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Summer is Mango season, but we all try to keep a little bit of it back as summer turns to monsoon.
Original CHUNDO is meant to be made over several days cooked by the blazing summer sun. But summer showers, cloudy days, dust storms and birds can make things complicated if you wait for too late in the season. This is the quick and easy way out and tastes slightly different from the original, but still great!
Arepas are one of the most versatile meals; in Venezuela, people eat them for breakfast, dinner, or lunch. Oh, and you can fill them with pretty much anything that crosses your mind.
This recipe is part of a series of illustrated Venezuelan recipes I've been working on.