Previously on The Blog About Nothing... in London!

  • stamaria Santa Maria
    Best Pizza in London
  • tapcoffee Tap Coffee
    Coffee time in Warren St
  • exmouthespresso Bean Review
    Exmouth Espresso Blend
  • kurobuta Kurobuta
    Japanese Tapas
  • oddonos Oddono's
    Gelato in Chiswick
  • smokehouse Smokehouse
    Mouthwatering Burgers and BBQ
  • firehouse No 197 Fire Station
    Complete disaster
  • irisandjune Iris & June
    Independent Coffee Shop in Victoria
  • coffeeguide The Not Official London Coffee Guide
    Humble take on the independent scene
  • dumdum Dum Dum Donutterie
    They don't have Cronuts but they do Cros
  • bonanza Bean Review
    Bonanza's Espresso Blend
  • moo Moo Cantina
    Lomito Time
  • chorbizarre Chor Bizarre
    Restaurant with personality
  • squaremilebelen Bean Review
    Square Mile's Belen Espresso
  • ottolenghi Ottolenghi
    Not as good as usual!
  • quantus Quantus
    European cuisine in Chiswick
  • pearlliang Pearl Liang
    About Time for a Chinese

Cachaco's Ribs Venezuelan Style [On The Road: Caracas/Recipe]

You know Venezuelans love BBQing, so every time I go visiting the family I ask my friends to prepare a nice one to get together and enjoy some steaks, chicken, sausages, and in this occasion ribs. My friend Cachaco is a master doing the ribs, he let’s them marinating in his special and secret recipe that includes onions, lots of garlic, malt and coke, at least that’s a couple things I have seen when he’s prepping. 

The artifact
For the BBQ he uses a mix of coal and wood, it’s kind of funny watching him cutting the wood as a proper lumberjack. We got two cuts of meat sirloin and skirt, and the famous ribs, as a side potatoes and guasacaca which is basically the Venezuelan interpretation of guacamole. 

Meat selection
Skirt in action
The ribs were superb even tough Cachaco was nagging they weren't as good as he expected, whatever! The sirloin perfectly cooked medium rare, and the skirt was juicy and the flavour beyond imagination. The ribs were magic, great the flavour, and it's like butter they disintegrate in your mouth, I should bring Cachaco here to London and open a food truck, that would be a hit. The guasacaca was rustic, powerful, and very typical. I will let you with my recipe for a real and authentic Venezuelan Guasacaca, just like my mom used to make. 

Who said ribs?
Meat time
Ready, set, go!

1 Onion 
2 Green peppers 
2 Ripe avocados 
4 Garlic cloves 
½ Tomato 
¼ Cup chopped coriander 
¼ Cup chopped parsley 
½ Teaspoon of chopped chilli pepper 
1 Tablespoon olive oil 
2 Tablespoon vinegar 
1 Tablespoon of Worcestershire sauce 
Salt and black pepper to taste 

For a rustic look, chop the avocados, the peppers, tomato, and the onion, mix them in a bowl, then finely chop the garlic, coriander, parsley, and chilli pepper, add to the bowl stir and mix, finally add the olive oil, vinegar, the Worcestershire sauce, salt and black pepper to taste. If you prefer a more fine and sauce like look, you can add all the ingredients in a food processor and blend. Also if you’re not too much into spicy kicks get rid of the chilli pepper. 

Guasacaca on the making
The recipe reminds me the Seinfeld episode “The Statue” 

George: Oh my God, it’s exactly the same! 
Jerry: What? 
George: When I was ten years old, my parents had this very same statue on the mantle of our apartment, exactly and one day, I grabbed it, and I was using it as a microphone. I was singing, MacArthur Park, and I got to the part about, I’ll never have that recipe again, and it slipped out of my hand and it broke. My parents looked at me like I smashed the Ten Commandments. To this day, they bring it up. It was the single most damaging experience in my life, aside from seeing my father naked



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