Pure Caribbean flavor!
Latin American gastronomy, in general, has great charm for its mestizo and merged kitchen, full of exotic nuances and reinvented flavors. When it comes to Caribbean food, this characteristic is accentuated in each dish and in each bite. Perhaps, this is due to the fact that this area is more exposed to an eternal duality: constant transformation and preservation of traditions. In the particular case of Venezuela, its geography and multiple climates create diverse ecosystems, suitable to enjoy almost any power style and culture. Although the climate of Venezuela is mainly warm-lluvious, and lacks marked stations, its geographical position generates multiple internal mini-climates, which cover from desert ecosystems to mountainous. length of almost all regions. For these reasons, Venezuelan cuisine has a wide variety of food resources that allow an immense diversity of culinary styles. Beyond the geographical and climatic aspects of Venezuela, its colonial past and the great waves of immigration that it has experienced have greatly influenced Measure Venezuelan cuisine. But what does Venezuela know? What is its most characteristic flavor? Venezuelan recipes have a typical salty-dulce flavor, with exotic nuances, refreshing and very aromatic notes. All these qualities represent an indisputable seal of your kitchen. So that the tasks for yourself, here we list the 25 most typical dishes of Venezuela, encourage yourself to prepare them and good benefit!
2. Creole pavilion
The Creole pavilion, called in the last national pavilion, represents another of the most important gastronomic symbols of the Venezuelan national identity. This stellar dish combines different flavors, powerful nutrients (carbohydrates, fruits, plant proteins, animal proteins) and a very attractive presentation for diners. If you do not resist trying it, take note of the ingredients that I put below and, if you want more Details of how to prepare it, just check this Creole pavilion recipe. What a cool saucer!
Ingredients
For stray meat:- 500 grams of cow skirt
– 1 red pepper
– 1 white onion
– 2 garlic cloves
– 2 tablespoons of English sauce
– 1 coriander branch
– 2 tomatoes
– 1 teaspoon of cumin
For the caootas:- 300 grams of black caraotas
– 1 red pepper
– 1 white onion
– 4 tablespoons of paper (panela)
– 2 garlic cloves
– 1 teaspoon of cumin
For additional contours:- 1 pound of cooked white rice
– 2 units of mature bananas
– 1 liter of oil
– 1 pinch of salt
– 1 pinch of pepper
Other recipes
If you don endure curiosity and want to know more recipes in the capital area, here are a few. They are anthology!- Mature bananas in syrup
– Venezuelan banana cake
– Pineapple pie
– Creole cheese cake
– Venezuelan golfers
– Bienmesabe de Coco
– Venezuelan Tizana
РVenezuelan Teque̱os
РChocolate Teque̱os
РCheese and cool teque̱os
РCheese Teque̱os
– Venezuelan Cachitos
– Venezuelan sweet bread
– Venezuelan Caraotas
– Spaghettis with caootas
– Venezuelan Pasticcho
– Venezuelan meat
– ground meat with potatoes
– Venezuelan Perico
– Venezuelan tuna antipasto
Typical dishes of the central region
The Venezuelan central region has a great variety of climates, from mountainous, very cold, to beach, very warm. Thus, the perfect atmosphere to house a great variety of cultures that coexist and merger with each other arises. In this region, Caribbean recipes such as the Sancocho de Pargo, the mere baked and the pickled stand out. You can also find the popular panelitas of San JoaquÃn, the Creole Mondongo, El Sancocho, the sighs, the dusty ones, the cachapas, the apple cake, the knee of pig, among many other exquisites. In the Aragua state, the Afro -descendant population From the people of Chuao, it has made great exotic and tropical contributions to Venezuelan cuisine, such as coconut preservation, artisanal chocolate, cocoa tea, fish or seafood empanadas, fried fish, among many others. Also, in the Tovar neighborhood, a town founded by German immigrants in 1843, you can find an incredible fusion of German recipes with local variations, such as craft beer, pretzel, Würtschen or sausages, strudel or apple cake, among others .
