Haven’t updated this in a very long time, but this demands it: President Hugo Chávez died today at 4:25 PM local time after a two-year bout with cancer. You can read Jon Lee Anderson’s obit in The New Yorker here, and Simón Romero’s at The New York Times here. Rest in peace, Comandante. I hope Venezuela becomes better now.
delestat:The monument Our Lady of Peace
The tallest inhabitable monument in the Americas. It surpasses the Statue of Liberty by several centimeters, according to Wikipedia. It is located in Trujillo, Venezuela. Photo by David Enrique Finol.
A statue of the Virgin Mary holding a Dove of Peace in her right hand, 46 meters high. One of the loveliest monuments you could visit in our country.
The three best traditional Venezulan foods: our classic arepa with yellow cheese, a cachapa with a nice, thick slab of “mano” cheese (drool) and our Pabellón: shredded meat, black beans, rice and plantain. Now excuse me, I’m starving…
mariavrp:Esta es comida de la buena :) Lo mejor de Venezuela!
“Drivers of Venezuela”, a huge mural that can be seen in one of Caracas’ freeways, showing faces of some of Venezuela’s main political and artistic icons. Made by Pedro León Zapata, an artistic icon of his own.
Que el mundo vea lo HERMOSA que es Venezuela.
Nuestra gente también es bella.
That’s my country!
Armando Reverón was as crazy as he was brilliant, as it is mostly the case with prodigious artists. He was Venezuela’s most famous painter, important enough for New York’s Museum of Modern Art to hold a retrospective of his work in 2007. A movie based on the last years of his life is currently showing in our cinemas, holding its own (or trying to) against big summer blockbusters. Enjoy a picture gallery of his life, courtesy of Últimas Noticias, the newspaper which published his last interview.
- Achanta’o/Achantá = adj. A person of slow thought or slow reasoning. Someone passive, or lacking seduction skills.
- Amapuche = n. A passionate demonstration of affection. A warm hug.
- Amuñuñar = v. To tightly yet disorderly put things together.
- Agarrado(a) = adj. Selfish. See Pichirre.
If you really want to understand the Venezuelan way, you NEED to see the whole hilariously accurate list.
American jacana (Jacana jacana), a common bird of our southwest, though there is a couple that nest in the middle of Caracas in the Botanical Garden. The locals call it “lagoon rooster” and a traditional Venezuelan song called “Carrao” (another wading bird; it’s called the limpkin in English)
Wonder how a prty can get 52% of the votes and still have only 39,4% of possible seats in Congress? Yeah, so do we. And we’re not alone, methinks.
(I try to keep politics to a minimum here, but (a) the cartoon was too eloquent and (b) politics have become too big in our country.)
Yes, we are famous beer drinkers (for more than one reason) and we are the 5th consumers of whisky in the world (around 2.6 million boxes a year), but when I think Venezuelan drinks, I think rum. Santa Teresa is one of our oldest brands (since 1796!), and the hacienda where they prepare it is a major tourist attraction in Aragua. I’m a Cacique man myself, but I do appreciate Santa Teresa’s variety, especially Arakú, rum mixed with a touch of coffee; delicious with orange juice (third from right). :) Read more here.
Dear Americans: this is NOT how you prepare an arepa. Oh sorry, ARRREPASSS…
Que le hizo este gringo a nuestras arepas =(
hahahaha estupido gringo.. esas que el preparo se llaman aRRRRepas…
Webon, si la caga!! JUM
Esa verga no es una arepa… es ARRREPASSSS… la arepa no tiene tanto periquito me disculpan
Let’s be fair: if this tlog was designed to promote Venezuela, we need to promote the promotions. The government has been organizing this fair since 2006 to promote the country as a touristic destination. And we have a lot to offer. Besides the different pavillions and stands (with guest countries Argentina, Nicaragua, and Cuba), there are also free concerts after 5 pm. There is an unmistakable air of ideologism around, but if you can ignore that or don’t mind it, it could be interesting.
Serenata Guayanesa sings “Papagayo”, a traditional Venezuelan children’s song. This is one of our oldest traditional folk groups, and a big part of many our infancy. This is a song dedicated both to a traditional toy —the kite (we call it “cometa” or, you guessed it, “papagayo”)— and our flag, with the yellow, blue and red. Lyrics in Spanish follow, lyrics in English next.
Quiero hacer un papagayo, volador multicolor
Para remontar las nubes y llegar donde esta Dios
Para remontar las nubes y llegar donde esta Dios (bis)
Tres franjas tiene mi papagayo
Una amarilla cual sol de Mayo, una amarilla cual sol de Mayo
La franja azul, el mar y el cielo con 8 garzas, 8 luceros
Con 8 garzas, 8 luceros
Y el rojo fuego del cardenal, sangre de héroe sin libertad
Sangre de héroe sin libertad
Quiero hacer un papagayo para aprender a volar y que juegue con el viento la bandera nacional (repite)
Quiero hacer un papagayo para aprender a volar y que juegue con el viento la bandera nacional (x4)
I want to make a kite, a multicolored flyer
To reach up to the clouds and get to where God is (bis)
Three bands my kite has One as yellow as the May Sun
Yellow as the May sun
The blue band, the sea, the sky, with 8 herons, 8 shining stars
8 herons, 8 shining stars
And the cardinal’s fire red, blood of the hero without freedom
Blood of the hero without freedom
I want to make a kite so I can learn how to fly And let the wind play with the national flag (x4)
There is nothing more Venezuelan than an arepa. You may have tried the Colombian, and that is tasty, but this is the real deal. Check out all the varieties in fillings. You’re welcome.
2 cups water, microwaved 60 seconds until quite hot
1 tsp salt
2 cups precooked white cornmeal for arepa making (This is not the same product as the masa harina cornmeal sold to make tortillas. The package of arepa cornmeal should be labelled “[Refined] Pre-Cooked Corn Meal” or “harina de maiz [refinada] precocida.” The word “precooked” is the key; the word “refined” may or may not be in there. It is sometimes (but not always) called “masarepa,” so you may see that on the packaging.On the back of the bag, there will likely be a recipe for arepas, and/or it should say somewhere on it that it is suitable for making arepas. Depending on your neighborhood, you may find it at your regular grocery store or you may need to visit a specialty Hispanic grocer. )
1. Pour the very hot water into a medium mixing bowl. Stir in the salt. Add the cornmeal gradually, in a small steady stream, whisking thoroughly as you go. Once all the cornmeal is added, knead the batter by hand for 1 minute. It will not be elastic like a wheat-based dough, but it should be smooth and relatively firm. Cover the bowl with a towel, and set the dough aside to rest for 10 minutes.
2. Pat the arepa dough out into small disks, about 4 to 5″ in diameter and 1/2 to 3/4″ thick. Heat a lightly greased skillet to medium heat. Pan fry a few arepas at a time, for 8-10 minutes on each side, or until the arepas are golden and flecked with a few darker brown spots.
3. Carefully slice the arepas in half, using a serrated knife, and spoon in the filling (cheese, meat, chicken, avocado, black bean, everything works!). Eat it like a sandwich, while it is hot! It is best to enjoy these right away, but if you need to store them for later, keep the arepas and filling separately, and stuff them when you are ready to consume .