The 24 most typical dishes of Venezuela

Caribbean food is colorful, tasty, exotic and very seasoned; as well as its people. The gastronomic identity of the Caribbean arises as a product of miscegenation and fusion cuisine; a mestizo cuisine in constant evolution through creativity in the kitchen. The gastronomy of Venezuela is a faithful representative of this type of food: exotic, varied, traditional but always reinventing itself. In short, a daring kitchen!

On this occasion, we invite you to discover the typical dishes of Venezuela (and some more), so that you can prepare them at home and delight yourself in a big way. A kitchen that, almost always, is easy to make, but that is also full of warmth, color, nuances and, above all, a lot of taste. Pure Caribbean flavor!

Pure Caribbean flavor!

Latin American gastronomy, in general, has great charm for its mestizo and fusion cuisine, full of exotic nuances and reinvented flavors. When it comes to Caribbean food, this characteristic is accentuated in every dish and every bite. Perhaps this is because 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 for enjoying almost any style of food and culture. Although the climate of Venezuela is mainly warm-rainy, and lacks marked seasons, its geographical position generates multiple internal mini-climates, ranging from desert to mountainous ecosystems.

On the other hand, its lands stand out for being very fertile throughout 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 Venezuelan gastronomy.

But what does Venezuela taste like? What is your most characteristic flavor? Venezuelan recipes have a typical salty- sweet flavor, with exotic nuances, refreshing and highly aromatic notes. All these qualities represent an indisputable hallmark of its kitchen. So that you can taste it for yourself, here we list the 25 most typical dishes of Venezuela, go ahead and prepare them and enjoy!

Tip: Venezuela was the first place where Christopher Columbus set foot on the American continent, during his third expedition.

Typical dishes of Caracas and the Capital Region

The Capital Region is made up of the Capital District, the Miranda state and the Vargas state; States that have a thriving economy, based on large industries and businesses, as well as important international trade relations. It also borders the Caribbean and other states on the Venezuelan coast.

The population of the Capital Region is multicultural, as is usual in Venezuela. Caracas has a greater European influence (mainly Spanish, Portuguese, Italian, French and, to a lesser extent, Austrians, Germans, among others), while in Vargas and Miranda the contribution of African cultures increases much more.

The gastronomy of the Capital Region is very exquisite and varied an attribute that comes from its great multiculturalism. In this way, in the Capital District you eat everything! You can find from area to fried fish, from golfeados to cannoli’s or éclair. Now, what is the typical menu of the capital area like? It has a wide variety of dishes, such as:

• Grilled chicken
• Black beans
• Chute from Caracas (Peruvian influence)
• Golfed,
• Grill or roast meat
• Boiled (chicken, hen and beef)
• Pastiche (Italian version of lasagna)
• Chocolate Marquise
• Catalpas
• Torres’s
• Roasted Black
• Caramel sauce
• Sweet curdled milk
• Atone
• Delicacy
• Majored
• Rice pudding
• Bienmesabe
• Black in shirt
• Torte bearing (Simon Bolívar’s favorite colonial dessert)
• Artisanal chocolate (with Barloventeño cocoa)

After seeing the varied menu… What do you want to order for lunch today? We give you some ideas with the Venezuelan recipes that we bring you this time.

Tip: In Barlovento, Miranda state, excellent quality chocolate is harvested.

1. Pepin queen

The area represents one of the most important icons of national gastronomy, an indisputable seal of Venezuelan identity at an international level. It even surpasses the alpaca, the empanadas and the Creole pavilion. This food of pre-Columbian origin is consumed throughout the national territory and is constantly evolving. It’s almost neutral taste allows it a great diversity of flavors, becoming a very versatile base for countless recipes.

However, there is an area that is a monarch among areas, the most desired and tasted the first one that you offer to a tourist to impress him: the queen prepaid. This area boasts an exquisite flavor made up of shredded chicken or hen, avocado and mayonnaise. Definitely a tropical delight!

If you want to prepare an unforgettable area, in our queen prepaid recipe you will find all the steps to follow. Then tell us about your taste experience!

Ingredients

For the mass:

• 500 ml white cornmeal
• 500ml water
• 1/2 teaspoon salt
• 30ml oil

For the filling:

• 1 white onion
• 2 garlic cloves
• 1 chicken breast
• 2 tablespoons mayonnaise
• 1 avocado
• Sunflower oil
• Salt
• Pepper

Other varieties of areas

Here is an additional short list of other flavors of areas. We assure you that they are all very delicious!

• Area pavilion
• Areas stuffed with black beans
• Areas stuffed with minced meat
• Areas stuffed with ground meat
• Venezuelan areas
• Venezuelan fried areas
• Beet areas

Tip: Every second Saturday of September, World Area Day is celebrated.

2. Creole Pavilion

The Creole pavilion, called in the past the 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, vegetable proteins, animal proteins) and a very attractive presentation for diners.

If you can’t resist trying it, take note of the ingredients that I put below and, if you want more details on how to prepare it, just check this Creole pavilion recipe. What a cool dish!

Ingredients

For the minced meat:

• 500 grams of skirt of the cow
• 1 red bell pepper
• 1 white onion
• 2 cloves of garlic
• 2 tablespoons Worcestershire sauce
• 1 sprig of coriander
• 2 tomatoes
• 1 teaspoon Cumin

For the beans:

• 300 grams of black beans
• 1 red bell pepper
• 1 white onion
• 4 tablespoons of paper (panel)
• 2 cloves of garlic
• 1 teaspoon cumin

For the additional contours:

• 1 pound cooked white rice
• 2 units of ripe bananas
• 1 liter of oil
• 1 pinch of salt
• 1 pinch of pepper

Other recipes

If you can’t stand your curiosity and want to know more recipes from the capital area, here are a few. They are anthology!