Typical plates of the plainsThis region encompasses the states Guárico and Apure. It is characterized by its great contributions to agriculture (sorghum, rice, tobacco, corn, cassava, cotton, among others) and thriving livestock (apart from meat products, provides magnificent dairy products). In this region, indigenous and European influences predominate, above the African. The llanera gastronomy is similar to the Pampas of Brazil, Uruguay and Argentina, since the consumption of beef and hunting animals is very accentuated. The most consumed meats in the Venezuelan plain include, in addition to the beef, pork and poultry, those of deer, capibara, the common lapa or cover, terrestrial turtle, among others. Some outstanding dishes of the llanera kitchen are: – Cachapas
– Wand meat
– Llanero sancocho
– Goat TalkarÃ
– Pika stick
– Veguero pavilion
– Tripe
– Entles llanero
– Pisillo de Chigüire (Capibara)
– Morrocoy cake (land turtle)
– Llanera grill
– Mojito Llanero
– Coconut Majarete
– Picadillo llanero
5. Picadillo llanero
The llanero or llanero peak is a criollo boiled with dry or raw meat, as well as with vegetables generally leftover of the previous day, which gives it a unique and very versatile flavor. You can add almost any ingredient or leftover you get in your fridge, so it is an ideal soup to save and nurture well. The mince llanero also has two more variants than the peck and mincer of viscera. What are the most common ingredients of the mincemeat? Rice, beans, jojoto (tender corn), caootas (or any beans), pieces of beef, mass balls (bread flour), vegetables (onion, chives, paprika, sweet pepper, coriander, garlic), aromatic herbs such as The cumin, among other options. It is a great dish, where the imagination and the use of food talk about the ingenuity of a people to overcome the difficulties that arise. Without a doubt, a delicious and inspiring meal. If you no longer endure curiosity and want to save some money, check this llanero mincer recipe. The leftovers will become a delicacy!
Ingredients
– 1 kg of resident meat for broth
– 2 green banana units
– 3 ocumos
– 1 piece of auyama
– 1 Yucca root unit
– 250 grams of yam
– 1 garlic or leek
– 1 chives bunch
– 1 tender garlic unit
– 1 onion unit
– 1 garlic head
– 5 Sweet Ajà units
– 1 piece of peppermint (to taste)
– 1 pinch of coriander (to taste)
– 1 pinch of salt
Other llaneras recipes
The Venezuelan plains are full of recipes with exotic ingredients and original combinations. Enjoy the best of this gastronomy visiting our llaneras recipes:- Wand meat
– Venezuelan Guasacaca
– Venezuelan mojo
– Venezuelan Green Mojo
– Corn Cake
– Cassava fritters
– Brinking with beef
Typical Zulia dishes
This region has a single state, the Zulia State, which provides important economic income to Venezuela, thanks to oil (the main export material of Venezuela). In addition, the Zulia economy also includes the coal industry, abundant shops, livestock and tourism. Zulian gastronomy inherits many of its qualities of indigenous culture Guajira, of which there are important settlements in the territory. Among its most representative dishes, you can taste:- Patacón
– Tumbarrancho (a variety of arepa)
– Zuliana macarronada
– Banana yoyos
– Pelones buns
– Cane juice
– Goat in coconut
– Mojito in coconut
– Lacustrine bananas
– Banana and cheese bread (a version of ham bread)
– Casabe
– Naboa
– Chimbos eggs
– Icacos sweets
– Paledonia (Catalina or Cuca)
– Banana Cake
– Coconut kisses
– Egg cookies
– Limonson
– Figs
– Mandocas
8. Pelones buns
Pelones buns are a very Zulian breakfast. You can taste it in the morning, such as arepas and empanadas, in food stores or street stalls. These buns are prepared similar to an empanada: a dough of corn with stew is filled and fry. Perhaps the only difference is the form of presentation of both snacks, because one has a round appearance and the other, medium form. This recipe is unmissable, perfect to give a lot of flavor and novelty to your mornings. You can try different fillings every time you prepare it. First, however, you can stop trying the classic recipe. Learn to prepare some delicious pelones buns here.
