A FOOD TRADITION
Llanero Cuisine
Llanero cuisine comes from the broad Venezuelan plains and is closely associated with cattle-ranching, horse culture, seasonal rivers, and open-fire cooking. Beef, freshwater fish, cassava, corn, plantains, rice, and beans form its practical foundation. Meat is commonly roasted over wood, grilled on skewers, or cooked slowly into stews and shredded preparations; cassava may be boiled or made into casabe. Recognizable examples include carne en vara, beef roasted on long stakes; pisillo de chigüire, shredded capybara traditionally prepared in the plains; and palo a pique, a rice-and-beans preparation often combined with meat. Llanero foodways also extend into Colombia and should not be treated as exclusively Venezuelan.
Dishes linked to this cuisine
1–5 of 5
Cachapa
A Venezuelan sweet-savory corn pancake typically made from fresh corn and served with soft cheese, often with butter and milk in the batter.
Carne en Vara
A Venezuelan preparation of seasoned beef mounted on a wooden stake or skewer and slowly roasted over an open fire.
Casabe
A thin Venezuelan flatbread made from grated cassava that is pressed and cooked until dry and crisp.
Sancocho de Gallina
A Panamanian chicken soup simmered with ñame, yuca, culantro, and aromatic vegetables.
Venezuelan Empanada
A Venezuelan fried or baked corn-flour turnover filled with ingredients such as seasoned beef, chicken, cheese, fish, or legumes.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.