Steven Raichlen's Planet Barbecue

Steven Raichlen’s Planet Barbecue® 109 – From Caracas to Lima


In this episode we’ll travel the BBQ trail from Venezuela to Peru starting with a Venezuelan specialty—Asopao (seafood rice), reimagined here on the grill by Caracas-born chef Geronimo Lopez. And then a twist on two Peruvian delicacies—Tuna Anticuchos (kebabs) and Smoke-Roasted Peruvian Potato Salad.

Steven Raichlen's Planet Barbecue Episode 109 - From Caracas to Lima

Featured Recipe

Asopao (Venezuelan “Paella”)

Popular throughout the Caribbean (especially Puerto Rico, where it’s the national dish) asopao translates roughly to “soupy rice.” But in truth, it’s a stew-like composite of paella, risotto, and gumbo. Chef Geronimo Lopez, who grew up in Venezuela but is now a restaurateur in San Antonio, recalls it was often served during Sunday family meals. Here is his take on this versatile dish, which can be made with just about any protein—or even vegetables.


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