Flavours of Venezuela in KL

4 Tischler (left) and Limardo, the executive chefs of Baltimore-based restaurant Alma Cocina Latina, are here for the Venezuela Gastronomic Festival.5 The action station offers freshly made cachapas (corn pancakes, foreground) with cheese and arepa (background), which are served with chicken and avocado, shredded beef and white cheese or black beans and cheese.

THE arepa, or cornmeal flatbread, is one of the most distinctive and versatile dishes from Venezuela, said chefs Enrique Limardo and Federico Tischler.

“We have it for breakfast, lunch, dinner or even as a snack. It’s our comfort food and our street food,” said Limardo of the dish that can be filled or topped with a variety of fillings such as meat, cheese, salad, eggs, fish or shrimp.