look like bananas, but are longer with thicker skin and cannot be eaten raw. Plantains are an important food ingredient in
Venezuela. They are served at most meals in Venezuela as an accompaniment and
are a versatile ingredient.
is a type of soft, white
cheese (queso fresco)
most commonly associated with Venezuelan cuisine. It is most commonly used as a
filling for arepas and
Queso de Mano
Fried or grilled fish
form one of the main dishes at every Venezuelan meal with trout, baby sharks,
prawns being strong favorites.
A number of
locally grown fruits like mangoes, bananas, papayas, melons, avocados and
coconuts being used widely in Venezuelan food preparations
consist of cilantro, green onions, vinegar, salt and lime juice.
A sauce used for grilled meat.
It is the most famous
dish from Venezuela, and is a cornmeal cake that can be grilled, baked or
Similar to the
traditional American pancake it is made from a puree
of corn, sugar, salt and oil. It is normally then folded over with a large
piece of a soft white cheese inside. It is sometimes served with cream and jam.
It is traditionally served with breakfast or at "once" a snack with tea.
Sometimes it is accompanied by a side of fried pork.
filled with chopped ham and or cheese
Christmas dish made from chopped beef, pork and chicken with green peppers,
onion, garlic, tomatoes, raisins, olives and various herbs and spices all mixed
into maize dough. It is then wrapped in banana leaves and steamed.
are deep-fried, unlike
those found in the southern Andes, which are generally baked. Venezuelan
empanadas are stuffed with flavored ground beef or cheese or seafood on the
is a piece of cheese
wrapped in dough and then cooked (generally fried). They’re popular at parties
and get-togethers and you can occasionally get them at restaurants.
unofficial national dish of Venezuela, is a
plate containing seasoned shredded beef, fried plantains, black beans and rice.
The meat is slow cooked until tender, shredded and then cooked again in a tasty
sauce that includes any combination of onions, garlic, peppers, tomato and
Venezuelan scrambled egg
pretty simple: eggs scrambled with peppers, onions, tomatoes, salt and pepper.
Many Venezuelans like to put hot sauce on their perico, but this is optional.
It’s generally served for breakfast.
This potato pasta is another
popular dish from Italy which is prominent in the centre of Venezuela.
It is a soup made with
tripe (cow intestine and stomach) a mixture of root vegetables, cabbage and
Sopa De Mondongo
cheap and tasty, black beans are very popular in Venezuela.
Is found in all of South
America. The version in Venezuela is also called arequipeand is
mainly produced in the northern town of Coro.
Dulce de leche
is a pastry tube
filled with ricotta cheese and honey or chocolate.
to a type of dessert made with eggs, condensed milk and caramel, similar
is made of boiled rice,
milk, sugar; it is generally of white color and has the consistency of eggnog.
It is usually served as a sweet, refreshing beverage with ground cinnamon
and/or condensed milk toppings.