How do they call it clothes in Venezuela | 👁

In Venezuela it is called anzol. Hanger is much more related to clothing.


  • Jeans
  • Texans (previous generations)

Here in Argentina Several years ago (much more than 45) they were called cowboys, today they are known as tejanos

Tips for an exquisite shredded meat

  • shredded meat with what you like the most. Some fried or baked potatoes, some black beans or, in my case, white rice. It is a dish that takes time but the shredded meat is exquisite, you will be delighted with this recipe.
  • I leave you with the email from Félix Guinand from Venezuela: «I have been following each and every one of your recipes and suggestions with great interest for quite some time, because I love cooking and eating well, although this, until now, was not my job. . I am Venezuelan and this time when I see the recipe for the typical shredded meat I suggest that beyond the fact that it is often made with a skirt, it is much better with what is called «chicken bovine» (here in Venezuela). or beef tail (as they call it in Argentina)«


In Mexico, shirts or t-shirts, although the latter is also related to undergarments with wide straps that are used under shirts.

Preparation of roast meat in the pot

  1. Cut the skirt part in 2, so that it is much easier to handle when cooking. We splash to taste. In a fast frying pan (espresso) we put a sheet of olive oil, and over high heat we mark the meat everywhere.
  2. In this way we seal on the outside and it is much juicier on the inside. As soon as it has a golden hue, we remove it and reserve it.
  3. At this time we cover the meat with water and salt it. As soon as steam begins to rise, cook over high heat for 20-25 minutes, depending on the thickness of the meat pieces. If it is a whole part, it will require a little more time.
  4. Once the time has passed, we remove the skirt and cut it to see if it is ready. It must be tender but not bleed. We are going to let it burn a bit, and then manipulate it with our hands without burning ourselves. We reserve the broth.
  1. At the moment when it is less hot, we cut portions of meat, precisely half a cm. and with our hands we crumble it. Make sure that the cuts go in the direction of the layers of meat, so the work will be much easier for you. Due to its texture we are going to do it without disappointment. If you do not know, we also have the possibility of using a robot helicopter.
  2. Wash the vegetables. Cut the onion into julienne strips and the bell pepper into strips of the same size. Finely chop the garlic cloves. Peel the tomatoes, remove the seeds and cut them into small cubes.
  3. In a wide and extensive pan we put some oil and put it to heat. Over medium heat, first fry the pepper for 3-4 minutes, then add the onion and garlic. Combine and salt to taste. We let it poach for ten minutes and at this moment it is the moment for the natural tomato.
  4. Combine again, add half a teaspoon of chopped cumin and reduce heat. Let it cook for about 15 minutes until the vegetables are very soft.
  5. It’s time for shredded meat. We put it in the pan together with a glass (200 ml) of the meat cooking broth and mix it carefully. We continue cooking for 20 minutes over low heat, until the broth practically evaporates. The meat should be very juicy and the vegetables soft.