José Arato of Pimenton, is diving deep into his culinary roots with this celebration of classic Venezuelan comfort foods.
3 Mini Arepitas with nata
Arepas are a Venezuelan staple – a thick cornmeal patty that’s crispy on the outside and soft in the center – served alongside many dishes or split and stuffed like a sandwich, in this case with nata, a creamy Spanish cheese.
Beet salad with arugula and goat cheese
A classic combination that’s perfect for the start of Spring.
Considered by many to be the Venezuelan national dish, pabellon is a generous plate of white rice, black beans & carne mechada – shredded beef cooked with tomatoes, cloves, cumin, onions, garlic and red wine. When served with tajadas – fried plantain slices – it’s known as “con barandas” (baranda is Spanish for guard rail) because the long plantain slices help keep the food from falling off from the plate!
A vegetarian version with plantain, white rice, black beans & a unique vegetarian mechada with green jackfruit.
Either pabellon can be served topped with a fried egg – known as “a caballo” (on horseback), where the egg is “riding” the dish, cowboy-style.
Torta Tres Leche
A favourite across much of Latin America, a rich white cake made with 3 kinds of milk: whipped cream, condensed milk, and dulce de leche (condensed milk caramel).
PRIX FIXE MENU:
Choice of Starter + Main + Dessert $20
Chef José Arato is the owner and Head Chef at Pimenton, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella, tapas and Moroccan cooking classes, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.