The venezuelan cuisine is known for its unique flavor and for the tastes and colors so marked that it brings to the table of each one of the Venezuelans. It is a fusion of traditional indigenous cuisine with european influences such as Spain and Italy. Each region has a variety of agricultural resources, so it is easier to provide the basic ingredients that complement the traditional dishes of the venezuelan cuisine.
Tasting Venezuelan gastronomy is getting carried away by a world of flavors and aromas, which will make you want to return to the same place. Each dish, preparation and flavor, bring with it a small bit of Venezuelan history and the roots of their ancestors.
In the eastern part of Venezuela, the consumption of fish and seafood, potatoes, corn and beef predominates due to the ease of farming and sowing of the territory. The western zone, leans more towards the consumption of cheeses and meats; in the center of the country, there is a large varied consumption of chicken, fish, meat, among others. In the Andean region, white meats predominate as in the other regions. In the Venezuelan plains, the ease of farming makes the consumption of beef and wild animals predominant.
Because it is a fairly broad territory with a varied flora, vegetables in general, such as potatoes, pumpkins, carrots, eggplant, among others, are included in the diet of all Venezuelans.
Venezuelans have been characterized by having a variety cuisine, but they also offer different types of flavors for those who like to enjoy a tasty drink. The cocada, is very consumed in the eastern region of the country, because there is a high production of coconut. La chicha criolla, a drink made with rice and milk, cinnamon, condensed milk and ice.
Alcoholic beverages also have their important role in Venezuela. The variety of liqueurs are identified by their aroma and flavor. From cocktails to brandy, alcoholic beverages are usually obtained naturally and are produced by hand. Beer and rum are also beverages that, due to their excellent quality, aroma and flavor, are produced throughout the territory, and distributed in different countries of the world.
Without a doubt, Venezuela is a country with a lot of tradition and flavor. It is a country where food is made from a history, and is a symbol of union between each Venezuelan. Typical foods have been one of the main engines to remain united as a nation, as an identity. Each typical dish is made with Venezuelan ingredients, more criollo than the arepa itself.
In addition to typical Venezuelan meals, almost all desserts and sweets have an indigenous origin. They are made with banana, pineapple, orange, chocolate, among others. They are mixed with cinnamon, honey, rum or papelón (sugar cane molasses), to add a more traditional flavor.
The black roast, the Creole pavilion, the hallaca, the cachapa, the arepa, the empanadas, the boiled chicken, meat or fish, are some of the most emblematic typical foods of Venezuela.
The Pabellón Criollo, with a lot of flavor, is probably the quintessential typical food of Venezuelans. Its ingredients are white rice, meat, fried plantain slices and refried black beans. Like all dishes, their variants and condiments vary according to the region.
The origin of Arepa is ancestral. The Indians made arepas from a mass of cooked and ground corn. Currently they are made with white corn flour, salt, water and oil. They are perfect for breakfasts, as they are filled with any ingredient, such as cheeses, meats or fish.
The Hallaca is the clear demonstration of the Venezuelan miscegenation, since its ingredients have different origins: the banana leaf, used by the Native Americans and the African black; the corn dough, traditional of Venezuela; meat, olives, capers and raisins, of Spanish influence. It is a dish served at Christmas to enjoy among friends and family.
The sancocho is a thick soup based on yucca, potatoes, plantains and various legumes, chicken and meat.