The gastronomy of Venezuela is very varied, and is the result of the cultural and gastronomic mix coming from Europe (especially from Spain, Italy, Germany, France and Portugal) and Africa (through the populations of slaves brought by the Spanish) with the gastronomy of the indigenous peoples of Venezuela. As a whole, it has received notable influences from Mediterranean gastronomy. Perhaps the best known dish is the arepa, a kind of circular roasted corn dough bun that is eaten filled with other foods or used as a side. Other well-known dishes are also the Creole pavilion, the saca, the sancocho, the grilled meat, the black roast, the tripe, the cachapa and the grilled chicken.
Gastronomy of Venezuela 🤗
Venezuelan Creole Pavilion emblematic dish of Venezuelan gastronomy, which includes shredded meat, slices, rice and beans.
Tequeños and an arepa filled with a flag, representative dishes of Venezuelan gastronomy
Fried fish with salad and rice, typical dish of the eastern and insular region
Venezuelan dishes can vary depending on the geographical area of the country. Venezuelan gastronomy is varied, and on occasions it can result from the mixture of cultures that inhabited the country in the past, such as that of the indigenous people and then the arrival of Europeans who from their lands brought with them gastronomic diversity such as the Spanish one. Italian and Mediterranean. Some of the most common ingredients in the preparations are cereals such as rice and corn, lentils, beans, peas, beans and other grains, tubers such as potatoes, yams and sweet potatoes; tuberous roots such as cassava, Chinese squash and Chinese squash, meats such as beef, chicken, hen, goat meat, pig (pork), chigüire (capybara), venison and a wide variety of fish and shellfish. Also important is the variety of tropical fruits such as mango, banana, lechoza, guava and passion fruit. Venezuela has several representative national dishes such as the arepa, the ham bread, the tequeño, the Creole pavilion and the typical halaca at Christmas time. Among the most representative regional dishes are the Andean pisca, patacón, seafood soup (fosforera), Caro toast, Andean arepa, Guayanés pelao, cuaja'o, dogfish cake; among others.
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