The plan:
Make arepas, drink Spanish Borsao wine, try to not feel guilty about combining the colonizer’s booze with the colonized’s traditional cuisine.

(And thank you, Mark Bittman, for making the rest of the world feel ok (for a second) about eating gruel-like foods because an uppity, pretentious, and fun-writing food dude like you eats grits, &c.: “There is polenta and all of its kin (grits, cornmeal mush), which I’ve taken to eating at both breakfast and dinner.”)