Cuisine of Venezuela
Encyclopedia
Due to its location in the world, its diversity of industrial resources and the cultural diversity of the Venezuela
n 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 (Italian
, Spanish
, Portuguese
, and French
), and is also influenced by African and Native American traditions. Food staples include corn
, rice
, plantain
, yam
s, beans and several meats.
The most common foods by region can be broadly classified as follows:
Potatoes, tomatoes, onion
s, lettuce, eggplants, squashes and zucchini
(commonly called "calabacines") are common sides to the Venezuelan diet.
Venezuela
Venezuela , officially called the Bolivarian Republic of Venezuela , is a tropical country on the northern coast of South America. It borders Colombia to the west, Guyana to the east, and Brazil to the south...
n 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 (Italian
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
, Spanish
Spain
Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...
, Portuguese
Portugal
Portugal , officially the Portuguese Republic is a country situated in southwestern Europe on the Iberian Peninsula. Portugal is the westernmost country of Europe, and is bordered by the Atlantic Ocean to the West and South and by Spain to the North and East. The Atlantic archipelagos of the...
, and French
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
), and is also influenced by African and Native American traditions. Food staples include corn
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
, rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, plantain
Plantain
Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
, yam
Yam (vegetable)
Yam is the common name for some species in the genus Dioscorea . These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania...
s, beans and several meats.
The most common foods by region can be broadly classified as follows:
- Eastern states (Oriente), south eastern-states (Guayana) and northern states (Caribe): a wide gamut of fresh and saltwater fishFish (food)Fish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.-Terminology:...
, seafoodSeafoodSeafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
and crustaceanCrustaceanCrustaceans form a very large group of arthropods, usually treated as a subphylum, which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill and barnacles. The 50,000 described species range in size from Stygotantulus stocki at , to the Japanese spider crab with a leg span...
s; tubers such as potatoPotatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
and yam; cereals such as corn, rice and pastaPastaPasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
(where Venezuelans are number two in the world after ItalyItalyItaly , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
); beefBeefBeef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
; fresh vegetables and fruit (lettuceLettuceLettuce is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. It is eaten either raw, notably in salads, sandwiches, hamburgers, tacos, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important...
, tomatoTomatoThe word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
es, plantainPlantainPlantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
s).
- Western states (occidente): common meats include goatGoatThe domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of...
(usually prepared with tomato) and rabbitRabbitRabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world...
; extensive use of plantain and a variety of cheeses. Dishes are influenced by the local tribes as well as by Colombian cuisineColombian cuisineColombian cuisine refers to the cooking traditions and practices of Colombia. Along with other cultural expressions of national identity, Colombian cuisine varies among its many distinct regions. Colombians typically eat three meals a day: a large breakfast, a medium lunch between 12-2, and a light...
.
- LlanosLlanosThe Llanos is a vast tropical grassland plain situated to the east of the Andes in Colombia and Venezuela, in northwestern South America. It is an ecoregion of the Flooded grasslands and savannas Biome....
: beef and gameGame (food)Game is any animal hunted for food or not normally domesticated. Game animals are also hunted for sport.The type and range of animals hunted for food varies in different parts of the world. This will be influenced by climate, animal diversity, local taste and locally accepted view about what can or...
(deerDeerDeer are the ruminant mammals forming the family Cervidae. Species in the Cervidae family include white-tailed deer, elk, moose, red deer, reindeer, fallow deer, roe deer and chital. Male deer of all species and female reindeer grow and shed new antlers each year...
, chigüireCapybaraThe capybara , also known as capivara in Portuguese, and capibara, chigüire in Venezuela, Colombia, and Ecuador ronsoco in Peru, chigüiro, and carpincho in Spanish, is the largest living rodent in the world. Its closest relatives are agouti, chinchillas, coyphillas, and guinea pigs...
, lapaPacaThe Lowland Paca , also known as the Spotted Paca, is a large rodent found in tropical and sub-tropical America, from East-Central Mexico to Northern Argentina...
, morrocoyTortoiseTortoises are a family of land-dwelling reptiles of the order of turtles . Like their marine cousins, the sea turtles, tortoises are shielded from predators by a shell. The top part of the shell is the carapace, the underside is the plastron, and the two are connected by the bridge. The tortoise...