• Ripe bananas in syrup
• Venezuelan banana cake
• Pineapple pie
• Creole cheese cake
• Venezuelan golfed
• Coconut Bienmesabe
• Venezuelan Chalk
• Venezuelan equines
• Chocolate equines
• Cheese and guava equines
• Cheese equines
• Venezuelan pieces
• Venezuelan sweet bread
• Venezuelan beans
• Spaghetti with beans
• Venezuelan pastiche
• Venezuelan shredded meat
• Ground beef with potatoes
• Venezuelan parakeet
• Venezuelan tuna antipasti

Tip: Mire Topic is a Venezuelan gastronomy journalist who often provides important historical data.

Typical dishes of the Central Region

The Venezuelan Central Region has a great variety of climates, from mountainous, very cold, to beach, very hot. Thus, the perfect environment arises to house a great variety of cultures that coexist and merge with each other. In this region, Caribbean recipes such as snapper sancocho, baked grouper and marinade stand out. You can also find the popular panelists of San Joaquin, the Creole tripe, the sancocho, the suspires, the Polvorosas, the catalpas, the apple pie, the pig’s knee, among many other delicacies.

In the state of Aragua, the Afro- descendant population of the town of Chua has made great exotic and tropical contributions to Venezuelan gastronomy, such as coconut preserves, artisanal chocolate, cocoa tea, fish or shellfish empanadas, fried fish, among many others. Likewise, in Colonia Tovar, 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 pie, among others.

Tip: Chua grows one of the best cocoa in Venezuela and the world.

3. Coconut Majored

Majored is a Venezuelan dessert of colonial origin, very similar to flan and typical of the Easter season. The main ingredient of majority is corn and coconut. This sweet also has a variant known as mazamorra (made with ground and cooked corn). To prepare majority you only need coconut, corn flour, sugar and spices (cloves and cinnamon). In some recipes, depending on the region, they also add condensed milk and vanilla.

Making majority is very simple, you just have to mix all the ingredients, cook the mixture in a pot until it boils, let it rest and then refrigerate. Try this delicious and economical recipe if you want to experience the nuances of the tropics through its exotic flavor.  Forget about taking out the suntan lotion, better take out your apron and start cooking! Here you have the ingredients and the step by step of this majority de coco.

Ingredients

• 1 coconut
• 250 grams of corn flour
• 2 cups of whole milk
• 1 can of condensed milk
• 2 cups of warm water
• 1 piece of grated paper (panel)
• 1 cinnamon stick
• 1 pinch of salt
• Cinnamon powder

Other recipes

If you want to know more recipes from the Central Region, I invite you to browse through this list, several representative dishes from this area. If you fancy one, here you will also find the preparation instructions for each typical Venezuelan recipe.

• Fried pig
• Chicken stew
• Pork rind cake
• Venezuelan Creole Tripe
• Ripe plantain slices
• Banana cake
• Venezuelan Meringues
• Chocolate marquise with thermo mix
• Chocolate marquise with rum
• Guava candy cachepot

Tip: In this recipe, paper (also known as piloncillo or panel) was originally used instead of sugar.

Typical dishes of Los Llanos

This region encompasses the Guárico and Apure states. It is characterized by its great contributions to agriculture (sorghum, rice, tobacco, corn, cassava, cotton, among others) and thriving livestock (apart from meat products, it provides magnificent dairy products). In this region indigenous and European influences predominate, above the African.

Loaner gastronomy is similar to the pampas of Brazil, Uruguay and Argentina, since the consumption of beef and game animals is much accentuated. The most consumed meats in the Venezuelan plains include, in addition to beef, pork and poultry, venison, capybara, limpet or common cap, tortoise, among others.

Some outstanding dishes of the loaner cuisine are:

• Catalpas
• Meat on a stick
• Plainsman stew
• Goat Talker
• Stick to the bottom
• Vaguer pavilion
• Triple
• Streaky plains
• Pastille capybara (capybara)
• Morocco cake (land turtle)
• Plain grill
• Plain mojito
• Coconut mash
• Hash ranger

4. Palo a pique loaner

Palo a pique is a renowned plains dish, especially in the high and low plain areas. However, it is not only consumed in Los Llanos, it is also widely enjoyed in the Central Region (Carabobo and Cojedes savannahs) and in the Guyana Region.

The preparation consists of cooking white or red beans (preferably bay), seasoned with pork, spices, paper and vegetables (tomatoes, sweet and/or hot peppers). However, each region has its variant and each house puts its personal touch on it. For example, in the plain, a good Palo a pique is accompanied by green pooch (a variety of male plantain);  however, in other parts of the country, it is common to see it with a garnish of slices of ripe male plantain.

The steps of this delicious loaner recipe are very simple; you can learn more about the preparation in our Palo a pique loaner recipe.

