The best and delicious dish of Venezuelan gastronomy

The Creole Pavilion, made up of cooked white rice, shredded meat, black beans, slices of fried ripe banana and whole white cheese. This dish consolidates the table of Venezuelans as one of the tastiest in the world. Creole pavilion, formerly called the national pavilion, is part of our culture, the perfect combination of different flavors, in which the essential nutrients for a diet are balanced: rice (carbohydrates), meat (fats and proteins), and black beans (carbohydrates with vegetable proteins). The display of colors will undoubtedly be striking, the white of the rice, the black of the beans, the reddish meat and the golden yellow bananas, sometimes serving as railings, other times an integral part of the dish, the set will be as impressive as a sunset in Los Médanos Coro in Falcón, like a sunrise in the majestic mountains of the Andes or as a simple view of the imposing tepuis of our fantastic Amazon

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Its origin is uncertain, although many assure that it is an adaptation of the Spanish paella, since they are very similar in their presentation and preparation. Many Spanish-speaking countries have their own recipe for arroz con pollo, so there are very few rules when preparing it. It is a very complete dish that is quite well known in the rest of Latin America and the Caribbean and that, according to its preparation, has a taste of home for many Venezuelans. This dish unites two essentials of the Creole diet: chicken and rice. It is a relatively simple recipe, which has as many variables as tastes and family possibilities, ranging from the different selected parts of the chicken, the dressings and the color, to the non-essential ingredients that depend more on their availability and the wishes of the person. that prepares it, such as corn kernels, mushrooms, carrots, petit pois, chickpeas or sausages.

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