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
25–36 of 40
Mondongo
A richly seasoned Dominican tripe stew or soup simmered with vegetables and aromatics until the tripe is tender.
Mute Andino
A hearty Venezuelan Andean soup made with beef tripe, pork, hominy, chickpeas, potatoes, and cabbage in a savory broth.
Pabellon Criollo
A Venezuelan platter of shredded beef, black beans, rice, and fried plantain served together as a hearty main dish.
Pan de Jamon
A Venezuelan festive rolled yeast bread filled with ham, olives, and raisins and baked until golden.
Pastel de Chucho
A Venezuelan layered casserole of shredded chucho or stingray with ripe plantain, eggs, cheese, and savory seasonings.
Pastelitos Andinos
Venezuelan Andean fried pastry turnovers made from wheat dough and filled with seasoned meat, chicken, cheese, or other savory fillings.
Patacon Maracucho
A Zulia-style Venezuelan fried green-plantain dish that is layered or filled with savory meat, cheese, vegetables, and sauces.
Pernil de Cerdo
A Venezuelan slow-roasted pork leg or shoulder marinated with aromatics and spices until tender and served as a warm main dish.
Pisca Andina
A hot Venezuelan Andean soup typically made with chicken broth, potatoes, milk, eggs, cheese, scallions, and cilantro.
Polvorosa de Pollo
A Venezuelan savory pie consisting of a crumbly wheat pastry enclosing a seasoned shredded-chicken filling with aromatics and broth.
Quesillo
A Nicaraguan tortilla filled with soft cheese, cream, onion, and salt, commonly served with a vinegar-seasoned onion topping.
Sancocho de Gallina
A Panamanian chicken soup simmered with ñame, yuca, culantro, and aromatic vegetables.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.