Venezuelan cuisine is influenced by its European (  Italian, Spanish, Portuguese, and French), West African and Native American traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantain, yams, beans and several meats.  Potatoes, tomatoes,  onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet.
Main dishes [ edit ]
Ground maize dough or cooked
Bistec a caballo
"Steak on horseback" Beef steak with a fried egg over it
A maize pancake
Cachitos (de jamón)
Similar to French croissant filled with ham.
Black beans, usually eaten at lunch time, with rice, banana and shredded meat, or pabellon.
A flat bread made of bitter cassava.
Corn dough filled with meat or chicken stew boiled in tomato sauce.
Various stews and soups of the Andes region
Corbullón de mero
Grouper with onions, peppers, and tomato in a winesauce
Ensalada de pollo
Chicken salad, usually made with mayo, green cabbage and carrot.
Lengua de Res
Beef tongue "a la vinagretta" (in a vinaigrette)
deep fried cornmeal ring
Soup made from diced tripe and slow cooked vegetables
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
, the Creole pavilion national dish rice, shredded beef in stew and stewed black beans
Pastel de pollo
Chicken pot pie
Puff pastry, its one of the most famous Venezuelan foods, from the Venezuelan Andes, it is made by flour corn, cheese, and chicken, usually pastelitos are eaten at breakfast.
a local version of the Greek dish pastitsio; from the Italian . pasticcio
Scrambled eggs, butter, sautéed diced onions, and tomatoes; used often to fill an arepa.
Soup commonly served in the Andes
Also known as "Funche" in some areas of the country.
Typical snacks [ edit ]
Fried breaded cheese stick
Tostones and patacones
common side dish for fried fish, typically eaten at the beach. Used too to make the " zulian patacon" a kind of sandwich made with tostones as a toast
Served as snacks from street vendors. Can also be eaten for full meal.
a potato snack fried like chips or french fries.
Beverages [ edit ]
– Spanish for "sweet bread" Pan dulce – usually filled with ham, olives, and raisins and usually eaten during the Christmas season. Pan de jamón
Desserts [ edit ]
Other foods [ edit ]
See also [ edit ]
References [ edit ]
^ a b c d e f g Kohnstamm, Thomas; Kohn, Beth.
"Venezuela." Lonely Planet. Accessed October 2011.
Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21.
"VenezuelaTuya". Venezuela Tuya . Retrieved . 2018-08-29
Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Archived from the original on 23 March 2002 . Retrieved . 2006-04-28
External links [ edit ]