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
NameImageDescription
ArepaGround maize dough cooked, typically grilled on a budare (which is similar to a comal) or deep-fried in a regular pan
CachapaA maize pancake, usually filled with fresh cheese and/or fried pork
Cachitos (de jamón)Similar to French croissant filled with ham
Caraotas negrasBlack beans, usually eaten at lunch time, with rice, bananas and shredded meat, or pabellón
CasabeA flat bread made of bitter cassava
ChicharrónTypically fried pork rinds and eaten as a snack, or as a side dish
Chupe AndinoA soup traditionally made with cheese, shredded chicken or hen, vegetables and cream.
Ensalada de polloChicken salad, usually made with mayo, green cabbage and carrots
HallacaTypical 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 pericosScrambled eggs, butter, sautéed diced onions, and tomatoes; used often to fill an arepa
Hervido de gallinaHen 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]
MandocaDeep fried cornmeal ring
MondongoSoup made from diced tripe and slow cooked vegetables
Pabellón criolloCreole pavilion, the national dish: white rice, shredded beef in stew, tajadas (fried ripe plantains) and stewed black beans
Pastel de polloChicken pot pie
PastelitosFried 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]
PastichoIt is the same Italian lasagne[5]
PolentaAlso known as "funche" in some areas of the country

Typical snacks
NameImageDescription
TequeñosDeep-fried breaded cheese sticks
Tostones and pataconesTostones 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]
EmpanadasServed 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

A tequeño is prepared with bread dough with queso blanco (white cheese) in the middle.

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

Venezuelan dessert called Quesillo

Other foods

See also

References

  1. 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. "VenezuelaTuya". Venezuela Tuya. Retrieved 2020-01-14.
  4. "VenezuelaTuya". Venezuela Tuya. Retrieved 2018-08-29.
  5. Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Archived from the original on 23 March 2002. Retrieved 2006-04-28.
  6. "12 comidas playeras típicas de Venezuela". La Tienda Venezolana (in Spanish). Retrieved 2020-01-14.
  7. Alvarez, Alex (2016-07-07). "An Ode To Plantains, Banana's Much Cuter Cousin". we are mitú. Retrieved 2020-01-14.
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