Como Sur | South American Gastronomy

All posts in Venezuela

Como Sur Best of 2014 Awards: The Winners (PO / ES)

By Patrick Hieger


Leading up to the Como Sur Best of 2014 awards we talked with experts throughout South America to get their votes for who should be included in the voting. We looked for trend setters, shining stars, new restaurants that have everybody talking, and more of the best that this continent continues to create. We had more than double the votes of last year, and a lot more people excited to take part in making sure that their city, their country, their continent had its time to shine. Many came out to vote, and the results were unexpected.

The Como Sur Best Of 2014 Awards: Voting Starts Now

By Patrick Hieger

Como Sur 2014 Awards Logo RedIt’s hard to believe that another year has passed. It’s even harder to believe that so many incredible things happened this past year. New restaurants opened. Big events got bigger. Loads of new cookbooks came out. And we got to eat so much incredible food. Yes, 2014 was an incredible year for South America and its cuisine, and we want to recognize the countries that made it great.

As of today, we’re opening the voting for the Como Sur Best of 2014 Awards. And there is a lot to choose from. Not only were we able to broaden the awards this year to cover each of the countries we focus on, but we were able to include various categories in each. We’ve got books from Brazil, new restaurants in Bolivia, events, chefs, and more.  So it’s time for you to vote.

The survey below passes through the countries that we regularly focus on, with categories for each.  At the end,  you’ll find categories for the overall continent. There’s a lot to choose from. Happy voting!

Jobs (ES)

[Patrick Hieger]

[Patrick Hieger]

Gustu – Gustu is looking for both a Sous Chef and a Pastry Chef.  Candidates for both positions should have a minimum of five years of experience, with a willingness to learn and explore Bolivia’s pantry.  Interested applicants should send CV’s to

Boragó – Boragó has open spaces for interns, starting on December 15.  Contact them by email at

NOLA – Palermo Viejo’s hottest (and only) fried chicken and craft brew hot spot NOLA is on the hunt for prep and line cooks.  Per the restaurant, “It’s 6 nights a week, 8 hours a night, 5pm – 1am. Training is the last week of December and the position officially starts at the new year. Salary varies on experience and tips are included. Spanish is a must as is all necessary paperwork/CUIT to be in blanco.”  Email to apply.

Chochán – San Telmo’s pork-centric eatery is looking for experienced cooks to join their team.  Interested parties should send CV’s to

Vaca Vieja – Vaca Vieja is on the hunt for both experienced and young cooks.  Email for more information.  

Un Día de Mercado Hits Caracas November 7 to 9 (ES)

By Patrick Hieger

[Venezuela Gastronómica]

[Venezuela Gastronómica]

From November 7 to 9, the mercado de Chacao in Caracas will play host to Un Día de Mercado, which will bring together food, crafts, chefs, and other gastronomy professionals for three days of the best that Venezuela has to offer.  Un Día De Mercado, sponsored by Venezuela Gastronómica, will have 24 different stands featuring traditional Venezuelan foods, in addition to workshops, tastings, talks with chefs, and more, all on hand to promote and celebrate Venezuelan gastronomy.  Now in its 5th edition, this year’s Mercado is not to be missed.

For the massive list of this year’s events, including tastings of food and drink, cooking demos, talks, and more, check here.  Entry is free, and Un Día de Mercado will run November 7 to 9, from 12:00 to 21:00 each day.  For a map to get to the Mercado de Chacao, click here.

Maracaibo, Venezuela’s Cuisine Will Be Given Cultural Heritage Status (ES)

By Patrick Hieger



Last week in Maracaibo, located in the Northwestern section of Venezuela, the City Council signed a decree giving cultural heritage status to the region’s cuisine.  As part of the decree, the Council will set forth a list of qualifications to ensure that local dishes, like tequeños, tumbarranchos, cachapas, and patacones use local ingredients and traditional techniques, in order to maintain a legacy of distinct regional cooking.  They will be working directly with the city’s mayor to encourage cooks, restaurants, producers, and others involved in the food chain to celebrate, preserve, and promote the region’s traditions.  [via El Universal]

La semana pasada en Maracaibo, ubicado en el sector noroeste de Venezuela, el Concejo Municipal firmaron un decreto otorga condición de patrimonio cultural de la cocina de la región.  Por parte del decreto, el Concejo establecerá una lista de medidas para que que los platos locales, como tequeños, tumbarranchos, cachapas, y patacones utilizan ingredientes locales y técnicas tradicionales, con el fin de mantener un legado de la distinta cocina regional.  Trabajarán directamente con el alcalde de la ciudad para impulsar a cocineros, restaurantes, productores, y otros involucrados en la cadena alimentaria para celebrar, preservar, y promover a las tradiciones de la región.  [via El Universal]

Alto’s Carlos Garcia Will Be Featured In Apicius #23 (ES)

By Patrick Hieger



News out of Spain this morning is a preview of who will be featured in the November issue of Spain’s biannual culinary journal, Apicius. Always on the hunt for cutting edge cuisine around the world, recent issues of the journal, which appear in May and November every year, have been looking more and more towards South America, featuring chefs like Virgilio Martínez, Gastón Acurio, and Alex Atala. Next month, Venezuela will get its first major mention in the magazine when Caracas-based chef Carlos Garcia, of Alto, gets a feature in the latest edition.

Garcia, who worked at both el Bullí and El Celler de Can Roca, has been advocating his country’s native ‘Criollo cuisine’ since opening Alto in 2007.  This year, Alto was once again voted as the best restaurant in Venezuela, and landed the number 28 position on the list of Latin America’s 50 Best restaurants.  According to Garcia, “[Venezuela’s] gastronomy is still a blank page, where there’s a lot left to write.”  Apicius #23 should make for good reading.  Get your subscription here

Alto Chef Carlos Garcia Turned His Cooks Into Legos (ES)

By Patrick Hieger


El team!!! @restaurantalto

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In celebration of their second appearance on the Latin America’s 50 Best awards, Alto chef Carlos Garcia paid homage to his team in a special way, as Legos.  Alto currently sits at #28 on the list and is ranked as the best restaurant in Venezuela. Apparently they’ve all been drinking.

Como Sur Is Looking For Writers (PO / ES)

By Como Sur Staff

[image: Como Sur / Lily Rouge]

Do you follow the latest in culinary trends?  Are chefs your celebrities, dining out your going to a movie?  Are you passionate about food like Perez Hilton is passionate about all things pop culture?  If you answered yes to, well, all of these questions, and you’re a current resident of South America, we’d like to talk to you.

As the leading source for news on all things gastronomy in South America, Como Sur is in a state of expansion, and we need some help.  We need eyes and ears at street level, the kind of people that know what food and restaurant lovers want to read, and how to find it.  Ideally, our writers will be bilingual, but we certainly work with Spanish and Portuguese-only speakers.  We just want the best and the brightest writers who care about giving South America the gastronomy news it deserves.

Currently, we’re looking for writers in Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Peru, Uruguay, and Venezuela.  If this sounds like  you, send us an email at, and tell us a little more about who you are and why you love the world of gastronomy.   We can’t wait to hear from you.