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. Potatoes, tomatoes, onions, eggplants, squashes and zucchini are also common sides in the Venezuelan diet.
- Asado negro
- Bistec a caballo
- Bollo pelón
- Cachapa – maize pancake
- Cachitos – de jamón, similar to French croissants
- Caraotas negras (black beans)
- 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
- Ensalada de pollo – chicken salad
- Lengua de Res – beef tongue "a la vinagretta" (in a vinaigrette)
- 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 – chicken pot pie
- Pasticho – the Venezuelan version of lasagna; from the Italian pasticcio.
- Pescado sudado – steamed fish
- 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
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
- Tostones and patacones – common side dish for fried fish, typically eaten at the beach
- 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.
- Vuelvealavida – one of a range of seafood cocktails commonly found in beach culture
- Guasacaca – a sauce prepared with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).
- Tajadas – fried plantain slices
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