Ingredients

• 250 grams of bay beans or kidney beans
• 500 grams of white rice
• 150 grams of pork chop
• 150 grams of beef
• 1 large bell pepper (preferably red)
• 2 medium onions
• 1 potato
• 2 small tomatoes
• 3 garlic cloves
• 1 spring onion, spring onion or green onion
• 500 milliliters of chicken broth
• 1 splash of vegetable oil or olive oil
• 100 grams of bacon (optional)
• 150 grams of black pudding (optional)
• 150 grams of pork rinds (optional)
• 1 pinch of salt
• 1 pinch of cumin
• 1 envelope of Carmencita or food coloring
• 2 sweet peppers
• 1 garlic joint
• 1 pinch of oregano
• 1 pinch of ground pepper

Advice: The food of the Venezuelan plain is very nutritious and energetic, since the loaners need strength for the agricultural day.

5. Plains hash

The loaner peccadillo or loaner peak is a Creole stew made with dried or raw meat, as well as vegetables that are generally left over from the day before, which gives it a unique and very versatile flavor. You can add almost any ingredient or leftover that you find in your fridge, so it is an ideal soup to save money and eat well. The loaner mincemeat also has two more variants that are the picot and the viscera mincemeat.

What are the most common ingredients of peccadillo? Rice, beans, mojito (tender corn), beans (or any bean), pieces of beef, dough balls (bread flour), vegetables (onion, chives, paprika, sweet pepper, cilantro, garlic), aromatic herbs such as cumin, among other options.

It is a great dish, where the imagination and the use of food speak of the ingenuity of a people to overcome the difficulties that arise. Without a doubt, a delicious and inspiring meal. If you can’t stand your curiosity anymore and want to save some money, check out this recipe for peccadillo loaner. Leftovers will become a delicacy!

Ingredients

• 1 kg of beef suitable for broth
• 2 units of green banana
• 3 occupies
• 1 piece of pumpkin
• 1 unit of cassava root
• 250 grams of yam
• 1 garlic or leek
• 1 bunch of chives
• 1 unit of tender garlic
• 1 unit of onion
• 1 head of garlic
• 5 units of sweet pepper
• 1 piece of mint (to taste)
• 1 pinch of coriander (to taste)
• 1 pinch of salt

Other plain recipes

The Venezuelan plains are full of recipes with exotic ingredients and original combinations.  Enjoy the best of this cuisine by visiting our plain recipes:

• Meat on a stick
• Venezuelan guasacaca
• Venezuelan mojo
• Venezuelan green mojo
• Corn Cake
• Cassava fritters
• Beef boil

Typical dishes of the Central-Occidental Region

The Central-Western Region of Venezuela is made up of the states of Lara, Falcón, Yaracuy and Portuguesa. The large industries of this region, such as petrochemicals, coexist alongside the tourism industry in an economy where livestock is also the protagonist.

The indigenous culture, in combination with the European, determines the culinary influence of this area. On the other hand, due to cultural and geographical reasons, the diet of this region is based on the consumption of bovine and goat meat, as well as delicious dairy products.

Some exquisite recipes of central-western cuisine are:

• Goat in coconut
• Goat tripe
• Rooster pot
• Mute license
• Carotene toast
• Pumpkin seed nougat
• Aguagrande Bread (Dona Maria Bread)
• Hand cheese
• Cocky
• Cigarillo
• Cinnamon guanaco
• Semeruco juice
• Seasoned whey
• Carotene blowjob
• Creole pavilion
• Paper guanaco
• Tuna bread
• Toucan Anemia
• Pressed loin

6. Goat in coconut

In Venezuela, there is a wide variety of high quality meats. One of those used, in many parts of the country, is goat meat. This animal is raised mainly in the Araya peninsula (one of the most important salt flats in the country), although it is also raised in the rest of the towns in the state, to a lesser extent or only for domestic consumption. The goat is a goat animal, the offspring of the goat that no longer consumes milk but has not yet reached adulthood.

The goat in coconut is a recipe that we can find in several places in Venezuela, with the particularities of each region. For example, although in Zulia this dish is iconic, in Sucre it is only consumed on very special occasions, such as communions, baptisms, weddings, among others. Write down the step by step by visiting this recipe for goat in coconut and surprise everyone with its unique flavor.

Ingredients

• ½ kilo of goat meat
• 1 unit of lemon

For the marinade:

• 1 grated onion
• 4 cloves of crushed garlic
• 1 bay leaf
• 2 teaspoons of salt
• ¼ teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon of oil
• 2 tablespoons wine vinegar

For the stew:

• 4 cups of coconut milk
• 1¼ cups chopped onion
• ½ cup seeded, chopped red bell pepper
• 2 units of chopped sweet pepper without seed
• 1 cup of chopped tomato
• ½ teaspoon curry powder
• 2 tablespoons of onto oil

Zulia typical dishes

This region has a single state, Zulia state, which provides important economic income to Venezuela, thanks to oil (Venezuela’s main export material). In addition, Zulia’s economy  also includes the coal industry, abundant businesses, livestock and tourism.

Zulia gastronomy inherits many of its qualities from the Guajira indigenous culture, of which there are important settlements in the territory. Among its most representative dishes, you can taste:

• Paragon
• Tumbarrancho (a variety of areas)
• Zulia Macaroni
• Banana yo-yo
• Bald buns
• Cane juice
• Goat in coconut
• Mojitos in coconut
• Lake bananas
• Banana Cheese Bread (a version of ham bread)
• Casaba
• Nabob
• Chemo eggs
• Ciao sweets
• Caledonia (Catalina or Coca)
• Banana Cake
• Coconut kisses
• Egg crackers
• Lemon
• Figs
• Mandalas

Tip: In the state of Zulia, a lot of bananas are consumed. For this reason, there are many recipes based on this ingredient.

