Venezuelan cuisine is influenced by its European, 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. 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, usually named by geographical region.

Characteristic parts
Alfajor
South American sweet dessert
Angostura Bitters
concentrated bitters made of water, alcohol, herbs and spices
Arepa
type of food made of ground maize dough
Arroz con coco
coconut-flavoured rice
Besitos De Coco
Bienmesabe
Spanish or Latin American tapas or dessert
Blood sausage
Sausage using blood as an ingredient
Buñuelo
fried dough ball
Cachapa
food
Cannoli
Italian tube-shaped pastry
Chicha
fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions
Chicharrón
Spanish and Latin American dish of pork belly or pork rind
Chocolate Marquesa
Chorizo
pork sausage originating and typical of the Iberian Peninsula, spread to Latin America of raw minced pork, seasoned with spices and dried
Churro
Fried-dough pastry
Cocada
traditional coconut confection found in Latin America
Cocada Venezolana
Venezuelan sweet coconut drink
Cocadas de Arequipe
Cured pork tenderloin
Cypriot meat delicacy
Dulce de leche
Dairy confection from Latin America
Empanada
baked or fried turnover consisting of pastry and filling
Empanadilla
baked or fried turnover consisting of pastry and filling
Fegato alla Veneziana
Prepared dish
Golfeado
Venezuelan sticky bun topped with cheese
Golfeados
Guasacaca
Guasacaca
Hallacas
dish from Venezuela
Hushpuppy
savory food made from cornmeal batter
Liver and onions
Prepared dish
Mandoca
Venezuelan fried dough dessert
Milanesa
South American technique of pounded, breaded, pan-fried meats
Morcilla
sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled
Pabellón criollo
Comida creada por Maria Mayz
Pan de jamón
Venezuelan Christmas bread with ham, raisins, and olives
Pasteles
Carribean and Latin American guineo/cornmeal/rice/cassava dumpling
Pernil
slow-roasted marinated pork
Pinchitos
Southern Spain skewered meat dish
Pionono
Spanish pastry
Polenta
Cornmeal boiled into a porridge
Ponche crema
A cream liqueur from Venezuela and Trinidad and Tobago
Porra
fried-dough pastry
Run down
Typical Caribbean dish made with coconut milk and seafood
Tequeños
Latin American snack.
Tostones
double fried plantain slices
Tres leches
dessert
Tres Leches cake
Sponge cake soaked in three milks, popular in Albania and Turkey
Has characteristic parts: Alfajores Angostura Bitters Arepa Arroz con coco Besitos De Coco Bienmesabe Blood sausage Buñueloes Cachapa Cannoliit Chichaes Chicharrón Chocolate Marquesa Chorizo Churroes Cocada Cocada Venezolana Cocadas de Arequipe Cured pork tenderloin Dulce de lechees Empanadaes Empanadillaes Fegato alla Veneziana Golfeadoes-ve Golfeados Guasacaca Hallacas Hushpuppy Liver and onions Mandocaes Milanesaes Morcillaes Pabellón criollo Pan de jamón Pasteles Pernil Pinchitos Piononofil Polenta Ponche crema Porraes Run down Tequeñoses Tostoneses Tres Leches cake Tres leches
Categories: Cuisine Latin American cuisine South American cuisine
Also known as:
Wikidata ID: Q1149423
Wikipedia title: Venezuelan cuisine
References:
Wikipedia article: Venezuelan cuisine
Inbound Links
Arroz a la valenciana
Gordita
Guasacaca


Unlinked Mentions

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation

        
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