Los COLORINCHOSOS SABORES de YARACUY 🌈 LUGAR EXÓTICO EN VENEZUELA 🌳 Valen de Viaje

00:00 The greenest state in Venezuela. 00:38 What is produced in Yaracuy? 02:44 Step-by-step lit tail, “Rabo Preindido” recipe. 05:41 Tostones recipe step by step. 06:09 Sebastiana Sevilla Percussion School. 06:44 Does it always rain in Yaracuy? 07:28 How do you eat your lit tail? 07:59 Quinchoncho soup recipe. 09:14 Ingredients for Quinchoncho soup. 10:02 Park of exotic tropical flora. 10:55 Yaracuy typical dessert: Pavito recipe. 13:32 How to subscribe to Valen de viaje? 14:25 San Felipe gastronomic cultural heritage. 15:09 Flavors and colors of Yaracuy. When entering Yaracuy it rains. That is why this state, between Lara, Carabobo, Cojedes and Falcón, is always green. It is the cradle of the tropical flowers that are exhibited along the road and in the Parque de la Exótica Flora Tropical, the only one of its kind in Venezuela and it is also a private initiative of Esteban Vonfedak. What we did not know is that the flavors of Yaracuy were as exuberant as the colors of its flora. First, we tried the lit tail “Rabo Prendido” in the Aroa area, a region with a deep Afro-American influence, where they cooked this dish for us, on a wood stove, with its small plantation next to it, under the mango bushes and with a musical atmosphere of drums because a school of the mythical instrument works in the same patio. The authors were a trio of women, two of them sisters, who served their delicacy in a cover and accompanied by plantains with a peculiar technique to apply garlic. You have to see it! Then, we went to eat a quinchoncho soup, a dish that belongs with all honors to the Gastronomic Route of Yaracuy. They prepare it with the greatest rigor and flavor at Posada Momentos. Here Olivia explains from how to soften the quinchonchos the day before, to the strict order in which the dressings should be placed. And since there is no meal without dessert, we learned that the turkey exists, a cultural heritage of Yaracuy that very few people prepare. But Haidée learned to make pavitos from her mother, who had a pastry shop. It is very simple. Just about 4 ingredients. But don't expect a recipe with formulas and amounts. Haidée is a fun cook. Rigor does not adorn it, even if it is pastry. Of course... succulent result that we accompany with coffee. To show that Yaracuyan flavors are as exuberant as its flora, we went to the Parque de la Exótica Flora Tropical - right there in San Felipe - and we got all the colors of the dishes we enjoyed. A true feast on a walk at 7 in the morning with radiant sun and the intense tones of our tropical flowers, infinite greens and even browns that look like pavitos. Learn more travel stories with Valentina Quintero: SUBSCRIBE / @valendeviaje Instagram:   / valendeviaje   📌Director/Dp: Branimir Caleta - @caletadp 📌Journalist/General Production: Valentina Quintero - @valendeviaje 📌Sound Edward Nogales - @nogalesrob 📌Post production Gustavo Mendoza - @el.tasto Alexander Ramirez @damianjr23 📌Graphic design Stephanye Cuellar - @stephanye._ 📌Motion Graphics Andrés Ungaro - @gazoo69 📌YouTube Optimization Team: Barbara Mongou - @barbaramongou Ricardo Miranda - @popinteractivo 📌 Digital Media Manager: Adeimar Bastidas