{"id":15860,"date":"2021-10-17T21:14:55","date_gmt":"2021-10-17T21:14:55","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=15860"},"modified":"2023-07-24T21:46:54","modified_gmt":"2023-07-24T21:46:54","slug":"guasacaca-venezuelas-go-to-asado-sauce","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/guasacaca-venezuelas-go-to-asado-sauce\/","title":{"rendered":"Guasacaca, el condimento favorito de Venezuela para el asado"},"content":{"rendered":"\n

Guasacaca is to Venezuela what chimichurri<\/a> is to Argentina. If you go to any restaurant in Venezuela, and you order a hearty beef asado<\/a> or chicken a la parilla, this velvety bright-green sauce will be at the center of your table, says one of our favorite Venezuelan home cooks Liliana Hern\u00e1ndez.<\/a><\/p>\n\n\n\n

There are other traditional sauces in Venezuelan, but this avocado<\/a>-starring guasacaca is its best known and most iconic. \u201cNo puede faltar en la mesa,\u201d she says\u2014it must be served with a grilled meat dish or the meal won’t seem authenticly Venezuelan, she says. \u201dYou will always find it on the table. The way guacamole<\/a> <\/strong>is for the Mexicans, guasacaca is for Venezuelans.\u201d <\/p>\n\n\n\n

One big exception to the guacamole comparison: guasacaca is not a dip but a condiment to brighten grilled meat\u2019s smoky flavors. <\/p>\n\n\n\n

That doesn\u2019t stop Venezuelans for using it in so many other delicious ways. \u201dIt’s so rico, that everyone puts it on whatever they want to,” says Liliana. “There are Venezuelans who put it in their arepas, a little bit on their bread, a little bit on their pasta.”<\/p>\n\n\n\n

A simple salsa made by blending avocado with cilantro, parsley, onion, garlic, oil and vinegar, guasacaca gives Venezuelan food that authentic taste, she says.<\/p>\n\n\n\n

The way guacamole<\/a> <\/strong>is for the Mexicans, guasacaca is for Venezuelans.\u201d<\/p>Liliana Hern\u00e1ndez, one of Familia Kitchen\u2019s favorite Venezuelan cocineras<\/cite><\/blockquote><\/figure>\n\n\n\n

When Liliana moved to Mexico with her husband and family, she found herself doing the unthinkable\u2014she served guasacaca as a dip. It started because whenever she entertained and served teque\u00f1os\u2014Venezuela\u2019s deservedly famous appetizer made with masa wrapped around melted cheese and fried (mmm!)\u2014her new friends in Mexico would invariably start looking around for something to dip the cheese sticks into.<\/p>\n\n\n\n

“They were used to guacamole, of course. They are used to putting salsa<\/a> on everything. They don’t like to eat their food dry, as we do in Venezuela. They would look at me, as if asking, \u2019\u00bfY la salsa?,\u2019” Liliana says.<\/p>\n\n\n\n

So she started setting out a bowl of guasacaca alongside her homemade teque\u00f1os\u2014and both were gobbled up, every time. It\u2019s not traditional, she knows, but her new friends and neighbors in Mexico loved it, so Liliana still serves it as a dip from time to time. But mostly she whips up big batches for parrilla parties\u2014like the good Venezuelan that she is.<\/p>\n\n\n\n

For more of Liliana\u2019s authentic Venezuelan family recipes, try her life-changing bienmesabe cake<\/strong><\/a>, asado negro main dish<\/strong><\/a> for celebrations, handmade toasted corn flour arepas<\/strong><\/a>, reina pepiada<\/strong><\/a> and carne mechada<\/strong><\/a> arepa fillings, and her mother\u2019s go-to ensalada rusa potato salad<\/a><\/strong>. All are delicioso. And be sure to check out Liliana on her YouTube channel Mi Show de Cocina, <\/a>where she is working her way through favorite Venezuelan dishes.<\/p>\n\n\n\n

Ready to try Venezuela\u2019s famous guasacaca sauce for grilled meat?<\/h2>\n\n\n
\n\t\t\t
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\n\t\t\t\t\"Guasacaca,\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Guasacaca, Venezuela\u2019s Go-to Asado Condiment<\/h2>\n\n
\n \t\t \t\t\tRecipe by Liliana Hernandez<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.0<\/small> from<\/small> 59<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Venezuelan<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
    \n\t\t\t
    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

    \n \n\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      1<\/span> large<\/span> avocado or 2 medium avocados<\/span><\/p><\/li>

    • <\/span>

      1<\/span> onion, medium<\/span><\/p><\/li>

    • <\/span>

      2<\/span> cloves<\/span> garlic<\/span><\/p><\/li>

    • <\/span>

      1<\/span> green bell pepper, small<\/span><\/p><\/li>

    • <\/span>

      1<\/span> bunch<\/span> fresh cilantro<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> bunch<\/span> fresh parsley<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> olive oil<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> vinegar<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> salt, or to your taste<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> pepper, or to your taste<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

      \n\t\t\t

      Directions<\/h3>\n\t\t\t
      • Put all ingredients in the blender\u2014except the oil, vinegar, salt and pepper<\/li>
      • Slowly add the oil and vinegar while pulsing the mixture.<\/li>
      • Add salt and pepper and pulse one last time.<\/li>
      • Serve as a condiment with grilled meat or poultry, roast chicken\u2014and\/or with any dish you wish, as Venezuelans have been known to do.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
        \n\t\t\t

        Notes<\/h3>\n\t\t\t
        • Make a big batch of guasacaca for your next barbecue to bring out the flavor in the grilled meat.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t