Ingredients
Sofrito:- 50 grams of chopped onion
– 100 grams of ground meat
– 20 grams of capers
– 1 cup of fried tomato
– 1 teaspoon of English sauce
– 1 pinch of salt
– 1 pinch of pepper
MASS:- 2 cups of cornmeal (240 grams)
– 21/2 cups of warm water- 2 egg yolk units
– 1 teaspoon salt
Other delicious Zulian recipes
Are you interested in continuing to explore all the benefits of Zulian cuisine? You cannot stop trying the mou ojito in coconut Zulian, made with white and coconut fish. Tell us how you think!
Typical dishes of the Andes
This region is delimited by the states of Táchira, Mérida and Trujillo. These three states are crossed by the Andean mountain range, the longest mountain chain on the planet. The Venezuelan Andes represent the land at a higher height of the sea level in the country. Andean food has a wide variety of delicious traditional dishes, created, mainly, to support the low temperatures of this town. European and indigenous influence is evident in the use of potatoes and other varied tubers, wheat (as an essential element of food), meats (beef, sheep and chicken) and river fish, such as trout. These ingredients , and many others give rise to exquisite dishes such as:- Andean cupcakes (some fill them with ground meat and rice)
– Fried pig
– Sweets polished
– Milk
– Caramel sauce
– Strawberries and cream
– Coconut sweet
– Andina Chicha
– Green mango jelly
– Papeloncitos
– Retains coconut
– Coco with pineapple
– Keep and sweet potato
– Andean punch
– Burg milk
– Andean pinch
– Chichacurunch (it is consumed a lot during San Juans day)
– Sweet Mazamorra
– Miche (strong liquor to combat cold)
10. Andina Chicha
Among the typical Venezuela drinks, the Andean Chicha is one of the most beloved. It is consumed throughout Venezuela, and throughout Latin America, since pre -Columbian times. Chicha is a very representative ritual drink for American aborigines. This is because corn, one of its original ingredients, has great symbolic and spiritual value. At present, the chicha is prepared from other cereals, in addition to corn, and also with different fruits. Although it is usual to consume chicha throughout Venezuela, both in street stalls and in small commercial premises, the most representative version of this drink It is the Andean. The Andean Chicha has great nutritional properties due to the ingredients it contains, such as milk, rice and cinnamon. In addition, it is refreshing and very delicious. Animal to prepare at home your own ritual drink and feel the ancestral legacy of the original peoples, only mix the ingredients that we give you below:
Ingredients
– 1 cup of white rice
– 1 cup of milk (240 milliliters)
– 1 cup condensed milk (240 grams)
– 1 cup of evaporated milk
– 1/2 teaspoon of vanilla essence
– 1/2 cup of sugar (100 grams)
– 1 cinnamon branch
– 1 pinch of salt
– 11/2 liters of water
Other magnificent Andean recipes
It doesn matter where you are, if it is cold, Andean cuisine will keep you warm and full of energies. Try other native recipes in the region entering these recipes:- Milk papitas
– Andean corn arepas
12. Phosphorera
Another fundamental dish in eastern gastronomy is phosphorera; Without a doubt one of the most famous in this region. It is possible that its popularity is due to its fame as a natural aphrodisiac, since it is elaborated with a large number of marine ingredients. The name of phosphorera comes from its high phosphorus content. In Venezuela, this saucer adopts as surname the state or town where they prepare it. In this way, we can find the cumanese phosphore, the carupanera phosphore, and so on, in each town. Here are the base ingredients of the Venezuelan phosphore. Will your powers be a myth?