, etc.), mostly grilled or roasted; corn (in the form of cachapas), several sorts of soft, white cheeseCheeseCheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
(guayanés, de mano, crineja, etc.) and other milk derivates.
- Andean region: potatoes and other tubers, wheatWheatWheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
; beef, lamb and chicken; not much fish as the region doesn't have a coastal line, with the exception being trout, which is raised on fish farms. Dishes show European and native Andean peoples' influences.
Potatoes, tomatoes, onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s, lettuce, eggplants, squashes and zucchini
Zucchini
The zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green...
(commonly called "calabacines") are common sides to the Venezuelan diet.
Main dishes
- ArepaArepaAn arepa is a dish made of ground corn dough or cooked flour, popular in Colombia, Venezuela and other Spanish-speaking countries. It is similar in shape to the Salvadoran pupusa...
- Asado negro
- Bistec a caballo
- Bollo pelón
- CachapaCachapaCachapas are a traditional Venezuelan dish made from corn. Like arepas, they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled...
- MaizeMaizeMaize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
breadBreadBread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
. - Cachitos - de jamón, similar to French croissants
- Caraotas negras (black beans)
- Chicharrón
- Chivo en coco - a generous serving of shredded goat cooked in coconut milk, topped with mofongoMofongoMofongo is a fried plantain-based dish from Puerto Rico. There are also similar dishes, made by boiling and mashing plantains, known as fufu de plátano in Cuban cuisine and Mangú in the Dominican Republic.-Description:...
(fried, mashed green bananas). - Chupe Andino
- Corbullón de mero
- EmpanadaEmpanadaAn empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing...
- Pastelito
- Ensalada de polloChicken saladChicken salad is any salad that comprises chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, pepper, peas and a variety of mustards....
- Chicken salad. - Lengua de Res - Cow tongue "a la vinagretta" (in a vinaigrette)
- MandocaMandocaMandoca is the Venezuelan equivalent of a pretzel. It is a deep fried cornmeal ring that can be enjoyed while still hot, with butter and cheese. It is usually served at breakfast, and it is most popular in the western part of the country. The Mandoca is one of a variety of specialties exclusively...
- Mondongo (Tripe).
- Ñoquis - Potato pasta, more prominent in the Central region.
- HallacaHallacaIn Venezuelan cuisine, an hallaca typically involves a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize , bound with string within plantain leaves, and boiled or steamed afterwards. It is typically served during the Christmas holiday...
- typical Christmas dish. - Hervido de gallina - Hen soup
- Pabellón criolloPabellón criolloPabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef and stewed black beans that is considered by many to be the Venezuelan national dish....
- CreoleCreole peoplesThe term Creole and its cognates in other languages — such as crioulo, criollo, créole, kriolu, criol, kreyol, kreol, kriulo, kriol, krio, etc. — have been applied to people in different countries and epochs, with rather different meanings...
pavilion, the National dish. - Pastel de pollo
- Pasticho - the Venezuelan version of lasagnaLasagnaLasagna is a wide and flat type of pasta and possibly one of the oldest shapes. As with most other pasta shapes, the word is generally used in its plural form lasagne in Italy and the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions,...
; from the Italian pasticcioPasticcioIn music, a pasticcio or pastiche is an opera or other musical work composed of works by different composers who may or may not have been working together, or an adaptation or localization of an existing work that is loose, unauthorized, or inauthentic.-Etymology:The term is first attested in the... - Patacones
- PericoPerico (dish)Perico is a Venezuelan and Colombian popular dish prepared with scrambled eggs, butter, sautéed diced onions, and tomatoes. It may also include ground peppers, annatto and occasionally hot peppers. It can be regarded as a tropical version of scrambled eggs, and can be eaten alone, with bread,...
- Pescado sudado
- Pisca AndinaPisca AndinaPisca Andina is a light chicken broth, mixed with diced potatoes, carrots, eggs, ground pepper and other ingredients, sometimes including milk. It is part of traditional breakfasts in the Venezuelan Andes. Chicken, potatoes and eggs are common ingredients in the mountains, and soups are a welcome...
