A FOOD TRADITION
Venezuelan Cuisine
A diverse national cooking tradition centered on corn, cassava, plantains, beans, meats, seafood, and festive baked goods.
Dishes linked to this cuisine
13–24 of 40
Chivo en Coco
A Venezuelan goat stew braised in coconut milk with aromatics and herbs until tender.
Chupe Andino
A hearty Venezuelan Andean soup typically combining chicken, potatoes, corn, milk, cheese, and aromatics in a rich broth.
Conservas de Coco
A Venezuelan sweet coconut preserve made by slowly cooking coconut with sugar until thick and glossy.
Consome de Chipi Chipi
A clear Venezuelan clam soup made by simmering chipi chipi clams with aromatics and water to produce a concentrated, savory broth.
Dulce de Cabello de Angel
A Venezuelan candied dessert made by simmering spaghetti squash strands with sugar into a preserve-like sweet.
Dulce de Lechosa
A Venezuelan preserved green-papaya sweet simmered in sugar syrup with warm spices until tender and glossy.
Ensalada de Gallina
A Venezuelan chilled chicken salad combining cooked chicken, potatoes, carrots, peas, and mayonnaise.
Fosforera
A Venezuelan seafood soup combining fish and shellfish with tomato, onion, garlic, and cilantro in a richly seasoned broth.
Golfeado
A Venezuelan spiral sweet bread rolled with sugar, cheese, butter, and aromatic spices before being baked until soft and caramelized.
Hallaca
A Venezuelan festive parcel of seasoned corn dough filled with a savory stew of meats, olives, raisins, and vegetables, wrapped in a banana leaf and steamed.
Jalea de Mango
A Venezuelan mango jelly made by cooking mango pulp with sugar until thick and set.
Mandoca
A Venezuelan fried cornmeal ring made with ripe plantain, panela, cheese, and aromatic seasoning.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.