Venezuela
Yes all the way to South America. This is not only a country revisit but a restaurant revisit, which is something I hadn’t planned to do much on the blog. I mentioned revisiting Me-A-More Café to represent the Dominican Republic as I hadn’t found another place for that cuisine but I later did so I didn’t. However, I was looking for a breakfast place I hadn’t been to and they popped up with a menu that had some different options reflecting a Latin American theme so I grabbed the culinary-passport and headed over.
To catch a flavor for the place you can check out the previous post Two For One as nothing had substantially changed. I was the only patron in the place and the staff outnumbered me 4 to 1 but that just meant I got good service. I ordered the headliner on the breakfast page of the menu, Venezuelan Creole breakfast. For the record breakfast is served all day and some of the lunch options are also served all day to you can be topsy turvy and eat breakfast for lunch and lunch for breakfast if that’s what floats your barco.
The Venezuelan Creole breakfast consisted of scrambled eggs with tomatoes and onions, shredded beef, black beans, shredded white cheese and an arepa. This was definitely a breakfast to fortify someone who was planning to do a good mornings work. I thought it was a bit odd the cheese was a side item rather than on or in one of the other dishes but I guess that just meant you could put it where you wanted it. I folded it into the eggs. The eggs were well cooked, more so than I personally would have cooked them but they tasted good especially with the addition of the cheese. If I were to get this again I’d probably request the cheese be added just before the eggs were taken up so it would melt and meld better with the eggs. The shredded beef is the same shredded beef you get with the lunch entrees and is a nice change of pace to the usual breakfast meat options around town. I like black beans so even though it’s an oddity for breakfast in these parts they certainly went well with the rest of this breakfast. The arepa was a fried flat cornbread disk that reminded me very much of the fried cornbread my Grandfather use to enjoy with his collard greens. It is more dense than the baked cornbread that is common in the US and not as crispy on the outside as a hushpuppy. It made a serviceable substitute for a biscuit and a handy scoop for those last few beans in the bowl.
They have a few more things on the breakfast menu that are not staples of the local breakfast scene so if you’re looking for something other than the norm and you’re in the Rock Hill area give them a shot.
Also if you missed it the first time check out the Tell Me More page for some Venezuelan culture.