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Venezuelan cuisine is influenced by its European[1] (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats.[1][2] Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese (queso blanco), usually named by geographical region.

Main dishes

Name Image Description
Arepitas Food Macro.jpg
Ground maize dough cooked, typically grilled on a budare (which is similar to a comal) or deep-fried in a regular pan. The arepa is served filled, similar to a sandwich. There are many fillings including shredded beef, black beans, Venezuelan cheese, ham, fish. Some fillings have proper names. Reina Pepiada (old Venezuelan Spanish for "curvy queen") is a filling for arepa composed of avocado, chicken, and mayonnaise. This particular filling is named after the Venezuelan beauty queen Susana Duijm.[3]
Arepa andina
Arepas Andinas (AREPAS de Trigo).JPG
Same as arepas but made with wheat. Popular in the Venezuelan Andes region.
Cachapas from Venezuela.jpg
A maize pancake, usually filled with fresh cheese and/or fried pork
Cachitos (de jamón)
Cachitos close-up (3175160347).jpg
Similar to French croissant filled with ham
Caraotas negras
Black beans (1126927794).jpg
Black beans, usually eaten at lunch time, with rice, plantains and shredded meat, or pabellón
A flat bread made of bitter cassava
Chicharron paisa.jpg
Typically fried pork rinds and eaten as a snack, or as a side dish
Chupe andino A soup traditionally made with cheese, shredded chicken or hen, vegetables and cream.
Ensalada de pollo
Amanida amb pollastre - 1 (4038529600).jpg
Chicken salad, usually made with mayonnaise, green cabbage and carrots
Hallacas, hallacas, hallacas..jpg
A typical Christmas dish; hallacas typically have a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize (cornmeal dough), bound with string within plantain leaves, and boiled or steamed afterwards
Humitas (1).jpg
Small tamales consumed throughout the Andes region of South America, including the Venezuelan Andes region
Huevos pericos Scrambled eggs, butter, sautéed diced onions, and tomatoes; used often to fill an arepa
Hervido de gallina
Chicken Vegetable Soup (8731954951).jpg
Hen soup, usually with chunks of corn, potatoes, carrots and local root vegetables such as cassava, ñam, auyama (name for local variety of pumpkin), ocumo (cocoyam), and seasoned with onions, garlic, and cilantro[4]
Deep-fried cornmeal ring
Modongo soup.jpg
Soup made from diced tripe and slow cooked vegetables
Pabellón criollo
Pabellón Criollo Venezolano.jpg
Creole pavilion, the national dish: white rice, shredded beef in stew, tajadas (fried ripe plantains) and stewed black beans
Pastel de pollo
Chicken pot pie
Polvorosa de pollo Caracas version of chicken pot pie made with pâte sablée
Pastelito (comida).jpg
Fried puff pastries, famously a specialty of the Venezuelan Andes. These are made with wheat flour dough, and filled with, for example, cheese and chicken. Usually pastelitos are eaten at breakfast[5]
Similar to the Greek dish pastitsio and the Italian lasagna[6]
Polenta con salsicce.jpg
Also known as "funche" in some areas of the country

Typical snacks

Name Image Description
Platanas fritas.jpg
Fried ripe plantain slices
Deep-fried breaded cheese sticks
Tostones and patacones
Patacones - Barranquilla.jpg
Tostones are a common side dish for fried fish, typically eaten at the beach.[7] They are also used to make the "Zulian patacón", which is a kind of sandwich made using tostones instead of bread[8]
Empanadas Venezolanas.jpg
Served as snacks by street vendors; can also be eaten as a full meal. The dough is made with corn flour, similar to arepas, and the fillings are typically cheese, stewed black beans, shredded beefs, among others
Pastelitos Andino.jpg
Same as empanada but made from wheat. Common in the Venezuelan Andes region.


A tequeño is prepared with bread dough with queso blanco duro (hard white cheese) in the middle.
A tequeño is prepared with bread dough with queso blanco duro (hard white cheese) in the middle.



Venezuelan dessert called quesillo
Venezuelan dessert called quesillo


A cachapa with queso de mano
A cachapa with queso de mano

Queso blanco is very popular in Venezuela. It is produced all over Venezuela with different flavors and textures. The name of each variety of cheese is usually related to the geographical region.

Other foods

See also


  1. ^ a b c d e f g Kohnstamm, Thomas; Kohn, Beth. "Venezuela." Lonely Planet. Accessed October 2011.
  2. ^ Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21. ISBN 9780135074817.
  3. ^ “Arepa Reina Pepiada - the Arepa Inspired by a Beauty Pageant Queen.” VeneHUB, 7 Feb. 2021,
  4. ^ "VenezuelaTuya". Venezuela Tuya. Retrieved 2020-01-14.
  5. ^ "VenezuelaTuya". Venezuela Tuya. Retrieved 2018-08-29.
  6. ^ Romero, Aldemaro (21 June 1998). "Pasticho". (Spanish). Archived from the original on 23 March 2002. Retrieved 2006-04-28.
  7. ^ "12 comidas playeras típicas de Venezuela". La Tienda Venezolana (in Spanish). Retrieved 2020-01-14.
  8. ^ Alvarez, Alex (2016-07-07). "An Ode To Plantains, Banana's Much Cuter Cousin". we are mitú. Retrieved 2020-01-14.