The dish called Asado Negro is a traditional dish prepared in Venezuela and emblematic of the capital region. It assumes it their origin was in the better-off households’ kitchens, where the cooks needed to make a great meat and when they were preparing it, in one oversight in the cooker, the meat was burned.
The name Asado negro is because of the characteristic color black of the meat on this dish. This is produced when the sugar with papelón (a famous beverage in Venezuela) is used for stamping the meat at high temperature, made it that the sugar burnt.
No, when the sugar is burnt, it takes a black/brown color and reduces its sweetness. Is for that, the Asado Negro has a quieter sweet flavor. The meat when it is finished cooking is very soft inside and has a hard crust.
Sometimes the Asado Negro is accompanied with rice, salad, mashed potatoes or in the most popular way in Venezuela with Tajadas.
Well, the “Tajadas” is a typical food in Venezuela, they consist of fried slices of plantain.
Normally they are used like accompanies, fillers (in pies or arepas) or they can be eaten alone or with cheese. The Tajadas are soft and usually, the cheese that accompanies them is very salty and hard.
The Tajadas with cheese is a great accompaniment for the Asado Negro because they give a touch of sweetness and salt, that create a perfect balance of flavor and textures. Is very common, went you walk around the city of Caracas you will find this typical dish in most of the restaurants.
A big curiosity is if you go to the most famous restaurant called Moreno had this dish in his menu but a little different than they don’t serve up the Asado Negro with tajadas but with mashed potatoes, in my opinion, is because they do more sweetness the Asado Negro and with the tajadas, it would be very cloying.