Asado negro has its primary home in Caracas, where it is often served during the holidays, alongside fried sweet plantains and white rice, with perhaps a tart greensalad for contrast. The meat is napped in blackness that comes not from fire or smoke but from the absorption of all colors into one, a color as deep as space itself.

Source: http://www.nytimes.com/2010/12/05/magazi...