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, 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 | |
Bistec a caballo | "Steak on horseback" Beef steak with a fried egg over it | |
Cachapa | A maize pancake | |
Cachitos (de jamón) | Similar to French croissant filled with ham. | |
Caraotas negras | Black beans, usually eaten at lunch time, with rice, banana and shredded meat, or pabellon. | |
Casabe | A flat bread made of bitter cassava. | |
Chicharrón | Corn dough filled with meat or chicken stew boiled in tomato sauce. | |
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, usually made with mayo, green cabbage and carrot. | |
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 | |
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, its one of the most famous Venezuelan foods, from the Venezuelan Andes, it is made by flour corn, cheese, and chicken, usually pastelitos are eaten at breakfast.[3] | |
Pasticho | a local version of the Greek dish pastitsio; from the Italian pasticcio.[4] | |
Perico | Scrambled eggs, butter, sautéed diced onions, and tomatoes; used often to fill an arepa. | |
Pisca Andina | Soup commonly served in the Andes | |
Polenta | Also known as "Funche" in some areas of the country. |
Typical snacks
Name | Image | Description |
---|---|---|
Tequeño | Fried breaded cheese stick | |
Tostones and patacones | common side dish for fried fish, typically eaten at the beach. Used too to make the "zulian patacon" a kind of sandwich made with tostones as a toast | |
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
- Beer [1]
- Chicha [1]
- Cocada – Coconut milkshake, found mostly in coastal areas.
- Mango juice
- Passion fruit juice
- Malta – Non-alcoholic carbonated malt.
- Papelón con limón [1]
- Ponche crema
- Rum [1]
- Tequila [1] - Served at celebration
Breads
- Pan dulce – Spanish for "sweet bread"
- Pan de jamón – usually filled with ham, olives, and raisins and usually eaten during the Christmas season.
Desserts
- Bienmesabe
- Cannoli – often called "cannoli siciliano"
- Mousse de chocolate
- Pudín de chocolate – chocolate pudding
- Quesillo – local–style caramel flan.
- Brazo gitano (the Spanish Swiss roll)
Other foods
See also
References
- 1 2 3 4 5 6 7 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.
- ↑ "VenezuelaTuya". Venezuela Tuya. Retrieved 2018-08-29.
- ↑ Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Archived from the original on 23 March 2002. Retrieved 2006-04-28.
External links
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