Venezuelan cuisine
Due to its location in the world, its diversity of industrial resources and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well as modern, is influenced by indigenous peoples and its European ancestry[1] (Italian, Spanish, Portuguese, and French), and is also influenced by African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats.[1][2] Potatoes, tomatoes, onions, eggplants, squashes and zucchini are also common sides in the Venezuelan diet.
Main dishes
- Arepa
- Asado negro
- Bistec a caballo
- Bollo pelón
- Cachapa - Maize pancake
- Cachitos - de jamón, similar to French croissants
- Caraotas negras (black beans)
- Chicharrón
- Chivo en coco - a generous serving of shredded goat cooked in coconut milk, topped with mofongo (fried, mashed green bananas).
- Chupe Andino
- Corbullón de mero
- Empanada
- Pastelito
- Ensalada de pollo - Chicken salad
- Lengua de Res - Cow tongue "a la vinagretta" (in a vinaigrette)
- Mandoca
- Mondongo (tripe)
- Ñoquis - Potato pasta, more prominent in the Central region.
- Hallaca - typical Christmas dish.
- Hervido de gallina - Hen soup
- Pabellón criollo - Creole pavilion, the National dish.
- Pastel de pollo
- Pasticho - the Venezuelan version of lasagna; from the Italian pasticcio.[3]
- Patacones
- Perico
- Pescado sudado
- Pisca Andina - soup commonly served in the Andes
- Pisillo de chigüire
- Polenta - it is also known as "Funche" in some areas of the country.
- Sancocho de pescado
- Sopa de rabo
- Torta de plátano - cake made with plantains
Typical snacks
- Tequeño
- Golfeados
- Tostones, common side dish for fried fish, typically eaten at the beach.
Beverages
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
Breads
- Pan Dulce
- Pan Chabata - Italian "ciabatta"
- Pan Frances, or Canilla
- Pan Siciliano - round loaf of country bread.
- Pan de jamón - usually filled with ham, olives, and raisins and usually eaten during the Christmas season.
Cheeses
- Queso de Año
- Queso de Bola relleno
- Queso de Cabra
- Queso de Mano
- Queso Guayanes
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- Queso Telita
- Queso Paisa
- Queso Parmesano
- Cuajada andina
- Queso Palmizulia
- Queso Clineja - Venezuelan slang. RAE (Crizneja)
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Desserts
- Bienmesabe
- Besitos de coco - small and round coconut candy
- Cannoli - often called "cannoli siciliano"
- Conserva de coco
- Conserva de guayaba
- Dulce de leche - A solid version made in Coro.
- Dulce de lechosa
- Majarete
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- Mousse de chocolate
- Pudín de chocolate - Chocolate pudding
- Quesillo - Local-style caramel flan.
- Brazo gitano - Spanish rolled cake, also "pionono"
- Profiterol
- Torta de queso - Cheese cake
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Cakes
- Marquesa de almendras - Almond marquise
- Torta Burrera
- Torta de jojoto - Corn cake
- Torta de pan - Bread cake
- Torta negra
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- Torta de auyama - Pumpkin cake
- Torta Mil Hojas
- Torta Tres Leches
- Bienmesabe - made with coconut and meringue
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Other foods
- Guasacaca - sauce made with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).
- Patacones
- Salpicón
- Tajadas - fried plantain slices
- Vuelvealavida - one of a range of seafood cocktails commonly found in beach culture
See also
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 Kohnstamm, Thomas; Kohn, Beth. "Venezuela." Lonely Planet. Accessed October 2011.
- ↑ Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21.
- ↑ Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Retrieved 2006-04-28.
External links
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Wikibooks Cookbook has a recipe/module on
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- Aruba
- Bonaire
- Curaçao
- Falkland Islands
- French Guiana
- South Georgia and the South Sandwich Islands
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