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^[1] (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.^[1][2] Potatoes, tomatoes, onions, eggplants, squashes and zucchini are also common sides in the Venezuelan diet.

Main dishes

Pabellón criollo

Polenta with sausages

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  Pasticcio

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  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

Typical snacks

• Tequeño
• Golfeados
• Tostones and patacones – 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

Breads

• 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.

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  Pan de jamón, a Christmas specialty

Cheeses

Desserts

Venezuelan Quesillo

Cakes

Seafood

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

Other foods

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

See also

• Latin American cuisine
• South American cuisine

References

External links