Venezuelan cuisine
Arepa, a staple of Venezuelan cuisine, originated from the native Timoto–Cuica people.
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 its European[1] (Italian, Spanish, Portuguese, and French), West 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
Polenta with sausages
- Arepa
- Asado negro
- Bistec a caballo
- Bollo pelón
- Cachapa – maize pancake
- Cachitos – de jamón, similar to French croissantz
- Caraotas negras (black beans)
- Chicharrón
- Chivo en coco – a generous serving of shredded goat cooked in coconut milk, topped with mofongo (fried, mashed green bananas)
- Chupe Andino – various stews and soups of the Andes region
- Corbullón de mero
- Empanada
- "Empanada shoulder - attributed to Pablo Sandoval eating to much
- Pastelito
- Ensalada de pollo – chicken salad
- Lengua de Res – beef tongue "a la vinagretta" (in a vinaigrette)
- Mandoca
- Mondongo (tripe)
- Ñoquis – potato pasta, more prominent in the Central region
- Hallaca – typical Christmas dish
- Hervido de gallina – hen soup
- Pabellón criollo – Creole pavilion, the national dish
- Pastel de pollo – chicken pot pie
- Pasticho – a local version of the Greek dish pastitsio; from the Italian pasticcio.[3]
- Patacones
- Perico
- Pescado sudado – steamed fish
- Pisca Andina – soup commonly served in the Andes
- Pisillo de chigüire
- Polenta – it is also known as "Funche" in some areas of the country.
- Sancocho de pescado
- Sopa de rabo
- Torta de plátano – cake made with plantains
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
Mandocas are Venezuelan deep-fried pretzels made from cornmeal, often served hot with butter and cheese
- Beer [1]
- Chicha [1]
- Cocada – Coconut milkshake, found mostly in coastal areas.
- Mango juice
- Passion fruit juice
- Leche de burra
- Malta – Non-alcoholic carbonated malt.
- Papelón con limón [1]
- Ponche crema
- Rum [1]
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.
Pan de jamón, a Christmas specialty
Cheeses
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Desserts
Venezuelan Quesillo
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Cakes
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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
References
- 1 2 3 4 5 6 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.
- ↑ Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Retrieved 2006-04-28. Archived March 23, 2002, at the Wayback Machine.
External links
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