Venezuelan cuisine

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Homemade empanadas.

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[1] (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.[1][2] Potatoes, tomatoes, onions, eggplants, squashes and zucchini are also common sides in the Venezuelan diet.

Regional cuisine[edit]

In the eastern states (Oriente), south-eastern states (Guayana), and northern states (Caribe), there is a wide gamut of fresh and saltwater fish, seafood and crustaceans. Tubers such as potato and yam are abundant. Starchy foods such as corn, rice and pasta (Venezuelans are the second highest pasta consumers in the world, after Italy) are likewise popular. Fresh produce includes lettuce, tomatoes and plantains.

The preferred meats in western states (occidente) include goat (usually prepared with tomato) and rabbit. There is also extensive use of plantains and a variety of cheeses. Dishes are influenced by the local tribes as well as by Colombian cuisine.

In Llanos beef and game (deer, chigüire, lapa, morrocoy, etc.) are mostly grilled or roasted. Corn (in the form of cachapas), several sorts of soft, white cheese (guayanés, de mano, crineja, etc.) and other milk products are widely used.

The Andean region is marked by potatoes (other tubers), wheat, beef, lamb and chicken. There is not much fish because the region does not have a coastline. One exception is trout, which is raised on fish farms. Dishes in this region show European and native Andean peoples' influences.

Main dishes[edit]

Polenta with sausages

Typical snacks[edit]


A tequeño is prepared with a bread dough with queso blanco (white cheese) in the middle.
Mandocas are Venezuelan deep-fried pretzels made from cornmeal, often served hot with butter and cheese
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

Template:These are not Hallacas


  • 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)


Venezuelan Quesillo


Other foods[edit]

  • Guasacaca - sauce made with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).
  • Patacones
  • Salpicón
  • Tajadas - fried plantain slices
  • Vuelvealavida - one of a range of seafood cocktails commonly found in beach culture

See also[edit]


  1. ^ a b c d e f 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. ^ Romero, Aldemaro (21 June 1998). "Pasticho". (Spanish). Retrieved 2006-04-28. [dead link]

External links[edit]