Pastel de chucho
{{Short description|South American delicacy}}
File:Pastel de Chucho (cropped).jpg
Pastel de chucho (English: Stingray pie; see "chucho") is a delicacy made of stingrays, common in Eastern Venezuela and Margarita. The creole dish is described as "gourmet".
The dish is traditional food in the South American country of Venezuela, and a very common dish in Eastern coastal areas. Its popularity may be attributed to how it is both sweet and salty, its famous gourmet flavoring.{{cite web|url=https://cookpad.com/pa/recetas/101897-pastel-de-chucho-margariteno|title=Pastel de Chucho Margariteño|website=Cookpad|accessdate=14 July 2019}}{{cite web|url=https://www.quericavida.com/recetas/pastel-de-chucho-pescado/3acb5887-521c-4d9c-96fb-3b1dad6c81dc|title=Pastel de Chucho (Pescado)|website=Que Rica Vida|accessdate=14 July 2019}} The pie looks, and is constructed, like a lasagna.{{cite web|url=https://www.cocinayvino.com/cyv-responde/pastel-de-chucho/|title=Pastel de Chucho para Gisela Castañeda|website=Cocina y Vino|author=Patricia Campos|accessdate=14 July 2019}}
Preparation
The pie is made from stingray/manta ray and plantains. However, in areas where it isn't easy to find rays, Venezuelans will use a different kind of flat fish to create the dish, like dogfish or small sharks{{cite web|url=https://elrincondelaabuelavenezolana.com/receta-de-pastel-de-chucho-margariteno/|title=Receta de Pastel de Chucho Margariteño|website=El Rincón de la abuela venezola|accessdate=14 July 2019}} (like the Mexican pan de cazón). The dish often also contains various vegetables and spices, cheese, and molasses.
The ray or fish is shredded to make the pie, giving it a distinct texture. The ingredients are fried to make the pie.
History
Though having a strong local tradition and identity, the dish has only been in existence since the 1980s.{{cite web|url=https://www.noticias24.com/gastronomia/noticia/3297/la-receta-del-dia-pastel-de-chucho-el-sabor-caribeno-que-refleja-la-calidad-de-la-comida-venezolana/|title=Pastel de chucho, un delicioso plato típico de la Semana Santa (+receta)|website=Noticias 24|accessdate=14 July 2019}} Also, whilst common all year round it is typically an Easter or Lent meal.
A chef famous for making the dish is Rubén Santiago.
In 2011 a short animated film was released, called Hoy no se hace pastel de chucho (English: No Stingray Pie for Dinner Tonight). The film focuses on an ecological message encouraging the people of Margarita and Nueva Esparta to stop hunting stingrays for food.{{cite web|url=https://noticias.masverdedigital.com/hoy-no-se-hace-pastel-de-chucho-se-estrena-este-viernes/|title="Hoy no se hace pastel de Chucho" se estrena este viernes|website=Mas verde digital|language=Spanish|date=3 August 2011|accessdate=26 June 2019}}
There are usually stingray pies at the Margarita Gastronomy Festival, and in 2013 the festival organised an attempt to cook the largest ever pie; this was denounced by environmentalist groups.{{cite web|url=http://ecoscopioweb.blogspot.com/2013/09/el-pastel-de-chucho-mas-grande-atenta.html|title="El pastel de chucho más grande" atenta contra la pesca sostenible en Margarita|website=Ecosopio Web|language=Spanish|date=25 September 2013|accessdate=26 June 2019}}