Ingredients
Soup base stew:- 1 fish head (optional)
– 3 liters of water
– 1/2 medium onion
– 1/2 garlic head
– 1/2 paprika
– 2 sweet peppers
– 1/2 Branch of Ajoporro
– 4 mature tomatoes
Р1 pinch of sli̱o (to taste)
– 1 pinch of salt and pepper (to taste)
– 1 coriander branch
Seafood:- 1 kg of shrimp
– 1 kg of squid
– 1/2 kg of scallops (optional)
– 1/2 kg of chipi chipi
– 1/2 kg of crabs
– 1/2 kg of clams (optional)
– 1 coriander branch
Other exquisite of the northeastern region
In addition to its incredible beaches, this region gives us delicacies of the Caribbean cuisine that you cannot miss. Feel the taste of the Caribbean Sea with these recipes:- Rice with sweet coconut with paper
– Rice with Venezuelan coconut
– Venezuelan Catalinas
РCassava bu̱uelo with paper
– Venezuelan cocada
– Chucho cake
Typical dishes of the Guayana regionThe Guayana region is made up of the BolÃvar, Amazonas and Delta Amacuro states. Here, economic activities are mining (gold and iron) and energy resources, providing great economic contributions to the country. The Guayana region represents the jungle area of ​​Venezuela, an exuberant place, full of natural beauties: exotic fruits, great diversity of flora and fauna, universal heritage such as the tepuyes (the oldest plateaus in the world) and beautiful caudalous rivers such as the Amazon river. It is one of the regions with the highest number of indigenous settlements. The Gastronomy of the Amazon inspires large world chef, for the exotic of its ancestral products and techniques. Some typical recipes of this incredible region are:- Local fried fish (gamitana, cachama, tambaquÃ, lau lau)
– Stuffed gamitana
– Dorado or Coconut sauce
РPiraluc̼ balls
– Roast
– Fried plantain
– Cooked cassava and chili
– Morocoto Deltano
– Guaraguara in coconut
– Im looking for salty
– Boa fillet (roasted like grill)
– roasted culons bachacos
– Catara Picanc
– Find
Typical insular region dishes
The island region is made up of the Nueva Esparta state, which includes the island of Margarita, the Island of Car, Cubagua and the federal units (the monks, the turtle, the friars, island alone, the witnesses, the birds, the roques , Orchila, La Blanquilla, Los Brothers, Isla de Patos, among others). The beaches and coasts of this region are paradisiacal, considered the best in the world, due to its rich biodiversity and their dream landscapes. In the island cuisine, fishing predominates, for this reason, its inhabitants taste exotic and refreshing dishes like:- fried or stewed fish (accompanied arepas, rice, salad and slices)
– Chucho cake
– Cake or cazise
РPi̱onate Margarite̱o
– Margarite Pavilion
– Cazzón empanadas (or other sea products),
– roasted bulls
– Phosphorera
– Cold coconut soup
– Arepa e old
РDulce de Lehosa with Pi̱onate
– Botute salad
– Herizum tortilla
– Nougats
Here it is very common to enjoy an abundant food in front of the sea, because there are numerous beach kiosks (beach bars) that take food to the beach. Paradisiac food!
15. Margarite Pavilion
Ah, the pavilion! As with each Venezuelan dish, it has several versions: Creole Pavilion (Traditional), stumble With arepas or cool pavilion (arepas, grated cheese, avocado with salt and scrambled eggs), pavilion with egrillo leg (goat meat), Andean pavilion (with toasts), zulian pavilion (with coconut and tostones), pavilion with Baked ripe banana and mature white cheese and … Margarite Pavilion! This exquisite regional version of one of the most representative dishes of Venezuelanity is consumed a lot in the coastal area. The Margarite Pavilion contains broken cazon, instead of wick meat, slips, rice and black caraotas. However, perhaps what gives the most personality to this dish is its salty-dulce flavor that arises from adding a touch of sugar or paper to the pavilion. Lets discover the taste of Venezuelanity through this dish, very nutritious and endowed with exquisite flavor. Follow at the foot of the letters the indications that you will find described here in the recipe of Margarite Pavilion. INSTRACIENTS: For the cracking:- 1/2 kg of cazón
– 2 lemons
– 1 cup grated onion
– 3 teeth of crushed garlic
– 11/2 grated tomato cups
– 1/2 cup of grated red paprika
– 1 tablespoon chopped sweet pepper
– 2 teaspoons of salt
– 1/2 teaspoon of black pepper
– 1 teaspoon of English sauce
– 10 drops of spicy sauce
– 1/2 cup of vegetable oil
– 2 teaspoons of onoto or carmencita (grains or dust)
For fried caots:- 1/2 cup of oil
– 1/2 cup of chopped onion
– 4 cooking cups cooked
– 8 tablespoons of grated paper (also serves brown sugar or white sugar)
For additional contours:- 1 cup of white rice
– 2 bananas (green or ripe)
– 1/2 cup of oil
– 1 pinch of salt
Typical Venezuela dishes at ChristmasVenezuelan Christmas is very cheerful, with the typical Caribbean energy. It is full of color (since November the streets are adorned), contagious music (bagpipes, parrandas and carols), many gifts (in exchange of family and office gifts) and an endless celebrations throughout the month, but above all … a lot of food and drink! Yes, December is the most important season of the year for the Venezuelan, because it is the time of family gatherings and among friends; where the most significant is to share. At this time many things are enjoyed but especially … of food! Some typical Venezuelan Christmas dishes to taste, and even to give away, are:- Sweets in syrup (lethalous, angel hair or figs)
– Cream punch (traditional, with coffee, patchite or chocolate)
– Hallacas (each state has its own)
– buns (very similar to halcacas but smaller)
– Ham bread (traditional and puff pastry)
– Pernil (or black roast, smoked ham or even chicken)
– Chicken salad
– Ham bread
– Panetone
– Quesillo
– Black cake
On December 25, the Venezuelan has breakfast with some arepas of pernil and tomato, mmm! Then, during lunch and the rest of the day, it consumes what it subtracted from the previous night … especially Hallaca! This day is specially designed for the little ones (as well as 24) and to share with loved ones. On December 31, a very similar menu is consumed, but with alcoholic beverages such as the champagne, the rum, among others.
