Fried plantains, tomate, lettuce, avocado slices & black beans

Vegan Arepa

This vegan Venezuelan empanadas are made with corn flour, black beans, plantain & avocado

Vegan Empanada

White & purple cabbage, cilantro, mayo & shredded carrot

Grated salad

Chicken Broth

The most prized cut of meat, organic grass feed beef. Served with rice, salad & fried plantain or yuca

The Awesome PICANA

SOUP

Chicken Frescolita

Pulled Pork

Grilled Chicken

Delicious Pabellon

Plantain Peluda

Grilled Steak

Miller Lite

Patacon

Rice, vegan shredded beef, fried plantain & lentils

Dos XX Verde

Dos XX Amber

Corona

Marbvella Ake

G Bavaria

Golden Halo Rock

Honey Wheat

Zwickelbier

Bed of lettuce, tomatoes, avocado slices, fried arepa, garbanzo beans & caramelized onions

Life Bowl

In a medium bowl combine 2 cups pre-cooked cornmeal and 1 tsp salt. Gradually add 1 1/2 cups warm water, stirring with a spoon until a soft, slightly sticky dough forms. Let rest 5 minutes to hydrate.

Make and shape dough

Divide dough into 6 even portions (about 1/3 cup each). Roll into balls and gently flatten into patties about 3 to 4 inches wide and 1/2 inch thick, smoothing cracks with damp fingers. Heat a large skillet or griddle over medium heat and add 2 tbsp vegetable oil. When oil is hot, add arepas (don’t overcrowd) and cook 4–5 minutes per side until a deep golden crust forms. Reduce heat if they brown too quickly. Transfer to a baking sheet and keep warm in a 300°F (150°C) oven if making ahead.

Form and pan-fry

Brush each arepa with 1 tbsp vegetable oil or vegan butter, split open halfway with a knife (or serve whole) and keep warm until assembling.

Finish (optional)

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups cooked black beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and mash about half the beans with the back of a spoon to create a thick, slightly chunky texture. If mixture is too dry, add up to 2 tbsp water. Cook 2–3 minutes more to heat through.

Finish with 1 tbsp lime juice and taste; adjust seasoning as needed. Keep warm until assembling.

Pour about 1/2 cup vegetable oil into a medium skillet and heat over medium-high until shimmering but not smoking (approx. 350°F). Add diagonal plantain slices in a single layer (work in batches if needed) and fry 2–3 minutes per side until caramelized and golden brown.

Remove plantains with a slotted spoon to a plate lined with paper towels. Sprinkle with 1/4 tsp salt while hot. Keep warm.

Prepare toppings: thinly slice or dice 1 medium tomato, shred 1 cup lettuce, slice 1 avocado and chop cilantro if using. Cut arepas open (if desired) to create a pocket or slice through the top to fold open.

Assemble each arepa: spoon a generous layer (about 1/4 cup) of warm black beans into the arepa interior or on top. Add 2–3 fried plantain slices, a few tomato slices, a handful of shredded lettuce, and 3–4 avocado slices. Drizzle with a squeeze of lime and optionally 1/2 tsp hot sauce per arepa. Sprinkle chopped cilantro and season with salt & pepper to taste.

Serve immediately while arepas and plantains are warm.

pre-cooked white or yellow cornmeal (arepa flour, e.g., masarepa/P.A.N.)

warm water

fine salt

vegetable oil (for frying arepas)

cooked black beans (drained, rinsed if from can)

olive oil

yellow onion (small, finely chopped)

garlic cloves (minced)

ground cumin

smoked paprika

salt

black pepper

lime juice

water (to loosen, optional)

ripe plantain (yellow with black spots), peeled and sliced on the diagonal (about 1/2-inch thick)

vegetable oil (for frying)

tomato (ripe, medium), thinly sliced or diced

lettuce (romaine or butter), shredded

avocado (ripe), sliced

fresh cilantro (optional), chopped

lime wedges

hot sauce or ají (optional)

vegetable oil or vegan butter (for finishing arepas)

salt & pepper (to taste)

In a mixing bowl combine 2 cups precooked corn flour, 2 tablespoons fine cornmeal (if using) and 1 teaspoon salt; stir to distribute evenly.

