Chef Gaby Weir Vera

11/02/2023

Pernil Season is upon us! For many Latin-Americans, pernil signifies the arrival of the holiday season, the warmth of family gatherings, and the unique foods served at this time of the year. In Venezuela, Pernil is enjoyed paired with Hallacas, Pan de Jamón, and Ensalada de Gallina. Though, I mostly look forward to leftover Pernil the next day. I enjoy eating it as a sandwich with a good quality baguette, and mayonnaise. I’d love to share my recipe with you! Comment the word PERNIL PLEASEand I’ll send you a DM with the recipe!

Photo credit goes to

10/11/2023

My private clients know the time has come for pumpkin soup season.

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09/26/2023

Fall season is here. Time to make a warm and cozy risotto with squash, fall mushrooms, topped with delightful garlicky chile oil. Yum. Recipe link in my bio.
Photo by
Publisher

09/09/2023

Feliz Día Internacional de la Arepa 🫓 Today’s World Arepa Day! If you want to make your own, see my recipe in the bio. If you want to eat an Arepa, support a local business in your community who’s making arepas! If you’re in Columbia, head over to my friend’s at and say “Hola Chamos!”

07/19/2023

Slow-roast tomatoes to celebrate the summer and make: Tomato Confit.

Find the link for the recipe in my profile and at

Facebook users:

https://www.feastmagazine.com/recipes/grilled-flatbread-with-garlic-herb-tomato-confit/article_feb4391e-3b52-11ed-b676-3baa55cf90e1.html

07/12/2023

Missouri Peach Season is HERE! Make your own ketchup using local peaches! Bright, naturally sweet, and beautiful on your favorite summer staples. I personally love it with a slow roasted pork shoulder slaw-which 🤤 make a ton and freeze it for the rest of the year!

The recipe for this deliciously seasonal sauce is available at link in my bio. Enjoy!

06/08/2023

My Arroz con Pollo, the way my abuela taught me all those years ago.

Coming soon to 🥹🥹🥹🫶🫶🫶

It’ll be served with locally sourced watermelon radish and carrot house pickles, and gremolata. It’ll be fresh, vibrant, and incredible. Meeting all of standards for allergen-free, locally and organically sourced, and nutrient dense. I hope this dish makes you feel my abuela’s love ❤️

06/06/2023

Sesame Rice Noodle Bowl, Rainbow Summer Veggies, Spiced Cashews, Green Garlic Mojo Shrimp.

radish, green garlic mojo shrimp, spiced cashews, organic carrots, greens, and turmeric-cayenne spiced cashews.

Coming Soon….

Photo courtesy of .co

06/04/2023

The way captured my intimate story with Arroz Con Pollo and my Abuela Mercedes on her feature for *link in the bio

“Gaby can still picture her grandmother’s hands over her small ones, holding a dull, used-for-all-kitchen-purposes paring knife. Gaby can still feel the chicken leg as they cut.

Eight-year-old Gaby learned how to quarter a chicken that day, a reminiscence that cooks up the rice, chicken, and vegetable recipe of arroz con pollo. It was the first recipe she ever made alongside her grandma — and one that she now prepares without even thinking. Instead, she can “feel” it.

Although Gaby’s grandmother is no longer with her, she lives on through that recipe. Every time she makes it, Gaby experiences the visceral memory of that first time. The priceless memory, among others, stirs her desire to love others through food.

“She helped me realize that I love the process of feeding people and nurturing people because she nurtured me,” Gaby says. “ Because she shared that with me.”

05/24/2023

NEW Recipe Alert ‼️

Teardrop Pasta with Porcini, Lemon, and Arugula

Inspired my recent 6-week journey roaming the streets of Budapest (and its surrounding area) where I learned to make nokedli – Hungarian dumplings – from various home cooks. As well as drawing inspiration from Italian-American culture, here’s a dish accessible to all cooking levels, and taste buds!

Link to recipe in the bio.

Photo by
Publisher

05/10/2023

Today’s school lunch consisted of a tartine prepared with local sourdough, fresh ricotta, local honey, sage blossoms from the school’s Edible School Yard. Served with school yard kale and chard salad with mango dressing, pepitas and l cucumber, and also roasted potatoes, carrots, and wild onions from@the school’s native edible landscape.

