Venezuelan cuisine

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 indigenous peoples and its European ancestry (Italian, Spanish, Portuguese, and French), and is also influenced by African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats.
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Asado Negro Venezolano – Venezuelan Roast Beef

Asado negro has its primary home in Caracas, where it is often served during the Christmas holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast.

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Bienmesabe de Coco – Venezuelan Coconut Cream Cake

This recipe is for bienmesabe as it’s made in Venezuela. Sponge cake or fingers are layered with coconut cream and topped with meringue for a decadently rich and sweet treat.

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Bistec A Caballo – Steak with Fried Egg

Bistec a Caballo is a traditional Colombian and Venezuelan dish. It is basically a piece of steak with a tomato and onion sauce, topped with a fried egg. We recommend serving it with white rice and ripe plantain on the side.

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Buñuelos

A Buñuelo is a fried dough ball. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Mexico, Puerto Rico, Spain, Peru, Turkey, Greece, Morocco, and is a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping.

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Choripán – Grilled Chorizo Sandwich

Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.

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Pasticho Venezolano – Creamy Venezuelan-style Lasagna

Pasticho is a delicious version of lasagna that is very popular in Venezuela. In Venezuela, pasticho is prepared with regular lasagna noodles layered alternately with a tomato-based meat sauce and bechamel sauce, with cheese and sometimes ham interspersed within the layers.

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