Banking on better times ahead, U.S. companies are taking advantage of the down market to woo new franchisees, snag bargain leases and expand while many local operators are pulling back. The draw: a Brazilian middle class estimated at more than 100 million people, many of whom love to eat out and have an affinity for U.S. brands.
“A churrasco in a burrito at a price you can afford!”
During the first half of 2015, the Venezuelan Observatory for Social Conflict (OVCS) registered no fewer than 132 incidents of looting or attempted looting at various stores throughout the country. In addition, Venezuelan consumers staged over 500 protests that condemned the lack of available products at state-run grocery stores, markets, and pharmacies
. . . the two most significant factors are the rate at which prices are moving up (previous post) and the ease with which angry mobs (above) have decided to loot and riot at the smallest excuse. Yes, the problem is the Government controls the media and few people see what is going on, but the looting is taking place in traditional Chavista strongholds. And they don’t occur because people are fed up of lining up to get something, they take place because people are fed up of standing in line and getting nothing: Neither bread, nor Harina Pan, nor diapers, nor contraceptives. It used to be a moment of triumph to find something, now the moments of victory are few and far between.
And every day, there is a new item that can´t be found, last week, as I was visiting, it was bread and toothpaste. Great for my diet, no sandwiches for the Devil! Nor Cachitos, nor bombas, nor palmeras.
We are talking serious scarcity here!
Like there are also no Bills to pay things for. Despite an 80% increase in monetary liquidity (M2), the largest Bill is still Bs. 100, US$ 15.9 at the official rate, 50 cents at the Simadi official rate, but a scant 14 cents at the parallel rate.
Venezuela should have been rich what with being the “12th largest oil producer in the world … and a beneficiary of the most sustained oil price boom in history”. Instead it is flat broke. It’s currency, the Bolivar is worth 1% of its official rate on the black market and 1/1000th of what it was before Hugo Chavez assumed power.
. . .the government doesn’t just decide who gets cheap dollars, but also how much they and everyone else can charge. Companies that don’t get dollars at the official exchange rate would lose money selling at the official prices, so they don’t—they leave their stores empty. But even ones that do get low-cost dollars would make more money selling them in the black market than using them to sell goods at the official prices, so they don’t as well—their stores stay just as barren. In other words, it’s not profitable for unsubsidized companies to stock their shelves, but not profitable enough for subsidized ones to do so, either. That’s why Venezuela’s supermarkets don’t have enough food, its breweries don’t have enough hops to keep making beer, and its factories don’t have enough pulp to produce toilet paper. That’s left Venezuela well-supplied with only one thing: lines.
But it buys coxinhas, have you seen anyone uhnappy while eating a coxinha? It’s impossible to be unhappy with a coxinha.”
Of course I had to ask Augusto for a recipe. Augusto, in turn, asked his friend, chef Ripp Cozzella (a chef!) for advice. Ripp kindly replied,
A cozinha autêntica não tem muita frescura,
Coloca-se em uma panela óleo (pode ser azeite), alho esmagado (algumas pessoas colocam cebola ralada) e caldo de galinha.
Quando levanta fervura, faz como a Patê a Choux e coloca de uma vez a farinha.
Mexe até soltar do fundo. Espera amornar e molda.
Passa pela farinha de rosca fina.
O recheio é o frango desfiado ou picado temperado a gosto.
Which Augusto beautifully translated,
He said that authentic cuisine is not and needs not be fussy or complicated.
The dough is simple: you sauté crushed garlic (some people used grated onions) in oil (it can be olive, or plain vegetable oil) and add chicken stock. When it boils, you proceed like in a pâte a choux, dumping the wheat flour all at once. You stir until it comes off the bottom of the pan, then wait until its just warm. You can then mold the coxinhas then. The filling is simply shredded checken (breasts or even thigh meat), sauteed with regular seasoning (salt, pepper, parsley, garlic, onions).
I’m heading to the supermarket this weekend to get the ingredients.
Wednesday’s 300-131 vote repealing the country-of-origin labels for meat follows a series of rulings by the World Trade Organization finding the labeling discriminates against animals imported from Canada and Mexico.
Canada and Mexico won a final WTO ruling in May, and are now seeking retaliatory actions valued at a combined $3.7 billion a year. Canada has threatened trade restrictions on a range of U.S. products, including meat, wine, chocolate, jewelry and furniture.
I can understand why tracking Canadian and Mexican imported animals slaughtered in the U.S. is expensive and inefficient; however, I have qualms when it comes to chicken from China.
Then there is the charcoal vs. gas debate. Many purists say that to find the best lechoneras, you should look for the smoke, which means they are cooking with charcoal. “When you cook with gas, the residue of the gas lingers on the meat,” said Junior Rivera, proprietor of Lechonera Angelito’s Place in Trujillo Alto, a laid-back town southwest of the capital. “Charcoal is natural wood and is always going to give a better flavor.” Yet some veterans, such as the Lopezes of El Paso, use propane. “It’s faster, more efficient, cleaner and more economical,” said Ms. Lopez, who believes seasoning is more important than fuel.