Mix dry ingredients

Make a well in the center and add 1 1/4 cups warm water and 2 tablespoons vegetable oil. Mix with your hand or a spoon until a loose dough forms.

Add liquids and form dough

Knead the dough in the bowl or on a clean surface for 1–2 minutes until smooth and pliable but not sticky. If dough feels dry, add warm water 1 tablespoon at a time; if too sticky, dust with a little more cornmeal. Cover with a damp towel and let rest 10 minutes.

Knead briefly and rest

Peel and dice enough ripe plantain to measure 1 cup. Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the diced plantain and cook, stirring occasionally, until golden and softened, about 6–8 minutes. Remove from pan and set aside.

Prepare plantain

In the same skillet add the diced onion and red bell pepper. Sauté over medium heat 4–5 minutes until translucent and softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Add 1 cup cooked black beans (drained) to the skillet with the aromatics. Lightly mash the beans in the pan with the back of a spoon or potato masher, leaving some whole beans for texture. Stir in 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground coriander, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine beans and spices

Return the cooked plantain to the pan and toss to combine. Cook 1–2 minutes more so flavors meld. Stir in 2 tablespoons chopped cilantro. Taste and adjust seasoning. Remove from heat and let the filling cool slightly (5–10 minutes) before assembling so it doesn’t steam the dough.

Finish filling

Divide the rested dough into 8 equal pieces (about 2.5–3 ounces / golf-ball size). Keep dough balls covered with a damp towel to prevent drying.

Portion the dough

Place a dough ball between two sheets of plastic wrap or parchment. Press with a small plate or use a tortilla press to form a thin disc about 5–6 inches (12–15 cm) across and roughly 1/8 inch thick. Peel off plastic carefully.

Form empanada discs

Place about 2–3 tablespoons of the black bean–plantain filling in the center of each disc, leaving a 1/2-inch border. Optionally place a little mashed avocado in the center or reserve avocado for topping. Lightly brush the edge with a touch of water or oil, fold the disc over to create a half-moon, and press edges together. Crimp with a fork or pleat the edge to seal well.

Fill and seal

Heat a large skillet over medium heat and add about 1/4–1/2 cup oil (enough for shallow frying). When oil is hot (test with a small piece of dough — it should sizzle), add empanadas in a single layer without crowding. Fry 2–3 minutes per side until golden brown and crisp, turning carefully with a spatula. Transfer to a paper towel–lined plate to drain.

Cook — pan-fry method

Preheat oven to 400°F (200°C). Place assembled empanadas on a parchment-lined baking sheet. Brush lightly with oil. Bake 15–18 minutes, turning once halfway, until golden and set. Baking yields a drier, less oily empanada.

Cook — baked option

Serve warm topped or sided with sliced or mashed avocado, a drizzle of vegan crema if using, chopped cilantro, and lime wedges. Empanadas are best fresh but can be kept in the refrigerator up to 2 days and reheated in a skillet or oven for crispness.

Serve

precooked yellow corn flour (masarepa, e.g., PAN)

fine cornmeal (optional, for texture)

vegetable oil (plus extra for sealing/pan-frying)

ripe plantains (medium, peeled)

cooked black beans (drained and lightly mashed)

small yellow onion (finely diced)

red bell pepper (small, finely diced)

ground coriander

fresh cilantro (chopped)

neutral oil (for sautéing)

ripe avocado (sliced or mashed for garnish)

vegan crema or plant-based sour cream (optional)

oil for frying (if pan-frying)

Rinse the cabbages, carrots, and cilantro under cold water. Remove any wilted outer leaves from the cabbages. Trim the root ends from the cabbages and peel the carrots if desired.

Wash and trim

Cut each cabbage into quarters and remove the core. Using a sharp knife, mandoline, or box grater, finely shred the green and purple cabbage separately. Pack the shredded green cabbage until you measure about 3 cups and the purple cabbage until about 2 cups.

Shred cabbages

Shred or grate the carrot on the coarse side of a box grater or with a food processor until you have about 1 cup. Pat the shredded carrot with a towel if it seems very wet.

Grate carrots

Remove cilantro leaves from thicker stems and roughly chop until you have 1/2 cup loosely packed leaves. Keep a small sprig aside for garnish if desired.

