Since I went to Carora for the first time more than 20 years ago, I was amazed by the cleverness of the people of Carora. That way of talking about their city and its gastronomy with the absolute conviction of being the best on the planet. I had fun, but at the same time I was captivated because I strongly believe in the strength of roots. I think it is an unbeatable force. I thought that only happened in Maracaibo - and I loved it - so I was surprised to get it in Carora too.
Over the years I assimilated that they had hundreds of reasons for being that way. That they really are unique in many areas, especially in gastronomy. In many states of the country there are mamons, but only in Carora is mamonada made because a man invented a blender that extracts the pulp from the mamon and since then it has been a happy visit in the center. The pressed loin and the pimpinetes are creations from here. Tripe is eaten for breakfast on Sundays and people make it at home or buy it in the ladies' houses famous for their seasoning, but Laura Herrera Zubillaga is the only one who makes the golden broth and it is a two-day task. Dilcia Álvarez is the queen of the slide, a refreshing rice drink with orange blossom water that will only be offered in this city of Larense, as well as the pampuras, which are very thin, round arepa shells. They also invented vicuyes, the flower of a cactus that they prepare into pickles and it is phenomenal.
The most sought-after dessert by Caroreños and guests is the sweet palette. The discussions about the recipe and the procedure are very curious. Carolina Herrera assures that hers is the original because it only contains evaporated milk and condensed milk as it should be. When they put cow's milk in it to render it, it freezes and that should never happen. Honestly, we tried theirs and it was the most glorious.
But that is not all. The innkeepers go all out with the decoration and style of their inns. You only have to visit El Cují to enter the eclectic universe of Edgar Ramírez, a Zulian who became a Carolerian who had an antique store and masterfully combines styles from all times and places. And if it is Yuyita Riera in her Los Granados inn, she is so Caroreña that she bought that house without ever having seen it. He only admired the facade and imagined it from the inside; When she signed they let her in and she swears that it was just what she dreamed of. It is an ode to family memory with the furniture of grandmothers, aunts, great-grandmothers and how many people left there and left their treasures as gifts. Each room has a strong personality.
Likewise, there is a house that keeps in a glass case the dish where Simón Bolívar ate black beans with seasoned whey. A devil appears in the city. They have an image of the resurrected Christ, unique in Venezuelan churches. There is a Carreño baseball league with rabid fans. They make the best butter in Venezuela because it is made from goat's milk and almost white. And if that were not enough, they are the creators of the only authentically Venezuelan breed of cattle and it is called Carora. You believe me. A visit to Carora is a doctorate in the sense of roots. And today I explain it to you completely.
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