Pairing Pabellón Criollo correctly — a note on ron Santa Teresa rum

Most people overlook how much the right drink changes Pabellón Criollo. I ordered it with ron Santa Teresa rum and the sweet-savoury from cornmeal base elements of the dish sharpened considerably against the pairing. precooked white cornmeal masarepa in particular became more prominent in a good way.

the arepa is Venezuela's daily bread — eaten at all meals in countless configurations. The a Colombian-Venezuelan border town restaurant is where you learn these pairings — they evolved together. If you've been having Pabellón Criollo with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.