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Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. [1] [2] [3] 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.
In the late 1990s a very strong electronic music movement spread through the country. Several big multimedia festivals took place, such as "Caracas No Duerme," "AX," "Petaquire," and "Mare Nostrum." These events combined music with the video and performance art of Venezuelan artists such as Luis Poleo, Frank Wow, and Sony.
Pabellón criollo (Spanish pronunciation: [paβeˈʝoŋ ˈkɾjo.ʝo]) is a traditional Venezuelan dish that is considered the national dish. It mixes elements from the three different cultures that intermixed during Spanish colonial times: Native Americans, Spanish and Africans.
And a music system is currently being installed that will be able provide some of the merengue and salsa sounds a visitor might be listening to at a Venezuelan beach, Ortega says, pointing out ...
Current options include: Two mini cachitos (ham-filled crescent rolls), $8.99. Tequenos (Venezuelan cheese wrapped with dough and deep fried), $8.99 for six pieces.
Christmas meals in Venezuela would include hallacas, pastries, pan de jamón and chicken stew, but not all families have been able to afford them during food shortages in Venezuela. [13] In 2014, despite food shortages affecting the country, the Venezuelan government created a hallaca with a length of around 400 feet, a Guinness World Record. [14]
Aboriginal tribes in Venezuela grind and press the yuca root to expel the yare (toxic juice) and make a coarse meal that is spread on a circular flat stone, to make tortas (round flat breads). This is a staple food across the country and is eaten as a carbohydrate source. When it is topped with cheese and brown sugar (papelon) it is called naiboa.
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