- soup commonly served in the Andes - Pisillo de chigüire
- PolentaPolentaPolenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
- 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
Typical snacks
- TequeñoTequeñoA tequeño or dedito de queso is prepared with a bread dough with queso blanco in the middle. It is formed into a breadstick and then usually fried...
- Golfeados
- TostonesTostonesTostones or patacones are a popular side dish in many Latin American countries. The dish is made from sliced green plantains cut either length-wise or width-wise and are twice fried...
, common side dish for fried fish, typically eaten at the beach.
Beverages
- BeerBeerBeer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
- ChichaChichaFor the musical genre, see Peruvian cumbiaChicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to those derived from maize and similar non-alcoholic beverages...
- CocadaCocadaCocada is a traditional Brazilian sweet made mainly from coconut. It originates from Bahia state. The recipes may vary, but usually use yolks, coconut milk, condensed milk, fruit syrup and sugar...
- Coconut milkshake, found mostly in coastal areas. - Jugo de mango
- Jugo de Parchita - Passion fruit juice.
- Leche de burra
- MaltaMalta (soft drink)Malta, young beer, Children's beer or wheat soda is a type of soft drink. It is a carbonated malt beverage, meaning it is brewed from barley, hops, and water much like beer; corn and caramel color may also be added...
- Non-alcoholic carbonated malt. - Papelón con limónPapelón con limónPapelón con limón is a refreshing Venezuelan beverage made with papelón , water, and usually lime or sometimes lemon juice....
- Ponche cremaPonche CremaPonche crema is a Venezuelan cream-based liqueur. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant...
- RumRumRum is a distilled alcoholic beverage made from sugarcane by-products such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels...
Breads
- Pan Dulce
- 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.
Cheeses
- Queso de Año
- Queso de Bola relleno
- Queso de Cabra
- Queso de ManoQueso de ManoQueso de mano is a type of soft, white cheese most commonly associated with Venezuelan cuisine. It is most commonly used as a filling for arepas and cachapa. The taste and consistency of the cheese most closely resembles that of mozzarella.-Preparation:Queso de mano is prepared using a...
- Queso Guayanes
- Queso Telita
- Queso Paisa
- Queso Parmesano
- Cuajada andina
- Queso Palmizulia
- Queso Clineja - Venezuelan slang. RAE (Crizneja)
Desserts
- Bienmesabe
- Besitos de coco - small and round coconut candy
- CannoliCannoliCannoli are Sicilian pastry desserts. The singular is cannolo , meaning "little tube", with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine...
- often called "cannoli siciliano" - Conserva de coco
- Conserva de guayaba
- Dulce de lecheDulce de lecheDulce de leche is a thick,creamy, caramel-like milk-based sauce or spread.Literally translated, dulce de leche means "sweet from milk". It is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. It is a popular sweet in Latin America, where...
- A solid version made in Coro. - Dulce de lechosa
- Majarete
- MousseMousseMousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture...
de chocolate - Pudín de chocolate - Chocolate pudding.
- QuesilloQuesilloQuesillo refers to different Latin American food or dishes depending on the country:-Bolivia:Quesillo in Bolivia means small fresh cheese. Popular farm cheese of the Cochabamba valley. Usually made from raw cow milk, pepsin and acid coagulation, maize size curd, dry salted, hand formed palm size...
- Local-style caramel flanFlanCrème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top...
. - Brazo gitano - Spanish rolled cake, also "pionono"
- Profiterol
- Torta de queso - Cheese cake
Cakes
- Marquesa de almendras - AlmondAlmondThe almond , is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree...
marquise. - Torta Burrera
- Torta de jojoto - Corn Cake
- Torta de pan - Bread cake.
- Torta negra
- Torta de auyama - Pumpkin cake.
- Torta Mil Hojas
- Torta Tres Leches
- Bienmesabe - made with coconut and meringue
Other foods
- Guasacaca - sauce made with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).
- Patacones
- SalpicónSalpiconSalpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.In Mexican cuisine,...
- Tajadas - fried plantain slices