Chop cilantro

In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons fresh lime juice, and 1 tablespoon apple cider vinegar. Add 1 teaspoon sugar, 3 teaspoons salt, and 1/2 teaspoon black pepper. Whisk until smooth and taste. If you want a toastier note, whisk in 1/2 teaspoon toasted sesame oil. Adjust salt and lime to balance acidity and seasoning.

In a large mixing bowl, add the shredded green cabbage, shredded purple cabbage, shredded carrot, and chopped cilantro.

Pour the prepared dressing over the vegetables. Using salad tongs or clean hands, toss thoroughly until all vegetables are evenly coated. Taste and adjust: add a pinch more salt or a squeeze of lime if needed.

Let the salad rest in the refrigerator for at least 15 minutes to allow flavors to meld. For best texture, rest 30–60 minutes. Toss again just before serving.

Transfer to a serving bowl and garnish with the reserved cilantro sprig if desired. Serve chilled or at cool room temperature.

green (white) cabbage

purple (red) cabbage

carrot, shredded

fresh cilantro leaves, loosely packed

mayonnaise

fresh lime juice

apple cider vinegar

sugar

optional: toasted sesame oil

If using a whole chicken, remove any giblets from the cavity and reserve for another use or add to the pot. Rinse the chicken briefly under cold water and pat dry with paper towels. If using carcasses/backs and wings, trim any excessive skin if desired.

Clean and prep chicken

Roughly chop the onion (no need to peel perfectly), halve the carrots lengthwise or chop into large chunks, and chop the celery into large pieces. Smash the garlic cloves with the flat of a knife (no need to peel). Gather parsley stems, thyme sprigs, and bay leaves.

Place the chicken (or bones) in a large stockpot and add 12 cups cold water, just enough to cover by 1–2 inches. Cold water helps extract gelatin and flavor.

Combine in a stockpot

Bring the pot to a gentle simmer over medium-high heat. As it heats, foam and impurities will rise to the surface. Skim off foam with a fine skimmer or large spoon during the first 15–20 minutes to keep the broth clear.

After skimming, add the chopped onion, carrots, celery, smashed garlic, parsley stems, thyme, bay leaves, peppercorns, and 2 tsp salt. Reduce heat so the liquid is at a bare simmer (small bubbles occasionally breaking the surface).

Simmer gently, uncovered or partially covered, for 1 hour for a lighter broth (if using a whole chicken) or 3–4 hours for a deeper, gelatin-rich broth (especially with bones/carcass). Periodically skim any fat or foam that accumulates; for a richer broth, leave fat in and skim later.

When the broth has reached the desired flavor and body, remove from heat. Using tongs or a slotted spoon, transfer the chicken to a bowl. If you used a whole chicken, you can reserve the meat for other dishes; remove skin and bones and shred the meat if desired.

Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined sieve into a large heatproof bowl or another pot to remove solids. Press gently on the solids to extract as much liquid as possible, then discard solids (or compost).

Taste and adjust seasoning with additional salt if needed (start with 1/4 tsp increments). If you want a clearer broth, let the strained broth cool slightly and refrigerate until the fat solidifies on top; skim off the solidified fat.

If you prefer a crystal-clear consommé-style broth, whisk 1 egg white with 1 cup cold water until frothy. Bring the strained broth to a gentle simmer, then slowly pour in the egg-white mixture while stirring. The egg white will coagulate and form a raft that traps fine particles. Simmer gently for 10–15 minutes without disturbing.

Carefully strain the broth through cheesecloth to remove the raft and any trapped impurities. Proceed to cool and store.

Cool the broth quickly by placing the pot in an ice bath or dividing into smaller containers. Refrigerate up to 4–5 days or freeze for up to 3 months. Label containers with date and use within recommended times.

If frozen, thaw overnight in the refrigerator before reheating. Reheat gently and adjust seasoning before using.

whole chicken (or chicken carcass/backs and wings)

cold water

yellow onion

carrots

celery stalks

garlic cloves

fresh parsley (stems included)

fresh thyme (or 1 tsp dried)

bay leaves

black peppercorns

coarse salt

egg white (for raft)

cold water (if using egg white)

Pat the picanha dry with paper towels. If there is a thick fat cap, leave it intact but trim any excessively thick or ragged edges. Lightly score the fat in 1/2" crosshatch (do not cut into the meat) to help render fat while cooking.

