Ronald Jose Rubio Ampueda

  In this country affected by  sausages , there are those who have decided to bet on them as an  entrepreneurship . Alejandro Colombo  and his partner  Aldo López , after a year of testing, launched  Embutidos Cúneo . In a small annex of Altamira, in Caracas, they process their three initial proposals that they plan to expand: "We make fresh chorizos with ground meat".  In this premiere they have the Italian style with fennel and the smoked version, with shavings; some named  Toulouse , with mustard, white wine and herbs de Provence, and others with chicken, rosemary and dehydrated paprika. Ronald Rubio Sausages with the artisan seal of Casa Cúneo “We look for quality. That is why we do not put starch on it, as industrial sausages usually have. We use 70% meat and 30% pork fat. We select all the raw material, we roast our spices and we use natural, not synthetic, casings”,  explains Colombo, who spent 5 of his 31 years working in va...

Food trucks  have dressed squares and public places in Caracas and other cities in Venezuela with color and flavor, with gastronomic wonders that  delight palates. Food Trucks, food and business for a crisis Since May 2017 there have been more than 40 food trucks that combine art and gastronomy, with a varied offer where  arepa ,  choripanes ,  churros  and  patacones  have a place of excellence in the so-called street food with Venezuelan flavor. The great variety of gourmet urban food is complemented by innovative designs, in some cases, not traditional of what is commonly defined as a food truck in the world. Street food to make the city In addition to the original concept of some trucks, in Venezuela food trucks have not only emerged as a form of entrepreneurship, but also as an escape route for the citizen who seeks to clear away the national reality. Travel around the Venezuelan food truck Nómadas Caracas Two partners, who define themselves ...