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 (Italian, Spanish, Portuguese, and French), West African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet.
|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|
|Caraotas negras||black beans, usually eaten at lunch time, with rice, banana and shredded meat, or pabellon|
|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|
|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.|
|Pasticho||a local version of the Greek dish pastitsio; from the Italian pasticcio.|
|Perico||scrambled eggs, butter, sautéed diced onions, and tomatoes|
|Pisca Andina||soup commonly served in the Andes|
|Polenta||also known as "Funche" in some areas of the country.|
|Tequeño||Fried breaded cheese stick|
|Tostones and patacones||common side dish for fried fish, typically eaten at the beach|
|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.|
- Pan dulce – Spanish for "sweet bread"
- Pan de jamón – usually filled with ham, olives, and raisins and usually eaten during the Christmas season.
- Vuelvealavida – one of a range of seafood cocktails commonly found in beach culture
- 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.