“Una de Perico, Por Favor”

THE VENEZUELAN PERICO

In my early childhood, my mind was full of questions, some with their own soundtrack. “When the female parrot (perica) wants the male (perico) to go to church, she gets up early and irons his shirt,” went a popular song. As a kid, I wondered: Does a parrot even wear a shirt? How does she hold the iron with those tiny claws?

Later, I learned about metaphors and double meanings, but more importantly, I discovered that in Venezuela, Perico is much more than a bird—it’s the delicious scrambled egg dish with tomato and onions that my mom made for breakfast.

THE VENEZUELAN PERICO: PARROTS WITH WINGS AND PARROTS WITH SCALES

In most of the world, a perico is a parakeet—small, colorful, and social birds. But did you know there is also a Parrotfish (Pez Perico)? Just as colorful as its flying namesake, this fish is vital for coral reefs. However, in the world of Spanish slang, the word perico takes on a life of its own.

ONE WORD, 25 MEANINGS

Depending on where you are, asking for a “perico” can be tricky:

In Colombia: It’s a small coffee with milk (café cortado).
In Nicaragua: It refers to the dimples on your cheeks.
In Spain: It’s a nickname for “Pedro.”
In the Dominican Republic: Perico Ripiao is a traditional type of merengue music.
In Venezuela: It is, indisputably, the king of breakfast eggs.

My brother once returned from Bogotá frustrated because he was charged for a full breakfast when he only ordered a “perico” (meaning coffee). In Venezuela, if someone offers you a perico for breakfast, they are talking about the flavorful mix of eggs, tomatoes, and onions.

THE VENEZUELAN EMPANADA: A PERFECT MATCH

Empanadas arrived in Venezuela in the 16th century and became a staple by the late 1800s. Whether filled with white cheese, shredded beef, or cazón (baby shark), the Venezuelan empanada is always made with corn flour and deep-fried to perfection. One of the most popular “upgrades” is the Empanada Operada (the “operated” empanada), which is sliced open after cooking to add even more fillings—like adding a mountain of yellow cheese to a beef empanada.

THE ORIGIN OF THE DISH

The Venezuelan Perico is a colonial-era dish. Historian Ramón David León noted that it was a democratic meal: “The wealthy eat it, and the poor love it because there’s enough for everyone.” As for the name? Most experts agree that the vibrant colors of the cooked eggs, red tomatoes, and white onions mimic the bright plumage of a tropical parrot.

THE AREPA: THE PERFECT PARTNER

The Perico is a humble dish on its own, but everything changes when you stuff that steaming, flavorful scramble into a hot Arepa. That is when it reaches a new dimension.

An Arepa de Perico heals the soul when you’re far from home.
It gives energy to a Monday and life to a Sunday.
It makes the menu simple and the belly full.

It is a delicious reminder of our traditions and everything good about our culture.

CRAVING THE TASTE OF HOME IN MIAMI? Don’t stay hungry! Visit any of our PANNA locations and treat your stomach and soul to the authentic flavors of Venezuelan gastronomy.