Yum! Leftovers can be used to make authentic delicacies, such as "Creole pavilion."
Back in the day, when food was more scarce in poor areas, nothing was thrown away, and leftovers were always recycled. Here in Venezuela, it's pabellón criollo, based on white rice, usually flavoured with sweet sauce, garlic, and onions, and accompanied by ground beef, black beans, and fried plantains. One of the country's culinary classics, it's said to represent all of Venezuela's three main cultural influences: white European (the rice), the first nations (brown beef), and the African (black beans). Nutritious and usually carefully prepared, pabellón criollo is Venezuelan par excellence.