Filling the gap between the school garden and the lunch plate, all day, everyday.

05/06/2023

When summarizes the intricacies which motivate the work to impact change in the lunch experience for kids. Sharing the link to her article in my bio.

Thank you for the sweetness in your words.

I’m grateful to Windsor Street Montessori for giving me the space to process the complex ideas. I’m so grateful for the parents, and the teachers, who choose to be in on it and see the big picture.

I’m incredibly proud to be working with this season as we add another essential growing component to the program.

Lastly, I believe in the power of food and it’s ability to connect kids to the world, the people around them, and to themselves. Thus, positively impacting the world.

04/20/2023

Through school lunch, I can reflect on the colors of Spring and teach students at Windsor Street Montessori School their connection with nature and art.

Tartine with local sourdough bread and honey, freshly made ricotta, berries, oranges, cranberries, served with lightly roasted asparagus and cucumbers.

03/16/2023

Squeezing Blood from Beets: Croquettes, Green Chips, and a Shrub.

From three whole beets, make 20 crunchy-satisfying croquettes, green chips, and a refreshing balsamic-beet shrub. The croquettes are delicious drenched with a blue cheese dip and a drizzle of local honey. The chips are crispy, fun, and kid-friendly. The shrub is an interesting approach to making something special from what most would consider “waste.”

Maximizing the potential ingredients have to offer, while minimizing waste, is a philosophy our ancestors got right and a proverb I stand by: waste not, want not.

Recipe link in the bio or at
Photos by
Recipes and styling by yours truly

02/18/2023

Chupe is a word used in South America to describe a hearty, main course soup. I grew up eating my mom’s ‘s comforting chupe de pollo, and the sweet smell of the sofrito cooking in butter is reminiscent of my joyful youth in Venezuela. Nobody makes chupe like hers, not even me!

Chupe is a cross between a corn chowder and a chicken noodle soup; like any delicious homemade soup, start out by making your own stock for the best results!

This beautiful photo is a collaborative effort with for my Healthy Appetite column on

See recipe in the link my bio!

02/10/2023

Get to know yuca, a staple ingredient in many Central and South American cuisines. Link to this thoughtful collaboration with for this month’s is available on the link in my bio!

I hope you make my recipe for Yuca Frita con Mojo, so delicious!

Yuca frita is the french fry’s hipper, Spanish-speaking cousin. The root vegetable is cut into the size of steak fries, boiled, fried and then dipped in a fresh, garlic heavy condiment: mojo. Those new to yuca might be intimidated by the textures at first, but a few more bites will guarantee this will be your new favorite side.

02/07/2023

The February Latin American issue of is out! Don’t miss it all of the incredible features. And of course, my recipes!

01/18/2023

❤️❤️❤️🥹🥹🥹

Through lessons on the history of food, gardening and more, Weir Vera is helping kids to eat better – and sustainably.

01/18/2023

Cooking with kids is so very special 🥹🥹🥹❤️❤️❤️

01/17/2023

Homemade tagliatelle with brisket ragú

01/01/2023

NEW RECIPE ALERT: Risotto with Mushrooms, Butternut Squash and Chile Oil

Classic risotto is heightened with a Sichuan technique and Mexican guajillo chiles to create a world of flavor without compromising the soul of the dish. Sweet butternut squash, combined with the umami of earthy mushrooms, and a fragrant and mild guajillo chile oil turn an already elegant risotto into a one-of-a-kind interaction of flavors and textures.

For the mushroom mix, try using shiitake, cremini and oyster mushrooms.

Recipe link in my bio. Also available on the website by searching my name.

Enjoy this DF/GF/V recipe! I promise: you won’t miss the heavy cream or cheeses normally seen on Risotto.

#2023

12/28/2022

Hallaca making class at WIndsor Street Montessori School.

I have a little kitchen studio at this school where I serve real food for lunch and do cool, meaningful, and heart-warming cooking activities, like this one!

I feel so fortunate to have this space. From here, I cater to my various clients, I create and develop recipes, do cooking projects, and the most important one: I get to work with kids doing one of the most beautiful and fulfilling works of my career.

