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One of the highlights of Venezuelan cuisine is its incredible diversity. From the coastal regions, where fresh seafood reigns supreme, to the lush plains where succulent meats take centre stage, each geographical area brings its own distinct culinary traditions to the table.
Whether you’re indulging in the coastal delights of ceviche or savouring the hearty flavours of a slow-cooked sancocho, Venezuelan food offers a delectable array of options to suit every palate.
Beyond the delightful flavours, the food in Venezuela also reflects the warmth and hospitality of its people. Sharing a meal is not just about sustenance; it’s a cherished social experience.
Venezuelans take immense pride in their culinary heritage and love nothing more than gathering with friends and family to enjoy a feast together.
So when you indulge in Venezuelan food, you’re not just savouring a dish; you’re immersing yourself in a rich cultural tapestry that celebrates the joy of community.
The staples of Venezuelan food form the foundation of the country’s culinary culture and are essential components of many traditional dishes.
Before we dive head first into the best foods from Venezuela, it’s essential to learn a little more about the key staples in Venezuelan cuisine:
As you can probably guess from these staple foods from Venezuela, this cuisine is something to get excited about! So, let’s get to it!
Table of Contents
Pabellón Criollo is a beloved and iconic dish that holds a special place in Venezuelan cuisine. This culinary masterpiece is a balanced combination of various elements to create a satisfying meal.
At the heart of Pabellón Criollo lies the succulent and tender shredded beef, known as “carne mechada.” This beef is seasoned with a blend of aromatic spices, including garlic, onions, cumin, and sometimes peppers, then slow-cooked to perfection.
Accompanying the shredded beef is a generous serving of black beans cooked with onions, garlic, and a combination of spices, resulting in a rich flavour. Simmered until they reach a creamy consistency, the black beans provide a lovely complement to the beef.
Pabellón Criollo is traditionally served with a bed of fluffy white rice. The rice serves as a neutral base that soaks up the robust flavours of the beef and beans.
No Pabellón Criollo is complete without the addition of fried plantains. The sweetness and caramelisation of the fried ripe plantains balance the savoury components of the dish.
In some variations, Pabellón Criollo is accompanied by arepas.
Arepas are a quintessential staple of Venezuelan food. These delicious cornmeal patties are essential to everyday meals and can be enjoyed at any time of the day.
In Venezuela, arepas are made from pre-cooked cornmeal known as “masarepa” or “harina de maíz precocida.” This special cornmeal is mixed with water and sometimes a pinch of salt to form a dough.
The dough is then shaped into round patties and cooked on a grill, fried, or baked until they develop a crispy exterior and a soft and doughy interior.
Arepas are stuffed with fillings, such as shredded beef, cheese, ham, chicken, or black beans.
Arepa is a popular food in Colombia and other Latin American countries too.
Cachapas are a traditional Venezuelan dish made from fresh corn. The corn kernels are ground into a batter, mixed with sugar and salt, and cooked on a grill until golden brown.
Cachapas have a soft yet slightly crispy texture and a sweet corn flavour.
These foods from Venezuela are folded or rolled with fillings such as cheese, ham, or shredded beef, creating a delicious combination of flavours.
Cachapas are a treasured part of Venezuelan cuisine and are popular for breakfast, brunch, or snacks.
Empanadas would have to be the ultimate snack if we’re discussing the best street foods from Venezuela.
These delightful pastries are made by enclosing a filling within a thin, crispy dough, which is then fried until golden brown.
The dough for Venezuelan empanadas is typically made from cornmeal. It is rolled out into circles and then filled with ingredients such as seasoned minced beef, shredded chicken, cheese, or a combination of cheese and ham.
The fillings are often cooked with onions, capsicum, and a blend of spices to enhance the flavours.
Empanadas are popular street food, appetisers, or a main course in Venezuela. Watch for the yummy dipping sauces served alongside your empanada, like guasacaca (a creamy avocado sauce) or salsa rosada (a pink sauce made with ketchup and mayonnaise).
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A traditional dish typically enjoyed during Christmas and other special occasions, and a communal dish that brings families together.
Hallacas are similar to tamales in that they consist of a seasoned cornmeal dough filled with stewed meat, olives, raisins, and capers.
The mixture is wrapped in banana leaves and boiled or steamed.
These tasty treats made from a yeast-leavened dough are rolled into a triangular shape and filled with various tasty ingredients.
The dough used for cachitos is typically made with flour, yeast, sugar, salt, and butter, resulting in a light and flaky texture. The dough is rolled out, cut into triangles, and then stuffed with desired savoury filling before being rolled up into a crescent shape.
The fillings for cachitos can vary but usually include ham, cheese, or a combination of both. Additionally, bacon, olives, or shredded chicken may be added..
Once assembled, the cachitos are baked in the oven until they turn golden brown and develop a crispy exterior.
