In this episode we’ll travel the BBQ trail from Venezuela to Peru starting with a Venezuelan specialty—Asopao (seafood rice), reimagined here on the grill by Caracas-born chef Geronimo Lopez. And then a twist on two Peruvian delicacies—Tuna Anticuchos (kebabs) and Smoke-Roasted Peruvian Potato Salad.
Popular throughout the Caribbean (especially Puerto Rico, where it’s the national dish) asopao translates roughly to “soupy rice.” But in truth, it’s a stew-like composite of paella, risotto, and gumbo. Chef Geronimo Lopez, who grew up in Venezuela but is now a restaurateur in San Antonio, recalls it was often served during Sunday family meals. Here is his take on this versatile dish, which can be made with just about any protein—or even vegetables.
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