Venezuelan cuisine

Arepa, a staple of Venezuelan cuisine, originated from the native Timoto–Cuica people.
Homemade empanadas

Due to its 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 its European[1] (Italian, Spanish, Portuguese, and French), West African and Native American traditions. Food staples include corn, rice, plantain, 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 or cooked flour prominent
Asado negro tender beef Roast cooked in a wine broth
Bistec a caballo "Steak on horseback" Beef steak with onions and tomato sauce
Bollo pelón corn dough filled with meat or chicken stew boiled in tomato sauce.
Cachapa a maize pancake
Cachitos de jamón, similar to French croissant
Caraotas negras black beans
Chicharrón corn dough filled with meat or chicken stew boiled in tomato sauce.
Chivo en coco a generous serving of shredded goat cooked in coconut milk, topped with mofongo (fried, mashed green bananas)
Chupe Andino various stews and soups of the Andes region
Corbullón de mero Grouper with onions, peppers, and tomato in a winesauce
Ensalada de pollo chicken salad
Lengua de Res beef tongue "a la vinagretta" (in a vinaigrette)
Mandoca deep fried cornmeal ring
Mondongo soup made from diced tripe and slow cooked vegetables
Ñoquis potato pasta, more prominent in the Central region
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
Hervido de gallina hen soup
Pabellón criollo Creole pavilion, the national dish rice, shredded beef in stew and stewed black beans
Pastel de pollo chicken pot pie
Pastelito puff pastry
Pasticho a local version of the Greek dish pastitsio; from the Italian pasticcio.[3]
Perico scrambled eggs, butter, sautéed diced onions, and tomatoes
Pescado sudado steamed fish
Pisca Andina soup commonly served in the Andes
Pisillo de chigüire shredded meat with vegetables
Polenta also known as "Funche" in some areas of the country.
Sancocho de pescado Fish soup
Sopa de rabo Oxtail soup
Torta de plátano cake made with plantains

Typical snacks

Name Image Description
Tequeño Fried breaded cheese stick
Tostones and patacones common side dish for fried fish, typically eaten at the beach
Golfeados pastry made of cheesy, cinnamon and sugar
Empanadas Served as snacks from street vendors. Can also be eaten for full meal.
Patatas fritas a potato snack fried like chips or french fries.

Beverages

A tequeño is prepared with a bread dough with queso blanco (white cheese) in the middle.
Mandocas are Venezuelan deep-fried pretzels made from cornmeal, often served hot with butter and cheese

Breads

Cheeses

Desserts

Venezuelan Quesillo

Cakes

Seafood

Other foods

See also

References

  1. 1 2 3 4 5 6 7 Kohnstamm, Thomas; Kohn, Beth. "Venezuela." Lonely Planet. Accessed October 2011.
  2. ↑ Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21.
  3. ↑ Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Retrieved 2006-04-28. Archived March 23, 2002, at the Wayback Machine.
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