Cachitos are Venezuelan foods usually eaten for breakfast, and often accompanied by coffee or hot chocolate. They can also be found in bakeries and street food stalls as a tasty on-the-go snack throughout the day.
Asado Negro is a slow-cooked beef roast dish known for its dark, rich, and tender characteristics.
This meal is up there with my favourite food from Venezuela. I’ve recreated this dish for loved ones back home and it was very well received.
The preparation of asado negro begins with marinating a beef roast, typically from the eye round or rump cut, in a mixture of spices, vinegar, garlic, onions, and worcestershire sauce. The marinade helps infuse the meat with flavour and tenderise it.
After marinating, the beef is seared in a hot pan to create a caramelised crust. It is transferred to a pot with the marinade and additional ingredients, such as beef broth, brown sugar, and sometimes a touch of red wine.
The pot is covered, and the meat is simmered over low heat for several hours until it becomes incredibly tender.
What gives asado negro its distinctive dark colour is the caramelisation process that occurs during the cooking. The sugars in the marinade and added ingredients slowly caramelise, creating a rich, deep brown sauce that coats the meat.
Once the beef is tender, it is typically cut into thin slices and served with the incredible sauce.
Asado negro is commonly accompanied by traditional Venezuelan sides like rice, black beans, and sweet plantains. I like to eat this dish with some arepas or fresh crusty bread to mop up all that mouthwatering sauce.
Ceviche in Venezuelan cuisine is a healthy dish made with fresh fish or seafood, typically sea bass or snapper, marinated in lime or lemon juice.
The acid in the citrus juice “cooks” the fish, making it firm and opaque. It is then mixed with onions, garlic, coriander, and sometimes chilli peppers for added flavour.
The chilled ceviche is often served as an appetiser or main course, accompanied by garnishes like diced onions, tomatoes, and avocados, and served with plantain chips or crackers.
Bienmesabe is a delicious dessert made from layers of sponge cake soaked in a sweet syrup, usually flavoured with rum or almond extract.
Between the cake layers is a generous filling of grated coconut mixed with condensed milk, egg yolks, and sometimes a touch of butter.
The dessert is usually topped with meringue or whipped cream and garnished with grated coconut or toasted almonds.
Bienmasabe has to be one of the most delicious and prettiest foods in Venezuela, and just wait until you try it. Absolute bliss!
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Tequeños are a traditional Venezuelan snack that originated in the city of Los Teques. They’re essentially deep-fried cheese sticks, and they’re delicious. Crispy on the outside and melty cheese goodness on the inside, everybody loves tequeños.
This tasty treat has gained popularity beyond Venezuela and is enjoyed throughout Latin America.
Tequeños are served with a variety of dipping sauces and condiments, such as guacamole or salsa de palta (avocado sauce).
Mandocas is a traditional Venezuelan food often enjoyed for breakfast or as a snack. Made from a blend of cornmeal, grated ripe plantains, and sometimes flour or wheat germ. The dough is seasoned with salt and sugar, giving it a slightly sweet and savoury flavour at the same time.
The dough is shaped into elongated ovals or cylinders and deep-fried until golden and crispy outside. The result is a delightful combination of textures—crispy on the outside and soft on the inside.
Mandocas are typically served hot and enjoyed with a spread of cheese, such as queso de mano or queso telita, or paired with nata (clotted cream) or guayaba (guava) paste.
Combining the slightly sweet mandocas with the salty cheese or creamy nata creates the perfect balance of flavour.
Dulce de Lechosa is a traditional Venezuelan dessert made from green papaya (lechosa) that has been cooked and sweetened.
The peeled green papaya is seeded, and cut into thin strips or cubes, then boiled in a sugar syrup infused with spices such as cinnamon and cloves.
The papaya absorbs the sweetness and flavours of the syrup, becoming tender and translucent.
The resulting Dulce de Lechosa is a soft and sweet delicacy with a unique texture.
Enjoy it as a dessert or a sweet treat on its own, and it can also be served with cheese.
Quesillo is a popular Venezuelan dessert similar to flan or caramel custard. It is a smooth and creamy dessert made from eggs, condensed milk, sugar, and vanilla.
If you love your desserts, foods from Venezuela like this one will surely hit the spot.
The ingredients are blended and then poured into a caramel-coated mould.
The mould is placed in a water bath and baked in the oven until the custard sets and becomes firm. Once cooled, the dessert is inverted onto a plate, revealing a luscious caramel sauce that coats the silky-smooth quesillo.
Quesillo is enjoyed for its rich and sweet flavours, and its melt-in-your-mouth texture.
It is often served chilled and garnished with whipped cream or a sprinkle of grated chocolate.
Pan de Jamón is a traditional Venezuelan bread enjoyed during the festive Christmas season.