Trim and score

Rub the picanha all over with 2 tablespoons olive oil, then rub minced garlic and chopped rosemary into the meat. Generously season the fat and meat sides with the coarse sea salt and freshly ground black pepper, pressing seasoning into the surface. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring to room temperature before cooking).

Season

Preheat oven to 350°F (175°C). Place the picanha fat-side up on a roasting rack set in a shallow roasting pan. Roast for 20–30 minutes until an instant-read thermometer inserted into the thickest part reads about 115–120°F for medium-rare (adjust for preferred doneness). Remove from oven and tent with foil for 5 minutes.
Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add a thin film of oil (optional). Sear the picanha fat-side down for 1–2 minutes until the fat is browned and crisp, then sear the meat side for 30–60 seconds. Rest the meat for 8–10 minutes before slicing across the grain into 1/4"–1/2" slices.

Cook - oven + sear method (recommended)

Preheat grill to high with one cooler zone for indirect cooking. Sear the picanha fat-side down over direct heat for 3–4 minutes to brown the fat, then move to indirect heat, fat-side up, and cook with lid closed until internal temperature is 115–120°F for medium-rare (about 15–25 minutes depending on size). Rest 8–10 minutes and slice across the grain.

Alternative: Grill method

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and 1 minced garlic clove and sauté until translucent and fragrant, about 2–3 minutes.

Add the rinsed rice to the pan and stir to coat the grains in oil for 1 minute. Add 3 cups water and 1/2 teaspoon salt, bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rest covered for 5–10 minutes. Fluff with a fork before serving.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

In a small bowl or jar, whisk together 2 tablespoons olive oil and 1 tablespoon red wine vinegar. Season with salt and pepper to taste.

Dress the salad just before serving and toss to combine.

Peel the ripe plantains and slice diagonally into 1/2"–3/4" thick slices.

In a heavy skillet or frying pan, heat about 1/2" depth of vegetable oil over medium-high heat until shimmering (about 350°F or when a small piece sizzles).

Fry plantain slices in batches without overcrowding until golden brown on each side, about 2–3 minutes per side. Use tongs to flip. Remove to a paper towel-lined plate and sprinkle lightly with 1/4 teaspoon salt while still hot.

Keep warm in a low oven (200°F/95°C) on a baking sheet while finishing other components.

If using yuca instead of plantain: place peeled yuca pieces in a large pot and cover with salted water (1 teaspoon salt). Bring to a boil and simmer until fork-tender, about 15–20 minutes (depending on size). Drain well and pat dry.

Heat 1/4–1/2 cup vegetable oil in a skillet over medium-high heat. Fry boiled yuca pieces until golden and crisp on the outside, turning as needed, about 3–5 minutes per side. Drain on paper towels and sprinkle with salt. Serve alongside the picanha.

picanha (top sirloin cap), boneless

coarse sea salt

freshly ground black pepper

garlic cloves, minced

rosemary, finely chopped

long-grain white rice

water

vegetable oil

onion, small, finely chopped

garlic clove, minced

mixed salad greens

cherry tomatoes, halved

cucumber, thinly sliced

red onion, thinly sliced

olive oil (for dressing)

red wine vinegar

salt (to taste)

black pepper (to taste)

ripe plantains (yellow with black spots)

frozen or fresh yuca (cassava), peeled and cut into 2" pieces

Place short ribs in a medium stockpot and cover with cold water. Bring to a gentle boil over high heat. Once boiling, skim and discard scum that rises to the surface for 3–5 minutes to clarify the broth.

Brown and blanch ribs

After initial skimming, drain ribs and discard the poaching liquid. Rinse the pot and return ribs to the pot (this reduces cloudiness) and fill with 10 cups fresh cold water.

Add quartered onion, halved carrot, celery halves, bay leaves, and peppercorns. Bring to a gentle simmer over medium-high heat, then reduce heat to low so the surface hardly moves. Simmer, partially covered, for 1 hour 30 minutes to 2 hours until meat is tender and flavor is extracted. Occasionally skim any foam or excess fat from the surface.