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Cuisine of Venezuela

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; however, its cuisine, traditional as well as modern, has strong ties to its European ancestry as well as a blend of African and Native American traditions. 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 fish, seafood and crustaceans; tubers such as potato and yam; cereals such as corn, rice and pasta (where Venezuelans are number two in the world after Italy); beef; fresh vegetables and fruit .

Western states (occidente): common meats include goat (usually prepared with tomato) and rabbit ; extensive use of plantain and a variety of cheeses. Dishes are influenced by the local tribes as well as by Colombian cuisine.

Central region: mainly poultry, beef, pork, fish (stewed or boiled), pasta (a predominant staple), rice, and salads. Influence from Europe (Italy in particular) as well as from other Venezuelan regions is readily noticeable.

Llanos: beef and game , mostly grilled or roasted; corn (in the form of cachapas), several sorts of soft, white cheese and other milk derivates.

Andean region: potatoes and other tubers, wheat; beef, lamb and chicken; not much fish as the region doesn't have a coastal line -the exception being trout, which is raised on fish farms. Dishes show European and native Andean peoples' influences.

Potatoes, tomatoes, onions, lettuce, eggplants, squashes and zucchini (commonly called "calabacines") are common sides to the Venezuelan diet.

Below is a list of popular and typical Venezuelan dishes and snacks:

Main dishes


Asado negro

Bistec a caballo

Bollo pelon

Cachapa - Maize bread.

Cachitos - de jamon, similar to French croissants

Caraotas negras (black beans)


Chivo en coco - a generous serving of shredded goat cooked in coconut milk, topped with mofongo .

Chupe Andino

Corbullon de mero


Ensalada de pollo - Chicken salad.

Lengua de Res - Cow tongue "a la vinagretta" (in a vinaigrette)


Mondongo (Tripe).

Noquis - Potato pasta, more prominent in the Central region.

Hallaca - usually eaten at Christmas

Hervido de gallina - Hen soup

Pabellon criollo - Creole pavilion, the National dish.

Pastel de pollo

Pasticho - the Venezuelan version of lasagna; from the Italian pasticcio



Pescado sudado

Pisca Andina - soup commonly served in the Andes

Pisillo de chiguire

Polenta - it is also known as "Funche" in some areas of the country.

Sancocho de pescado

Sopa de rabo

Torta de platano - cake made with plantains

Typical snacks










Besitos de coco - small and round coconut candy

Cannoli - often called "cannoli siciliano"

Conserva de coco

Conserva de guayaba

Dulce de leche - A solid version made in Coro.

Dulce de lechosa


Mousse de chocolate

Pudin de chocolate - Chocolate pudding.

Quesillo - Local-style caramel Flan.

Pionono - Spanish rolled cake, also "brazo gitano"


Torta de queso - Cheese cake

Zabaglione - Crema "Zabayon"




Chinotto - Italian lemon/lime soda.

Leche de burra

Malta - Non-alcoholic carbonated malt.

Toddy - Powdered sweetened chocolate, served with milk hot or cold.

Papelon con limon

Ponche crema

Jugo de Parchita - Passion fruit juice.

Jugo de mango

Cocada - Coconut milkshake, found mostly in coastal areas.


Pan Dulce

Pan Chabata - Italian "ciabatta"

Pan Frances or Canilla

Pan Siciliano - round loaf of country bread.

Pan De Jamon - usually filled with ham, olives, and raisins and usually eaten during the Christmas season.


Queso de Ano

Queso de Bola relleno

Queso de Cabra

Queso de Mano

Queso Mozzarella (Original Italian Cheese)

Queso Guayanes

Queso Telita

Queso Paisa

Queso Parmesano

Cuajada andina

Queso Palmizulia

Queso Clineja - Venezuelan slang. RAE (Crizneja)


Marquesa de almendras - Almond 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

Calle del Hambre

These street food stands are very common in Venezuela. The so-called Calle del Hambre, "Street of Hunger," is the name of a street or a combination of them that serve as a stage for a variety of street vendors to establish their business. The most common and popular is the "Perreros", where one can get a pepito, hamburger, or perro caliente. Other vendors sell arepas, Mexican food, or typical Venezuelan food. This food is not governed by the regulations of high standard cuisine or even homemade meals, however, the massive consumption of this kind of food can produce too much fat on the body, caused by the high caloric content of this food.

Fast food stands in Venezuela usually sell hot dogs, hamburgers and pepito, but the most common vendors do not sell pepitos.

Hot dogs are served in two ways: one is the wiener style sausage, which is placed in a steamed hot dog bun and served with portions of different types of condiments and fixings . Some vendors use shredded American cheese. Sauces and toppings include ketchup, mayonnaise, mustard, guasacaca, garlic sauce, onion sauce, hot chili and tartar sauce.

There are other vendors who sell hot dogs with Polish sausage, using the same condiments and fixings.

Hamburgers use the same condiments and fixings as hot dogs, but the vendors often add fried ham, fried cheese, and fried egg with the hamburger. Some vendors also use avocado, tomato, bacon, alfalfa seeds, and more to create their own signature on their hamburgers. Hamburgers can be made with beef, chicken, pork chop or chorizo.

The very special pepito is a combination of beef and hot dog. This consists of a huge hot dog which instead of sausage has grilled beef or chicken, served in a French style bun. Some vendors use pork chops as well.

The pork chop's variations of service on the vendors are called "Chuleton".


Guasacaca - sauce made with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).



Tajadas - fried plantain slices

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Cuisine of Venezuela

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