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Venezuelan cuisine is influenced by its European[1] (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats.[1][2] Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used a frequently in stews. Venezuela is also characterized for having large variety of white cheese (queso blanco), usually named by geographical region.
Ground maize dough cooked, typically grilled on a budare (which is similar to a comal) or deep-fried in a regular pan. The arepa is served filled, similar to a sandwich. There are many fillings including shredded beef, black beans, Venezuelan cheese, ham, fish. Some fillings have proper names. Reina Pepiada (old Venezuelan Spanish for "curvy queen") is a filling for arepa composed of avocado, chicken, and mayonnaise. This particular filling is named after the Venezuelan beauty queen Susana Duijm.[3]
Arepa andina
Same as arepas but made with corn. Popular in the Venezuelan Andes region.
Typically fried pork rinds and eaten as a snack, or as a side dish
Chupe Andino
A soup traditionally made with cheese, shredded chicken or hen, vegetables and cream.
Ensalada de pollo
Chicken salad, usually made with mayo, green cabbage and carrots
Hallaca
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
Huevos pericos
Scrambled eggs, butter, sautéed diced onions, and tomatoes; used often to fill an arepa
Hervido de gallina
Hen soup, usually with chunks of corn, potatoes, carrots and local root vegetables such as cassava, ñam, auyama (name for local variety of pumpkin), ocumo (cocoyam), and seasoned with onions, garlic, and cilantro[4]
Mandoca
Deep fried cornmeal ring
Mondongo
Soup made from diced tripe and slow cooked vegetables
Caracas version of chicken pot pie made with pâte sablée
Pastelitos
Fried puff pastries, it's one of the most famous Venezuelan foods from the Venezuelan Andes. These are made with wheat flour for the dough, and filled with cheese, and chicken for example. Usually pastelitos are eaten at breakfast[5]
Tostones are a common side dish for fried fish, typically eaten at the beach.[7] They are also used to make the "Zulian patacón", which is a kind of sandwich made using tostones instead of bread[8]
Empanadas
Served as snacks by street vendors; can also be eaten as a full meal. The dough is made with corn flour, similar to arepas, and the fillings are typically cheese, stewed black beans, shredded beefs, among others
Pastelito
Same as empanada but made from wheat. Common in the Venezuelan Andes region.
Beverages[]
A tequeño is prepared with breaddough with queso blanco duro (hard white cheese) in the middle.
Queso blanco is very popular in Venezuela. It is produced all over Venezuela with different flavors and textures. The name of each variety of cheese is usually related to the geographical region.