This little school is doing a fundraising campaign this month through .gives this Saturday, December 31 is the last day to raise as much funds as possible. The money raised will be used to create spots for diverse students with financial disadvantages.

Supporting Windsor Street directly supports my ability to continue my labor of love and be able to connect more kids with my Food & Culture lessons.

Would you help me on my mission by supporting Windsor Street?

Visit this link to make a donation: https://comogives.com/product/windsor-street-montessori-school/

12/24/2022

Making pernil today for the holiday table? Don’t forget to add anchovies to your marinade… find my complete recipe for Pernil on

12/05/2022

H A L L A C A season is here! Prep the ingredients using my recipe (link in bio) and assemble like this!

During the holiday season, many Latin American families spend days preparing and making tamales, which traditionally feature masa or corn dough stuffed with a hearty meat stew and wrapped in banana leaves or corn husks. Although flavor profiles vary from country to country, the masa or corn dough is the common denominator that connects the diverse cultures. The choice of filling highlights the cook’s background and creativity. Take this vegan version of hallacas (Venezuelan-style tamales), for example. As an immigrant from Venezuela, I’m intimately familiar with corn dough; it’s a generational gift and a piece of my memories. That said, I love to play with the recipe for hallacas in order to share my heritage while bringing a wide range of eaters together over a meal. After all, when cultures mesh, recipes – like people – adapt and evolve.

Recipe available on https://www.feastmagazine.com/recipes/vegetarian/article_1d414fc8-4d49-11ec-a34f-4ba320f243ed.html?fbclid=PAAaYOVR6Vbsa6LE86ICiLFssOf0y9P64lRhTiM_952GMCtDx4Aa-OM6XE_5E

11/29/2022

My friend and coworker, is also joining the cause by donating one of his pieces! Check it out!

11/29/2022

Dear friends, near and far,

I’m making soup for people in community to raise funds for

The first 30 people to donate $50+ through my .gives page can pick up 2 quarts of a Creamy Butternut Squash Soup (vegan) on February 11 between 2-4 PM at Windsor Street Montessori School

Not in town? Support my cause and I’ll gift your soup to a teacher or family in need! Or, just Support my cause just because and feel awesome knowing you helped my campaign succeed!!!!

Your support to this school would only continue to make it possible for me to keep doing my advocacy work and providing low-cost, scratch-made, locally sourced school lunches.

Donations can be made on the following website:

https://comogives.com/fundraiser/stay-cozy-with-chef-gabys-soup/

11/29/2022

Make Pernil for the holiday table. Make this sandwich the next day. Just don’t forget the garlic Mayo.

Extremely popular in Latin-America, Pernil is a type of slow-cooked pork shoulder. Though there is no wrong way to eat it, my favorite is as a sandwich of only three elements: bread, pork, and mayonnaise. Don’t be fooled by these seemingly simple components; I really make it count. Marinating the pork is essential and also an opportunity to maximize flavor. I like to combine traditional flavors such as limes, garlic, and cilantro with salty, umami-packed anchovies. I leave the bread for the pros and head to the best bakery in town to get a few fresh baguettes. As for the mayonnaise, farm fresh eggs are what make it really special.

11/23/2022

It is true. cooking for kids fills my heart, and brings me joy.

11/20/2022

Meal Prep Sunday Winner. A quick stir fry: fresh local ginger, garlic, and Bok Choy with FRESH English peas and shrimp Argentino from - I filled the good word of and added smoky flavor with my hand torch, and finished it with an easy sauce max rod cornstarch, sesame oil, white pepper, honey and rice vinegar. Fire 🔥

11/10/2022

It’s been roughly 25+ years since I immigrated to the United States with my family. Making Pan de Jamón was one of the first foods from home my mom and I made together in the hopes of connecting our family, and feeling more at home. I vividly recall connecting with my mom in that moment as we tried to recreate the recipe; we got close, but the dough needed work. It’s been years since that moment, and after many trials and errors, I can safely say this recipe is it. Here’s a delicious invitation into my home. I hope you make it.

Recipe link in the bio and at

Photo credit