In Venezuela, there’s a sandwich called pepito, Made with a hot dog bun, oh what a neat-o! Spicy beef and salad, tomato too, All piled high, it’s quite a view! Oh, the street-food of Venezuela, so cult and so fine, We ventured out of Caracas, to discover it this time. Oh, the direction to Barquisimeto in Lara state, Where the pepito may have appeared in the 80s, just wait!
Follow the road, don’t you stray, And you’ll find it, come what may! In Spain it began, a sandwich so grand, Served in bars, a snack so planned.
In Spain, oh what a scene! Minimum service, bread and steak, it seems. No fancy fixings, no frills or fuss, Just simple sustenance, that’s a must! In Venezuela, it’s a feast for the senses, with toppings and sauces that make it intense-es! We’ve spoken of them before, oh yes indeed, The meat that’s flavored with salsa roja, a fiery feed.
Chilli and tomato sauce, oh what a treat, A flavor explosion that can’t be beat! We also mix in guasacaca, the avocado spread we spoke of yesterday. Oh, the sandwich, it’s quite a delight, But there’s one element that brings it to new heights. The very thin potato fries, oh so thin, They add crunchiness and make it a win!
Oh, a dash of cheese will surely please, And bring a hint of sweetness with ease! Oh, the legend is told, Of a sandwich so bold, Born on Los Leones Avenue, In Barquisimeto, it’s true! In a parking lot, oh what a sight, Street vendors selling with all their might. Anything and everything, oh my, Their shops set up, ready to buy. In the year of ’88, Antonio Meléndez, oh what a day!
He set up his stand, oh what a sight to see, And there he invented the sandwich, oh so tasty! Nicknamed Toño, he was quite the chef, Creating a meal that was simply the best!
His tiny venture did grow and grow, Until a food truck he did know, In the nineties it did thrive, Success was his to keep alive. Oh dear, we’ve lost sight of him, Though his creation’s grown beyond him. Oh, the proud pepito from Venezuela, Has traveled far, oh what a fella! Exported to neighbors, far and wide, Through diaspora, with great pride! Oh, what a triumph it has been, In Mexico, it’s quite the scene. For years it’s battled tacos bold, And now it stands, a victory to behold.
For the meat
- 300 g flank steak, cut into pieces
- 5 minced garlic cloves
- 1 tbsp salsa roja
- 5 grams of salt
- ½ tsp pepper
For the sandwich
- 4 hot dog buns
- 1 carrot, julienned
- 1 tomato cut into quarters
- A few lettuce leaves
- Potato matchsticks
- Grated Llanero Queso
- In a bowl for salads, place the meat with care, For the marinade, we must now prepare. Mix, mix, with a flick of the wrist, Add garlic, salt, pepper, don’t you miss! Salsa roja, oh what a fix,
- Mix it all up, get your kicks! Let it sit and soak, oh what a thrill! In the fridge, for an hour, be still!
- In a sizzling pan with oil so fine, Cook the meat on each side, just a few minutes’ time. Take it off, take it off, put it on a plate.
- Oh, top the buns with carrots so bright, Add tomato and lettuce, oh what a sight! And don’t forget the meat, oh so neat, On top of the buns, it’s quite a treat! Put the guasacaca first, then matchstick potatoes with a burst, and lastly, sprinkle grated cheese to quench your thirst.