7. Chips

The paragon is another typical Venezuelan food, an icon of Zulia cuisine, made with stuffed to stones. What is the difference between to stones and pat cones? The two stones are more similar to a snack and the paragon, to an appetizer.

The pat cones are stuffed with meat (chicken, beef, pork, among others), sauces (mustard, ketchup, mayonnaise, green sauce, and others), tomato on wheels, cheese, lettuce, and other ingredients.

check here all the details of the Venezuelan pat cones!

Ingredients

• 1 green banana
• 1 carrot
• 200 grams of cabbage (cabbage)
• 1 unit of lemon
• 2 dessert spoons of mayonnaise
• 1 dessert spoon of Mustard
• 1 pinch of sugar
• 1 liter of sunflower oil
• 1 pinch of salt
• 1 pinch of pepper

Other related recipes

To stones are the result of softening and frying green plantains. They are much loved in Venezuelan cuisine. It will be very difficult to find a Venezuelan who does not love them.  Learn how to make them, taste them and accompany them in our recipe for Venezuelan to stones.

8. Bald buns

Bolos peons are a very Zulia breakfast. You can taste it in the morning, just like areas and empanadas, in food places or street stalls. These buns are prepared in a similar way to an empanada: a corn dough is filled with stew and it is fried. Perhaps the only difference is the form of presentation of both appetizers, since one has a round appearance and the other, a half-moon shape.

This recipe is unfishable, perfect to give a lot of flavor and novelty to your mornings. You can try different fillings each time you prepare it. First, though, you can’t help but try the classic recipe

Ingredients

Stir-fry:

• 50 grams of chopped onion
• 100 grams of ground beef
• 20 grams of capers
• 1 cup of fried tomato
• 1 teaspoon Worcestershire sauce
• 1 pinch of salt
• 1 pinch of pepper

Donut:

• 2 cups of cornmeal (240 grams)
• 2½ cups of warm water
• 2 units of egg yolk
• 1 teaspoon salt

Other delicious Zulia recipes

Are you interested in continuing to explore all the benefits of Zulia cuisine? You can’t miss out on the Zulia coconut mojito, made with white fish meat and coconut. 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 chain of mountains on the planet. The Venezuelan Andes represent the highest terrain above sea level in the country.

Andean food has a wide variety of delicious traditional dishes, created mainly to withstand the low temperatures of this town. The European and indigenous influence is evident in the use of potatoes and other tubers, wheat (as an essential food element), meat (beef, sheep and chicken) and river fish, such as trout.

These ingredients, and many others, give rise to exquisite dishes such as:

• Andean pastelitos (some fill them with ground meat and rice)
• Fried pig
• Glazed sweets
• Milk chips
• Caramel sauce
• Strawberries and cream
• Sweet coconut
• They walk chichi
• Green mango jelly
• Pieces of paper
• Retains coconut
• Canned coconut with pineapple
• Peanut and sweet potato preserves
• Andean punch
• Donkey milk
• Andean pinch
• Chichacurunchete (it is consumed a lot during the day of San Juan)
• Sweet porridge
• Miche (strong liquor to combat the cold)

9. Andean pica

The Andeans dissipate the cold with hearty and high-calorie meals. This is the case of the iconic Andean pica, created with the purpose of giving warmth and a lot of energy to start the day with a lot of encouragement. This potato soup can be described as one of the most representative dishes of the national Andes. The basic ingredients of this recipe are: potato, coriander, milk, cheese and hard-boiled egg; although each family and locality put their own culinary touch, respecting the fundamental elements of the base recipe.

How can you accompany the Andean pinch? The most common side dish is wheat flour areas (also very traditional from the Andes) spread with butter. Other popular accompaniments are soda crackers, corn areas, bread, and casaba, among others. This delicious morning dish should be enjoyed very hot, to mitigate the cold. Ideal for any cold climate in the world!

If you want to taste a powerful breakfast, ideal for winter climates, just check out this Andean pica with egg recipe.

Ingredients

Stir-fry:

• 1 liter of chicken broth
• 4 potatoes
• 200 grams of cheese
• 1 sprig of chives
• 3 garlic cloves
• 2 tablespoons of butter
• 1 liter of whole milk
• 2 sprigs of fresh coriander
• 1 pinch of salt
• 1 pinch of pepper
• 4 eggs

10. Andean chichi

Among the typical drinks of Venezuela, Andean chichi is one of the most beloved. It is consumed throughout Venezuela, and throughout Latin America, since pre-Columbian times. Chichi is a very representative ritual drink for the American aborigines. This is because corn, one of its original ingredients, has great symbolic and spiritual value. Currently, chichi is prepared from other cereals, in addition to corn, and also with different fruits.

Although it is common to consume chichi throughout Venezuela, both in street stalls and in small commercial establishments, the most representative version of this drink is the Andean one. Andean chichi has great nutritional properties due to the ingredients it contains, such as milk, rice and cinnamon. In addition, it is refreshing and very delicious.

Dare to prepare your own ritual drink at home and feel the ancestral legacy of the native peoples, just mix the ingredients that we give you below:

Ingredients

• 1 cup of white rice
• 1 cup of milk (240 milliliters)
• 1 cup of condensed milk (240 grams)
• 1 cup evaporated milk
• ½ teaspoon vanilla essence
• ½ cup of sugar (100 grams)
• 1 cinnamon stick
• 1 pinch of salt
• 1½ liters of water

Other magnificent Andean recipes

No matter where you are, if it’s cold, Andean cuisine will keep you warm and full of energy.  Try other native recipes from the region by entering these recipes:

• Milk chips
• Andean corn areas

Typical dishes of the Northeast Region

The Northeastern Region is integrated by the states of Anzoátegui, Sucre and Monagas. It has coasts full of enviable flora and fauna, paradisiacal beaches, areas of plains and mountains. Its population is characterized by having a great indigenous influence, as well as African and European to a lesser extent.