2. Cochino and ironed hamme
Pork is very popular in Venezuelan Christmas (and many Latin American countries), as it is the star ingredient of numerous typical recipes of the season, being used as the main or added element. The swine is present in the stew of the hawks, the pernil, the arepa of Pernil and more recipes. It can be due to its soft and gladly taste texture. If you want to experience the Venezuelan Christmas flavor, check this baked pigs pernile recipe. You will surely love its flavor!
Ingredients
For the Pernil:- 1 6 kg pigs pernile
– 2 big onions
– 17 garlic cloves
– 1/2 cup of oil
– 2 cdas of English sauce
– 9 salt cdtas
– 1 1/2 CDTS. Black pepper
– 1/4 cup of wine vinegar
– 2 oregano cdtas
– 1 shine of thyme
– 1 bay leaf
– 2 orange juice cups
– 1 lemon
Salsa ingredients:- 1/2 cup of sweet wine
– 1/2 cdta. Black pepper
– 1 cdta. of English sauce
– 1 cdta. Of flour
3. Black roast
This dish is typical of the Christmas season, but delights Venezuelans throughout the year. The black roast consists of a piece of the host room of the beef, known in Venezuela as a boy, which is marked for 12 hours. Then, it is cooked with a sweet black sauce, made with wine, bay leaf, sugar or paper. The result? Simply exquisite! It is a very soft meat with a very appealing salty-dulce flavor. The companions? During the Christmas season, chicken salad, ham bread and hallaca; The rest of the year, puree and salad to taste. This dish has the indisputable seal of Venezuelan food with its salty-dulce flavor, so be approve of the national Christmas essence taste this roast of meat in black sauce.
Ingredients
– 2 kg of boy or round
– 2 onions
– 2 garlic cloves
– 2 smell nails
– 1 tablespoon of sugar
– 2 tablespoons of sunflower oil
– 1 pinch of salt
– 1 pinch of pepper
– 1 jet of English sauce
– 1 small glass of water
4. Venezuelan chicken salad
This salad is the infallible companion of the Venezuelan Christmas dish, whether it is served next to Pernil, black roast, chicken, turkey or other alternatives of the typical Venezuela dishes at Christmas. Some gastronomic historians place their possible origin in the famous Russian salad, due to their characteristics and ingredients. Preparing it is very simple, although somewhat laborious, because you must boil the chicken and crumble it. For the rest, it is very similar to most salads. Very easy and delicious! How is it made? Very simple, you just need to follow the details of this preparation in our Venezuelan chicken salad recipe.
