Venezuela
Ask what Venezuela eats and the answer starts with this: corn-based comfort: stuffed arepas, Christmas hallacas, plantains and black beans, sweetened by papelón and condensed-milk desserts. Look for Arepa (griddled corn cakes split and stuffed; reina pepiada holds chicken-avocado), Pabellón criollo (shredded beef, black beans, rice and fried plantains; national plate) and Hallaca (christmas corn-dough parcels of beef, pork, olives, raisins in banana leaves). Pre-Hispanic maize bread; the launch of Harina P.A.N. precooked maize flour in 1960 ended the daily pounding of corn in Venezuelan kitchens. This atlas has 38 Venezuela dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Queso llanero
Hard salty white cheese from the plains, grated over arepas and pasta. Ready in 1 hour prep and 40 min…
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Queso de mano
Stretched fresh cheese shaped by hand into soft folded discs. A cheese & dairy recipe from Venezuela.
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Reina pepiada
Arepa filled with chicken and avocado mashed with mayonnaise. Ready in 30 minutes prep and 25 minutes cooking. Serves 4.…
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Tequeños
Fried dough fingers wrapped around melting white cheese, party essential. Ready in 1 hr prep and 20 min cooking. About…
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Tizana
Chopped fruit in juice or soda, served in a cup with a spoon. Ready in 25 minutes prep and none…