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00:00 Venezuela's roads.
00:39 The best sandwiches of Pork's legs in Venezuela.
01:37 How are the Sandwiches of La Encrucijada are made?
02:42 Production of Pork's Leg at La Encrucijada.
03:40 Preparation of the pork's leg at La Encrucijada in Maracay.
04:42 Pork's leg fridge at La Encrucijada in Maracay.
06:24 The best Pork's leg in Venezuela.
08:58 Tasting sandwiches at the La Encrucijada.
09:49 The quesadillas of Corozopando in Guárico.
11:24 Quesadilla's secrets of Corozopando.
13:57 Tasting the quesadillas of Corozopando.
14:35 Buy babo, chigüire and salty baby in Apure.
16:42 How the Babo is salted?
17:31 The hamlet's secret at La Negra in Apure.
18:26 How the Panelitas of San Joaquín are made?
20:18 Panelita's founders of San Joaquín.
21:48 What's panelon and what does it taste like?
22:28 How long does one Panelita of San Joaquín last?
Every traveler on Venezuelan roads has rituals for eating and making markets on the side of the road.It is a vital part of trip planning. If the route is to the east, the casabe will be in Cúpira, there will be cachapas, arrechones cocktails in Cumaná, cambures titiaros, the cheeses in Boca de Uchire and also the shrimp, the fried fish with grated salad and tostones and the cocadas. During mango season, the essential purchase is buckets of the most succulent fruit to eat with your hand. Here Cojedes takes the laurels. Towards the center everyone has their arepera just beginning the central regional one. And so we go... from succulence to succulence, exciting the palates as part of the traveling experience.
But what no one knows is how these roadside flavors are prepared. Family stories. The tradition. The hard work to maintain a legacy. And that's what I'm telling you today. Who hasn't eaten a pork sandwich at La Encrucijada? But who knows what the name of the family that has been making them for almost 70 years and how the dad who arrived from Portugal at the age of 17 started? Who has gone down to the cellars where the pork are hung and knows how they are lifted up daily with a forklift? Have you heard the explanation of the lady who marinates them, who claims that she caresses them more than her boyfriend? Did you know that the third generation is already working and that the breads are made right there?
But that is not all. The Corozopando quesadillas are the heritage of Guárico, the llanero state with a dam just entering Calabozo and the mythical estuary of Camaguán
Well, only here, on the side of the road, are these quesadillas made, the secret of which is fresh cheese. And the best part, the fresh cheese is made right there, by the family, the mother's brothers from the little green and orange house called Neycar Bakery. Well today I give you the complete recipe because I made them with the whole family.
Then, we continue on our way so that you know that in the La Negra hamlet, just entering the Apure state, you can buy babo, chigüire and salted babo, but I will also explain how to prepare it. On top of that, you will learn about beans that you have never seen before and also how the Apureñas cook them with pure green dressing. And if that were not enough, you will finally know how to make a magic powder that makes men diligent and women happy.
And I know that you always buy San Joaquín panelitas at the tollbooth arriving in Valencia. But do you know how they are made? Who makes them? How do you bake them so that they are this toasty? How long do they last fresh in the package and how do they keep them? I'm telling you everything as told by the Panelitas El Buen Pastor family themselves.
This team is very kind and works hard so that you can enjoy Venezuela and strengthen your sense of roots.
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