
El Chigüire es el roedor más grande del mundo y en Venezuela se come en Semana santa el Pisillo de Chigüire después de lavarlo por 4 horas cambiándole el agua varias veces, se cocina hasta que este blandito y se pueda es mechar (Hacer hilos), la carne desmenuzada se aliña, con laurel, tomate, ají, pimentón, cebolla, se deja reducir y está listo, se acompaña con arroz y tajadas (plátano) o porque no con arepas.#Pisillo
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