Venezuelan cuisine

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

NameImageDescription
Arepaground maize dough or cooked
Bistec a caballo"Steak on horseback" Beef steak with a fried egg over it
Cachapaa maize pancake
Cachitosde jamón, similar to French croissant
Caraotas negrasblack beans, usually eaten at lunch time, with rice, banana and shredded meat, or pabellon
CasabeCasabe
Chicharróncorn dough filled with meat or chicken stew boiled in tomato sauce.
Chupe Andinovarious stews and soups of the Andes region
Corbullón de meroGrouper with onions, peppers, and tomato in a winesauce
Ensalada de pollochicken salad
Lengua de Resbeef tongue "a la vinagretta" (in a vinaigrette)
Mandocadeep fried cornmeal ring
Mondongosoup made from diced tripe and slow cooked vegetables
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
Hervido de gallinahen soup
Pabellón criolloCreole pavilion, the national dish rice, shredded beef in stew and stewed black beans
Pastel de pollochicken pot pie
PastelitoPuff 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]
Pastichoa local version of the Greek dish pastitsio; from the Italian pasticcio.[4]
Pericoscrambled eggs, butter, sautéed diced onions, and tomatoes
Pisca Andinasoup commonly served in the Andes
Polentaalso known as "Funche" in some areas of the country.

Typical snacks

NameImageDescription
TequeñoFried breaded cheese stick
Tostones and pataconescommon side dish for fried fish, typically eaten at the beach
EmpanadasServed as snacks from street vendors. Can also be eaten for full meal.
Patatas fritasa potato snack fried like chips or french fries.

Beverages

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

Seafood

  • Vuelvealavida – one of a range of seafood cocktails commonly found in beach culture

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. "VenezuelaTuya". Venezuela Tuya. Retrieved 2018-08-29.
  4. Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Archived from the original on 23 March 2002. Retrieved 2006-04-28.
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