Venezuelan cuisine

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Arepa, a staple of Venezuelan cuisine, originated from the native Timoto–Cuica people.
Homemade empanadas

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[edit]

Name Image Description
Arepa Arepas de maiz blanco.jpg ground maize dough or cooked flour prominent
Asado negro Botones aceitunados.jpg tender beef Roast cooked in a wine broth
Bistec a caballo "Steak on horseback" Beef steak with onions and tomato sauce
Bollo pelón corn dough filled with meat or chicken stew boiled in tomato sauce.
Cachapa Cachapas from Venezuela.jpg a maize pancake
Cachitos Cachitos close-up (3175160347).jpg de jamón, similar to French croissant
Caraotas negras Black beans (1126927794).jpg black beans
Chicharrón Chicharron paisa.jpg corn dough filled with meat or chicken stew boiled in tomato sauce.
Chivo en coco a generous serving of shredded goat cooked in coconut milk, topped with mofongo (fried, mashed green bananas)
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 Amanida amb pollastre - 1 (4038529600).jpg chicken salad
Lengua de Res beef tongue "a la vinagretta" (in a vinaigrette)
Mandoca Mandocaszulianas.JPG deep fried cornmeal ring
Mondongo Modongo soup.jpg soup made from diced tripe and slow cooked vegetables
Ñoquis Ñoquis1.jpg potato pasta, more prominent in the Central region
Hallaca Hallacas, hallacas, hallacas..jpg 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 Chicken Vegetable Soup (8731954951).jpg hen soup
Pabellón criollo Pabellón Criollo Venezolano.jpg Creole pavilion, the national dish rice, shredded beef in stew and stewed black beans
Pastel de pollo ChickenpotpiesopenFeb09.jpg chicken pot pie
Pastelito Pastelito (comida).jpg puff pastry
Pasticho Pastitsio.jpg a local version of the Greek dish pastitsio; from the Italian pasticcio.[3]
Perico scrambled eggs, butter, sautéed diced onions, and tomatoes
Pescado sudado steamed fish
Pisca Andina soup commonly served in the Andes
Pisillo de chigüire shredded meat with vegetables
Polenta Polenta con salsicce.jpg also known as "Funche" in some areas of the country.
Sancocho de pescado Fish soup
Sopa de rabo Oxtail soup
Torta de plátano cake made with plantains

Typical snacks[edit]

Name Image Description
Tequeño P1280403internet.jpg Fried breaded cheese stick
Tostones and patacones Patacones - Barranquilla.jpg common side dish for fried fish, typically eaten at the beach
Golfeados pastry made of cheesy, cinnamon and sugar
Empanadas Empanadas d'Espagne.jpg Served as snacks from street vendors. Can also be eaten for full meal.
Patatas fritas Pommes-1.jpg a potato snack fried like chips or french fries.

Beverages[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

Breads[edit]

  • Pan dulce – Spanish for "sweet bread"
  • 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[edit]

Desserts[edit]

Venezuelan Quesillo

Cakes[edit]

Seafood[edit]

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

Other foods[edit]

  • Guasacaca – a sauce prepared with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).
  • Salpicón
  • Tajadasfried plantain slices

See also[edit]

References[edit]

  1. ^ a b c d e f g 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". notitarde.com (Spanish). Retrieved 2006-04-28.  Archived March 23, 2002, at the Wayback Machine.

External links[edit]