Venezuelan cuisine

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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] [3]}

Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese (queso blanco), usually named by geographical region.

Name	Image	Description
Arepa		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.[4]
Arepa andina		Same as arepas but made with wheat. Popular in the Venezuelan Andes region.
Asado negro		Slow-cooked beef roast in dark sugar-cane sauce.
Cachapa		A maize pancake, usually filled with fresh cheese and/or fried pork
Cachitos (de jamón)		Similar to French croissant filled with ham
Caraotas negras		Black beans, usually eaten at lunch time, with rice, plantains and shredded meat, or pabellón
Casabe		A flat bread made of bitter cassava
Chicharrón		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 mayonnaise, green cabbage and carrots
Hallaca		A 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
Humitas		Small tamales consumed throughout the Andes region of South America, including the Venezuelan Andes region
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[5]
Mandoca		Deep-fried cornmeal ring
Mondongo		Soup made from diced tripe and slow cooked vegetables
Pabellón criollo		Creole pavilion, the national dish: white rice, shredded beef in stew, tajadas (fried ripe plantains) and stewed black beans
Pastel de chucho		An pie made from stingray and plantains
Polvorosa de pollo		Caracas version of chicken pot pie made with pâte sablée
Pastelitos		Fried puff pastries, famously a specialty of the Venezuelan Andes. These are made with wheat flour dough, and filled with, for example, cheese and chicken. Usually pastelitos are eaten at breakfast[6]
Pasticho		Similar to the Greek dish pastitsio and the Italian lasagna[7]
Polenta		Also known as "funche" in some areas of the country

Name	Image	Description
Tajadas		Fried ripe plantain slices
Tequeños		Deep-fried breaded cheese sticks
Tostones and patacones		Tostones are a common side dish for fried fish, typically eaten at the beach.[8] They are also used to make the "Zulian patacón", which is a kind of sandwich made using tostones instead of bread[9][10]
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
Pastelitos		Same as empanada but made from wheat. Common in the Venezuelan Andes region.

• Casabe – cassava flatbread
• Pan dulce – Spanish for "sweet bread"
• Pan de jamón – usually filled with ham, olives, and raisins and usually eaten during the Christmas season

• Alfajor – maize cookie with arequipe and grated coconut
• Bienmesabe
• Brazo gitano (the Spanish Swiss roll)
• Conserva de guayaba – Guava confection
• Chupichupi – a water-based frozen snack in a plastic tube, a freezie
• Dulce de lechosa – Green papaya slowed cooked in a syrup flavored with cinnamon, cloves, and vanilla
• Cascos de guayaba
• Cucas – cookies with brown sugar also called catalinas
• Golfeado
• Masamorra
• Majarete
• Mousse de chocolate
• Naiboa
• Pudín de chocolate – chocolate pudding
• Quesillo – local–style caramel flan
• Panelas de San Joaquin – biscuits twice baked recipe flavored with anis seed from San Joaquin, Carabobo State
• Polvorosas – butter cookies with cinnamon
• Paledonias – cookies with brown sugar also called cucas or catalinas

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.

• Arepa de Coroba
• Palo a pique
• Salpicón

• Latin American cuisine
• South American cuisine

Wikibooks Cookbook has a recipe/module on

• Cuisine of Venezuela