|Place of origin||Venezuela|
|Region or state||Latin America|
|Cooking time||40 minutes|
|Main ingredients||rice and beans, shredded beef in stew and stewed|
Pabellón criollo (Spanish pronunciation: [paβeˈʝoŋ ˈkɾjo.ʝo]) is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans.
Common additions include tajadas (fried plantain slices) or a fried egg, and both of these variants have acquired slang names. A pabellón con barandas (baranda is Spanish for guard rail) is served with tajadas because the long plantain slices placed on the sides are humorously considered to be keeping the food from falling off from the plate. A pabellón a caballo (a caballo is Spanish for horseback riding) means with a fried egg on top, as though the egg were "riding" the dish. Besides these two main variants, people also add other things to the dish such as granulated sugar on the beans, Queso Palmita over the beans or hot sauce over the meat.
The shredded beef can be replaced by chigüire, shredded caiman meat or even freshwater fish depending on the region, time of the year (beef consumption is prohibited by the Roman Catholic Church during Lent; however, capybara and fish are approved) or personal taste.
- Arroz con gandules - similar dish in Puerto Rico
- Platillo Moros y Cristianos - similar dish in Cuba
- Gallo Pinto - similar dish in Nicaragua and Costa Rica
- Hoppin' John - similar dish in the Southern United States
- Rice and peas - similar dish in Jamaica
- List of rice dishes
- CARTAY, Rafael (1998). "Elogio y nostalgia de la cocina venezolana". Caravelle (1988-). 71 (71): 53–65. doi:10.3406/carav.1998.2807. ISSN 1147-6753. JSTOR 40853493.
- Angulo, Rafael Cartay (2005). Diccionario de cocina venezolana (in Spanish). Editorial Alfa. ISBN 978-980-354-155-2.
- Baumhardt, Alexandra. "The Best And Wackiest Foods To Try In Venezuela". Culture Trip. Retrieved 2020-01-21.