“Shredded beef, special sauce, ketchup, mayo, lettuce, fried
cheese, on a double fried plantain bun.” - Joe DiStefano, Serious Eats
The true flavors of Venezuelan cuisine.
“The Cachapa are the sandwiches worth going for.” - Gothamist.com
Patacon Pisao, a Vendy Awards finalist appeared on Good Day New York making their signature dish "Patacon", a plaintain sandwich.
Ah, the pleasures of bringing good takeout food to a friendly bar. Often, the most delicious grub comes from a truck, or a spartan joint with one linoleum table and a flickering fluorescent light.
Last night was the Village Voice's 3rd annual Choice Eats tasting event. We did our best to try them all before our pants split, and here are our top five favorites:
FOR plantain lovers, it may be the best thing since sliced bread. Still warm, the golden discs embrace shredded beef, roast pork, chorizo, chicken or cheese.
That frilly bit below the sign proclaims, "El Verdadero Sabor de la Comida Venezolano," or "the true taste of Venezuelan food."
A few days after The New York Times wrote about the patacones of Patacon Pisao, owner Lilliana Velasquez, said she suddenly started seeing "Americanos" waiting in line.
Venezuelan patacones are constructed not with two slices of bread, but with dense, chewy discs of fried green plantains.
“For plantain lovers, it may be the best thing since sliced bread.” - Dave Cook, The New York Times
“Introducing the heights of street food potential.” - Dan B. on Yelp