Due to its location in the world, its diversity of industrial resources and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well as modern, is influenced by its European (Italian, Spanish, Portuguese and French), West African and Native American traditions. Food staples include…
Venezuelan Arepas on Masterchef US
Alejandro Toro, Took one of Venezuela’s signature dish to the competition, showing our heritage, the simplicity of our food and how versatile arepas can be as he used some fillings that are not commonly cooked on the everyday Venezuelan Arepa. Click the link below to see the comments and reactions from the judges.
Sumito Estévez | Venezuela a gastronomic destination
For the Venezuelan Chef Sumito Estévez, the Venezuelan flagship dish is the Arepa, as it always has in the filling a traditional bit of Venezuela. Venezuela un destino gastronomico. Para el Chef Sumito Estévez nuestro gran plato bandera es la Arepa, porque siempre llevará un pedacito de Venezuela en su relleno. https://www.youtube.com/watch?v=XUdwj_4th80
Pan de Jamon
Pan de Jamon is a Venezuelan bread which was created at the beginning of the 20th Century, slowly it became a Christmas tradition in every Venezuelan family, without fail. The creation has been attributed to Gustavo Ramella a baker from Caracas, investigations revealed that he created the bread around Dec 1905 and it has been…
Quesillo Venezolano
The “Quesillo Venezolano” is one of the most famous and traditional desserts in any Venezuelan family, there isn’t a birthday party where the quesillo is right next to the birthday cake and possibly some fruit jelly “gelatina”. It’s called quesillo because it has holes all around which makes it look like a cheese block. …
Dulce de Lechoza
This delicious dessert is more common during the Christmas season in Venezuela, but it can be made at any time, preparation takes a bit of time but the end result well worth the wait…
Anasabrina’s Cakes
Cakes made with love and pride…. Our good friend Ana Sabrina is one of those persons that take immense pride and puts a lot of love and effort in every cake she makes, great attention to every detail therefore makes every cake unique. But not only the looks in a cake is what is important but…
Empanadas
Venezuelan empanadas differ from other countries (such as Argentina and Chile) in that they are made with corn flour instead of wheat flour. Venezuelan empanadas, a kin to empanadas in other countries in the Caribbean, are generally fried instead of baked. The dough for Venezuelan empanadas is made similarly to the arepa dough, using corn…
Hallaca
Hallaca is corn dough stuffed with a stew of beef, pork, and chicken, fish or other seafoods in some places, and it is “adorned” with raisins, capers, olives and wedges of fowl meat. Like some Mexican tamales it is folded in plantain leaves, tied with strings, and boiled. It is typically served in Christmas season and…
Pastel de Chucho
Pastel de Chucho is one of the typical foods of Margarita and Coche islands. It is a Caribbean dish that delicately combines sweet and salty flavors. It is a sort of lasagna made up of fried plantains (tajadas), and fish stew with chili pepper (ají dulce) and annatto (onoto). Next, we will introduce to you…
Pabellon Criollo
Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans that is considered by many to be the Venezuelan national dish. Common additions include tajadas (fried plantain slices) or a fried egg….
Tequeño
Dedito de Queso also known as Palitos De Queso or Tequeño is a fried breaded cheese stick or a spear of bread dough with queso blanco (white cheese) in the middle. It is formed into a breadstick and then usually fried in oil for 6 minutes at 400 °F (204 °C). Sometimes tequeños are oven-baked instead of…
Cachapas
Cachapas are a traditional Venezuelan and Colombian dish made from corn. Like arepas, they are popular at roadside stands. They can be made like pancakes of fresh corn dough or wrapped in dry corn leaves and boiled (cachapa de hoja). The most common varieties are made with fresh ground corn mixed into a thick batter…
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