Bring your appetite and your sweet tooth to this Venezuelan diner.
For her arroz con pollo, Judith buries chopped chicken, carrots and peas in a mound of rice and adds a cup of black beans flavored with onions, garlic and red peppers. For pollo � la parrila, she seasons chicken breast with garlic, salt and black pepper, grills it until just crisp, and serves it with guasacaca-a milder, thinner cousin of guacamole. My, that bird is tasty.
The same guasacaca accompanies a hefty white-peppered sirloin steak. Good stuff. You'll want to scarf it all down, as if you actually burned enough calories to merit Venezuelan-style consumption. What do you care? Fill up. But whatever you do, don't skip dessert.
Judy Suzarra-Campbell makes arepas like her grandmother made them: fluffy and kernel-flecked, grilled, split like an English muffin and filled with delicious sandwich makings.