Tequeños with Spicy Pepper Sauce 

In Venezuela, you can find tequeños anywhere from a party to a family meal. They are usually served with a spicy or sweet sauce; the most popular ones are guasacaca (salsa verde) or papelón (a sweet sugar cane-based sauce). For this version of the recipe, I pair the tequeños with a delicious spicy sauce my dad used to make. Inspired by Armando Scannone's cookbook "Mi Cocina a La Manera de Caracas," also known as the "Red Book," the sauce contains red bell peppers, jalapeño and garlic and brings back beautiful memories of my childhood.

Vuelve a la Vida (Venezuelan Seafood Cocktail)

This delicious cooked seafood cocktail reminds me of my grandma. She used to buy this dish every day from a lovely lady by the name of Catalina in Margarita, one of the most beautiful beaches in Venezuela where I used to go every summer. Catalina’s husband was a fisherman, and she sold the best shellfish cocktail on the entire beach. Every time I taste this recipe, I remember how much Catalina enjoyed making people happy through her food. And I’m reminded why I started cooking: for the joy of making others happy. 

Torta Bejarana (Sweet Plantain Cake)

This fragrant and rustic cake is inspired by a recipe from the famous Venezuelan cookbook, “Mi Cocina a La Manera de Caracas” by Armando Scannone. Also known as the "Red Book," the cookbook is beloved in my family; we've used it as a reference for most of our recipes over the years. Made with ripe plantains, spices and toasted sesame seeds, this dense cake is one of my favorites. The savory and sweet notes from the white cheese and papelón really make it special. I recommend baking the plantains and making the syrup the day before, so you can start baking the cake right away.