Colombian & Venezuelan Sunday dinners

Rustic oven-roasted duck legs glazed with a panela‑orange reduction, served with slow-simmered Venezuelan caraotas negras and hot griddled arepas — an approachable, hands-off roast highlighted by caramelized sweetness and warm corn comfort.

A warm Venezuelan & Colombian coastal supper: shrimp gently stewed in annatto‑scented coconut sauce, paired with fragrant coconut rice and oven‑caramelized ripe plantains. The menu is tightly choreographed so a single cook can finish everything within an hour and still serve shrimp at its best.

Golden breaded beef milanesa finished at the pan for a crisp edge, matched with creamy Colombian coconut rice, seasoned black beans, caramelized maduros and a bright ají criollo — a textural, family‑friendly plate that balances crunchy, creamy and sweet while keeping final hot elements finish‑to‑order.

A warm Colombian & Venezuelan family supper built around Cartagena‑style arepas de huevo — crisp, golden corn pockets that cradle a just‑set egg — with sweet fried plantains, seasoned black beans, a crunchy cabbage‑carrot criolla, fresh queso blanco and a panela refresco for kids; finished with an aged Venezuelan rum for adults.