of lime and cooking for three days (San Juan and La Asunción), the flash of the Carite by mimicking the sea salted and sun-dried thin (Macanao), the above technique to get the gall to fish and then grill it Torito (Pedro González) or smoked cone of sea urchins (Tacarigua) are just four techniques that any cook in the world should know that by its originality allow plenty of ideas in the call signature cuisine, and popular culture speak of a technically refined than just painfully achieved. We are on time, every time I named these dishes young Margarita, I notice them but not knowing nostalgia. All
technique is based on a local pantry and this is where the island presents one of the richest facets. It is omnipresent atmosphere conucos peasants on the roads. Like all conuco necessarily seasonal, it is an opportunity to enter in a biological genetic monoculture is about to kill. Depending on the month, it is safe to buy regional varieties of sweet potato (Chaco is the word island), multiple types of pumpkin and squash (some of them had never seen pumpkin), cucumber mountain (great in salads and soups), eggplant ( although best known, are a culture on the island), bread and chestnuts year. Much more interesting is that, without exception, every Once I stopped to buy some of the products listed have obtained a rich recipe from the seller. Taking for example the already mentioned Pan year, we would have to make a complete book: Frito if green, donuts and pastiche when mature and vanilla milkshake when fully matured, to name three of the many recipes I've ever heard .
All margariteño known and recognized, the pitigüey (red fruit of a cactus known as melon de monte), wild oregano flavored with mountain herbage Guayamurí, or has gone to pick up the hill icaco Copey. In fact, on Margarita Island can still be bought easily on the road, six fruits seasonal importance are collected directly on the hill, Cotoperí (a kind of sucker), pomalaca (known as pomagá in the center of the country), tamarind (both Chinese and Creole), mamey and cashew. Finally
since it runs out of paper, although this is only the beginning (shortage among many festivals such as catfish called Quinche, mallard management or passion that is maintained by the husked corn), the island is prodigal acquired tastes really curious. One of them, has impressed me most is the proximity to the liver taste of fish, such as the famous Mondeque (Futre is called on the mainland) whose liver fried or wrapped in foil and roast is considered to match any European foie gras. It is also fascinating to see the faces of greed of people when faced with roasted Torito liver, fish that opens in the back just to not lose it. Isla Margarita
a pool of ideas is important, but the line is extremely fragile and is only us that those who collect fruit bread in the bush, it can live in dignity and want to continue doing so.
Margarita for two years. An island that beyond the obvious and popular fish, dogfish pie, cake dog, sweet pepper, tomato and the least known Margarita sweet Piñonate Fuentidueño the population, has an overwhelming wealth of regional and seasonal culinary knowledge. These are things that any day can be obtained just by talking to people who sell on the roads and doors in traditional houses, but a line is extremely fragile, and apocalyptic, I venture to predict is in sharp demise unless we do something urgently. Otherwise, just around the corner will have gained a cultural war that is brewing in the menus of local restaurants, imported salmon and balsamic vinegar. Given the length of this column, what follows is a download, possibly disordered information. The important thing is to understand that it is there. Today.
One of the most interesting aspects of the culinary culture of the island is based on the technical management of the kitchen. The technique to achieve the crisp skin of milky sweet, creamy flesh filled through the use of lime and cooking for three days (San Juan and La Asunción), the flash of the Carite by mimicking the sea salted and sun-dried thin (Macanao), the above technique to get the gall to fish and then grill it Torito (Pedro González) or smoked cone of sea urchins (Tacarigua) are just four techniques that any cook in the world should know that by its originality allow plenty of ideas in the call signature cuisine, and popular culture speak of a technically refined than just painfully achieved. We are on time, every time I named these dishes young Margarita, I notice them but not knowing nostalgia. All
technique is based on a local pantry and this is where the island presents one of the richest facets. It is omnipresent atmosphere conucos peasants on the roads. Like all conuco necessarily seasonal, it is an opportunity to enter in a biological genetic monoculture is about to kill. Depending on the month, it is safe to buy regional varieties of sweet potato (Chaco is the word island), multiple types of pumpkin and squash (some of them had never seen pumpkin), cucumber mountain (great in salads and soups), eggplant ( although best known, are a culture on the island), bread and chestnuts year. Much more interesting is that, without exception, every Once I stopped to buy some of the products listed have obtained a rich recipe from the seller. Taking for example the already mentioned Pan year, we would have to make a complete book: Frito if green, donuts and pastiche when mature and vanilla milkshake when fully matured, to name three of the many recipes I've ever heard .
All margariteño known and recognized, the pitigüey (red fruit of a cactus known as melon de monte), wild oregano flavored with mountain herbage Guayamurí, or has gone to pick up the hill icaco Copey. In fact, on Margarita Island can still be bought easily on the road, six fruits seasonal importance are collected directly on the hill, Cotoperí (a kind of sucker), pomalaca (known as pomagá in the center of the country), tamarind (both Chinese and Creole), mamey and cashew. Finally
since it runs out of paper, although this is only the beginning (shortage among many festivals such as catfish called Quinche, mallard management or passion that is maintained by the husked corn), the island is prodigal acquired tastes really curious. One of them, has impressed me most is the proximity to the liver taste of fish, such as the famous Mondeque (Futre is called on the mainland) whose liver fried or wrapped in foil and roast is considered to match any European foie gras. It is also fascinating to see the faces of greed of people when faced with roasted Torito liver, fish that opens in the back just to not lose it. Isla Margarita
a pool of ideas is important, but the line is extremely fragile and is only us that those who collect fruit bread in the bush, it can live in dignity and want to continue doing so.
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