This delightful bread is known for its scrumptious filling, which typically includes raisins, ham, and olives.
The dough for pan de jamón uses yeast, flour, butter, eggs, milk, sugar, and salt. This combination of ingredients results in a slightly sweet bread once it is baked to perfection.
Once the pan de jamón is out of the oven, it is usually sliced and served alongside soups or salads, adding a festive touch to holiday meals.
Golfeados are a Venezuelan variation of the well-known cinnamon rolls. However, these delectable pastries have a unique twist with a cheesy and sticky filling.
No surprises there though, as you can see they put cheese in many foods from Venezuela.
The dough uses milk, yeast, sugar, flour, eggs, butter, and grated cheese. It is then flavoured with cinnamon, vanilla, and star anise to enhance the aromatic profile.
During the baking process, golfeados are halfway glazed with a simple syrup called melado, made from panela, adding a touch of sweetness and a shiny finish to the pastries.
The result is a delightful contrast of textures. The exterior of golfeados has a slight crunch, while the interior remains soft, cheesy, and buttery.
Like any good pastry or cake, golfeados taste best when eaten alongside a cup of coffee, or a strong tea.
Torta de Tres Leches is a classic Venezuelan dessert that consists of a sponge cake soaked in a combination of three types of milk: evaporated milk, condensed milk, and heavy cream.
And let me tell you, this sweet Venezuelan food is heavenly!
The cake absorbs the liquids, becoming incredibly moist and creamy. It is usually topped with whipped cream and sometimes fruit.
Torta de tres leches is known for its rich, sweet, and indulgent flavours, making it a beloved dessert in Venezuelan cuisine.
Pollo a la Brasa, also known as Venezuelan-style rotisserie chicken, is a popular dish in Venezuelan cuisine. It’s essentially marinated chicken, typically seasoned with a blend of spices and herbs, and then cooked on a rotisserie until it achieves a flavorful and juicy texture.
This dish is up there with some of my favourite roasted chicken worldwide; incredibly succulent.
However, my favourite roasted chicken has been in one of my favourite food cities in the world, Chiang Mai in Thailand. Read about the best chicken I’ve ever tasted and more incredible foods in my Chiang Mai Food & Restaurant Guide.
Returning to the best foods from Venezuela, the chicken for this dish gets marinated in ingredients such as garlic, cumin, paprika, oregano, lime juice, and soy sauce, infusing the meat with a delicious taste.
It is then slowly roasted on a spit, allowing the flavours to penetrate the chicken and create a crispy and flavourful skin.
Pollo a la Brasa is a popular choice for casual meals and is often served with yuca fries and a tangy green sauce.
Chupe de Camarones is a traditional Venezuelan shrimp chowder. The soup base is a combination of broth, onions, garlic, and various spices.
In addition to shrimp, Chupe de Camarones often includes other ingredients such as potatoes, corn, carrots, and peas. These ingredients are simmered together in the broth until they are cooked and tender.
The soup is further enhanced by adding dairy, such as milk or cream, which gives it a creamy texture. For added flavour, the dish is seasoned with herbs and spices like coriander, parsley, and aji dulce.
It is often served with rice or crusty bread, making it a satisfying and complete meal.
In Venezuelan cuisine, chicharrón is fried pork rinds or pork belly. It is a crispy treat enjoyed as a snack or a key ingredient in various dishes.
To prepare chicharrón, pork rind or belly is typically boiled until tender. It is then cut into small pieces and deep-fried until it becomes crispy and golden brown. The frying process renders the fat, transforming the pork into a crunchy delight.
Chicharrón can be eaten as a savoury snack, often sprinkled with salt or seasoned with spices for added flavour. It provides a satisfying crunch and a rich, meaty taste.
In addition to being consumed as a standalone snack, chicharrón is also used as an ingredient in many traditional Venezuelan dishes.
It is often incorporated into stews, soups, and rice dishes to add texture and depth of flavour.
Chicha is a traditional Venezuelan beverage that has indigenous roots and is still widely consumed today. It is made from fermented corn or rice and flavoured with cinnamon, cloves, and sugar.
Making chicha involves soaking the corn or rice in water, allowing it to ferment for several days.
The mixture gets strained, and the resulting liquid is sweetened and spiced before being served.
Chicha reminds me of ‘tejate’, one of my favourite drinks I enjoyed while travelling in Oaxaca, Mexico. Read more about this drink and the best foods in Oaxaca here.
Chicha can have various flavours and consistencies depending on the region and recipe. Some variations include Chicha de Maíz, made from corn, and Chicha de Arroz, made from rice.
These beverages are often enjoyed cold and have a slightly sweet, tangy, and refreshing taste.
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Did we include your favourite foods from Venezuela on this list? What dish or food in Venezuela should be listed here? Let us know in the comments below.
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