The culinary activity of this region stands out for the use of ingredients such as fish (river and sea), shellfish, and tubers (yam, cassava, potatoes, Chinese ovum, corn, among others). Some of the dishes that you can find when visiting these states are:

• Fried or stewed fish (accompanied areas, rice, salad and slices)
• Chip consommé
• Clam broth in the shell
• Eastern matchbox
• Dogfish patty
• Seafood stew
• Seven powers (seafood cocktail)
• Eastern pavilion
• Rice with coconut
• Sweet coconut
• Mullet gnaws
• Black cake
• Au Yama or pumpkin cake
• Sigh
• Namibia

11. Breaded Dogfish

The empanada de canon is an indisputable representation of Venezuelan oriental cuisine. Perhaps the most important secret of this appetizer is the seasoning, which has the distinctive touch of sweet oriental chili. Tasting a dogfish empanada, early in the morning, in front of the beach, before taking the first dip of the day is an indescribable taste pleasure.

Whether for breakfast or dinner, this recipe guarantees pure Caribbean flavor. Put on your apron and follow the step by step of the Venezuelan dogfish empanadas. This dish is so tasty!

Ingredients

• 2 cups of precooked white corn flour
• 4 cups of water (960 milliliters)
• 1 teaspoon salt
• 1 teaspoon of sugar
• 1½ kg of margarita style dogfish
• ½ cup of oil for frying
• 1 pack of absorbent paper
• 1 resalable plastic bag (30 cm)

More flavors, more empanadas

Tip: Although in Venezuela they eat spicy food, Venezuelans do not like very strong spicy foods.

12. Match box

Another fundamental dish in oriental gastronomy is the matchbox; undoubtedly one of the most famous in this region. It is possible that part of its popularity is due to its fame as a natural aphrodisiac, since it is made with a large number of marine ingredients.

Precisely, the name of fosforera comes from its high phosphorus content. In Venezuela, this dish adopts the state or locality where it is prepared as its surname. In this way, we can find the “Comaneci phosphor era”, the “Carupanera phosphor era”, and so on, in each town. Here you have the basic ingredients of the Venezuelan phosphor era. Could his powers be a myth?

Ingredients

Soup base stew:

• 1 fish head (optional)
• 3 liters of water
• ½ medium onion
• ½ head of garlic
• ½ paprika
• 2 sweet peppers
• ½ sprig of leek
• 4 ripe tomatoes
• 1 pinch of slink (to taste)
• 1 pinch of salt and pepper (to taste)
• 1 sprig of coriander

Seafood:

• 1kg shrimp
• 1 kg of squid
• ½ kg of scallops (optional)
• ½ kg chip
• ½ kg of crabs
• ½ kg of clams (optional)
• 1 sprig of coriander

Other delicacies from the Northeast Region

In addition to its incredible beaches, this region provides us with delights of Caribbean cuisine that you cannot miss. Feel the taste of the Caribbean Sea with these recipes:

• Rice with sweet coconut with paper
• Venezuelan coconut rice
• Venezuelan Catalina’s
• Cassava fritter with paper
• Venezuelan Cicada
• Mutt cake

Tip: This area of ​​​​the country is where people most like to combine sweet and savory ingredients.

Typical dishes of the Guyana Region

The Guyana Region is made up of the states of Bolívar, Amazonas and Delta Amacuro. Here, the economic activities are mining (gold and iron) and energy resources, providing great economic contributions to the country.

The Guyana 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 tepees (the oldest plateaus in the world) and beautiful mighty rivers such as the river Amazon. It is one of the regions with the largest number of indigenous settlements.

The gastronomy of the Amazon inspires even great world chefs, due to the exotic nature of its products and ancestral techniques. Some typical recipes from this incredible region are:

• Local fried fish (gamitana, coachman, Tamaqua, Lau Lau)
• Stuffed gamitana
• Dorado or catfish in coconut sauce
• Pirarucu balls
• Roasted tarpon
• Fried plantain
• Cooked cassava and chili
• Monocot delta
• Guaguarara in coconut
• I’m looking for salty
• Boa fillet (grilled)
• Bochco’s big asses roasted
• Spicy cataract (prepared from bachelor colon)
• Hallaquitas

Advice: There are currently 34 ethnic groups that preserve their cultural legacy practically intact, in the face of external influences.

13. Yucca with Venezuelan mojo

Mojo is a type of sauce or dressing that is very common in Latin America and the Canary Islands. The Venezuelan mojito is used to accompany yucca, empanadas, grilled chicken, fish, meat, grill, among other dishes. As in the Guyana Region it is common to consume yucca, the mojito is essential when enjoying it. The neutral flavor of the yucca and the intense flavor of the mojito make both ingredients excellent garnishes for many dishes.

This recipe is very simple, nutritious and delicious, see for you! Here you can thoroughly review every detail of the yucca with Venezuelan mojo.

Ingredients

• 2 cooked yuccas
• 1 red bell pepper
• 1 green bell pepper
• 1 white onion
• 1 tablespoon coriander
• 1 garlic clove
• 1 cup fruit vinegar
• 3 tablespoons of sunflower oil
• 1 pinch of salt
• 1 pinch of pepper

Tip: Cassava or cassava is a very common tuber from the Amazon.