Ingredients
– 1 chicken breast
– 3 Carrots
– 5 potatoes
– 1 can of pea
– 3 tablespoons of mayonnaise
– 1 green apple
– 1 lemon juice jet
– 1 pinch of salt
– 1 hard egg
8. QuesilloThe cheese is a typical Venezuelan dessert similar to roasted milk, the bacon of heaven and flan. It is an inheritance of Spanish cuisine, but has its own characteristics. This popular Venezuelan dessert is prepared with eggs and milk and/or condensed milk. Subsequently, it is cooked in Maria, using a caramel cheese inside. The cheese is always present at the Venezuelan table, especially on special occasions such as birthdays, weddings or Christmas. This dessert never bores, thanks to the fact that it has an exquisite flavor and a great diversity of presentations, arising from the combination of the tropical ingredients of the Venezuelan lands. For this reason, we can find cheese of Guayaba, Cambur (banana), Parking (Maracuyá), Guanábana, Auyama (Palabaza), among many others. In Venezuela, a birthday without cheese, it is not birthday, something similar is repeated at Christmas. This Venezuelan typical sweet, always present in the big celebrations, is easier to prepare than it seems. Do not forget to take paper and pencil before reviewing this homemade cheese recipe.
Ingredients
– 1 caramel jar
– 4 eggs
– 1 can of condensed milk
– 2 cups of skim milk
– 1 teaspoon vanilla
– 1 cup of brandy
Other variations of the Venezuelan Quesillo recipe
As with most of the recipes most prepared by Venezuelans, there are many variations that you can taste to find your favorite version. Try cheeks of different flavors and tell us which one you like most.- Mango cheese
– Venezuelan homemade cheese with lemon
– Jojoto cheese
– Guayaba flan without oven
9. Black cake
Another classic that cannot be missing in Venezuelan Christmas is the black cake. Its tasty flavor, texture and fragrant aroma turn this dessert into a whole gastronomic sensory experience. The simple aroma of this recipe evokes memories that transport us to the Christmas era and childhood. If you want The preparation is. Its concentrate of strawberries, liquor, species and chocolate are made by the perfect sweet to celebrate great events or simply to give a loved one. Then you tell us the result!
Ingredients
For the black cake:- 250 grams of butter
– 450 grams of sugar (white or brunette)
– 550 grams of wheat flour
– 2 teaspoons baking powder
– 1 tablespoon dessert of vanilla
– 6 eggs
– 1/2 cup of milk (120 milliliters)
– 200 grams of chocolate in bar
– 1 tablespoon of almond essence
– 700 grams of macerated fruits
– 1 pinch of salt
– 1 pinch of cinnamon
For macerated fruits:- 100 grams of confitred fruits
– 100 grams of confitred oranges
– 100 grams of red cherries
– 100 grams of black raisins
– 50 grams of blonde pass or sultane raisins (optional)
– 50 grams of prayers raisins
– 100 grams of ears (mixture of apples, peaches and pears)
– 50 grams of nuts
– 50 grams of almonds
– 1 Sweet Liquor Bottle
– 1 bottle of dry liquor
For decoration:- 2 Orejones
– 4 almonds
10. Dulce de Lechosa or papaya
The Venezuelan sweetness is very varied and delicious, it is an indisputable product of geography, deep miscegenation and the consequent culinary multiculturality. Although milky or papaya candy is consumed all year, especially in the center of the country, the truth is that it can never be missing at Christmas. It is also usually consumed during Holy Week. Is the best of this sweet? You can prepare it at any time and keep it for a long time, if you preserve it in jars. Thus, you can taste it during Holy Week, Christmas, Kings or in Birthday celebrations; You can also use it to fill a cake or decorate it, as a dessert companion, or enjoy it when something sweet wants. The steps to follow? Nothing complicated, so check this green pigeon with paper (a variation of the original recipe) and make pleasure all year!
Ingredients
For the black cake:- 2 kg of lethal or green papaya or pintone
– 1 kg of paper (piloncillo or panela)
– 1 tablespoon bicarbonate soup
– 11/2 teaspoons of smell nails (you can use powder).
– 2 cinnamon branches (optional)
– 6 guayabitas grains (optional)
– 12 cups of water (2880 milliliters)
– 100 milliliters of juice or orange juice (you can use mandarin)
Other recipes of the traditional Venezuelan milky sweet
If you loved the milky candy, do not stop trying its variations. Lechosa and pineapple candy is especially common and, in addition, it is as easy to do as the original. Dare and sweeten your day with the best of the typical desserts of Venezuela!- Sweet Venezuelan milky
– Dulce de Lechosa and Pineapple
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