Venezuelan cuisine is influenced by its European, West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese, usually named by geographical region.

Has characteristic parts: Alfajores Angostura Bitters Arepa Arroz con coco Besitos De Coco Bienmesabe Blood sausage Buñueloes Cachapa Cannoliit Chichaes Chicharrón Chocolate Marquesa Chorizo Churroes Cocada Cocada Venezolana Cocadas de Arequipe Cured pork tenderloin Dulce de lechees Empanadaes Empanadillaes Fegato alla Veneziana Golfeadoes-ve Golfeados Guasacaca Hallacas Hushpuppy Liver and onions Mandocaes Milanesaes Morcillaes Pabellón criollo Pan de jamón Pasteles Pernil Pinchitos Piononofil Polenta Ponche crema Porraes Run down Tequeñoses Tostoneses Tres Leches cake Tres leches
Categories: Cuisine Latin American cuisine South American cuisine
Also known as:
Wikidata ID: Q1149423
Wikipedia title: Venezuelan cuisine
References:
Wikipedia article: Venezuelan cuisine
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Arroz a la valenciana
Gordita
Guasacaca


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