Venezuelan cuisine

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 (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.

• Eastern states (Oriente), south-eastern states (Guayana), and northern states (Caribe): a wide gamut of fresh and saltwater fish, seafood and crustaceans; tubers such as potato and yam; cereals such as corn, rice and pasta (where Venezuelans are number two in the world after Italy); beef; fresh vegetables and fruit (lettuce, tomatoes, plantains).

• 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

Polenta with sausages

Pasticcio

• Arepa
• Asado negro
• Bistec a caballo
• Bollo pelón
• Cachapa - Maize pancake
• Cachitos - de jamón, similar to French croissants
• Caraotas negras (black beans)
• Chicharrón
• Chivo en coco - a generous serving of shredded goat cooked in coconut milk, topped with mofongo (fried, mashed green bananas).
• Chupe Andino
• Corbullón de mero
• Empanada
• Pastelito
• Ensalada de pollo - Chicken salad
• Lengua de Res - Cow tongue "a la vinagretta" (in a vinaigrette)
• Mandoca
• Mondongo (tripe)
• Ñoquis - Potato pasta, more prominent in the Central region.
• Hallaca - typical Christmas dish.
• Hervido de gallina - Hen soup
• Pabellón criollo - Creole pavilion, the National dish.
• Pastel de pollo
• Pasticho - the Venezuelan version of lasagna; from the Italian pasticcio.
• Patacones
• Perico
• Pescado sudado
• Pisca Andina - soup commonly served in the Andes
• Pisillo de chigüire
• Polenta - it is also known as "Funche" in some areas of the country.
• Sancocho de pescado
• Sopa de rabo
• Torta de plátano - cake made with plantains

The best representatives of Venezuelan cuisine in the world

Chef Elia Nora Rodriguez Chef Carlos La Cruz Chef Lorena Garcia Chef Sumito Estevez Chef Saverio Stassi

Typical snacks

• Tequeño
• Golfeados
• Tostones, common side dish for fried fish, typically eaten at the beach.

Beverages

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

• Beer
• Chicha
• Cocada - Coconut milkshake, found mostly in coastal areas.
• Mango juice
• Passion fruit juice
• Leche de burra
• Malta - Non-alcoholic carbonated malt.
• Papelón con limón
• Ponche crema
• Rum

Breads

Pan de jamón, a Christmas specialty

• 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.

Cheeses

• 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)

Desserts

• Bienmesabe
• Besitos de coco - small and round coconut candy
• Cannoli - often called "cannoli siciliano"
• Conserva de coco
• Conserva de guayaba
• Dulce de leche - A solid version made in Coro.
• Dulce de lechosa
• Majarete

• Mousse de chocolate
• Pudín de chocolate - Chocolate pudding
• Quesillo - Local-style caramel flan.
• Brazo gitano - Spanish rolled cake, also "pionono"
• Profiterol
• Torta de queso - Cheese cake

Cakes

• Marquesa de almendras - Almond marquise
• Torta Burrera
• Torta de jojoto - Corn cake
• Torta de pan - Bread cake
• Torta negra

• Torta de auyama - Pumpkin cake
• Torta Mil Hojas
• Torta Tres Leches
• Bienmesabe - made with coconut and meringue

Other foods

• 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

Venezuelans Chefs

Top Chefs: Elia Nora Rodriguez Carlos La Cruz Saverio Stassi Sumito Esteves Lorena Garcia

See also

• Latin American cuisine