Typical dishes of the Insular Region

The Insular Region is made up of the state of Nueva Esparta, which includes the island of Margarita, the island of Cache, Cubage and the federal dependencies (Los Monies, La Tortuga, Los Frails, Isla Sola, Los Testis’s, Las Aves, and Los rocks), La or hila, La Blanquilla, Los Herman’s, Isla de Pathos, among others).

The beaches and coasts of this region are paradisiacal, considered among the best in the world, due to its rich biodiversity and dreamlike landscapes. In the insular cuisine fishing predominates, for this reason, its inhabitants taste exotic and refreshing dishes daily such as:

• Fried or stewed fish (accompanied areas, rice, salad and slices)
• Mutt cake
• Dogfish cake or curd
• Margariteno pine nuts
• Margaret Pavilion
• Dogfish patties (or other sea products),
• Roasted bulls
• Phosphor era
• Cold coconut soup
• Area ‘e old
• Milky sweet with pine nuts
• Bottom salad
• Hedgehog omelet
• Nougats

Here it is very common to enjoy a hearty meal in front of the sea, as there are numerous beach kiosks (beach bars) that take food to the beach. Paradise food!

14. Fried fish with fried potatoes and sauce

Fried fish is a daily dish in the Insular Region and in many other national regions. This exquisite recipe, representative of the Venezuelan Caribbean culture, is accompanied with grated salad or tomato and onion salad; to stones with sauces and cheese (sometimes fried potatoes or fried yuccas replace the two stones). Can you imagine tasting a fried fish with fried plantains and sauce in front of the beach? Well, if you don’t plan to travel, you can recreate this dish in your kitchen; just take a look at the recipe for fried fish with fried plantains and sauce here.

Ingredients

Fish marinade:

• 75 milliliters of soy sauce
• 1 tablespoon of garlic
• 1 tablespoon of ginger
• 2 lemons (the juice)
• 2 Serrano peppers or hot peppers

Guava willow:

• 5 guavas
• 2 limes or lemons (the juice)
• 1 cup of pineapple (the juice)
• 1 large onion
• ½ cup of sake
• 1 pinch of salt
• 1 pinch of pepper
• 75 milliliters of canola oil

Fried fish:

• 75 milliliters of canola oil or vegetable oil
• 1 pinch of pink salt (use sea salt)
• 3 tablespoons of corn flour (or rice)
• Guava willow:
• 3 bananas
• 1 squirt canola oil or vegetable oil
• 1 pinch of salt

15. Margaret Pavilion

Oh the pavilion! As with every Venezuelan dish, this one has several versions: pavilion creole (traditional), Tropez on (with pork), pavilion with railing (with slices arranged on the plate like a railing), pavilion al horse (with fried egg on top), pavilion with areas or morning pavilion (areas, grated cheese, avocado with salt and scrambled eggs), pavilion with e’grillo leg (Machida de chive), Andean pavilion (with to stones), Zulia pavilion (with coconut and to stones), pavilion with baked ripe plantain and grated ripe white cheese and… Margariteño pavilion!

This exquisite regional version of one of the most representative dishes of Venezuela is widely consumed in the coastal area. The margariteño pavilion contains shredded dogfish, instead of shredded meat, slices, rice and black beans. However, perhaps what gives this dish the most personality is its salty-sweet flavor that arises from adding a touch of sugar or paper to the pavilion.

Come on, discover the flavor of Venezuela through this dish, very nutritious and endowed with exquisite flavor. Follow to the letter the indications that you will find described here in the recipe for pavilion margariteño.

Ingredients:

For the larded dogfish:

• ½ kg of dogfish
• 2 lemons
• 1 cup of grated onion
• 3 cloves of crushed garlic
• 1½ cups grated tomato
• ½ cup grated red bell pepper
• 1 tablespoon chopped sweet pepper
• 2 teaspoons of salt
• ½ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 10 drops of hot sauce
• ½ cup vegetable oil
• 2 teaspoons of onto or carmencita (grains or powder)

For the fried beans:

• ½ cup of oil
• ½ cup chopped onion
• 4 cups of cooked beans
• 8 tablespoons of grated paper (brown sugar or white sugar also works)

For the additional contours:

• 1 cup of white rice
• 2 bananas (green or ripe)
• ½ cup of oil
• 1 pinch of salt

Typical dishes of Venezuela at Christmas

Venezuelan Christmas is very joyful, with the typical Caribbean energy. It is full of color (since November the streets are decorated), contagious music (bagpipes, parades and carols), many gifts (in exchange of family gifts and in the office) and endless celebrations throughout the month, but above all… lots of food and drinks!

Yes, December is the most important season of the year for Venezuelans, as it is the time for family and friends reunions; where the most significant thing is to share. At this time you enjoy many things but especially… food!

Some typical Venezuelan Christmas dishes to taste, and even to give as gifts, are:

• Sweets in syrup (milky, angel hair or figs)
• Cream punch (traditional, with coffee, passion fruit or chocolate)
• Halluces (each state has its own)
• Buns (very similar to halluces but smaller)
• Ham bread (traditional and puff pastry)
• Peril (or black roast, smoked ham or even chicken)
• Chicken salad
• Ham bread
• Pantone
• Fusillo
• Black cake

On December 25, the Venezuelan has breakfast with pork and tomato areas, yum! Then, during lunch and the rest of the day, he consumes what was left over from the night before… mostly alpaca! This day is specially designed for the little ones (just like the 24th) and to share with loved ones. On December 31, a very similar menu is consumed, but with alcoholic beverages such as champagne, rum, among others.

