Tamara Rodríguez Sanchez
is a gourmet rooted in Venezuelan cuisine. Few people could be classified connoisseurs of the flavors of the tradition of Paria like her. Tamara, has been outstanding for promoting and promoting the culinary culture of  our country . In 2010 she was  recognized with the Armando Scannone Prize, and her art is enjoyed in restaurants in Paria . 

-If you had to prepare a Venezuelan menu, what dishes would you choose? You would have to tell me who it would be for, where it would be prepared for breakfast, lunch, or dinner. Anyway, I can tell you that I love the cream of pork, the Calalu of Paria, the pressed pork tenderloin, the tumbarranchos maracuchos, the oriental tarkary, the Machuca, the potato cake, the acorns or octopus, oriental empanadas ....

rcilla, an acrás with chutney of fruits and a mussel stuffed of chorizo with a coconut bechamel. The entrance could be soup with two times: a hot cream of pork, and another cold of avocado, with a teaspoon of cream - Suppose it's for lunch. Of aperbocas would serve three piecitas ... a truffle of carupanera molarense or a shrimp and coconut coduyón. For main course, if the sea was near, a fresh fish would be served; for example, a spine loin with a fruit sauce and sweet pepper or a succulent potato cake. If the option is meat, beef or tarkary. For dessert, a coconut delicacy with pomalacas in syrup or a guanábana cake. To close the night, a chocolatier.