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Due to its location in the 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 indigenous peoples and its European ancestry (Italian, Spanish, Portuguese, and French), and is also influenced by African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats.
- Western states (occidente): common meats include goat (usually prepared with tomato) and rabbit; extensive use of plantain and a variety of cheeses. Dishes are influenced by the local tribes as well as by Colombian cuisine.
- Llanos: beef and game (deer, chigüire, lapa, morrocoy, etc.), mostly grilled or roasted; corn (in the form of cachapas), several sorts of soft, white cheese (guayanés, de mano, crineja, etc.) and other milk derivates.
- Andean region: potatoes and other tubers, wheat; beef, lamb and chicken; not much fish as the region doesn't have a coastal line, with the exception being trout, which is raised on fish farms. Dishes show European and native Andean peoples' influences.
Potatoes, tomatoes, onions, eggplants, squashes and zucchini are common sides to the Venezuelan diet.
Main dishes 
Typical snacks 
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
- Pan Dulce
- Pan Chabata - Italian "ciabatta"
- Pan Frances, or Canilla
- Pan Siciliano - round loaf of country bread.
- Pan De Jamón - usually filled with ham, olives, and raisins and usually eaten during the Christmas season.
- Queso de Año
- Queso de Bola relleno
- Queso de Cabra
- Queso de Mano
- Queso Guayanes
- Queso Telita
- Queso Paisa
- Queso Parmesano
- Cuajada andina
- Queso Palmizulia
- Queso Clineja - Venezuelan slang. RAE (Crizneja)
Other foods 
- Guasacaca - sauce made with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).
- Tajadas - fried plantain slices
See also 
- ^ a b c d e f Kohnstamm, Thomas; Kohn, Beth. "Venezuela." Lonely Planet. Accessed October 2011.
- ^ Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Retrieved 2006-04-28.
External links