Tip: At the December meetings you can also enjoy many tapas and starters, to wait until dinner time.

1. Find

The alpaca is the star of the Venezuelan Christmas table, so representative of our gastronomy that it competes in popularity with the area and the pavilion. There is also a variant of this recipe known as bolero, which is prepared with the same ingredients but mixed in the dough.

The Caracas alpaca is prepared with corn dough, which is filled with a stew made up of beef, pork and chicken. In addition, garnishing ingredients are added, such as olives, capers, raisins, paprika, and onion. This cake of colonial origin is wrapped in treated banana leaves and secured with wick thread. The filling of the alpaca varies according to the region. For example, Zulia state is the only place in Venezuela where penton plantain dough is used instead of corn.

In Venezuela, this dish is prepared with laughter, toasts, music and that characteristic humor of those born in the Caribbean; all this accompanied by friends or family. This recipe does not have major complications in its steps, but it requires time, a few ingredients and work. However, I assure you that it is worth the effort. Here I leave you the list of ingredients and the details of the recipe for Venezuelan halluces.

Ingredients

• 4 kg of corn flour
• 15 kg of beef
• 5 kg of pork
• 5kg potato
• 5 kg of onion
• 2 kg of paprika
• 300 grams of olives
• 300 grams of raisins
• 500 grams of capers
• 5 kg of carrot
• Parsley
• Cilantro
• 1 kg sweet pepper
• Banana leaves to wrap the halluces

Tip: In Margarita, the halluces are prepared with fish in restaurants, to please the palate of tourists

2. Pork leg and ironed ham

Pork meat is very popular at Christmas in Venezuela (and in many Latin American countries), as it is the star ingredient in numerous typical recipes of the season, being used as the main element or as an addition. The pig is present in the stew of the halluces, the peril, the area de peril and more recipes.

This predilection may be due to its soft texture and tasty flavor. If you want to experience the Venezuelan Christmas flavor, check out this baked pork peril recipe. You will surely love its taste!

Ingredients

For the pork:

• 1 pork leg of 6 kg
• 2 large onions
• 17 cloves of garlic
• 1/2 cup of oil
• 2 tablespoons Worcestershire sauce
• 9 tsp. salt
• 1 1/2 tsp. black pepper
• 1/4 cup wine vinegar
• 2 tsp. oregano
• 1 sprig of thyme
• 1 bay leaf
• 2 cups of orange juice
• 1 lemon

Ingredients for the sauce:

• 1/2 cup sweet wine
• 1/2 tsp. black pepper
• 1 tsp. Worcestershire sauce
• 1 tsp. Of flour

3. Black roast

This dish is typical of the Christmas season, but it delights Venezuelans throughout the year. The black roast consists of a piece of the rear quarter of the beef, known in Venezuela as a boy, which is marinated for 12 hours. Then, it is cooked with a sweetish black sauce made with wine, bay leaves, sugar or paper.

The result? Simply delicious! It is a very soft meat with a very appetizing salty-sweet flavor. The escorts? During Christmas time, chicken salad, ham bread and alpaca; the rest of the year, puree and salad to taste.

This dish has the indisputable seal of Venezuelan food with its salty-sweet flavor, so appropriate the national Christmas essence by tasting this roast beef in black sauce.

Ingredients

• 2kg boy or round
• 2 onions
• 2 garlic cloves
• 2 cloves
• 1 tablespoon of sugar
• 2 tablespoons of sunflower oil
• 1 pinch of salt
• 1 pinch of pepper
• 1 splash of Worcestershire willow
• 1 small glass of water

4. Venezuelan chicken salad

This salad is the infallible companion of the Venezuelan Christmas dish, whether it is served alongside pork, black roast, chicken, turkey or other alternatives to the typical Venezuelan dishes at Christmas. Some gastronomic historians locate its possible origin in the famous Russian salad, due to its characteristics and ingredients. Preparing it is very simple, although somewhat laborious, since you must boil the chicken and shred it. Otherwise, it is very similar to most salads. Very easy and delicious!

As elaborated? 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 peas
• 3 tablespoons of mayonnaise
• 1 green apple
• 1 squeeze of lemon juice
• 1 pinch of salt
• 1 hard-boiled egg

5. Punch cream

In Venezuela, cream punch is a sweet and creamy drink that is usually prepared for Christmas parties. The Venezuelan recipe varies from house to house, from region to region, but it preserves certain essential elements: milk, eggs, sugar and rum. Some flavor with vanilla, nutmeg, or lemon peel; others combine (or replace) whole milk with condensed milk and thus vary the ingredients.

Venezuelan cream punch is very similar to eggnog, known in some English-speaking countries as eggnog. Mix the following ingredients and cheers!

Ingredients

• 1½ cups evaporated milk
• 1½ cups condensed milk
• 1 cup of white rum
• 1 cup of water (240 milliliters)
• 3 eggs (yolks)
• 4 tablespoons of cocoa (other options are chocolate bar or cocoa powder)
• 6 sweet cloves (optional powdered)
• 2 cinnamon sticks
• 1 pinch of nutmeg (powdered or freshly ground)

Other flavors of cream punch

There is more than one recipe to taste a delicious cream punch during Christmas. Get drunk on the warmth and flavor of this drink with these exquisite preparations:

• Homemade coffee cream punch
• Oreo cream punch
• Chocolate cream punch

6. Ham bread

Ham bread is another of those essential recipes during the holiday season in Venezuela. For any Venezuelan, a Christmas dish without ham bread lacks the Christmas spirit! This special bread has ham, olives and raisins as a filling. Usually, they are prepared in December, but since October they can already be found.

