Venezuelan cuisine
Venezuelan cuisine is influenced by its European[1] (Italian, Spanish, Portuguese, and French), West African, and Native American traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats.[1][2] Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet.
Main dishes
Name | Image | Description |
---|---|---|
Arepa | ![]() | Ground maize dough cooked, typically grilled on a budare (which is similar to a comal) or deep-fried in a regular pan |
Cachapa | ![]() | A maize pancake, usually filled with fresh cheese and/or fried pork |
Cachitos (de jamón) | ![]() | Similar to French croissant filled with ham |
Caraotas negras | ![]() | Black beans, usually eaten at lunch time, with rice, bananas and shredded meat, or pabellón |
Casabe | ![]() | A flat bread made of bitter cassava |
Chicharrón | ![]() | Typically fried pork rinds and eaten as a snack, or as a side dish |
Chupe Andino | A soup traditionally made with cheese, shredded chicken or hen, vegetables and cream. | |
Ensalada de pollo | ![]() | Chicken salad, usually made with mayo, green cabbage and carrots |
Hallaca | ![]() | Typical Christmas dish, hallacas typically have a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize (cornmeal dough), bound with string within plantain leaves, and boiled or steamed afterwards |
Huevos pericos | Scrambled eggs, butter, sautéed diced onions, and tomatoes; used often to fill an arepa | |
Hervido de gallina | ![]() | Hen soup, usually with chunks of corn, potatoes, carrots and local root vegetables such as cassava, ñam, auyama (name for local variety of pumpkin), ocumo (cocoyam), and seasoned with onions, garlic, and cilantro[3] |
Mandoca | Deep fried cornmeal ring | |
Mondongo | ![]() | Soup made from diced tripe and slow cooked vegetables |
Pabellón criollo | ![]() | Creole pavilion, the national dish: white rice, shredded beef in stew, tajadas (fried ripe plantains) and stewed black beans |
Pastel de pollo | ![]() | Chicken pot pie |
Pastelitos | ![]() | Fried puff pastries, it's one of the most famous Venezuelan foods from the Venezuelan Andes. These are made with wheat flour for the dough, and filled with cheese, and chicken for example. Usually pastelitos are eaten at breakfast[4] |
Pasticho | ![]() | It is the same Italian lasagne[5] |
Polenta | ![]() | Also known as "funche" in some areas of the country |
Typical snacks
Name | Image | Description | ||
---|---|---|---|---|
Tequeños | ![]() | Deep-fried breaded cheese sticks | ||
Tostones and patacones | ![]() | Tostones are a common side dish for fried fish, typically eaten at the beach.[6] They are also used to make the "Zulian patacón", which is a kind of sandwich made using tostones instead of bread[7] | ||
Empanadas | ![]() | Served as snacks by street vendors; can also be eaten as a full meal. The dough is made with corn flour, similar to arepas, and the fillings are typically cheese, stewed black beans, shredded beefs, among others | ||
Papas fritas (French fries) | ![]() | French fries
Beverages![]()
Breads
Desserts![]() Venezuelan dessert called Quesillo
Other foodsSee alsoReferences
External links
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