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
1–12 of 40
Acema Andina
A Venezuelan Andean sweet bread made from enriched wheat dough with milk, butter, egg, yeast, sugar, and salt.
Arepa
A Venezuelan cornmeal cake made from a corn-flour dough, griddled or fried, and commonly split and filled with cheese, beans, meat, or other savory fillings.
Arepa Andina
A Venezuelan Andean wheat-flour arepa typically enriched with milk, butter, egg, salt, and a little sugar before being griddled.
Arroz con Leche Venezolano
A Venezuelan rice pudding made by simmering rice with cow milk and sugar and commonly flavoring it with cinnamon.
Asado Negro
A Venezuelan beef roast browned and slowly braised in a dark, sweet-savory sauce built from unrefined cane sugar, aromatics, and wine or vinegar.
Bienmesabe
A traditional Panamanian coconut custard dessert generally prepared with coconut, milk, eggs, sugar, and flour.
Bollos Pelones
Venezuelan corn-dough balls filled with seasoned ground beef and simmered or served in a tomato-based sauce.
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.
Cachito
A Venezuelan breakfast bread roll made from enriched wheat dough and typically filled with cooked ham.
Carne en Vara
A Venezuelan preparation of seasoned beef mounted on a wooden stake or skewer and slowly roasted over an open fire.
Carne Mechada
A Chilean preparation of beef slowly braised with aromatics until tender and pulled or sliced for serving.
Casabe
A thin Venezuelan flatbread made from grated cassava that is pressed and cooked until dry and crisp.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.