This exquisite pastry was first baked in a Caracas bakery at the beginning of the 20th century. At first, it was simply a bread roll with ham, and then it evolved into today’s ham bread. Today, there are several versions of the original bread: turkey ham bread, cream cheese ham bread, vegetarian ham bread, puff pastry ham bread, and cassava ham bread.

. Remember, a good ham bread is an excellent gift, at any time of the year.

Ingredients

• 1 cup of raises
• 1 cup pitted olives
• 8 slices of smoked ham
• 100 grams of bacon
• 1 unit of puff pastry
• 1 egg

Other variations of the Venezuelan ham bread

Venezuelans love ham bread so much that it is easy for them to invent a thousand and one ways to prepare it. Everyone has their favorite shape, but the truth is that the flavor of the ham bread represents everything that Venezuelans love about Christmas. Check out these recipe variations and decide for yourself which one is your favorite.

• Ham bread with short crust pastry
• Ham bread with yucca
• Puff pastry ham bread
• Ham bread with malt
• Bakery Ham Bread

Tip: In 2014, the world’s largest ham bread was made in Venezuela, thus breaking the Guinness record.

8. Cheese

Fusillo is a typical Venezuelan dessert similar to roasted milk, tocinillo from heaven and flan. It is an inheritance of Spanish gastronomy, but it has its own characteristics. This popular Venezuelan dessert is prepared with eggs and milk and/or condensed milk. Subsequently, it is cooked in a bain-marie, using a caramelized quesillera inside.

The fusillo is always present on the Venezuelan table, especially on special occasions such as birthdays, weddings or Christmas. This dessert never gets boring, thanks to its exquisite flavor and great diversity of presentations, arising from the combination of tropical ingredients from the Venezuelan lands. For this reason, we can find guava cheese, camber (banana), passion fruit (passion fruit), sour soup, au Yama (pumpkin), among many others. In Venezuela, a “birthday without cheese is not a birthday“; something similar is repeated at Christmas.

This typical Venezuelan sweet, always present in big celebrations, is easier to prepare than it seems. Don’t forget to grab a pen and paper before reviewing this homemade fusillo recipe.

Ingredients

• 1 jar of caramel
• 4 eggs
• 1 can of condensed milk
• 2 cups of skim milk
• 1 teaspoon vanilla
• 1 cup of Brandy

Other variations of the Venezuelan fusillo recipe

As it happens with most of the most prepared recipes by Venezuelans, there are many variations that you can try to find your favorite version. Try different flavored cheeses  and tell us which one you like best.

• Mango cheese
• Venezuelan homemade cheese with lemon
• Mojito cheese
• Guava flan without oven

9. Black cake

Another classic that cannot be missed in Venezuelan Christmas is the black cake. Its tasty flavor, texture and fragrant aroma make this dessert a complete gastronomic sensory experience. The simple aroma of this recipe evokes memories that transport us to the Christmas season and childhood.

If you want to enjoy this Venezuelan dessert, with a juicy texture on the inside and firm on the outside, simply review the easy Venezuelan black cake recipe and you will see how simple the preparation is. Its concentrate of strawberries, liquor, spices and chocolate make it the perfect sweet to celebrate big events or simply to give to a loved one. Then tell us the result!

Ingredients

For the black cake:

• 250 grams of butter
• 450 grams of sugar (white or brown)
• 550 grams of wheat flour
• 2 teaspoons of baking powder
• 1 dessert spoon of vanilla
• 6 eggs
• ½ cup of milk (120 milliliters)
• 200 grams of chocolate bar
• 1 dessert spoon of almond essence
• 700 grams of macerated fruit
• 1 pinch of salt
• 1 pinch of cinnamon

For the macerated fruits:

• 100 grams of candied fruit
• 100 grams of candied oranges
• 100 grams of red cherries
• 100 grams of black raisins
• 50 grams of blonde raisins or sultanas (optional)
• 50 grams of prunes
• 100 grams of dried apricots (mixture of apples, peaches and pears)
• 50 grams of walnuts
• 50 grams of almonds
• 1 bottle of sweet liquor
• 1 bottle of dry liquor

For decoration:

• 2 dried apricots
• 4 almonds

Tip: The longer the strawberries macerate, the tastier the cake will be, since the flavors will be concentrated.

10. Sweet milk or papaya

Venezuelan confectionery is very varied and delicious; it is the indisputable product of geography, deep miscegenation and the consequent culinary multiculturalism. Although papaya or papaya candy is consumed all year round, especially in the center of the country, the truth is that it can never be lacking at Christmas. It is also usually eaten at Easter.

The best thing about 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 at Easter, Christmas, Kings or birthday celebrations; you can also use it to fill a cake or decorate it, as a dessert companion, or enjoy it when you crave something sweet.

Ingredients

For the black cake:

• 2 kg of milky or green or pantone papaya
• 1 kg of paper (piloncillo or panel)
• 1 tablespoon baking soda
• 1½ teaspoons of cloves (you can use powdered cloves).
• 2 cinnamon sticks (optional)
• 6 grains of guayabitas (optional)
• 12 cups of water (2880 milliliters)
• 100 milliliters of juice or orange juice (optional you can use tangerine)