//Venezuelan Cuisine – recipes and succulent dishes
The "Arepa" - King of Venezuelan Cuisine

Venezuelan Cuisine – recipes and succulent dishes

Venezuelan food is very wide and its dishes very delicious. Venezuelan cuisine is diverse. Today we want to tell you about Venezuelan Cuisine.

We will tell you what are those dishes that Venezuelans love so much and that, even foreigners, they fall in love with their flavor.

Venezuelan cuisine and its secret touch.

Every country has a typical dish and in Venezuela the “pabellón” (pavilion in english) is the king of dishes.

This consists of a mixture of rice, with caraota (black beans), slices (plantain) and as protein the shredded meat.

Who visits Venezuela can not stop eating the “pabellón” (pavilion), because its mixture of flavors and ingredients makes it a very complete meal.

The “pabellón” is known worldwide and still, those who have set up a Venezuelan food business abroad, dare to prepare it because it is a typical dish of Venezuelan cuisine.

The "Pabellón" or Pavillion - Venezuelan Cuisine
The “Pabellón” or Pavillion – Venezuelan Cuisine

Venezuelan arepa, a gift from Venezuelan cuisine.

Another well-known dish, typical of Venezuela, and that is being made known in other countries is the “arepa”.

This is a ball of cornmeal that is crushed until it is round and thin, its flavor is delicious and can be filled with anything.

The filling of the arepa is very varied. It is eaten with cheese, ham, chicken, shredded or ground meat, eggs in the form of a parakeet, pernil, slices, avocado, etc.

Venezuelan who respects himself eats arepa for breakfast.

No matter the filling, the arepa is delicious in itself, so some prefer it with a touch of butter and accompany it with coffee.

To make the arepas dough you only need water, white cornmeal, salt and oil. Although the oil can be ignored if the dough is soft.

The trick to make the arepa dough smooth and manageable is to place the water in a bowl and gradually add the cooked cornmeal.

It is stirring slowly without lumps.

Once ready, the budare or the pan is heated and made round and thin. Depending on the amount of fire placed on them, they are ready in 15 minutes.

The "Arepa" - King of Venezuelan Cuisine
The “Arepa” – King of Venezuelan Cuisine

Sancocho, the Venezuelan cuisine.

The sancocho is a thick soup based on cassava, potatoes, bananas and various legumes to which chicken or bovine meat is usually added.

It can be done on the stove or wood. Many prefer the sancocho to the firewood for the flavor it grabs.

However, in both ways it is very pleasant to the palate.

Sancocho - Venezuelan Cuisine
Sancocho – Venezuelan Cuisine

The black roast and the Venezuelan cuisine.

Another of the delights that Venezuela offers and its gastronomy is the black roast.

Dish that is easily found anywhere they sell food and is part of the weekly menu.

And it is a very soft cut of meat, in a paper sauce.

That cut is extracted from the back of the beef (and is popularly known as Muchacho redondo o “round boy”).

This is prepared with spices and paperboard (direct product of the molasses of boiled sugar cane and curd in the form of pasta).

Its elaboration process is interesting because it is a soft meat with a sweet sauce.

Therefore that jelly must remain in place, otherwise it will not have a pleasant taste. This is one of the secrets of Venezuelan cuisine.

Black Roast or "Asado Negro" - Venezuelan Cuisine
Black Roast or “Asado Negro” – Venezuelan Cuisine

Cachapa, another delight of Venezuela and its gastronomy

There is no doubt that one of the most common meals in Venezuela is cachapa.

It is used for breakfast, lunch or dinner, even as a snack. A versatile dish of Venezuelan cuisine.

This dish is prepared based on corn, which is ground and cooked, with it a dough is prepared, to which a little salt and a touch of sugar is added.

The cachapas are sold with different fillings, as are the arepa, however, the classic is served with telita cheese and ham.

For other more exquisite tastes, cachapa is served with grated yellow cheese, and is known as a catira.

Those who like the combination of shredded meat with corn, ask for the hairy cachapa.

Own names of a product that today can also be tasted abroad.

However, in Venezuela, the great variety of presentations of the cachapa is incredible.

They serve it with shredded chicken, cheese, avocado, slices, etc.

Cachapa - Venezuelan Cuisine
Cachapa – Venezuelan Cuisine

The Venezuelan Hallaca

At Christmas, the Hallaca is the queen of Venezuelan Cuisine

With it you can have breakfast, lunch or dinner. It is the main and favorite dish to celebrate the good night and the new year.

Its preparation is quite demanding because it requires that the ingredients are all in place.


Hallacas are prepared with cooked cornmeal (look for the orange packaging).

The dough is made as if it were an arepa, salt and water are added, but also a paprika, onion concentrate is added.

To do this, chop the paprika and onion and blend with a little water. This is placed in the dough for flavor.

Once the dough is ready it can be left standing there for the flavor to concentrate.

Meanwhile, you have to chop the meat, chicken and pork into small pieces, preferably diced.

To this is added the onoto to give color to the stew, paprika, onion, garlic, sweet pepper, etc.

The "Hallaca" - Venezuelan Cuisine
The “Hallaca” – Venezuelan Cuisine

The stew of the Hallaca, key factor of Venezuelan Cuisine

When all the stew is ready (this is the most delicate part because not everyone knows how to make the stew), then the filling is done.

The next step is the cleaning of the banana leaves, since the hallaca is wrapped in banana leaves.

To wrap them it is necessary to place a ball of dough on the sheet, it has to be crushed and made to be as round as possible.

Once ready, add the stew and add sliced onion, some paprika cut in julienne, raisins and olives to taste.

Later it is wrapped by joining the corners of the sheet, as there are also people who wrap them type envelope.

Once wrapped they are tied with wick and put to cook.

It should be noted that between 30 and 45 minutes can already be taken out.

Since the stew is ready (cooked) and what needs to be cooked is the dough and the ingredients that were placed at the end.

Typical desserts of Venezuelan cuisine

One of the desserts originating in the indigenous peoples of Venezuela is the majarete.

This delight is made with coconut milk, flour, cinnamon stick, paper and sugar.

It is served in disposable dishes, its appearance is similar to the Colombian custard but the taste is different.

This is undoubtedly one of the native desserts of the Caribbean country.

The Bejarana cake, one of the queens of Venezuelan cuisine.

Another dessert that adorns Venezuelan cuisine is the Bejarana cake.

All that is needed to prepare it is banana, mixed with butter, cinnamon powder, paper, white cheese, cloves and syrup.

Chicha and Tizana, the sweet sisters of Venezuelan cuisine.

The Venezuelan chicha has two presentations, some made from corn, while others prepare it with milk.

The girl is considered a ritual drink of the indigenous people of the pre-Columbian era.

For its part, the tizana, is a mixture of fruits chopped into small pieces that cools on hot days.

Fruits such as grapes, mango, orange, apple, pear, lechoza (papaya) give life to the tizana.

These are bathed with lemonade little concentrated, grenadine and ice.

Venezuelan cuisine a diverse cuisine

As we can see the Venezuelan cuisine is a kitchen for all tastes. He has managed to preserve his tradition and his flavors but adapting to the present.

Without a doubt, Venezuelan cuisine is something you cannot ignore after meeting it. Dare yourself.




For more infomation about Gustavo Mirabal and Equine World visit: